This Homemade Peach Cobbler is Heaven on Earth and a completely delicious summer dessert! Made with fresh peaches and carrying a snickerdoodle-type crust, this fruity dessert is best served warm with ice cream.
Ah, peach cobbler. The summer dessert to rival all summer desserts. I could eat an entire tray of this peach cobbler on my own. And believe me, I think I almost have with this most recent batch.
This Homemade Peach Cobbler is a little different than most traditional recipes. Instead of boasting a biscuit or cake-like topping, the crust on top reminds me of a snickerdoodle.
It is cinnamon-y and sweet and seriously makes me want to gobble up this peach cobbler before anyone else can have any.
I’m pretty sure you’re going to love it! Keep reading for best practices and scroll to the bottom of this page for a recipe card.
The Best Way to Peel Peaches
While making this recipe, I discovered an incredibly easy way to peel your peaches!
Choose a large enough pot to fit your peaches, then fill it with water. Bring the water to a boil.
Once it comes to a boil, add the peaches and allow the peaches to sit in the boiling water for 30 seconds. Then, transfer the peaches to an ice bath and run with cold water.
Once the peaches are cool enough to touch, use a knife to make a surface level cut in the peach skin. The skin will peel right away from the fruit! And they come out this beautiful, glossy texture 😍
What Ingredients are In Peach Cobbler?
Peach Filling Ingredients
Peaches, cored and sliced
How Do You Make Peach Cobbler from Scratch?
Preheat the oven to 350 degrees Fahrenheit.
Peel the peaches, then cut them into slices, discarding the core.
In a large pot, add the peaches and sugar. Stir over medium heat until the sugar is dissolved and peaches begin to release juice.
In a small bowl, mix the cornstarch into the water. Then pour the water into the pot. Stir the peaches again until the mixture begins to thicken, about 5 minutes. Remove from heat and set aside.
In a large bowl, combine all topping ingredients except butter and mix to combine.
Melt the butter in a microwave-safe dish. Pour it into the bottom of a glass 9×13 pan, using a pastry brush to brush butter up the sides of the dish as well. Pour the cooled peaches into the prepared pan.
Use a spoon to scoop the topping ingredients over the peaches, leaving space between the dollops. The topping will rise and spread.
Put the cobbler in the oven, uncovered for 30 minutes or until the top browns.
Serve warm with ice cream. Enjoy!
What Peaches are Used for Cobbler?
You can use whatever types of peaches you want for your peach cobbler. I personally have used yellow peaches, and really love the way that this turns out with yellow peaches.
You can use White Peaches for your Cobbler if you’d like, though they’re not as great for baking. White Peaches are good for eating out of hand, but they can get you by in a baking pinch if necessary.
Can I Use Canned Peaches?
If you don’t have access to fresh peaches (like me a few weeks ago, before peaches were in season) you can always turn to canned peaches in a bind.
If you use canned peaches, simply omit the step for cooking the peaches on the stovetop.
Keep in mind, however, that the juiciness of the peaches may contribute to making your Homemade Peach Cobbler a bit soggier than it would have been with fresh peaches.
What is the Crust Like on this Peach Cobbler?
The crust on this peach cobbler is a little different than most peach cobblers, but that’s exactly why I love it so much!
Instead of resembling a biscuit or a cake, the topping has a texture and taste reminiscent of a snickerdoodle!
The crust on this Homemade Peach Cobbler is very thick. It spreads quite a bit when in the oven, so don’t worry about covering the cobbler entirely in the raw topping!
I’ve always been someone that loves the crust of desserts more than anything else, so I especially love this Homemade Peach Cobbler because of the crust. It’s thick and cinnamon-y and tastes so homey and delicious. If you want more of a bundt cake, don’t worry! You can prepare the Peach Cobbler Pound Cake for the same delicious peach flavor but with the texture of pound cake and the caramelized top from baking.
Plus, it’s great when heated up and topped with ice cream! I find myself saving those bites for last, as they are sooo scrumptious.
(PS if you want a savory crust with your peaches, try this Peach Pizza with Goat Cheese and Honey)
Do I Need to Refrigerate Peach Cobbler?
Yes, if you make this Homemade Peach Cobbler and have leftovers, save those leftovers in the fridge.
Because this recipe is made with fresh fruit, you’ll want it to stay good for as long as possible! The best way to ensure freshness in your leftover Homemade Peach Cobbler is to store it in an airtight container in the fridge.
I would recommend eating it within the first three days if possible. However, we’re lucky in the sense that this crust is thick and sturdy, so it won’t get soggy like most cobbler crusts if not eaten before that time frame.
Did you like this recipe for Homemade Peach Cobbler? If so, make sure to leave a comment on this post letting me know what you thought! And don’t forget to take a photo and post it on Instagram or Facebook and tag @TheForeignFork and hashtag #TheForeignFork.
If you liked this recipe, you may also like these other delicious recipes on my site that I picked out just for you!:
- Raspberry Swiss Roll
- Strawberry Bread Recipe
- Strawberry Tiramisu
- Bahama Mama
- Custard Cake from Croatia
Homemade Peach Cobbler
Peach Filling Ingredients
- 4 cups peaches, cored and sliced
- 2 cups sugar
- ½ cup water
- 2 tbsp cornstarch
- 1 ½ cups flour
- ¾ cup Granulated sugar
- ¼ cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ tsp ground cinnamon
- 8 tbsp butter
- Preheat oven to 350 degrees Fahrenheit.
- Peel the peaches, then cut them into slices, discarding the core. (Follow the instructions above for a hack for peeling peaches!)
- In a large pot, add the peaches and sugar. Stir over medium heat until the sugar is dissolved and peaches begin to release juice.
- In a small bowl, mix the cornstarch into the water. Then pour the water into the pot. Stir the peaches again until the mixture begins to thicken, about 5 minutes. Remove from heat and set aside.
- In a large bowl, combine all topping ingredients except butter and mix to combine.
- Melt the butter in a microwave-safe dish. Pour it into the bottom of a glass 9×13 pan, using a pastry brush to brush butter up the sides of the dish as well. Pour the cooled peaches into the prepared pan.
- Use a spoon to scoop the topping ingredients over the peaches, leaving space between the dollops. The topping will rise and spread.
- Put the cobbler in the oven, uncovered for 30 minutes or until the top browns.
- Serve warm with ice cream. Enjoy!
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