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Home Baking

Peach Cobbler

By:Nagi
Published:23 Jul '21Updated:27 Jul '21
123 Comments
Recipe v Video v Dozer v

This Peach Cobbler recipe comes to you from a Southern lady I know who is everything you imagine a Southern lass to be: a big personality, big laugh, big heart, and a very (very!) big appetite for life and food.

You’ll love how the syrup is made using peach juices, rather than just a plain sugar syrup. Peach flavour to the max!

Peach Cobbler in a bowl topped with vanilla ice cream

Peach Cobbler

Fruit cobbler is a traditional American dessert that pushes everybody’s comfort food-lovin’ buttons. Peach cobbler especially is a solid favourite, particularly in the Deep South.

There’s two main types of peach clobbers – those with a batter topping, and the ones with the American biscuit / Aussie scone type toppings.

I way prefer the latter. It’s kind of crumbly on the outside and fluffy on the inside, wafting with the smell of cinnamon. The topping is a perfect match for soft, juicy and warm peaches swimming beneath in a peach syrup that’s not too sweet!

Freshly baked Peach Cobbler
  • Fresh peach slices for Peach Cobbler
  • Close up scooping peaches out of Peach Cobbler in baking dish

What you need for the Peach Cobbler Filling

First up, here’s what you need for the peach filling (hint – it involves big fat juicy ripe PEACHES! 😂):

Peach Cobbler filling ingredients
  • Peaches – As emphasised above, ripe and juicy is the key here!

    This recipe will work beautifully as written with other stone fruits, including white peaches, nectarines and plums.

    As for canned peaches (because I do not blame you if you can’t wait until summer to try this!), they will work just fine too. Just read the recipes notes for how to adjust the recipe to use canned peaches.

  • Sugar – This is tossed with the peach slices to make them sweat so they drip peach juices. The juices are then used to make the syrup for this Peach Cobbler. Because a peach syrup that tastes of peaches trumps plain and bland sugar syrup any day … and twice over during summer!

  • Cornflour / cornstarch – This is used to thicken the peach juices to turn it into a syrup that coats the peaches.

  • Lemon – For a touch of tang that balances the sweetness. It doesn’t make the syrup sour, it just adds freshness.

  • Salt – As with almost everything sweet just a touch of salt brings out the flavours.


Ingredients for Peach Cobbler Topping

And here’s what you need for the topping for the Peach Cobbler:

Ingredients in Peach Cobbler topping
  • Flour – The recipe calls for plain flour but you can substitute with self-raising flour if that’s what you’ve got. Just skip the baking powder and baking soda.

  • Baking powder and baking soda (bi-carb) – Yes, this is one of those irritating recipes that calls for both but for good reason. I personally think the combination makes the topping lighter and better than just using one or the other. The baking soda is more powerful than baking powder so it gives a boost to the rise when it first goes in the oven.

  • Butter – OOPS! Missing from the photo! 🙂 Cold cubes of unsalted butter are rubbed into the flour to make the topping dough. It’s just as you would do for Southern biscuits / Aussie scones which is essentially what the topping for this peach cobbler is.

  • Yogurt – Adds wetness into the batter without making it thin. We want a really thick batter so it can be “crumbled” across the surface of the cobbler.

  • Sugar – For sweetness. Not too much, just 1/3 cup. We’re mainly relying on the natural sweetness from the peaches!

  • Demerara sugar – This is a larger-grained type of sugar with a light toffee taste, sprinkled across the surface to add a nice textural crunch! If you don’t have it, any sugar you have is fine.

  • Cinnamon – Also for the topping. The hint of cinnamon here is just divine!


How to make Peach Cobbler

The nice thing about this peach cobbler is how the peach juices are used to make the syrup for the dish. There are easier and quicker recipes out there that don’t do this step but believe me when I say it makes it taster!!

How to make Peach Cobbler
  1. Peel and slice peaches – Peel then halve the peaches. Remove the stone and cut each half into 4 wedges (so each peach gets cut into 8 wedges in total);

  2. Macerate – Toss peaches in sugar then leave for 40 minutes to let them sweat. This is called macerating. If they are ripe and juicy, they should drop plenty of juices!

