Peach Cobbler That’s Gooey Inside With A Crisp Sugary Crust

Peach cobbler is one of those desserts that feels like summer in a spoon. It’s warm, sweet, and a little bit cozy all at once. You don’t need fancy skills or special tools to make it, which is my favorite kind of recipe. It’s also forgiving, so if your peaches are too ripe or not quite ripe enough, it still turns out just fine. That’s always a win in my book.

In this post, I’m going to share exactly how to make peach cobbler from scratch. We’re talking about the real thing here—not the shortcut version with boxed mix or canned fruit. It’s simple enough for a weeknight dessert but good enough to serve for guests. I’ll walk through each step, from choosing the right peaches to making the cobbler topping.

I’ll also break down some tips that help make this recipe even better. Things like how thick to slice the peaches, how to get that golden top just right, and whether to peel the peaches or not. You’ll get a full ingredient list and all the baking details, too.

And if you’ve got questions like “Can I use frozen peaches?” or “What if I only have white sugar?” I’ll cover those as well. This is all about making a peach cobbler that works for real life. Simple ingredients. Clear instructions. No fuss.

So whether you’re baking for your family or just treating yourself, this post will give you everything you need. If you’re ready for a dessert that’s easy, classic, and downright delicious, keep reading. Let’s make some peach cobbler that’ll have everyone asking for seconds.

What You Need To Make Peach Cobbler

This recipe is all about basic, pantry-friendly ingredients. You might already have most of them at home. If not, nothing here is hard to find. And the best part? The ingredient list is short and sweet.

Here’s what you’ll need:

For the peach filling:

• 6–7 fresh peaches (about 2.5 pounds)
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)

For the cobbler topping:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 stick (½ cup) cold unsalted butter
• ¼ cup boiling water

Optional topping:

• 1 tablespoon coarse sugar for sprinkling

Peaches should be ripe but firm. If they’re too soft, they might turn mushy when baked. If they’re rock hard, give them a couple of days on the counter.

You can peel the peaches if you want. I like leaving the skin on, especially if the skin is thin. It softens during baking and gives a nice texture. Totally up to you.

Cornstarch helps thicken the peach filling. Don’t skip it unless you like your filling really runny. Cinnamon is optional, but I think it adds a warm touch that works well with the peaches.

Cold butter is key for the topping. It needs to be cut into the flour mixture like you would for biscuits. And yes, boiling water sounds odd, but it brings the whole topping together fast.

How To Pick The Best Peaches

Getting the right peaches makes a big difference. You want them sweet, juicy, and not too soft. Here’s how to find the best ones without guessing.

Start with color. Good peaches have a deep golden-yellow base. Red blush is fine, but it doesn’t mean ripeness. Skip any that are green near the stem. That means they were picked too early.

Next is feel. A ripe peach gives slightly when you press it near the stem. Not mushy, just soft enough to tell it’s ready. Rock-hard peaches need more time. Too squishy means they’re past their prime.

Give it a sniff. A ripe peach smells sweet and fragrant. If you can’t smell anything, it’s probably not ripe yet. And if it smells fermented, it’s going bad.

Watch for blemishes. A few surface marks are okay, especially from farmers markets. But avoid ones with bruises or signs of mold.

For cobbler, freestone peaches are easier to use. The pit comes out clean, which saves time. Clingstone peaches stick to the pit and are harder to slice. Most store-bought peaches don’t say which kind they are, but if they’re labeled “freestone,” that’s a bonus.

Here’s a quick checklist:

• Golden yellow color with no green
• Slight give when pressed
• Sweet smell near the stem
• No mold, deep bruises, or shriveled skin

If your peaches aren’t ripe yet, leave them on the counter. A paper bag speeds it up. Once they ripen, use them fast or move them to the fridge.

When the peaches are just right, your peach cobbler will turn out perfect. Juicy, sweet, and packed with flavor in every bite. The filling really starts here—before you even peel or slice.

How To Prep Your Peaches For Baking

Good peaches make good peach cobbler. The filling is all about those juicy, sweet slices, and how you prep them makes a big difference. Here’s how to get them ready without a hassle.

Start by washing your peaches well. Even if you’re peeling them, it’s a good idea to rinse off any dirt.

To peel or not to peel? That’s your call. If the skins are thin, I usually leave them on. If they’re fuzzy or thick, peeling might be better. You can also blanch them for easy peeling:

• Boil a pot of water
• Cut an X on the bottom of each peach
• Drop them into the water for 30 seconds
• Transfer to ice water
• The skins should slide right off

Now slice your peaches. Aim for about ½-inch thick slices. Too thin and they’ll turn to mush. Too thick and they might not soften enough.

Place your peach slices in a mixing bowl. Add the sugar, lemon juice, cornstarch, vanilla, and cinnamon. Stir gently. Let that sit for about 10 minutes while you make the topping.

Letting the filling rest gives the peaches time to release their juices. The cornstarch starts working, and everything gets nice and syrupy. That’s what you want for that gooey, sweet filling.

If you’re using frozen peaches, make sure to thaw and drain them first. You don’t want extra water in your filling.

