This post may contain affiliate links. Please read our disclosure policy.
No more runny filling or undercooked topping. When you follow my peach cobbler recipe, you’ll be able to make a perfect fresh peach cobbler with zero guesswork.
Old Fashioned Southern Peach Cobbler Recipe
I grew up eating peach cobbler, so of course as a baker, I had to perfect my own version of my favorite peach recipe. I used my tried-and-true baking hacks to make the absolute best peach cobbler recipe that tackles all the common issues people have with this recipe.
When it comes to making delicious cobblers, you may have run into things like undercooked topping or runny filling. In my recipe, we use just the right amount of cornstarch in our peach mixture so it’s never runny. For our crust topping, we use flour, brown sugar, cinnamon, salt, and butter to make the ultimate crumbly, buttery topping that is simply irresistible.
I love to use fresh peaches, but this recipe can also be made with peach pie filling or canned peaches (if you don’t have access to ripe peaches or it’s not peach season). Keep reading for all the details on my tips and tricks!
If you love peach recipes, you should also try my peach dump cake and peach crisp! No bake peach pie is the perfect dessert to make when you don’t want to turn on the oven!
Why You’ll Love This Recipe For Peach Cobbler
Say hello to your new favorite dessert! There are so many reasons to love this recipe, but here are just a few of them:
- Great way to use up fresh, juicy peaches
- Best crumble topping
- Super easy recipe with foolproof instructions
- Easily customizable
- Can substitute if you don’t have fresh peaches
Southern Peach Cobbler Ingredients
Making a great peach cobbler takes less than 10 ingredients. Just a few simple filling ingredients and then a super simple crumble on top of the peaches. Get the full recipe with measurements and directions in the recipe card below. Be sure to read all my tips below, too! Here’s what you’ll need:
Peach Filling
- Fresh peaches: sliced
- Granulated sugar
- Cornstarch
- Salt
Crumble Topping
- All purpose flour
- Brown sugar: packed
- Cinnamon
- Salt
- Unsalted butter: melted
How to Make Peach Cobbler
This easy peach cobbler recipe is 5 steps in total. It’s super easy to make and yields delicious results. When you bring this to a family gathering, it will be the star of the show! Keep reading for tips, variations, and storage tips! Follow these easy steps to make this classic dessert:
Peach Filling
- Prep oven and peach filling. Preheat the oven to 350ºF. No need to spray the pan. In your baking dish (you can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the sliced peaches (peel if desired but I like to leave the peach skin on), sugar and cornstarch. Toss with a spoon or spatula to combine.
Crumble Topping
- Combine topping ingredients. In a mixing bowl combine the flour, brown sugar, cinnamon, salt, and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together.
- Add topping over peaches. Use your fingers to break the topping into clumps, evenly distributing over the peaches.
- Bake for 35-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crumble for 60 minutes in an oval 7×11 inch pan. Allow the crumble to cool for 10-15 minutes. This allows the juices to thicken, then serve.
- Enjoy! Serve warm or at room temperature with vanilla ice cream.
Homemade Peach Cobbler Recipe Tips
For best results, follow these tips:
- Use the right peaches: Choose peaches that are not hard but still a bit firm with no bruises. Using mushy peaches will result in a mushy cobbler.
- Mix crumble topping well: Use some elbow grease to really mix the crumb topping well, and don’t worry if it’s thick, it’s supposed to be. Then use your hands to force clumps together. Break those clumps into pieces evenly distributed over the top of the peaches.
- Adjust bake time as needed: As your cobbler bakes, check for doneness by looking for bubbling and a golden top. Baking times will vary depending on what size pan you use.
- To avoid a runny filling: Be sure to allow the crumble to cool for 10-15 minutes to allow the juices to thicken.
Southern Peach Cobbler Recipe Variations
Here are some ways you can change this recipe if needed based on personal preferences:
- Substitute fresh fruit: If it’s not the time of the year to get fresh sweet peaches, you can substitute 2 cans of peach pie filling (21 oz each) or three cans of peaches in syrup (15 oz each). You can also try using frozen peaches. If you do, be sure to thaw and then dry them well so your filling doesn’t get too runny.
- Apple or Berry Cobbler: You can swap the peaches for other fruits like fresh berries or apples, as long as you have an equal amount as called for in the recipe.
- Gluten-Free Peach Cobbler: You can make this recipe gluten-free by swapping the flour. I prefer King Arthur’s gluten free all-purpose flour. It can be used as a one-to-one substitute.
Serving Homemade Peach Cobbler
Fruit cobbler is best served warm, fresh out of the oven. I love eating it with a scoop of vanilla ice cream, but here are some more topping and serving ideas:
- Top with homemade whipped cream
- Drizzle with caramel sauce
- Dust with powdered sugar
- Top with a sprinkle of your favorite chopped nuts
- Garnish with fresh herbs like mint or basil
How to Store This Old Fashioned Peach Cobbler
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Does Peach Cobbler need to be refrigerated?
Yes, peach cobbler needs to be refrigerated. You can let it sit out for a few hours after baking, and then you should refrigerate it tightly wrapped or in an airtight container. Be sure to let it cool completely before refrigerating.
Can you Freeze Peach Cobbler?
You can freeze peach cobbler, before or after baking, however the topping may become a bit soggy. If you want to freeze before baking, wrap tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. When ready to eat, bake for 20-30 minutes extra from frozen. If you want to freeze cobbler after baking, let it cool completely, wrap it tightly with plastic wrap and then aluminum foil, or place in a freezer-safe container and freeze for up to 3 months. Thaw to room temp and then heat servings in the microwave when ready to serve.
More Family Favorite Recipes:
Tap stars to rate!
Southern Peach Cobbler
Ingredients
Peach Filling
- 7 cups fresh peaches, sliced
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
Crumble Topping
- 1 ½ cups all purpose flour, 180 grams
- ⅔ cup brown sugar, packed
- 1½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
Instructions
Peach Filling
- Preheat the oven to 350ºF. No need to spray the pan. In your baking dish (you can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the sliced peaches (peel if desired), sugar and cornstarch. Toss with a spoon or spatula to combine.
Crumble Topping
- In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together.
- Use your fingers to break the topping into clumps, evenly distributing over the peaches.
- Bake for 35-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crumble for 60 minutes in an oval 7×11 inch pan. Allow the crumble to cool for 10-15 minutes. This allows the juices to thicken, then serve.
- Serve warm or at room temperature with vanilla ice cream.
Love the easy recipes to follow