This peach cobbler recipe has been a long time coming. If you’ve followed the blog for a while, you know that peaches are my favorite part of summer. I add them to salads, serve them with cheese, top them onto pizza, and, of course, devour them plain. Given all the peach recipes I’ve made over the years, it’s high time I shared a more classic, easy peach cobbler recipe.
Homemade peach cobbler can go in a few directions. Sometimes a sweet, cake-like batter surrounds the fruit, while other times a biscuit-like topping covers it. Still other times, a light, flaky dough dots the peaches. Because I’m a huge fan of fruit crisps, I opted for the third kind, sprinkling my peaches with crumbles of a simple, 7-ingredient cobbler topping.
Because peak-season peaches are so sweet & juicy on their own, it doesn’t take much to transform them into a delicious dessert. This easy peach cobbler recipe calls for just 10 ingredients, and peaches are truly the star of the show. Since I’m a peach purist, I don’t sweeten them, simmer them, or peel them but I do drizzle them with a little lemon juice for brightness. I dot them with the topping – a mix of flour, sugar, cinnamon, salt, baking soda, and coconut oil – and serve it all with generous scoops of vanilla ice cream. Naturally sweet and brimming with peachy flavor, this one’s an essential late summer treat.
How to Make Peach Cobbler
Like most fruit crisps and crumbles, this cobbler recipe comes together with minimal effort. Here’s all you need to do:
- Slice your peaches into eighths and layer them into the bottom of a greased 9×13 baking dish.
- Drizzle them with lemon juice!
- Stir together the topping ingredients until they combine to form a crumbly dough.
- Sprinkle the dough over the peaches, and bake in a 400-degree oven until the topping is lightly golden brown and the peaches are juicy, about 30 minutes.
- Scoop into bowls with vanilla ice cream, and dig in while it’s still warm. Enjoy!
Peach Cobbler Recipe Tips
As the ultimate peach fan, I’ve been making peach desserts for years. Here are my best tips for making one that’s pitch-perfect every time:
- Get your peaches ahead of time. Whenever I go to the store looking for the perfect peach, the ones I find are always rock-hard or too mushy. If you want to make a great peach cobbler, buy your fruit a few days in advance and let it ripen on your counter. When the peaches are soft, you’re ready to bake! (After they ripen, you can also store them in the fridge for up to a few days.)
- Err on the side of more fruit, not less. You want the peaches to cover the bottom of your pan completely, so overlap the slices as needed. As you can see in the photos above, I even have a double layer of fruit in some places!
- Leave some clumps. Nothing beats a bite of peach cobbler with a big lump of golden brown, buttery dough, so don’t break up the cobbler topping too much as you sprinkle it over the fruit!
- Serve with vanilla ice cream. I love all fruit desserts with a scoop of vanilla ice cream, but I especially recommend it here. This cobbler is still good on its own, but the ice cream gives it a delectable “peaches & cream” finish. If ice cream’s not your thing, a dollop of whipped cream or coconut cream would be excellent too.
If you love this peach cobbler recipe…
Try my peach crisp, apple crumble, blueberry scones, raspberry cheesecake, or strawberry shortcake next!
Easy Peach Cobbler
Author: Jeanine Donofrio
Recipe type: Dessert
- 6 large or 7 medium peaches, thinly sliced
- 1½ teaspoons fresh lemon juice
- ¾ cup all purpose flour
- ¼ cup cane sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
- Preheat the oven to 400°F and grease a 9×13-inch baking dish with coconut oil.
- Layer the peaches into the bottom of the baking dish and drizzle the lemon juice over the peaches.
- In a medium bowl, mix the flour, sugar, cinnamon, baking soda, and salt. Add the coconut oil and vanilla and combine until the mixture forms a crumbly dough. Sprinkle over the peaches and bake for 30 minutes, or until the mixture is just lightly browned on top and the peaches are juicy.
- Serve warm with vanilla ice cream.