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.
Table of Contents
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.
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.
Why we love this Easy Peach Cobbler
With peach season in full bloom, 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 recipe is:
- Wholesome & Healthy. As with most of my baking recipes, I opted to make this cobbler with whole wheat flour for an added boost of nutrition. Fruit and whole grains? I wouldn’t judge you one bit for eating this dessert for breakfast.
- Quick & Easy. 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.
- 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 regular 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 (atta) – 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.
- 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
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 – ½ cup sugar depending on how sweet your peaches are.
4. Mix very well and keep 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.
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 flame. 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, 2 teaspoons baking powder, and 1 pinch of salt. Please use good quality aluminum-free baking powder for the best flavor.
7. Mix very well with a spoon or whisk. Add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder and 2 pinches of nutmeg powder. Skip salt if using salted butter.
8. Next, add ½ cup sugar (8 tablespoons sugar). You can use less sugar if you prefer. At times I have made a cobbler with 6 tablespoons of sugar and the taste is mildly sweet but not sweet enough for my taste, but to each her own.
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 Peach Cobbler
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. 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.
- 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 skipped.
- 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.
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 skins 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 2-3 days in the refrigerator.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Peach Cobbler | Easy Peach Cobbler Recipe
for peach layer
- 500 grams peach or 2 cups chopped peaches 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 unsalted butter or 7 tablespoons melted butter – salted butter can be added instead
for batter layer
- 120 grams whole wheat flour or 1 cup (wholemeal flour, atta)
- 2 teaspoons baking powder
- 1 pinch salt – skip when using salted butter
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
- ¼ teaspoon cinnamon powder
- 2 pinches nutmeg powder – optional
- 100 grams sugar or ½ cup or add as required
- 1 cup milk – 250 ml or add as required
- Rinse and peel 500 grams peach or 6 to 7 medium to large 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 for peach cobbler
- Take unsalted butter (roughly 60 grams) in a small bowl or a small pan. Let it melt on a stovetop on a low flame. 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 1 cup whole wheat flour, 2 teaspoons baking powder and 1 pinch salt. Skip salt if using salted butter.
- Mix very well with a spoon or whisk.
- Add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder, 2 pinches of nutmeg powder and ½ cup sugar. You can use less sugar too. At times I have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not sweet enough.
- 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 for peach cobbler
- 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 refrigerated.
Nutrition Info (Approximate Values)
This Peach Cobbler recipe from the archives was first published in July 2019. It has been updated and republished in February 2024.