  3. Drain – Drain peaches in a colander set over a bowl.

  4. 1/4 cup peach juice – Measure out 1/4 cup of the peach juices and pour it back into the bowl. If you are short, top it up – preferably with peach juice, otherwise with water. But if you used ripe peaches, you should not have this problem!

  5. Syrup for cobbler – Mix the reserved peach juice with cornflour and lemon juice.

  6. Toss peaches in syrup – Then add the drained peaches and toss to coat.

  7. Baking dish – Pour the peaches and juice into a medium glass or ceramic baking pan – mine is a 28 x 18cm / 11 x 7″ oval. It is best not to use a metal pan as it may turn the peaches brown.

  8. Parbake – Bake for 12 minutes, then remove from the oven. The purpose of this step is to give the peaches a head start because they take longer to cook than the topping.

While the peaches are in the oven, get started on the topping!


Topping and assembling

The topping for this Peach Cobbler is made much in the same manner as American biscuits / Aussie scones. Because that’s essentially what it is!

How to make Peach Cobbler
  1. Rub in butter: Whisk together flour, sugar, baking powder, baking soda, and salt to combine. Then rub the cold butter in with your fingers until it resembles breadcrumbs.

    Alternatively, use a food processor – about 10 x 1 sec pulses.

  2. Mixture after adding butter: This is what it should look like after rubbing the butter in.

  3. Gently fold through yoghurt: Add yoghurt and gently mix through with rubber spatula until dough is formed. Stop mixing when the yoghurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).

    Use a light touch. Not overworking the batter is essential here so you don’t end up with a tough, dry topping!

  4. Top peaches: Crumble big lumps of the topping across the surface. Don’t fully cover the surface or else the syrup won’t reduce and thicken.

  5. Sprinkle with demerara sugar and cinnamon.

  6. Bake for 20 minutes, then remove from oven. The cobbler is done when an instant-read thermometer shows the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden colour.

    The exact cook time depends on how thick the biscuit layer is so it is best to use a thermometer. But if you don’t have one, just check by breaking the topping open in the middle.

    Rest for 20 minutes to allow syrup to thicken. Don’t worry, it will still be perfectly warm for serving.

  • Peach Cobbler ready to be baked
    Peach cobbler ready to be baked
  • Freshly made peach cobbler
    Peach cobbler fresh out of the oven

Peach Cobbler in a bowl with vanilla ice cream

As with all warm pudding-like desserts, serving with ice cream is absolutely not optional! I pretend that cream is an acceptable alternative (I even suggest it in the recipe to tick that box), but it’s a filthy lie. Cream is a poor substitute.

Because nothing, I repeat nothing, can beat the combination of creamy, cold ice cream melting all over a warm dessert. Especially when that warm dessert is a Peach Cobbler! – Nagi x

PS. Just a reminder to fellow Aussies and others shivering through winter with not a local peach in sight, this can be made with canned peaches! Otherwise, try my other warm winter puddings: Apple Crumble, Butterscotch Pudding, Sticky Date, Chocolate Self Saucing Pudding, Baked Apples or Rice Pudding!


Watch how to make it

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Peach Cobbler in a bowl topped with vanilla ice cream

Peach Cobbler

Author: Nagi
Prep: 20 minutes mins
Cook: 30 minutes mins
Macerating & resting: 1 hour hr
Sweet Baking
American, Southern
5 from 22 votes
Servings5 – 6 people
Tap or hover to scale
Print
Recipe video above. The ONLY pudding I make on warm summer days!
There's peach cobblers with batter toppings, and the ones with the Amercian biscuit / Aussie scone type toppings. I way prefer the latter. Crumbly on the outside, fluffy and moist on the inside, wafting with the smell of cinnamon, covering juicy, warm peaches coated in syrup.
You'll love how the syrup in this peach cobbler is made using the juices of the peach, rather than just a plain sugar syrup. Peach flavour to the max!
Serving with ice cream is not optional. (Well, ok, cream will do if that's all you've got!)

