Served up peach cobbler on a white plate topped with a scoop of ice cream.

Bring warmth to your table with old fashioned peach cobbler, where simplicity meets irresistible flavor.

There’s something undeniably magical about an old fashioned peach cobbler. Picture golden, crumbly topping giving way to succulent, fragrant peaches bathed in their syrupy goodness. Every spoonful is a harmonious blend of textures and flavors — the softness of the fruit contrasted with the crisp crust. This dessert doesn’t just satisfy the sweet tooth; it beckons memories of sun-drenched afternoons, porch swings, and the laughter of loved ones. It’s not just a dish, but an experience, waiting to be recreated in your kitchen.

Can I use frozen peaches instead of fresh?

Certainly, but your cobbler may be a bit runnier since the peaches contain extra moisture once thawed. Be sure to let the peaches thaw at room temperature for about 30 minutes prior to using them.

To compensate for this, double the amount of cornstarch in the recipe.

Can I used canned peaches?

Yes! Purchase peaches that are canned in a light syrup or no syrup at all for best results. Syrup will provide additional sugar content to the recipe. You can rinse off canned peaches that have been canned in syrup for better results.

If you would like to use home canned peaches, the same rules apply: if you canned peaches in syrup, simply rinse off the syrup for best results and continue on with the recipe.

Do cobblers have a bottom crust?

Cobblers do not traditionally have a bottom crust, though some families make it as such. Generally, a cobbler with a bottom crust and a top crust is really more of a pie.

The bottom of a cobbler is just the fruit, while the top is a delicious dough, baked to perfection.

What is the difference between a cobbler and a crisp?

A cobbler is topped with a batter while a crisp is topped with a crumbly mixture usually consisting of flour, oats, butter, sugar, and sometimes chopped nuts.

How do I know when it’s done baking?

The cobbler is done when the topping is golden brown and the filling is bubbly.

How to Choose Your Peaches

There are various peach varieties available, such as clingstone, freestone, white, and yellow. For baking purposes, freestone peaches, which have easily removable pits, are often preferred. They provide a juicy yet firm texture that holds up well in the oven.

There are three main signs to determine if a peach is ripe and juicy:

  1. The peach should have a deep golden hue to its yellows. The richer the golden color, the better.
  2. Gently squeeze the peach. If there’s slight resistance and it’s not overly soft, the peach isn’t quite ready. Ideally, ripe peaches should have a soft feel when squeezed.
  3. It might sound unusual, but check for wrinkles near the stem of the peach. Wrinkles indicate that water has evaporated from the peach, concentrating its flavor.

Substitutions

  • Peaches: Nectarines or apricots can be used as a substitute.
  • White sugar: Brown sugar or coconut sugar can be an alternative.
  • Half-and-half: Whole milk, or a mix of heavy cream and milk can be used.

Substitutions may affect final taste and texture.

Troubleshooting

  • Soggy Topping: Ensure your peaches aren’t overly ripe and juicy, which can lead to a wetter filling. Also, allowing the cobbler to rest post-baking lets the juices thicken.
  • Runny Filling: A little extra cornstarch can help. Mix it with cold water before adding to avoid clumps.
  • Adjusting Bake Time: Oven temperatures can vary, so keep an eye on your cobbler. The crust should be golden brown, and the filling should bubble when it’s done.

For those living at higher altitudes, you might need to slightly increase the baking time.

Tips From the Chef

  • Choose ripe but firm peaches for the best flavor and texture.
  • To peel peaches easily, blanch them in boiling water for a few seconds, then transfer to ice water.
  • Don’t over-mix the batter; this can lead to a dense cobbler.
  • Let the cobbler rest for a few minutes after baking. This allows the flavors to meld and the juices to thicken slightly.

Storage, Freezing & Reheating Instructions

Store any leftover cobbler in the refrigerator, covered, for up to 4 days. For reheating, place it in a 350-degree oven until warmed through, which typically takes about 15 minutes.

If you wish to freeze the cobbler, do so in a freezer-safe, airtight container. Thaw overnight in the refrigerator and follow the same reheating instructions.

More Favorite Peach Desserts

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.