My easy Peach Cobbler recipe is a simple, fast, and tasty summer dessert. Sweet, juicy peaches are baked with a deliciously tender, healthier whole wheat flour batter to make a tasty, wholesome dessert. Served warm with a scoop of Vanilla Ice Cream! Life doesn’t get any better than this.
What is a Cobbler
A cobbler is a baked dish that is popular in both the United States and United Kingdom. They are made with fruits or vegetables and topped with a cake batter, biscuit, or scone topping, so they can be sweet or savory.
While there are a gazillion different recipes and ways to make cobbler, I’ve found that sweet fruit cobblers are the most popular varieties.
Typically speaking, firm fruits like peaches, cherries, apricots, nectarines, and apples make the best cobblers because they take longer to release their liquid in the oven, which gives the batter time to cook up before getting inundated with juice.
Table of Contents
What is the difference between a cobbler and a crumble?
Though cobbler and crumble are sometimes used interchangeably, a crumble is a different dish. The difference lies in the topping – for cobblers, a soft biscuit or cake topping is the norm, whereas crumbles are typically topped with streusel or granola.
About Peach Cobbler Recipe
With peach season in full bloom at this time of the year, I couldn’t resist grabbing several bags of them from the market. What do you do with an abundance of peaches? Well, make cobbler of course!
This delicious homemade peach cobbler recipe is wholesome, healthy and made from scratch. As with most of my baking recipes, I opted to make this cobbler with whole wheat flour for an added boost of fibre and some nutrients. Fruit and whole grains? I wouldn’t judge you one bit for eating this dessert for breakfast.
Its also quick, easy and our favorite recipe made from peaches. You’ll have it prepped and ready for the oven in just 15 minutes. It’s easy enough for even a novice baker to tackle!
Best of all, the peaches do not have to be cooked separately, so you save on time and dishes. An easiest way and method to make the cobbler.
The recipe is super versatile. Feel free to swap in any stone fruit or apples for the peaches. It’s also easy to make this cobbler vegan and/or gluten-free. Read on below for more variations!
Ingredients & Substitutions
- Peaches – Fresh, frozen, or canned peaches can be used here, though fresh or frozen are preferred. Just make sure they are ripe and sweet, and adjust the amount of sugar you use as needed. You can also swap in nectarines or any pitted stone fruit you prefer.
- Sugar – I used unrefined cane sugar, but brown sugar or granulated sugar can also be used.
- Butter – Either salted or unsalted will work. You can also use vegan butter if you prefer.
- Whole Wheat Flour – Whole wheat is more nutritious than all-purpose flour, which is why I like to use it. It also has a nice nutty flavor. Feel free to swap in all-purpose or gluten-free all-purpose flour instead. Remember to sift the flour.
- Baking Powder – Baking powder begins to react as soon as it touches liquid, so make sure you preheat your oven before starting to make the batter.
- Salt – Skip it if you’re using salted butter.
- Vanilla Extract – Vanilla powder, paste, or essence can also be used. Try swapping in almond extract for a fun twist.
- Cinnamon Powder and Nutmeg Powder – These warming spices give the cobbler a cozy feel. You can feel free to play around with different spices too; ginger, cardamom, clove, or pumpkin pie spice would all be lovely.
- Milk – You can use plant-based milk if you prefer a vegan dessert.
How to make Peach Cobbler
Prepare Peaches
1. Gently rinse peaches under cool running water using a colander. Drain all water, then peel 500 grams peach or 6 to 7 medium to large-sized peaches.
Ripe peaches will be easier to peel. You can also make a small “x” cut on the bottom of the peaches, drop them into boiling water for about 30 seconds, then drain and peel them.
2. Cut them in half and remove the stones. Chop all peaches into 1 to 1.5-inch chunks. Do not chop them finely – we want a bit of texture here.
3. Place 2 cups of chopped peaches in a bowl. Add ¼ to ½ cup sugar depending on how sweet your peaches are.
4. Mix very well and set aside. The sugar will dissolve in the juices from the chopped peaches.
Meanwhile, also preheat the oven for 15 minutes at 190 degrees C or 370 degrees F. Use both the top and bottom heating elements for preheating as well as for baking.
Make Batter
5. Place (roughly 50 to 60 grams) unsalted butter in a small bowl or a small pan. Let it melt on a stovetop on a low heat.