Ingredients

  • 1.5kg / 3lb (8) yellow peaches (ripe and juicy!), peeled, stone removed, cut into eight wedges (Note 1)
  • 1/4 cup caster / superfine sugar
  • 1 tsp cornflour / cornstarch
  • 1 tbsp lemon juice (plus more as desired)
  • 1/8 tsp salt

Cobbler topping:

  • 1 1/4 cups flour , plain/all purpose
  • 1/3 cup caster / superfine sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda (bi-carb) (or extra 1 1/2 tsp baking powder)
  • 1/4 tsp salt
  • 85g / 6 tbsp unsalted butter
  • 1/2 cup plain yoghurt (or sour cream), full fat

Topping:

  • 1 tsp demerara sugar (Note 3)
  • 1/2 tsp cinnamon powder

Serving:

  • Ice cream or whipped cream

Instructions

  • Macerate peaches: Put peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate, to let the peaches leach juice and sweat.
  • Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
  • Drain peaches: Drain in a colander, saving the juices.
  • Syrup: Measure out 1/4 cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tbsp of the lemon juice to the peach juice. Mix well.
  • Mix with peaches: Pour peaches into the syrup, toss to coat. Taste – it should be a bit tart, slightly sweet, but not overly sweet. Add more lemon or sugar to adjust to your taste (fresh peaches always vary in sweetness!).
  • Parbake peaches: Pour the peaches and juice into a medium glass or ceramic baking pan. Mine is a 28 x 18cm / 11 x 7" oval dish (Note 2). Bake 12 minutes, then remove.

Cobbler topping:

  • Rub in butter: Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in with your fingers until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).
  • Gently fold through yogurt: Add yogurt and gently mix through with rubber spatula until a dough is formed. Stop mixing when yogurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).
  • Top peaches: Crumble lumps of the topping across the surface. Don't fully cover the surface, to let some heat through else the syrup won't reduce and thicken.
  • Sprinkle with demerara sugar and cinnamon.
  • Bake for 20 minutes, then remove from oven. The cobbler is done when an instant read thermometer measures the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden.
  • Rest to thicken sauce: Rest for 20 minutes to allow syrup to thicken – it will still be perfectly warm for serving.
  • Serve with a dollop of ice cream or whipped cream!

Recipe Notes:

1. Other fruits – white and yellow peaches, nectarines and plums will all work well here. The essential thing is that they be ripe and juicy!
For canned peaches, skip the macerating step. Use the can juices for the syrup. Cans will state how much of the content is peach fruit, so based on this calculate how may cans you need, eg. If 60 – 70% peach fruit, then you’d need about four to five 400g cans.
2. Baking pans – mine is a 28 x 18cm / 11 x 7″ oval shape which is a good size for topping coverage and peach depth. You want one that is a little larger than a square 20cm / 8 inch baking pan which is a little too small. Glass is best as metal can react and turn the peaches brown.
3. Demerara sugar is a large grain brown sugar that gives baked goods a nice crunch when sprinkled. Substitute with any sugar you have – even if you not large grains.
4. Source: This Peach Cobbler recipe comes to you from a Southern lady who is everything you imagine a Southern lass to be: big personality, big laugh, big heart, and a very (very) big appetite for life and food. 
This Peach Cobbler recipe comes to you from Heather Hancock of Baptiste & Wilson, born and raised in the South, now living right here in Sydney! Baptiste & Wilson is a catering company I use for events from time to time when I can’t manage the cooking myself.

Nutrition Information:

Calories: 465cal (23%)Carbohydrates: 79g (26%)Protein: 7g (14%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mg (13%)Sodium: 299mg (13%)Potassium: 731mg (21%)Fiber: 5g (21%)Sugar: 51g (57%)Vitamin A: 1428IU (29%)Vitamin C: 21mg (25%)Calcium: 94mg (9%)Iron: 2mg (11%)
Keywords: peach cobbler, peach pudding
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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123 Comments

  1. Elizabeth says

    July 24, 2021 at 8:36 pm

    5 stars
    It was a blockbuster! Everyone at home loved it. Thanks a ton

    Reply
    • Nagi says

      July 26, 2021 at 9:02 am

      Wahoooo, that’s awesome Elizabeth! N x

      Reply
  2. Christine says

    July 24, 2021 at 1:21 pm

    Nagi – you bring such light to my life!! I love your emails; your whit, humour and love of dogs 💜💜
    Today I’m making your Beef & Guinness stew for a friend of mine who is a chef. I’ve always been worried about cooking for him – not coz he’s mean, but because until I ‘met’ YOU, I was a hopeless cook!! And now, I invite him over regularly for dinner, safe that I can at least come up with a tasty and enjoyable meal!
    Thank you so much for all that you do xoxoxox

    Reply
    • Nagi says

      July 24, 2021 at 3:32 pm

      Oh that’s fabulous to hear Christine – thanks so much for the awesome feedback!! N x

      Reply
  3. Ana says

    July 24, 2021 at 12:14 pm

    yay! peaches!! can’t wait to try. thanks heaps, nagi!