And if your peaches aren’t super sweet? You can add a little more sugar—maybe an extra tablespoon. Trust your taste buds.

Making The Cobbler Topping From Scratch

This topping is somewhere between a biscuit and a soft crust. It’s crumbly, golden, and just sweet enough. The best part? You only need one bowl and a fork.

In a medium bowl, mix the dry ingredients:

• 1 cup flour
• ½ cup sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt

Cut the cold butter into small cubes. Drop them into the flour mixture. Use a fork or pastry cutter to press the butter into the flour. Keep going until the pieces are small and the mixture looks sandy.

Now pour in the boiling water. Just ¼ cup. Stir gently until it comes together. It should be a thick, lumpy batter—not smooth like cake batter.

Don’t overmix. You want those little pockets of butter to stay put. They help the topping puff up while baking.

Once your topping is ready, spoon it over the peach filling. Drop it by small spoonfuls. Don’t try to spread it out too much. Gaps are fine—the topping spreads out as it bakes.

Sprinkle coarse sugar over the top if you like a little crunch. It’s optional, but I think it gives a nice finish.

This cobbler bakes up soft and golden. The edges crisp slightly, and the middle stays tender. It’s not supposed to be fully covered like a pie. It’s rustic and casual, and that’s the charm.

Use the back of the spoon to flatten any big mounds. But again—no need to make it perfect. Cobbler is one of those desserts that embraces the messy.

Baking Your Peach Cobbler Just Right

Now that everything is ready, it’s time to bake. Preheat your oven to 375°F. This is the sweet spot for a cobbler that’s fully cooked but not dry.

You’ll want to bake the peach cobbler in a 9-inch square baking dish or something close to it. A deep dish pie pan works too. Lightly butter it or spray with nonstick spray.

Pour in the peach mixture first. Use a spatula to spread it evenly. Then drop the topping over the peaches. Remember—leave a few gaps for that classic cobbler look.

Bake for 38 to 42 minutes. You’re looking for a golden top and bubbly filling. If the topping starts browning too fast, you can tent the pan with foil near the end.

Here’s how you know it’s done:

• The edges should be bubbling
• The top should look golden brown
• A toothpick in the center comes out clean (just test the topping part)

Let it cool for at least 15 minutes before serving. The filling thickens up a bit as it cools. If you try to dig in too early, the juices will be runny.

You can serve peach cobbler warm or at room temperature. It’s amazing either way. Just don’t skip the wait time after baking. It really makes a difference.

And if you want to go all out, serve it with a scoop of vanilla ice cream. Or whipped cream. Or both. No judgment here.

How To Store And Reheat Leftovers

If you’re lucky enough to have leftovers, peach cobbler keeps pretty well. Just make sure to store it the right way to keep that flavor and texture.

Here’s how to store it:

• Let the cobbler cool completely
• Cover it with foil or plastic wrap
• Store in the fridge for up to 4 days

You can also scoop it into an airtight container. Either way works. Just avoid sealing it while still hot, or you’ll get soggy topping from the steam.

When you’re ready to reheat:

• Oven: Preheat to 350°F and warm for 15 minutes
• Microwave: Heat single servings for about 30–40 seconds

The oven gives a better texture. It brings back some crispness to the topping. But the microwave is fast and still tasty.

You can also freeze peach cobbler. Just wrap it tightly and use a freezer-safe container. It should keep for about 2–3 months. Let it thaw in the fridge before reheating.

If freezing individual portions, use small containers. That way, you only need to thaw what you’ll actually eat.

Don’t worry if the topping feels softer after reheating. That’s normal. It still tastes great, especially with a fresh scoop of ice cream on top.

Leftover peach cobbler makes a great breakfast, too. Warm it up and pair with coffee or tea. It’s one of those “treat yourself” moments.

Final Thoughts On Making Peach Cobbler

Peach cobbler is simple, sweet, and full of comfort. Whether you’re baking it for family, guests, or just for fun, it always hits the spot.

Here’s what we covered in this post:

• What ingredients you need for homemade peach cobbler
• How to prep fresh or frozen peaches
• Steps to make the easy topping from scratch
• How long to bake it and what to look for
• Tips for storing, freezing, and reheating leftovers

The key to great peach cobbler is balance. Sweet filling. Soft, golden topping. A little crunch from sugar. And plenty of juicy peaches.

This is the kind of dessert that never goes out of style. You don’t need fancy tricks or special equipment. Just a handful of good ingredients and a little time.

It can be prepared in advance and frozen. You can even tweak the recipe if needed. It’s flexible and forgiving.

Want to share your peach cobbler with others? Take a few pictures and post them on Pinterest. People love seeing homemade desserts, especially ones that feel old-fashioned and real.

If this is your first time making cobbler, you’ve got everything you need now. If you’ve made it before, maybe you picked up a few new tips.

Either way, I hope this recipe gives you something sweet to look forward to. Try it once, and you’ll come back to it again.

Peach cobbler is more than just dessert. It’s comfort. It’s summer. And it’s something that always brings people together.

Let me know how it goes for you—especially if you try it a different way next time. You never know what twist might make it your favorite version yet.