Peach season is one of our favourites. We bring you this peach cobbler recipe that is not only easy to make but can be made with fresh or canned peaches so you can make it all year round! 

What are the best peaches to use?

The best peaches for peach cobbler are the same as for any other peach cobbler recipe, they should be peaches that are between hard and soft, that is, just firm enough so that the filling is not too mushy. 

Can frozen peaches be used?

Yes, you can use frozen peaches for this recipe if you prefer to use peaches that are in season rather than canned and have decided to freeze them. You simply thaw the peaches beforehand, you can do this while preparing the topping. 

Peach filling

  • 5-6 large fresh yellow peaches, cut into slices
  • 1/4 cup sugar

Tart topping

  • 1/2 cup melted salted butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 cup turbinado sugar (optional, but nice)
  • whipped cream or vanilla ice cream to serve

How to Make Peach Cobbler

  1. Preheat the oven to 177°C (350°F). Grease the bottom of a 9×13 pan with a bit of butter. Add the peaches and sugar, and mix directly into the pan.
  2. Mix the butter, sugar, vanilla, flour, baking powder and salt until you have a biscuit-like dough.
  3. Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers.
  4. Bake for 30 minutes. At this point, it should be juicy and bubbly on the sides.
  5. Sprinkle the top with natural brown sugar. Bake for another 10-15 minutes and finish with a few minutes under the broiler (475-ish) for a few minutes to brown and lightly crisp on top (keep an eye on it because it can burn quickly).
  6. Let a thick peach base sit for 20 to 30 minutes before serving with vanilla ice cream. 
  7. Remove the cobbler from the oven and place the pan on a wire rack. Cool for 5 minutes before serving. 
  8. Cover and store leftovers in the fridge for up to 5 days.


How to store and reheat peach cobbler:

Peach cobbler is best enjoyed warm, right after baking. Store leftover pie covered in the refrigerator for 4-5 days.

To reheat the peach cobbler, use the microwave or oven. To reheat in the oven, remove from the refrigerator and allow to come to room temperature, then bake at 350 degrees F for about 20 minutes or until heated through (place foil on top if it browns too much).

A bowl of warm peach cobbler served with ice cream or fresh whipped cream on top is the best summer dessert experience you’ll ever try!

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