This Old Fashion Peach Cobbler is a summer favorite when peaches are at their peak. The filling is sweet and tangy with a touch of cinnamon, while the top crust is flaky, tender, and lightly sweetened with cinnamon sugar. A warm slice with cold vanilla ice cream is hard to beat.
I’ve loved classic peach cobbler since childhood. Ripe peaches become tender but still hold a bit of texture, and combined with butter and brown sugar they make a glossy, flavorful sauce. For this recipe I use a traditional pie-style top crust rather than a batter or drop dumplings — the crust adds an irresistible flaky, buttery finish that pairs perfectly with the juicy peaches.
I prefer my peach cobbler with a slightly saucy filling so there’s plenty to spoon over the crust and ice cream. If you like warm fruit desserts with cold ice cream, this old-fashioned peach cobbler is for you.
What’s the difference between a cobbler and a pie?
A simple way to tell them apart is the crust. A pie typically has a bottom crust (and often a top crust), while a cobbler only has a top covering — that can be a batter, drop dumplings, or a rolled pie crust like in this recipe.
Do I have to peel the peaches?
I recommend peeling the peaches for a smoother filling. Peach skin doesn’t always soften the same way as the flesh, so removing it improves texture. Peeling is quick when you use the blanching method described below.
How to easily peel peaches
Make a small “x” at the pointy end of each peach. Place the peaches in a heatproof bowl and pour boiling water over them so they’re fully submerged. Let them sit 30 seconds to 1 minute. Drain and rinse under cold water — the skins should slip off easily.
After peeling, cut the peaches into roughly 1/2-inch wedges for the filling.
When is peach season?
Peaches are at their best in summer, typically peaking from July through August, though you can often find good ripe peaches from May through September.
Can I use frozen or canned peaches?
Yes. Fresh peaches yield the best flavor and aroma, but canned or frozen peaches work well when fresh fruit is out of season. If using canned peaches, drain them and substitute by weight for fresh peaches (about the same weight as six medium peaches). For frozen peaches, thaw and drain excess liquid before using.
Should I use unripe peaches?
Avoid unripe peaches for cobbler. They require more sugar and lack the characteristic peach flavor. Use ripe but firm peaches for the best balance of sweetness and texture; adjust the sugar if your peaches are exceptionally sweet or tart.
How do I fix runny cobbler filling?
Ripe peaches can release a lot of juice. If your filling is too thin, make a slurry by mixing 2 tablespoons cornstarch with 1 tablespoon cold water. Stir the slurry into the hot peach mixture and cook a minute or two until it thickens and becomes glossy.
Can I make the cobbler ahead of time?
Yes. You can fully assemble and bake the cobbler, cool it, and refrigerate for serving the next day. Reheat at 350°F until warmed through (interior about 200°F). Or prepare the crust and filling separately: refrigerate the crust dough and the cooled filling, then roll the crust and assemble fresh before baking.
How do I store leftover peach cobbler?
Cover and store cobbler at room temperature for 2–3 days, or refrigerate for up to 3 more days. You can refrigerate from day one if you prefer.
Recipe
Old Fashion Peach Cobbler
This classic peach cobbler highlights ripe peaches with a flaky, buttery top crust and a cinnamon-sugared finish.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Yield: 8 servings
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 stick unsalted butter, cold
- 1/4 cup cold water (or as needed)
- 1 large egg, beaten (mix with 1 tablespoon water for egg wash)
- 3 tablespoons granulated sugar (optional, for sprinkling)
- 1/2 teaspoon ground cinnamon (optional, for sprinkling)
For the cobbler filling:
- 6 yellow peaches, ripe but not overly soft
- 1/2 stick unsalted butter (4 tablespoons)
- 3/4 cup packed brown sugar (light or dark)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons cornstarch mixed with 1 tablespoon cold water (slurry)
Instructions
Make the crust
- In a bowl, whisk together flour, sugar, salt, and baking powder. Cut cold butter into the flour until pea-sized pieces form (use a pastry blender, food processor, or box grater).
- Sprinkle in cold water and mix with a fork or your hands until the dough just holds together. Gather the dough, flatten to about 1 inch thick, wrap, and refrigerate until ready to use. Do not overwork the dough.
Prepare the peaches and filling
- Bring a pot of water to a boil. Score an “x” at the pointy end of each peach, pour boiling water over them, and let sit 30–60 seconds. Drain, rinse with cold water, and slip off the skins.
- Slice peaches into 1/2-inch wedges and add to a medium pot with butter, brown sugar, cinnamon, and vanilla. Cook over medium-high heat, stirring, until peaches soften but still hold some texture, about 5–7 minutes.
- Stir the cornstarch slurry into the hot fruit and simmer until the filling thickens, stirring constantly. Pour the filling into a deep pie dish or 9×9 pan.
- Preheat oven to 425°F. Roll chilled dough to about 1/8-inch thickness, aiming to match the shape of your dish. Transfer the dough over the filling and tuck the edges into the dish. Trim excess dough and patch if needed.
- Brush the crust with egg wash, cut a few vent slits, then mix the optional granulated sugar and cinnamon and sprinkle over the top.
- Bake 20–25 minutes until the crust is golden and crisp. Let cool slightly before serving. Serve warm with ice cream if desired.
Notes
- The crust dough can be made up to a week ahead and refrigerated.
- This recipe assumes ripe yellow peaches; adjust sugar based on your fruit’s natural sweetness.
Recommended equipment
- Deep pie dish or similar baking dish
- 9×9 square pan (optional)
- Rolling pin
- Cutting board and sharp knife
Nutrition (approx. per serving)
Calories: 383 kcal | Carbs: 55 g | Protein: 3 g | Fat: 18 g | Fiber: 2 g
Bake with love,
Mei ❤️
If you make this recipe, please tag us on Instagram @two_plaid_aprons — we’d love to see your cobbler!