Name: Fresh Southern Peach Cobbler
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 8 fresh peaches - peeled, pitted and sliced into thin wedges; 0.25 cup white sugar; 0.25 cup brown sugar; 0.25 teaspoon ground cinnamon; 0.125 teaspoon ground nutmeg; 1 teaspoon fresh lemon juice; 2 teaspoons cornstarch; 1 cup all-purpose flour; 0.25 cup white sugar; 0.25 cup brown sugar; 1 teaspoon baking powder; 0.5 teaspoon salt; 6 tablespoons unsalted butter, chilled and cut into small pieces; 0.25 cup boiling water; 3 tablespoons white sugar; 1 teaspoon ground cinnamon

Classic peach cobbler is always a hit when peaches are at their peak. This particular cobbler has over 3,000 five-star ratings, so we're confident you'll be thrilled with the results, too.

A warm mixture of sweetened, juicy peaches is topped with a biscuit-like dough and sprinkled in cinnamon sugar. Although it's made from scratch with fresh peaches, this easy peach cobbler is incredibly simple and comes together in just one hour. No fresh peaches? See below for tips on using canned or frozen peaches during the off season.

What Is Peach Cobbler?

A cobbler — not to be confused with a crisp or crumble — is a deep-dish fruit dessert with a sweetened fruit filling that is topped off with a biscuit-like dough. The dough may cover the entire dish or be dropped by the spoonful, earning it the name "cobbler" for its resemblance to a cobblestone street. It gives you the same fruit-and-pastry combination as pie, but without all the effort.

In the case of peach cobbler, fresh, frozen, or canned peaches may be combined with sugar, spices, lemon juice, and cornstarch (for thickening). As with all cobblers, it's finished off with a biscuit-like topping and sprinkled with a cinnamon-sugar mixture.

fresh southern peach cobbler in a white bowl with a scoop of vanilla ice cream. fresh peaches in the casserole dish are in the background — Allrecipes Video

Can You Use Canned or Frozen Peaches?

Although it's hard to beat a ripe, juicy peach during peak season, canned (well-drained) and frozen peaches (thawed and drained) make a great alternative when fresh is not an option. Reviewers say they had success with both canned and frozen peaches:

"I used two bags of frozen peaches and it turned out VERY good!" says reviewer MMCCLOREY.
"...I used canned and they turned out GREAT! First time I left some of the canned juice in it, but there really isn't a need for it!" says reviewer Lena.

Recipe Tip

Substituting canned or frozen peaches? Here's how to do the math:

6-8 medium peaches (~4 cups) = 2 (16-ounce) cans
6-8 medium peaches (~4 cups) = 40 ounces frozen peaches

How to Pick Fresh Peaches

Picking a perfectly ripe peach can seem tricky, but you can rely on three simple sensory cues: look, touch, and smell. A ripe peach will have a golden-hue near the stem, it should give slightly to your grip, and it will have a sweet and fragrant smell.

If your peaches aren't ripe, here's the good news: They will continue to ripen with a little patience. Place unripe peaches on the counter stem-side-down at room temperature until ripe.

Most folks choose to peel their peaches, but you can absolutely leave the skin on. The skin will soften as it bakes and be far less noticeable once cooked. If you do choose to peel them you can do so one of two ways:

baked fresh southern peach cobbler in a white baking dish — Dotdash Meredith Food Studios

How to Peel Peaches — And Do You Need To?

Use a vegetable peeler or paring knife. It's easier to peel a whole peach rather than a halved or sliced peach.
Blanch and shock. Start by cutting an X on the bottom of the peaches. Bring a pot of water to a boil and dip whole, unpeeled peaches into the water for about 30 seconds. Then immediately plunge the peaches into ice water. After about 10 seconds, remove the peaches from the water and use a paring knife or your finger to peel the skin away — it should practically peel itself! Learn more about how to peel and slice peaches.

Test Kitchen Tips

It just wouldn’t be summer without a homemade peach cobbler, according to culinary developer and test kitchen expert Nicole McLaughlin (a.k.a. NicoleMcMom). Here are a few of her favorite tips and tricks for a perfect cobbler every time:

“When it comes to picking your peaches, you want them ripe, but not mushy,” says Nicole. “And you want to be able to smell them.”
While fresh is almost always best, Nicole says it’s fine to use frozen or even canned peaches if you’d like. If she had to pick, though, she advises choosing frozen over canned.
You don't have to be precious when you're slicing the peaches, as they'll cook down anyway. It's OK if they're imperfectly cut.

How to Store and Reheat Peach Cobbler

While it is best right out of the oven (with a scoop of vanilla ice cream, of course!), cobbler will keep covered in the fridge for up to four days. To reheat, microwave to your desired temperature or bake at 350 degrees F (177 degrees C) for about 20 minutes, or until warmed through.

Allrecipes Community Tips and Praise

"Coming from the Peach State, I'm really picky about peach cobbler," says reviewer AlliePeacock. "This recipe is fantastic!"

"Last summer I also made batches of the filling and then froze it, and had delicious cobbler all winter long," says reviewer Travis Halling.

Editorial contributions by Melanie Fincher and Corey Williams