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This homemade peach cobbler makes the most of peach season! The juicy fresh peach slices are topped with a soft and buttery cookie-like topping that’s simply irresistible. Serve warm with vanilla ice cream for the best bite of summer.
It’s the height of summer baking season, which means all the crisps and cobblers! This is my favorite peach cobbler recipe: the fruit-to-topping ratio is spot on, and the filling thickens just enough for easy serving (no peach soup here!).
I keep the fresh peach filling simple with a nice squeeze of lemon juice and some zest to balance the sweetness and add brightness. If you like a little spice, feel free to add some ground cinnamon or ginger.
The topping is the same cookie-like one from my mixed berry cobbler, made with melted butter and a touch of sour cream for a delicious tang.
Craving more peach desserts? Try my peach upside down cake, flaky homemade peach turnovers, or peach almond tart next!
How to Make Peach Cobbler
For the filling, whisk together the sugar, arrowroot starch (or cornstarch), and salt in a large bowl until well combined.
Add the fresh peach slices, lemon zest, and lemon juice. I slice the peaches about 1/2″ thick so they maintain some of their shape after baking. Gently mix everything together with a spatula.
To make the topping, whisk together flour, sugar, baking powder, and salt in a medium bowl.
Add melted butter, sour cream, and vanilla extract. Fold together with a spatula until combined and a soft, cookie-like dough forms.
Spoon peach filling into a lightly buttered baking dish. Drop spoonfuls of topping over the peach layer and sprinkle with turbinado sugar for a bit of crunch.
The topping won’t completely cover the peaches and that’s totally ok – it will puff up and spread as it bakes, thanks to the baking powder.
Bake for about 65 minutes, until the topping is golden brown and the peach filling is slowly bubbling at the edges of the baking dish.
Let rest for 1 hour, then serve with generous scoops of vanilla ice cream. This dessert is pure peachy goodness!
The Fresh Peach Cobbler I Can’t Stop Baking
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This homemade peach cobbler makes the most of peach season! The juicy fresh peach slices are topped with a soft and buttery cookie-like topping that’s simply irresistible. Serve warm with vanilla ice cream!
Ingredients
Peach Filling
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) arrowroot starch (or cornstarch)
- 1/8 tsp salt
- 6 cups (960 g) peeled fresh sliced peaches (1/2″ thick)
- 1 tsp lemon zest
- 2 Tbsp (30 g) lemon juice
Cobbler Topping
- 1 cup (140 g) all-purpose flour
- 2/3 cup (133 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 g) sour cream
- 1/2 tsp (2 g) vanilla extract
- 2 Tbsp (25 g) turbinado sugar
Instructions
- Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9 x 11-inch rectangular baking dish or 11-inch oval baking dish.
- Make peach filling: Whisk together sugar, arrowroot starch, and salt in a large bowl. Add sliced peaches, lemon zest, and lemon juice. Toss gently to combine. Spoon peach filling into prepared baking dish.
- Make cobbler topping: Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add melted butter, sour cream, and vanilla and fold together until fully incorporated and a cookie-like dough forms. Drop topping by spoonfuls over the peaches and sprinkle with turbinado sugar.
- Bake cobbler: Place baking dish on preheated baking sheet and bake for 65 minutes, or until golden and filling is bubbling. For an extra golden top, move baking dish to the top rack of the oven for the last 5 minutes of baking. Cool cobbler on a wire rack for 1 hour before serving.
- Store leftover cobbler tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (325°F) for 15 minutes, until heated through.
Notes
Peaches: I recommend freestone peaches (where the pit separates easily from the fruit), so you don’t have to wrestle the fruit away from the pit.
Peel and slice peaches: Score the fresh peaches with an X on the bottom. Blanch them in boiling water for about 30 seconds, then use a stainless steel spider kitchen strainer or slotted spoon to transfer them to an ice bath until cool enough to handle. Peel off the skin and use a sharp knife to cut into 1/2-inch slices.
Cobbler topping adapted from Pinch of Yum.
Delicious and sooo easy!
This was SO good! My teenaged boys loved it too, will definitely make again.
Great to hear this, thank you Denise!
Simply delicious! I did add a pinch of cinnamon to the peaches.
Thanks so much, Shannon!
Do I have to peel the peaches, or can I leave the skin on?
Hi Ellie, I recommend peeling the peaches for the best texture and flavor (sometimes the skin can be a bit tart or bitter). The easiest way to do it is using the blanch and peel method – see note in the recipe card.
Hi I just wanted to ask if frozen peaches would work for this recipe?
Hi Irma, I definitely recommend using fresh peaches for the most vibrant flavor – that’s what I used when testing this recipe. If you do use frozen peaches, just know that they’ll release more moisture. I’d suggest thawing and draining them first. Or, if you want to keep the juices, you can simmer them down on the stovetop to concentrate the flavor before adding them to the filling.