Peach Cobbler Recipe – Golden, Buttery Perfection in Under an Hour

Last Updated: October 10, 2025

This Southern peach cobbler delivers warm, juicy peaches beneath a golden, cake-like topping that gets irresistibly crispy around the edges. It’s perfect for busy families who want an impressive dessert without the fuss, and you can use fresh or canned peaches depending on what’s in your kitchen. The secret is how the batter magically rises around the fruit as it bakes, creating that signature cobbler texture everyone loves.​

You’ll have this in the oven in just 15 minutes, and the whole thing bakes in about 45 minutes. The filling has that perfect balance of sweet and tart with hints of cinnamon and lemon, while the topping is tender inside with those coveted buttery, crispy edges. This version works better than complicated recipes because you literally pour everything in layers without stirring—the oven does all the work.​

RECIPE HIGHLIGHTS BOX

Prep Time: 15 minutes​
Cook Time: 45-60 minutes​
Total Time: 60-75 minutes​
Servings: 8-9 people​
Difficulty: Easy​

Why You’ll Love This Peach Cobbler Recipe

Ready in about an hour from start to finish, making it perfect for last-minute dinner guests or weekend family gatherings. The juicy peach filling combined with the buttery, slightly cakey topping creates an addictive contrast of textures that keeps everyone coming back for seconds. You can make this year-round since it works beautifully with both fresh summer peaches and canned peaches from your pantry. Kids and adults alike love the familiar, comforting flavors—this is the kind of dessert that actually gets requested by name.​

Ingredients

Fresh or canned peaches form the heart of this cobbler, providing natural sweetness and that iconic peachy flavor. Fresh peaches give you the best texture and flavor during summer months, but canned peaches work wonderfully when fresh aren’t available—just drain them well before using. You’ll need about 2-3 large fresh peaches or one 29-ounce can of sliced peaches.​

Unsalted butter creates those crispy, golden edges that make cobbler irresistible. The butter melts in the pan first, then the batter is poured over it without stirring—this creates a magical effect where the topping rises through the butter as it bakes. Use real butter, not margarine, for the best flavor and texture.​

Granulated white sugar sweetens both the fruit and the batter. The sugar also helps draw out the natural juices from the peaches, creating that luscious syrup in the bottom of the pan. Some recipes add brown sugar for deeper flavor, but white sugar keeps the peach flavor front and center.​

All-purpose flour and baking powder create the tender, cake-like topping. The baking powder is crucial—it’s what makes the batter rise and create that fluffy texture on top. Make sure your baking powder is fresh for the best rise.​

Milk adds moisture and richness to the batter. Whole milk gives the best flavor, but you can use 2% or even dairy-free milk if needed. The milk combines with the flour to create a pourable batter that transforms into a delicious topping as it bakes.​

Lemon juice and cinnamon brighten the peach flavor and add warmth. Just a tablespoon of lemon juice keeps the filling from tasting flat, while a quarter teaspoon of cinnamon adds that classic cobbler spice without overwhelming the peaches.​

See the recipe card below for a complete ingredient list with exact measurements.​

How to Make Peach Cobbler Recipe

Preheat your oven to 350-375°F and prepare the peaches by washing, peeling, and slicing them into thin wedges if using fresh. For canned peaches, simply drain them thoroughly and set aside. If using fresh peaches, toss the sliced peaches with ¼ cup sugar and 1 tablespoon lemon juice, then let them sit for 5-10 minutes to draw out their natural juices.

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Melt the butter directly in your baking dish by placing it in the preheating oven for 2-3 minutes. Use a 9×9-inch baking dish, an 11×7-inch casserole dish, or a 9-inch round pie dish. You’ll know the butter is ready when it’s completely melted and just starting to sizzle slightly.​

Mix your batter while the butter melts by whisking together 1 cup flour, ¾ cup sugar, 1 tablespoon baking powder, and ¼ teaspoon salt in a bowl. Pour in ¾-1 cup milk and whisk until the dry ingredients are just moistened and the batter is smooth with a thin, pourable consistency. Don’t overmix—a few small lumps are fine.

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Pour the batter over the melted butter without stirring—this is crucial for getting that signature cobbler texture. The batter will look like it’s just floating on top of the butter, and that’s exactly what you want. Next, arrange your peach slices evenly over the batter, again without stirring. The magic happens during baking when the batter rises up and around the fruit.

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Bake at 350-375°F for 45-60 minutes until the edges are dark golden brown and crispy while the center is light golden brown. The cobbler is done when the topping is set and springs back lightly when touched, and you can see the fruit bubbling around the edges. If the top is browning too quickly, tent it loosely with foil for the last 10-15 minutes.