You can also melt the butter in the pan that you will use to bake if you use the oven to melt it. You will need about 7 tablespoons of melted butter. Keep melted butter aside.
You can also use salted butter or vegan butter.
6. In a bowl, take 1 cup whole wheat flour (sifted), 2 teaspoons baking powder, and 1 pinch of salt. Please use good quality aluminum-free baking powder for the best flavor.
Make sure to sift the flour before you make the batter with it.
7. Mix very well with a spoon or whisk. Add ½ teaspoon vanilla extract.
Sprinkle ¼ teaspoon ground cinnamon and 2 pinches of ground nutmeg.
Skip salt if using salted butter.
8. Next, add ½ cup sugar (8 tablespoons sugar). You can use less sugar if you prefer.
On occasions I have made a cobbler with 6 tablespoons of sugar and the taste is mildly sweet but not overly sweet.
9. Again mix very well with a spoon or whisk.
10. Pour in 1 cup milk to the flour mixture, or add as required.
For a vegan cobbler, use any dairy-free milk you prefer.
11. Mix well but gently using a whisk. You do not want gluten strands to form in the batter. You can even mix by using the cut and fold technique. Tiny lumps are alright.
The consistency of the batter is medium flowing like that of a pancake batter. The amount of milk will depend on the texture and quality of the flour.
So if the batter looks too thick, then add a few tablespoons more of milk. You can also use all-purpose flour, but add less milk.
Assemble
12. Pour the melted butter into a ceramic or stoneware 9×9 inch square baking dish.
Note: This step of adding melted butter to the pan can also be done once you have melted butter and before making the batter.
13. Gently pour the batter on top of the melted butter layer.
14. Do not stir or mix. Do not even shake or tilt the pan.
15. Using a spoon, top the chopped peaches on the batter. Do not press. Just gently place the peaches on the batter all over and evenly. Pour the leftover peach juice from the bowl on top of the peaches all over.
16. Cover the entire surface of the pan with peaches and sugar mixture.
Resist the urge to smooth, press, or move the peaches in the cake batter. Let them float on top. When baking, the cake batter will magically rise to the top.
Bake Peach Cobbler
17. Now place the pan in a preheated oven. Bake at 190 degrees C or 370 degrees F for 40 to 60 minutes.
Oven time varies and the only way you will know that the Peach Cobbler is baked well is by checking the crust – it should look crisp and golden.
Do not open the oven too often. Bake without interruption for the first 30 minutes and then later you can check by opening the oven door.
18. Once the top crust looks golden and crisp, remove from the oven. I usually bake for a few more minutes to get a nice crispy crust at the sides. Let the cobbler cool enough to handle or cool to room temperature.
19. Peach Cobbler can be served warm or at room temperature. You can serve it plain or accompany it with vanilla ice cream or sweetened whipped cream. Leftover cobbler needs to be refrigerated.
To serve later, warm slices of cobbler in the oven for a few minutes until they reach your desired temperature.
Expert Tips
- Peaches: Avoid using peaches which are too sour. Canned peaches can be used instead of fresh peaches.
- Sweetness: Adjust the level of sugar in the peaches according to the taste.
- Flour: You can use all-purpose flour instead of whole wheat flour. Add less milk when using all purpose flour.
- Butter: Salted butter can be added. If using salted butter, skip adding salt to the flour.
- Baking powder: Use fresh baking powder for the batter to rise while baking. Preferably use aluminium free baking powder.
- Spice: Nutmeg powder can be omitted.
- Thickness of batter: If the batter looks too thick, add a few tablespoons more of milk.
- Vegan cobbler: For a vegan peach cobbler, use vegan butter and nut milk – almond, cashew or coconut (use thin coconut milk).
- Baking time: Baking time varies with the types and size of oven, so keep a check.
FAQs
It’s really a matter of personal preference. I prefer peeling them because I don’t like their consistency when cooked, but you can also leave the peach skin on. If you do, the cobbler will turn a lovely shade of peachy-pink.
Oops! sounds like you cut into it when it was too hot! Let it cool until it is only warm, not hot; that should give the juices time to congeal.
Sure! It’ll last for 2 to 3 days in the refrigerator.