    Reply
    • Elizabeth says

      July 24, 2021 at 8:37 pm

      5 stars
      It was a blockbuster! Everyone at home loved it. Thanks a ton

      Reply
    • Nagi says

      July 24, 2021 at 3:32 pm

      I hope you love it Ana!! N x

      Reply
  4. John says

    July 24, 2021 at 12:07 pm

    Hi Nagi,
    Love your recipes! Could this be done with apricots also?
    Cheers,
    John

    Reply
    • Nagi says

      July 24, 2021 at 3:34 pm

      Hi John, I find apricots a little dryer, but yes you could! N x

      Reply
  5. anne says

    July 24, 2021 at 11:25 am

    so love your recipes!!! can you pls let us know how many and what size cans of peaches we could buy for this lovely recipe? I am in Australia and can’t wait to make it until summer!!

    Reply
    • Fiona says

      July 25, 2021 at 1:33 pm

      Yes please…My question too!

      Reply
      • Fiona says

        July 25, 2021 at 1:38 pm

        Found it, answered further down….5 x 400g tins….thats a massive amount!

        Reply
        • Nagi says

          July 26, 2021 at 9:05 am

          It is, but the recipe calls for 1.5kg of fruit – remember that tinned fruit is only about 50-60% fruit inside there unfortunately! N x

          Reply
  6. Eha says

    July 24, 2021 at 10:51 am

    5 stars
    *smile* Since there is rarely sugar in this house nor dessert on the table I can but say yours looks very moreish ! BUT am glad to see how bags of goodies sent keep your gang together at this complicated time . . . and also to see Dozer happy with his mates outside his usual wet playground . . . and, off topic, hope you felt very proud of your birth country last night watching the Opening Ceremony so beautifully conducted under such difficult conditions in Tokyo where now the weather may further ‘punish’ the situation . . .

    Reply
    • Nagi says

      July 24, 2021 at 3:35 pm

      Thanks so much Eha!! ❤️ N x

      Reply
  7. Lorraine says

    July 24, 2021 at 10:22 am

    Looks delicious Nagi, even if the skies are grey this looks so summery. Are you going to do another fundraiser to help with your food bags? Count me in. 👏👏

    Reply
  8. Candice says

    July 24, 2021 at 10:06 am

    Any chance you could replace yoghurt or sour cream with full cream? In lockdown and only have cream but soooo wanna make this tonight for the fam.

    Reply
    • Nagi says

      July 26, 2021 at 9:05 am

      Sorry Candice, you’ll need sour cream or yogurt here! N x

      Reply
  9. Ailsa McQuade says

    July 24, 2021 at 9:57 am

    So a cobbler is that eady🤔 shoulda tried it years ago….my go to is a fruit crumble next time ill try this topping and see what the husband prefers(he loooves his crumbles) im presuming if its anything like a crumble it can be made up cooked a bit and frozen? I do this with small servings for us with a crumble its then popped in the oven frozen at 150c or 180c and when I can smell that lovely crumble smell its done! One thing…can I substitute yoghurt with sour cream? I usually have this on hand (the home made yoghurt is always eaten pretty much as soon as its made!). I havent said this before but thankyou for all the wonderful recipes😙 – I hope you forgive me but sometimes I monkey around with the savoury recipes to accommodate what I have on hand

    Reply
    • Nagi says

      July 24, 2021 at 3:36 pm

      It’s a cobbler/crumble off – I want to know who wins!!! 😂 You can sub sour cream easily – I often do 🙂 N x

      Reply
  10. Melanie Hendry says

    July 24, 2021 at 9:38 am

    May I please ask .. are the tbs measurements in your recipes 20ml (Australian) or 15ml (UK/USA)? Thank you!

    Reply
    • Nagi says

      July 26, 2021 at 9:06 am

      Hi Melanie, I use a 15ml tbsp for my recipes. N x

      Reply
  11. Ray Benn says

    July 24, 2021 at 9:17 am

    I just bought the Paprika recipe app, so I can download the recipes you email to me. Tried it out with this peach cobbler recipe. Works perfectly!
    Now to collect my other favourite.

