Homemade Southern Peach Cobbler is the perfect Summer recipe! Fresh or canned peaches are tossed in a cinnamon-sugar mixture and then topped with a buttery, flaky, gluten-free cake-like biscuit topping. This easy-to-make healthy dessert is great served a la mode or with whipped cream!
The aroma of sweet peaches wafted my way as I walked through the grocery store.
An enormous peach display was the focal point of the produce section and I couldn’t resist picking up a few pounds.
And I knew exactly what I was going to do with all of those fresh Texas peaches as soon as I got home…
Peel them, slice them, toss them in a bit of cinnamon and sugar…
Then top them with a fluffy topping to make the BEST Southern peach cobbler recipe.
(And dare I admit that I was going to try making it completely gluten-free and even a bit healthier, too!?)
Much like many other gluten-free baking attempts, that perfect cobbler didn’t happen on the first go-around, nor was it quite right on the second round either.
But that third peach cobbler that came out of the oven?
You guys. This is IT. It’s what all of your peach cobbler dreams are made of. And yes, even those of you who have grown up in the South and know a thing or two about how good cobbler can be – you can trust my Texas taste buds.
The peaches are perfectly soft and tender with JUST the right amount of cinnamon spice.
The cobbler topping is a mixture of both fluffy, flaky, buttery, and crumbly. It has a dropped-biscuit and almost pie dough consistency. It truly reminds me of the best bakery muffin I’ve ever had but on top of juicy peaches. (Unlike a peach crisp which has a crispy and crunchy topping!)
But fair warning: This recipe will make your friends and family officially deem you the peach cobbler QUEEN. (Or king!)
Ingredients
For this homemade peach cobbler recipe you will need the following ingredients:
- Peaches. Fresh peaches are used in this recipe. Either yellow or white flesh peaches will work.
- Don’t have any fresh ripe peaches? You can also use canned or frozen peaches. Read more below about how to make these substitutions.
- Sugar. To make this recipe a little healthier, use a combination of coconut sugar and regular white sugar. However, you can also always use all coconut sugar or all regular sugar depending on what you have in your pantry.
- Flour. Regular all purpose flour can be used. Or, for a gluten-free peach cobbler use a gluten-free 1-to-1 blend. Both types of flours can be used interchangeably in this dish.
- Spices. A blend of cinnamon and nutmeg give this cobbler a wonderful cozy flavor. If you don’t like a lot of spice, you can always decrease the amount you use.
- Starch. Cornstarch, arrowroot, or tapioca starch can all be used when making the filling. The main purpose of using a starch is to thicken up the peach juices so it’s not too runny after baking.
How to Make
The general process for making a Southern peach cobbler from scratch is actually quite easy and simple. Here are the step-by-step instructions you’ll want to follow:
- Add peeled and sliced peaches to a large skillet over medium heat along with sugar, cinnamon, nutmeg, starch, lemon juice, and salt.
Cook for 2-3 minutes or until peaches begin to soften. (Step 1 above.)
- Spread peaches out evenly into the bottom of a 9 x 13 inch baking dish that has been sprayed with non-stick cooking spray.
Bake peaches in preheated oven for 10 minutes while preparing the topping. (Step 2 above.)
- Prepare the topping. (See below for more information.) Place it evenly on top of the partially baked peaches.
Use a pastry brush to coat the topping with a light layer of an egg wash and sprinkle with additional sugar. (Step 3 above.)
- Bake the cobbler.
Cook in a preheated oven for 30-40 minutes or until top is lightly golden brown. (Step 4 above.)
Cobbler Topping
So how exactly do we make that delicious cobbler crust?
For those that like a more flaky, buttery, and almost cake-like topping, there are a few very specific steps you’ll want to make sure and follow:
- Whisk the dry ingredients. Add flour, sugar, baking powder, and salt to a large bowl and combine. (Step 1 above.)
- Add cubed butter. Use a pastry cutter to incorporate it with the dry mixture until a coarse crumb forms. (Step 2 above.)
- Pour in milk. Mix until just combined and the batter starts to stick together. (Step 3 and 4 above.)
- Grab 2-3 tablespoons of the topping at a time and press together lightly. Place on top of the peaches. Repeat until all of the topping is used.
Fresh, Canned, or Frozen Peaches
Using fresh peaches is definitely a labor of love since it does take a little bit of time to boil, peel, pit, and slice them. (If you don’t already know, learn how to peel peaches quickly and easily.)
Or maybe you’re unable to find fresh peaches at your grocery store since their peak season is from June to September.
Either reason is totally ok! Because you can easily substitute canned or frozen peaches for fresh in this peach cobbler recipe:
- Canned Peaches
- When purchasing canned peaches make sure you look for ones that are stored in either light syrup or have no sugar added.
- If you purchase the kind in heavy syrup your cobbler will be way too sweet.
- Make sure you thoroughly rinse and drain the peaches before using.
- One pound of canned peaches equals one pound of fresh.
- When purchasing canned peaches make sure you look for ones that are stored in either light syrup or have no sugar added.
- Frozen Peaches
- These will definitely have the least amount of taste and flavor. Because of this you may opt to add a bit more sugar when sautéing in a skillet.
- To use previously frozen peaches you can either thaw the fruit in the refrigerator overnight, or place them in a fine mesh strainer and run warm water over them until they’re completely thawed.
- One pound of frozen peaches will equal one pound of fresh.
Secret Tip for Flaky Crust
While the topping is quite exceptional as it is, there is a little secret trick I like to use to make it extra flaky and golden:
Brush the cobbler crust with an egg wash.
