This fresh peach cobbler recipe knocks the socks off of canned peach cobbler! The peaches have so much more flavor and bake into delicious slices that are tender but too soft or mushy. Paired with a sweet brown sugar cobbler topping, this peach cobbler is bound to be your new favorite summer dessert.
What makes this the BEST peach cobbler?
With SO many peach cobbler recipes out there, why make this one? Well let’s break this down:
- Fresh Peaches – This peach cobbler is made with FRESH peaches for a much more true peach flavor. I prefer to use slightly firm peaches as they bake into the most delicious tender slices that still have a toothsome consistency. AKA they’re not too mushy and not too firm.
- Toasted Pecans – To balance out the sweet and slightly tart peaches, warm and toasted pecans are added to the mix. The added crunch helps break up the monotony of tender peaches and fluffy cobbler topping while also rounding out the flavor of this cobbler.
- Brown Sugar – This cobbler is sweetened with brown sugar in both the peaches AND the cobbler topping. The slight molasses flavor pairs perfectly with the fresh peaches.
- Sugar Crust – The cobbler is brushed with cream and topped with raw sugar before baking. This creates a glossy and crisp crust on top of the cobbler, adding another yummy texture to this cobbler recipe.
- Ease – The entire recipe is so easy to make! Everything is mixed by hand (truly, I used my hands as the main mixing tool for this fresh peach cobbler), and it only takes about 30 minutes to bake.
Tips for making homemade peach cobbler
To make sure this cobbler turns out just right, here are my top peach cobbler baking tips:
- Peaches – Use peaches that are slightly underripe. If they’re too soft, the cobbler could turn out too mushy. But too firm, and it turns the cobbler a bit too tart. And when slicing the peaches, cut them into 8 slices each. This is the perfect thickness for this cobbler as each slice will be about 1/2 inch thick.
- Pre-Baked Peaches – Before the cobbler topping is added, the peaches are baked on their own for about 10 minutes. This gives the peaches a head start, allowing them to bake into perfectly tender slices. Don’t skip this step! Otherwise the peach filling will be way too firm in the end.
- Flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level it off with a flat edge. If scooped directly into the flour container, the flour becomes packed down into the cup which could leave you with 1/4 cup or more of added flour.
- Butter – Make sure the butter is as cold as possible before working it into the cobbler dough. If it’s too soft, it will just disappear into the cobbler mixture. Keeping it cold allows the butter to hold its shape and those little tiny pockets of butter will create a super tender and fluffy cobbler topping.
- Cobbler Topping – When adding the cobbler on top of the baked peaches, try not to fuss with it too much. We’re going for easy and rustic! Simply pat down some chunks of the cobbler between your hands and place it on top of the peaches. Cover most of the surface area, allowing some peaches to poke through.
Peach Cobbler FAQs
Nope! In fact, the peaches bake into such tender slices that the skins are hardly even noticeable. Of course if the skins really bother you, go ahead and peal them. It won’t affect the overall recipe.
Unfortunately I can’t recommend this swap. Fresh peaches give you the BEST texture and flavor payoff, while canned peaches will turn this cobbler recipe into mush.
Yes! Frozen peaches tend to be more firm which works better with this recipe (vs canned peaches). Just make sure to thaw the slices beforehand. This can be done slowly at room temp, or pop them in the microwave or oven until thawed. Drain off any excess juices before tossing with the other ingredients.
Luckily this is a pretty forgiving recipe, so it can also be baked in a 9×13 baking dish.
Once the cobbler has cooled, cover the pan in foil and store in the refrigerator for up to 4 days.
Warm is best! Allow the cobbler to cool for about 30 minutes, then serve in a bowl with a scoop of vanilla ice cream. But this cobbler can be served any which way you like – warm, room temp, cold…it’s delicious either way!
I haven’t tested it myself, but I do think this recipe would work well with gluten free flour! Simply swap the flour in the cobbler dough with the same amount of gluten free cup-for-cup baking flour.
Yep! If nuts aren’t your thing or you have an allergy, simply leave them out.
For more peach dessert recipes, check out my:
- Peach Pie Cupcakes
- Peach Cobbler Cheesecake
- Peach Blueberry Hand Pies
- Peaches and Cream No Churn Ice Cream
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this Peach Cobbler. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!