This Easy Peach Cobbler is the ultimate lazy dessert! Juicy peaches, warm cinnamon, and a buttery, golden topping—all baked together in one dish with just a few pantry staples. Whether you’re using fresh, frozen, or canned peaches, this cobbler is guaranteed to be a hit every time.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
I love cobbler. One of my favorite is this cheater Cake Mix Apple Cobbler Recipe. But when I want something more traditional, this peach cobbler is my go to recipe.
⭐ Why You’ll Love This Easy Peach Cobbler ⭐
No fuss, no mixer – just stir, pour, and bake.
Perfect for any season – use canned peaches in winter or fresh in summer.
Old-fashioned comfort food that tastes like Grandma made it.
Great for a crowd – just double the recipe for potlucks or parties.
Serve warm with a big scoop of vanilla ice cream? Yes, please!
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Peaches- Fresh is best, but frozen and canned (drained) will work
- White sugar
- Lemon juice
- All-purpose flour
- Kosher salt
- Nutmeg
- Cinnamon
- Real vanilla extract
- Brown sugar
- All-purpose flour
- Baking powder
- Heavy cream
- Water
- Unsalted butter
- Optional, to serve: Whipped cream or ice cream
🔪 How to Make
Go ahead and preheat your oven to 400°F. Make sure your top oven rack is in the center spot.
In a big mixing bowl, add the peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon, and vanilla. Give it a good toss so everything is nicely coated.
Grease an 8×8 baking dish and pour the peach mixture right in. Spread it out so it’s nice and even, then sprinkle a little brown sugar over the top. Pop it in the oven for 10 minutes.
While that’s baking, let’s make the topping. In a separate bowl, mix together the flour, ½ cup sugar, salt, and baking powder. Chop up your cold butter into tiny pieces and drop them in. Use your fingers to rub it into the dry mix until it looks like small crumbs.
Now pour in the heavy cream and water. Stir gently with a fork until the mixture is just moistened. It should be sticky but don’t overwork it—this isn’t bread dough.
Take the dish out of the oven and carefully spoon the topping over the peaches. Don’t worry about covering it perfectly—leave a few gaps for that rustic cobbler look.
Pop it back in the oven and bake for 20 to 30 minutes, or until the top is golden and crisp.
Let it cool for a bit, then dish it up while it’s warm. Top with a scoop of vanilla ice cream or a dollop of whipped cream and enjoy every bite!
⭐ Tips & Tricks ⭐
- Don’t stir! Let the batter and peaches do their thing in the oven. That’s how you get that amazing crust.
- Want it lighter? Use milk instead of cream.
- Frozen peaches work too—just thaw and drain them before using.
📖 Variations
Berry Cobbler: Swap peaches for mixed berries or use half peaches, half blueberries.
Southern-style: Add a splash of bourbon to the peaches before baking.
Crispy topping: Sprinkle sugar on top before baking for extra crunch.
How to Store Peach Cobbler
- You can even freeze leftovers—just wrap tightly and reheat when ready.
- Store covered in the fridge for up to 4 days.
- Reheat in the microwave or a warm oven.
More Delicious Recipes To Try
Peach Cobbler So Good, You’ll Lick the Spoon (No Shame)
Ingredients
Filling
- 8 large ripe peaches pitted and chopped
- 1/3 cup white sugar
- 2 Tbsp fresh lemon juice
- 2 tsp all-purpose flour
- 1 tsp kosher salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp real vanilla extract
- ¼ cup brown sugar packed
Topping
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ cup heavy cream
- ¼ cup water
- 8 Tbsp unsalted butter very well chilled
- Whipped cream or ice cream, of choice Optionalto serve
Directions
- Place the top oven rack in the center position and pre-heat oven to 400°F.
- Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine.
- Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven. Bake for 10 minutes.
- Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
- Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
- Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
- Return to oven and bake for another 20-30 minutes, or until the topping begins to brown. Remove from oven when the top is golden brown.
- Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!
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