^I even use this tip when making my favorite Chicken Pot Pie!^
To do this simply whisk together 1 egg with 1 tablespoon of milk. Using a pastry brush, brush a light layer of this egg wash onto the topping. You can also sprinkle it with a tablespoon or two of sugar to give it a shimmery and sugary look.
Serving and Storage
Let the cobbler sit for 20-30 minutes before serving. This is so the sauce can thicken up. Then, serve warm with a BIG ole’ scoop of some vanilla ice cream.
If you happen to be dairy-free or lactose intolerant, there are some incredible gluten-free and dairy-free brands of ice cream you can try from So Delicious and Coconut Bliss.
You can also serve your warm dessert with a dollop of some homemade coconut whipped cream, too.
- To Prep-Ahead: This recipe can be made completely in advance. If using fresh peaches, you can also prepare them ahead of time.
- To Store: Keep peach cobbler in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Let the baked cobbler cool. Then, transfer to a freezer-safe airtight container. Freeze for up to 3 months and defrost before reheating.
- To Reheat: Leftover peach cobbler can either be reheated in the microwave or in a non-stick skillet on the stovetop.
FAQs
It’s all in the topping. A peach cobbler has a more biscuit and almost cake-like topping that is buttery, flaky, and fluffy. A peach crisp has more of a crunchy topping that is sometimes made with oats.
While yellow peaches are the most common peaches for cobbler, a white variety can also be used for a milder and slightly less sweet taste.
It is not necessary to peel peaches for cobbler as the skin will tenderize while baking. However it is often preferred since the skin will add a somewhat unpleasant texture to the filling.
Peach cobbler is done when the topping is a darker golden color and the peach filling begins to bubble along the sides of the dish. You can also insert a thermometer to make sure the biscuit topping has reached 200 degrees.
Gummy cobbler is caused by too much syrup from canned peaches. If using canned, make sure to find some that are stored in light syrup or with no sugar added.
Yes. Peach cobbler needs to be refrigerated between servings. It will last for up to 4-5 days when stored in an airtight container in the refrigerator.
Expert Tips and Tricks
- Make it healthier. Use both coconut sugar and regular white sugar, or all coconut sugar.
- Keep it gluten-free. Find a gluten-free 1-to-1 blend of flour.
- Fresh is best. When in-season, use fresh peaches. They will have WAY more flavor than canned or previously frozen.
- Get flaky. Brush the topping with an egg wash for the flakiest crust.
- Serve a la mode. Take it to the next level by pairing with a scoop of ice cream!
More Peach Recipes
Still have a plethora of peaches from your summer harvest? Here are a few more ideas you can try out:
Instant Pot Pork Chops with Peach Salsa
Frozen Peach White Wine Sangria
Or you can always Freeze Peaches to use year-round!
Southern Peach Cobbler Recipe
Homemade Southern Peach Cobbler is the perfect Summer recipe! This easy-to-make healthy dessert is great served a la mode or with whipped cream!
Ingredients
Peach Filling:
- 2 ½ – 3 lbs. of peaches about 7-8 medium-sized
- ½ cup coconut sugar or regular white sugar*
- 2 Tbsp. cornstarch or tapioca starch
- 1 tsp. lemon juice
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of salt
Cobbler Topping:
- 6 Tbsp. butter room temperature, cut into cubes
- 1 ½ cups flour gluten-free 1-to-1 blend
- ⅔ cup coconut sugar or regular white sugar*
- 1 ½ tsp. baking powder
- ⅓ tsp. salt
- ⅓ cup milk cashew or almond milk
Instructions
-
Preheat oven to 375 °F.
Peach Filling:
-
Peel peaches by boiling and then cut into ¼-½ inch slices.
-
Combine peach filling ingredients in a large skillet over medium heat. Cook for 2-3 minutes or until peaches start to soften.
-
Spread peaches out evenly into the bottom of a 9 x 13 inch baking dish that has been sprayed with non-stick cooking spray
-
Bake peaches in preheated oven for 10 minutes while preparing the topping.
Cobbler Topping:
-
Whisk together flour, sugar, baking powder, and salt in a large bowl.
-
Add cubed butter and use a pastry cutter to combine it with the dry ingredients until a coarse crumb forms.
-
Pour in milk and mix until just combined and the batter starts to stick together.
-
Grab 2-3 tablespoons of the topping at a time and press together lightly. Place on top of the peaches. Repeat until all topping is spread across the peaches. It’s OK if you have some gaps between the topping.
-
Optional: Whisk together 1 egg with 1 tablespoon of milk. Using a pastry brush, brush a light layer of this egg wash onto the topping and sprinkle with additional sugar.
-
Bake peach cobbler in oven for 30-40 minutes or until topping is lightly golden.
Recipe Notes
- I like to use half regular white sugar and half coconut sugar so the cobbler is still lightly golden. If all coconut sugar is used your finished cobbler will be slightly darker in color.
- If you’re having a hard time with the topping sticking together, add additional milk in 1 tablespoon increments until it clumps together.
- To Store: Keep peach cobbler in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Let the baked cobbler cool. Then, transfer to a freezer-safe airtight container. Freeze for up to 3 months, defrost before reheating.
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Rebecca V Crown says
Hi – I made the cobbler and it was fabulous! A word of zdvice to anyone trying this recipe – no way is 1/3 cup of milk enough to press the topping together – impossible! Must use 2/3 cup milk!😊
London says
So happy to hear you enjoyed the recipe! And yes, a little extra milk can definitely help it stick together if you’re having a hard time. (Different types of milk are thicker/thinner than others so this might have been the cause.) Thanks for your comment and feedback, Rebecca!