Fresh Peach Cobbler
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!
Watch how to make this peach cobbler recipe:
Fresh Peach Cobbler
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings
Description
This fresh peach cobbler is THE dessert of the summer! Fresh peaches are sliced and baked with brown sugar and toasted pecans, alongside a fluffy brown sugar cobbler topping. The slices bake into the most perfect tender texture with a jammy and sweet filling. Serve it up with vanilla ice cream or dig straight in! It’s delicious any which way.
Ingredients
Peaches
- 2 1/4 lb slightly underripe yellow peaches, sliced (6–7 peaches)
- 1 cup (125g) pecans
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2/3 cup (135g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
Cobbler Topping
- 1 1/4 cup (165g) all purpose flour *see notes for GF option
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (110g) unsalted butter, chilled, and cubed
- 1/2 cup (120g) heavy cream + 3 tbsp
- 2 tbsp raw sugar
Instructions
Peaches
- Preheat the oven to 350F and scatter the pecans on a baking pan.
- Bake for 8-10 minutes until toasted and fragrant. Then adjust the oven temperature to 375F.
- Add the sliced peaches, vanilla, lemon juice, brown sugar, cinnamon, and cornstarch to a 10″-12″ cast iron skillet and toss (with your hands) to combine.
- Roughly chop the toasted pecans and add to the peaches. Toss to evenly distribute.
- Bake the peaches for 10 minutes. In the meantime, make the cobbler topping.
Cobbler Topping
- *I mixed the cobbler dough by hand, but this can also be done in a food processor.
- In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar.
- Add the chilled and cubed butter and toss to coat the cubes in the flour mixture.
- Then work the butter into the mixture by smooshing the chunks of butter between your fingers and rubbing it into the flour. Continue this process until the butter is fully worked in and barely any chunks remain. *This can also be done by pulsing in a food processor.
- Pour in 1/2 cup of heavy cream and stir to combine. The dough should be thick but sticky – kind of like sugar cookie dough.
- By now, the peaches should be out of the oven.
- Grab chunks of the cobbler dough and roughly flatten with your hands (this doesn’t have to be perfect). Place the cobbler dough on top of the warm peaches.
- Brush with the remaining 3 tbsp of heavy cream and sprinkle with raw sugar (or more brown sugar if you don’t have raw sugar).
- Bake for 20-25 minutes, or until the edges are thick and bubbling and the cobbler topping is a light golden brown.
- Allow the cobbler to cool for about 20-30 minutes, then scoop and serve with ice cream. Enjoy!
Notes
GLUTEN FREE – Although I have not tested it, I do believe this recipe would work well with gluten free baking flour. Especially because it’s not important for the cobbler topping to hold its shape when serving. Simply swap the all purpose flour with the same amount of cup-for-cup gluten free baking flour.
- Prep Time: 20 minutes
- Cooling Time: 20
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
Your recipe looks very simple. I have so many peaches on my two big peach trees in the back yard. I made peach cobbler last few years but not from last two years as my peach trees got frost and didn’t get any peach. I am looking forward to make it in few days.
Never had peach cobbler before but we had a ton of Peaches and had to use them up. This was pretty great. I loved the nuts and use of brown sugar. Would make again!
This peach cobbler is so delicious and love addition of pecans!
Thank you for this. I gave grown up for 42 years with my moms cobbler and love it whole heartedly but need something different today. This is heaven. I love the brown sugar and pecans. This will make an appearance for years to come on my table.
I made this today and it was amazing! I used half previously frozen peaches and half fresh nectarines. I doubled the topping because I love extra topping and subbed gf flour. My family said I was the best cook ever. Thanks for the dynamite recipe!
Made this today for Father’s Day and it came out wonderful! I used a 13×9 dish and two 1lb bags of thawed frozen peaches. I looked at numerous peach cobbler recipes and I’m glad I went with yours. Thank you ❤️
I have followed you on IG for years and love your recipes. This recipe it’s perfect for all the peaches I have sliced and frozen! All the questions I had you answered each one of them. Yours recipes are so detailed and look beyond delicious. Can’t wait to try this one. Cheers!
Incredible. Truly so so good followed directions exactly as written and made it multiple times last summer. Can’t wait for peach season this year!
I’ve made several different cobbler recipes and this is absolutely the best. It’s def going to be my new go to.
Super easy & just delicious!!
Can I use Self Rising Flour instead of All Purpose Flour?