    Reply
    • Nagi says

      July 24, 2021 at 3:37 pm

      Awesome Ray! N x

      Reply
  12. Radek says

    July 24, 2021 at 5:39 am

    How do You think, an I add something with a kick? a white wine? rum? or it’ll spoil the effect? or maybe won’t work?

    Reply
    • Alberto del Fonso says

      July 24, 2021 at 6:00 pm

      Southern Comfort would be amazing. Add to the peach juice, with a little more cornflour to compensate for the extra liquid. Bourbon would also be great!

      Reply
      • Radek says

        July 24, 2021 at 6:53 pm

        thank You, now I feel the cobbler is for me 🙂

        Reply
    • Nagi says

      July 24, 2021 at 3:39 pm

      Oh I hadn’t thought of this – a rum or sweet sherry may work here. N x

      Reply
  13. Georgia Peach says

    July 24, 2021 at 3:30 am

    5 stars
    ALWAYS UP for a new Peach Cobbler recipe! Try mixing toasted, chopped pecans in with the biscuit topping next time! Also, especially if you use organic or homegrown peaches, boil those peach peelings and add to the macerated peach juice! More peach flavour. In GA, we quickly blanch the peaches and then skin slips right off. We don’t peel them. BUT I like NAGY’S recipe as written.🍑❤️

    Reply
    • Nagi says

      July 24, 2021 at 3:39 pm

      Yum, sounds divine Georgia!! N x

      Reply
  14. Peggy says

    July 24, 2021 at 3:15 am

    Maybe a naive question but how many cans (size/ounces) would I need to use in place of fresh?

    Reply
    • Nagi says

      July 24, 2021 at 3:41 pm

      Hi Peggy, you’ll need enough to get 1.5kg / 3lb of fruit – say that each can is apprize 3/4 full of fruit. N x

      Reply
  15. Doreen Zorek says

    July 24, 2021 at 3:01 am

    Demerara sugar, is this similar to turbinado sugar?

    Reply
    • Nagi says

      July 24, 2021 at 3:42 pm

      Similar but not the same Doreen, turbinado is a finer grain. N x

      Reply
  16. Barbara Gibson says

    July 24, 2021 at 2:15 am

    If you use canned peaches, what size/ounces should I buy?

    Reply
    • Nagi says

      July 24, 2021 at 3:44 pm

      Hi Barbara, canned fruit contain about 60% of actual fruit so I would use 5 x 14oz / 400g tins. N x

      Reply
  17. Amy Rick says

    July 24, 2021 at 2:06 am

    I made a peach cobbler last night and searched your site since your recipes never fail. They are always delicious and always get compliments. Will try this next!

    Reply
    • Nagi says

      July 24, 2021 at 3:44 pm

      I hope you love it Amy, don’t forget to let me know when you try it! N x

      Reply
  18. Krn Chustz says

    July 24, 2021 at 1:47 am

    Cobbler is my favorite. Peach or BlackBerry. Cant wait to try this version. Here in Louisiana there are many different versions, this one sounds wonderful.

    Reply
    • Nagi says

      July 24, 2021 at 3:48 pm

      I’d love to know what you think once you try it! N x

      Reply
  19. Kathy says

    July 24, 2021 at 1:38 am

    Could I use frozen peaches?

    Reply
    • Nagi says

      July 24, 2021 at 3:45 pm

      You can Kathy, you’ll just need to thaw first. N x

      Reply
  20. Joanita Cronje says

    July 24, 2021 at 1:00 am

    Awh gee Nagi-you ard such an insliration. We disn here in Sourh Africa ard also in lockdown, agai, third time, but, unlike you, we are NOT allowed wine, booz! And like you, so many people here ard also reaching out to folk who have no income or food. Our hospitality indusyry is on its knees, too many have been forced to close, tourism dead and with that thousands of people jobless. Keep up ypur good work and thank you for your inspiration and your four legged child’s updates

    Reply
    • Nagi says

      July 24, 2021 at 3:49 pm

      Oh that’s terrible to hear Joanita, I’m so sorry. I hope you’re staying safe, I’m praying for normality for you soon!! N x

      Reply
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