This peach pie cobbler is a fresh fruit dessert that I grew up baking a lot. As a teenager we made this every summer with fresh local peaches and it was a treat that never lasted long! We liked to serve our peach cobbler with milk (while it is still warm) but ice cream and whipped topping are also delicious toppings. This recipe can be made with three methods for the peach filling, you can use fresh peaches and a jar of peach pie filling, my Amish style homemade peach pie filling, or simply toss in 2 cans of store bought peach pie filling if you want to simplify the recipe (or don’t have fresh peaches on hand). Unlike traditional southern cobblers, the cobbler topping in this recipe is more of a cake-like topping instead of a biscuit topping and is easier to compile.
You may also enjoy crockpot cherry cobbler or rhubarb oatmeal bars!
Fresh Peach Cobbler (with pie filling)
Equipment
- 9 by 13 inch baking dish (linked below)
- Mixing bowls (linked below)
- Spatula (linked below)
- Whisk (linked below)
Ingredients
Peach Pie Filling (choose one option):
- 1-1 1/2 batch homemade peach pie filling (with fresh peaches) can do 1 1/2 batch for plenty of peach filling. Or
- 4 cups fresh peaches combined with 21 oz. peach pie filling or
- 2-21 oz. cans peach pie filling
For the Cobbler:
- 2 1/2 cups all purpose flour leveled
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup melted butter
- 1/4 cup granulated or raw sugar
- 1 teaspoon cinnamon
Instructions
Preheat oven to 350:
- Spread the peach pie filling of your choice into the bottom of a 13 by 9 by 2 inch baking dish.
- Combine the dry ingredients for the cobbler, then whisk in the milk and vanilla extract until smooth and lump free. Spread carefully over the top of the peach pie filling in the baking dish, being careful not to mix the peach filling with the cobbler mixture.
- Melt butter and pour over the cobbler topping, spreading with the back of a spoon or spatula as needed. Combine the sugar and cinnamon in a small mixing bowl, then sprinkle over the melted butter on top of the cobbler.
- Bake the peach cobbler in the preheated oven for 35-45 minutes, or until the center is set and a toothpick inserted in the center of the cobbler topping comes out clean. Allow to cool slightly, then serve and enjoy! Tip: This peach cobbler should be stored in the refrigerator. It can be warmed back up in the microwave or oven to soften to cobbler again.
Notes
Equipment needed for this fresh peach cobbler:
- 9 by 13 inch baking dish Because this peach cobbler makes a fair amount, I would recommend using a larger 13 by 9 inch pan (13 by 9 by 2 inch) to bake the peach cobbler. You can also halve the recipe and make it in a 9 by 9 inch baking dish.
- Mixing bowl I like to use several mixing bowls for holding the freshly sliced peaches, mixing up the cobbler batter and for combining the sugar and cinnamon topping.
- Spatula A spatula is useful for spreading the cobbler batter over the peach pie filling and for spreading the butter evenly over the cobbler.
- Whisk I like to use a whisk to mix up the batter for the cobbler.
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Ingredients needed for this fresh peach cobbler: Butter, sugar, cinnamon, salt, vanilla extract, all purpose flour, baking powder, fresh peaches (unless you prefer to use only store bought pie filling) and milk.
Step 1: Spread the peach pie filling of your choice into the bottom of a 13 by 9 by 2 inch baking dish. I personally prefer to use the Amish style homemade peach pie filling.
Tip for peeling fresh peaches:
I have been hearing that you can blanch peaches to make them easier to peel and so I gave it a try this morning. I was happy to find that it really does make the peeling process a lot easier, but unfortunately it makes removing the peach pits a bit more difficult. To blanch the peaches, cut an x into the bottom of each peach, then place them in a pot of boiling water and allow them to boil for 3 minutes. Using a slotted spoon, remove the peaches and place them in an ice bath for a minute or two until they have cooled enough to peel. The easiest way to remove the pit is to slice the peach around the pit and then carefully pull away each peach slice.
Step 2: Combine the dry ingredients for the cobbler, then whisk in the milk and vanilla extract until lump free. Spread carefully over the top of the peach pie filling in the baking dish, being careful not to mix the peach filling with the cobbler mixture.
Step 3: Melt butter and pour over the cobbler topping, spreading with the back of a spoon or spatula as needed. Combine the sugar and cinnamon in a small mixing bowl, then sprinkle over the melted butter on top of the cobbler.
Step 4: Bake the peach cobbler in the preheated oven for 35-45 minutes, or until a toothpick inserted in the cobbler topping comes out clean.
Tips for baking the peach cobbler:
Checking a cobbler that has a cake-like topping can be a little tricky because of the wet peach pie filling underneath. Avoid opening the oven door for the first 20 minutes of baking and then use a toothpick or a knife to check the center for doneness. The peach cobbler will have a golden brown color on top and should be completely set in the center once it is baked through.
Storage notes:
This fresh peach cobbler should be stored in the refrigerator in an airtight container. The peach cobbler will keep in the refrigerator for up to 5 days and can be reheated in the microwave or oven. For best results, do not keep the peach cobbler at room temperature for more than 24 hours.
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