Juicy Peach Cobbler

Finding the perfect dessert that screams summer comfort without spending hours in the kitchen can feel impossible. Between juggling work schedules, family activities, and trying to make the most of those warm evenings, complicated desserts often get pushed to the back burner, especially when fresh peaches are only in season for such a short time.

Thankfully, this classic peach cobbler hits all the right notes: it’s wonderfully comforting, surprisingly simple to throw together, and makes the most of those juicy summer peaches whether you pick them yourself or grab them from the store.

What Kind of Peaches Should I Use?

For the best peach cobbler, you’ll want to use ripe, fresh peaches that give slightly when you press them gently. Freestone peaches are easier to work with since the pit separates cleanly from the fruit, making peeling and slicing much simpler. If fresh peaches aren’t in season, frozen peaches can work too – just thaw them completely and drain any excess liquid before using. When selecting fresh peaches, look for ones that smell sweet and fragrant at the stem end, and avoid any with dark spots or overly soft areas.

Options for Substitutions

This peach cobbler is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Fresh peaches: If fresh peaches aren’t available, you can use frozen peaches (thawed and drained) or even canned peaches in juice (drained well). You might need to adjust the sugar slightly since canned peaches are often sweeter.
• Cornstarch: No cornstarch? Use 3-4 tablespoons of all-purpose flour instead to thicken the peach juices. It works just as well for creating that nice, thick filling.
• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Cake flour also works but use about 1 1/8 cups since it’s lighter.
• Butter: Melted coconut oil or vegetable oil can replace the butter in equal amounts. The flavor will be a bit different, but it’ll still work great.
• Egg whites and yolks: If you don’t want to separate eggs, you can use 2 whole eggs instead, though you’ll lose some of that light, fluffy texture that beaten egg whites provide.
• Granulated sugar: Brown sugar works well and adds a nice caramel note. You can also reduce the sugar by about 1/4 cup if your peaches are really sweet.

Watch Out for These Mistakes While Baking

The biggest mistake when making peach cobbler is using underripe peaches, which will stay hard and lack sweetness even after baking – make sure your peaches give slightly when pressed and smell fragrant at the stem end.

Another common error is not properly beating the egg whites to stiff peaks, as this creates the light, fluffy topping that makes cobbler special, so keep whipping until you can turn the bowl upside down without the whites moving.

Don’t skip tossing your sliced peaches with cornstarch before adding them to the baking dish, as this prevents a watery bottom and helps thicken the natural juices into a syrupy sauce.

Finally, resist the urge to open the oven door frequently during baking, since this can cause the delicate egg white topping to collapse – instead, check for doneness by looking for a golden brown top that springs back when lightly touched.

What to Serve With Peach Cobbler?

The best way to serve peach cobbler is warm with a big scoop of vanilla ice cream on top – the contrast between the hot, sweet cobbler and cold, creamy ice cream is absolutely perfect. You can also dollop some fresh whipped cream on top if you prefer, or even try it with a drizzle of heavy cream for something a little different. For a morning treat, peach cobbler makes a great breakfast or brunch dessert alongside some strong coffee or black tea. If you want to keep it simple, the cobbler is delicious all on its own, especially when it’s still warm from the oven and the peaches are bubbling.

Storage Instructions

Keep Fresh: Your peach cobbler tastes best when covered and kept at room temperature for up to 2 days. If you want to keep it longer, pop it in the fridge where it’ll stay good for up to 5 days. Just cover it with foil or plastic wrap to prevent it from drying out.

Freeze: You can freeze peach cobbler for up to 3 months in a freezer-safe container or wrapped tightly in foil. I like to cut it into individual portions before freezing so I can grab just what I need. Let it thaw in the fridge overnight before serving.

Warm Up: To bring back that fresh-baked taste, warm individual portions in the microwave for 30-45 seconds or reheat the whole dish in a 350°F oven for about 15-20 minutes. It’s amazing how good it tastes when warmed up – almost like you just made it!

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 20-25 g
• Fat: 50-55 g
• Carbohydrates: 200-220 g

Ingredients

For the peach filling:

• 6 to 8 ripe fresh peaches, peeled and sliced
• 2 1/2 tbsp cornstarch
• 3/4 to 1 cup granulated sugar

For the topping:

• 1 cup all-purpose flour
• 2 large egg yolks, at room temperature
• 1/4 cup melted butter
• 1 tsp baking powder
• 1 cup granulated sugar
• 2 large egg whites, beaten stiff

Step 1: Prepare the Peach Filling

• 6 to 8 ripe fresh peaches, peeled and sliced
• 2 1/2 tbsp cornstarch
• 3/4 to 1 cup granulated sugar

Preheat your oven to 375°F (190°C).

In a large bowl, combine the peeled and sliced peaches with the cornstarch and the 3/4 to 1 cup of granulated sugar, depending on your sweetness preference.

Mix well to evenly coat the peaches.

Place the peach mixture into a greased 13×9-inch baking dish, spreading it out evenly.

Step 2: Make the Topping Batter

• 1 cup all-purpose flour
• 2 large egg yolks, at room temperature
• 1/4 cup melted butter
• 1 tsp baking powder
• 1 cup granulated sugar
• 2 large egg whites, beaten stiff

In a medium bowl, combine the flour, egg yolks at room temperature, melted butter, baking powder, and 1 cup of granulated sugar.

Stir until the batter is mostly smooth.

In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter, being careful not to deflate them.

This will give the topping a lighter texture.

I find that folding in the egg whites gently is the secret to a delightfully airy crust.

Step 3: Assemble and Bake the Cobbler

• peach filling from Step 1
• batter from Step 2

Spread the batter from Step 2 over the peach filling in the baking dish.

It may not cover every peach—this is fine, as the topping will spread during baking.

Bake the cobbler in the preheated oven for about 45 minutes, or until the peaches are bubbling around the edges and the top is golden brown and set.