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Peach Cobbler Recipe
Ingredients
For peach layer
- 500 grams peaches or 2 cups chopped or 6 to 7 medium to large-sized peaches
- ¼ to ½ cup sugar or 50 to 100 grams sugar – add according to sweetness in the peaches
For butter layer
- 50 to 60 grams butter (unsalted) or 7 tablespoons melted butter – salted butter can be added instead
For batter layer
- 120 grams whole wheat flour or 1 cup (wholemeal flour)
- 2 teaspoons baking powder
- 1 pinch salt – skip when using salted butter
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
- ¼ teaspoon ground cinnamon (cinnamon powder)
- 2 pinches ground nutmeg (nutmeg powder) or grated nutmeg, optional
- 100 grams sugar or ½ cup or add as required
- 1 cup milk or add as needed
Instructions
Preparing peaches
- Rinse and peel the peaches.
- Cut them into half and remove the stones. Chop all of them into 1 to 1.5 inches chunks.
- Take the chopped peaches and sugar in a mixing bowl. For sweet-tasting peaches, add ¼ cup sugar
- For less to moderately tart and sweet-tasting peaches, add ⅓ to ½ cup sugar
- Mix very well and keep aside. Preheat oven at 190 degrees Celsius or 370 degrees Fahrenheit for 15 minutes prior to baking.
Melting butter & making batter
- Take the unsalted butter (roughly 60 grams) in a small bowl or a small pan.
- Let it melt on a stovetop on a low heat. You can even melt butter in the oven in the pan that you will use to bake (use a 9×9 inch square baking pan).
- In a bowl, take the whole wheat flour (sifted), baking powder and salt. Omit salt if using salted butter.
- Mix very well with a spoon or whisk.
- Add vanilla extract, ground cinnamon, ground nutmeg and sugar. You can opt to add less sugar too. At times I have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not very sweet.
- Again mix very well with a spoon or whisk.
- Pour 1 cup milk or add as required.
- With a whisk mix well. Mix with light pressure. You do not want gluten strands to form in the batter. You can even mix by using the cut and fold technique. Tiny lumps are alright in the batter. The consistency is medium flowing like that of a pancake batter.
Layering
- Pour the melted butter in a ceramic or stoneware 9×9 inch square baking dish.
- Pour the batter on top of the melted butter layer. Do not stir or mix. Do not even shake or tilt the pan.
- Using a large spoon, top the chopped peaches on the batter. Just gently place the peaches on the batter all over and evenly. Pour the leftover peach juice from the bowl on top of the peaches all over.
- Cover the entire surface of the pan with peaches and sugar mixture. Do not stir or shake the pan or press the peaches in the flour batter.
Baking peach cobbler
- Now place the pan in a preheated oven. Bake at 190 degrees C or 370 degrees F for 40 to 60 minutes till the top is crisp and golden. Oven time varies, so do keep a check.
- Once the top crust looks golden and crisp, remove from the oven.
- Let the Peach Cobbler become warm or cool at room temperature. Serve Peach Cobber plain or with vanilla ice cream. Leftover peach cobbler can be stored in the fridge in a covered container.
Notes
- Avoid using peaches that are too tangy or sour. Opt to use canned peaches instead of fresh peaches, but drain the liquids very well.
- Adjust the level of sugar in the peaches according to the taste and the sweetness present in the peaches.
- You can use all-purpose flour instead of whole wheat flour. Make sure to add less milk when using all purpose flour.
- Salted butter can be added. If using salted butter, skip adding salt to the flour.
- Use fresh baking powder for the batter to rise while baking. Preferably use aluminium free baking powder.
- If the batter looks too thick, add a few tablespoons more of milk. The batter consistency is similar to a pancake batter.
- Temperatures vary in ovens according to to size and type. Thus the baking time also varies in accordance with the temperature of your oven. So keep a check while baking.
Nutrition Info (Approximate Values)
This Peach Cobbler recipe from the archives was first published on July 2019. It has been updated and republished on February 2024.
Delicious!
thanks.
We don’t eat butter- so can we substitute butter with oil? Any other replacement you would recommend?
you can use oil, but add less oil. so 1/4th cup of a neutral-flavoured oil like sunflower oil will do. you can even use coconut oil, but the cobbler will have coconut flavors. if you are fine with that then 1/4th cup coconut oil can be added. hope this helps.
Thanks so much! I am excited to try. Canned peaches would work, right?
welcome sarah. yes, canned peaches will work. with canned peaches, you won’t need to sugar to the peach stuffing. the syrup of the canned peaches will work fine. preserve about 1/4 to 1/3 cup of the syrup and top it with the canned peaches.