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Let the cobbler cool for 10-15 minutes before serving to allow the filling to set slightly. The cobbler will still be warm and the filling will be perfectly saucy but not runny. Serve it warm with vanilla ice cream or fresh whipped cream for the ultimate experience.​

Pro Tips for Perfect Results

Use cold butter and work quickly when melting it in the pan—you want it melted but not browned. If the butter starts to brown before you add the batter, remove the pan from the oven and let it cool slightly.​

Don’t stir after adding the batter and peaches—this is the most important rule for perfect cobbler. The layers switch places naturally during baking, creating that characteristic cobbler texture where the topping rises through the fruit.​

Watch for visual cues to know when it’s done: the edges should be dark golden brown and crispy, the center should be light golden, and you should see fruit juices bubbling up around the sides. The topping should spring back when lightly touched in the center.​

Let fresh peaches macerate with sugar before using to draw out their juices and create more filling liquid. This step makes your cobbler extra saucy and flavorful.​

If using canned peaches, drain them really well but reserve a few tablespoons of the juice to mix with cornstarch and lemon juice for a thicker filling. Too much liquid will make the cobbler soggy instead of perfectly tender.​

Storage and Reheating

Store leftover cobbler covered in the refrigerator for 4-5 days. You can cover the baking dish with plastic wrap or transfer individual portions to airtight containers. The cobbler will keep at room temperature for up to 2 days if your kitchen is cool, but refrigeration keeps it fresh longer.​

Reheat in the oven for best results by removing the cobbler from the fridge and letting it come to room temperature for 20-30 minutes. Cover it with foil and bake at 350°F for about 20 minutes until warmed through. The foil prevents over-browning while ensuring even heating.​

For quick reheating, use the microwave at 30-second intervals until your desired temperature is reached. The microwave will make the topping softer rather than crispy, but it works great when you just want a quick warm dessert.​

Peach cobbler can be frozen by wrapping it tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator before reheating using the oven method. The texture holds up remarkably well after freezing.​

Recipe Variations

Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is also gluten-free, and the recipe works exactly the same way.​

Try a mixed fruit cobbler by adding 1 cup fresh blueberries or blackberries to the peaches for extra flavor and color. The berries add tartness that balances the sweet peaches beautifully.​

Make it dairy-free by using dairy-free milk like almond, oat, or coconut milk in place of regular milk, and substitute the butter with coconut oil or vegan butter. The flavor will be slightly different but still delicious.​

Add warm spices like ¼ teaspoon nutmeg, ½ teaspoon vanilla extract, or a pinch of cardamom to the peach filling for deeper flavor. These spices complement peaches without overpowering them.​

Frequently Asked Questions

Can I make this ahead? Yes, you can assemble the cobbler up to 4 hours ahead and keep it covered in the refrigerator until ready to bake. You may need to add 5-10 extra minutes to the baking time if starting from cold. You can also bake it completely, refrigerate it, and reheat before serving.​

What can I substitute for fresh peaches? Canned peaches work perfectly—use one 29-ounce can, drained well. Frozen peaches are also great—thaw them completely and drain excess liquid before using. Some people even freeze batches of the peach filling in summer to make cobbler all winter long.​

How do I know when it’s done? Look for dark golden brown, crispy edges and a light golden center that springs back when lightly touched. You should also see the fruit filling bubbling up around the sides of the topping. If you insert a toothpick into the topping (not the fruit), it should come out clean.​

Why is my cobbler soggy? This usually happens when there’s too much liquid in the fruit filling. Make sure to drain canned peaches thoroughly, and if using fresh peaches, you can toss them with 1-2 teaspoons of cornstarch to absorb excess juice. Also, make sure you’re baking at the right temperature and giving it enough time for the topping to fully set.

Peach Cobbler Recipe – Golden, Buttery Perfection in Under an Hour

Course: All Recipes, Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

285

kcal

Total time

1

hour 

10

minutes

This classic peach cobbler features juicy, sweet peaches baked beneath a golden, buttery topping that’s crispy on the edges and tender in the center.

Ingredients

For the Peach Filling:

• 2 heaping cups sliced fresh peaches (about 2-3 large peaches) or 1 (29-ounce) can sliced peaches, drained

• ¼ cup granulated white sugar

• 1 tablespoon fresh lemon juice

• ¼ teaspoon ground cinnamon

• For the Cobbler Topping:

• ⅓ cup unsalted butter

• 1 cup all-purpose flour

• ¾ cup granulated white sugar

• 1 tablespoon baking powder

• ¼ teaspoon salt

• ¾ cup whole milk

Directions

• Preheat your oven to 350°F (175°C).
• If using fresh peaches, wash, peel, and slice them into thin wedges. Toss the peach slices with ¼ cup sugar, lemon juice, and cinnamon in a bowl. Let sit for 5-10 minutes. If using canned peaches, simply drain well and set aside.
• Place the butter in a 9×9-inch baking dish, 11×7-inch casserole dish, or 9-inch round pie dish. Put the dish in the preheating oven for 2-3 minutes until the butter is completely melted.
• While the butter melts, whisk together the flour, ¾ cup sugar, baking powder, and salt in a medium bowl. Pour in the milk and whisk until smooth with a thin, pourable consistency. Do not overmix.
• Remove the baking dish from the oven once the butter is melted. Pour the batter evenly over the melted butter. Do not stir.
• Arrange the peach slices evenly over the batter. Do not stir.
• Bake for 45-60 minutes, until the edges are dark golden brown and crispy, the center is light golden brown, and the fruit is bubbling around the edges. If the top browns too quickly, cover loosely with foil for the last 10-15 minutes.
• Remove from the oven and let cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

• Nutrition (per serving, 8 servings total):
  Calories: 285 | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Fiber: 2g | Sugar: 35g