Tessa’s Recipe Rundown
Taste: AMAZING. Brown butter peach filling loaded with cozy spices. Perfectly sweet, light cobbler base and topping. Truly one of the tastiest desserts I’ve had.
Texture: The ooey gooey peaches complement the soft, fluffy cobbler base + topping perfectly. Seriously texture heaven. And when topped with a scoop of fresh vanilla ice cream… YUM.
Ease: This peach cobbler recipe is SO easy to make! The trickiest part might be browning the butter, which I’ve shared step-by-step instructions for how to do below.
Why You’ll Love This Recipe: Crowd-pleasing dessert recipe.
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The smell that will come from your kitchen while you bake this easy Brown Butter Peach Cobbler recipe is intoxicating.
This easy Peach Cobbler recipe might be one of my new favorite desserts.
It’s perfect for serving a crowd. Just don’t forget to top with a scoop of vanilla ice cream on top!
Check out the tip box below for all my secrets for making the BEST peach cobbler recipe.
Sprinkle of Science
How to Make Peach Cobbler
What is the Difference Between Peach Cobbler and Peach Crisp?
Cobblers are commonly defined as a sweetened fruit filling encased in some sort of cakey biscuit-like dough. Crisps, on the other hand, feature a fruit filling simply topped with a mixture usually containing butter, oats, sugar, flour, and sometimes nuts and spices to create a crunchy crisp texture.
Is it Better to Use Fresh, Frozen, or Canned Peaches for Peach Cobbler?
- I opted for 32 ounces of frozen peaches for this easy homemade peach cobbler recipe because it significantly cuts the prep time, and I tend to prefer eating fresh locally grown peaches just on their own.
- This recipe can also be made with fresh or canned peaches.
- If using fresh peaches during peach season, you’ll need about 12 medium ripe peaches, peeled, pitted, and sliced before using.
- If using canned, you’ll need four 16-ounce cans of peaches that you’ll drain and measure out 32 ounces of peaches. The liquid takes up a lot of the weight of the can so three cans won’t cut it. You’ll have a little extra but that goes great on oatmeal, waffles, in smoothies, etc.
Can you Leave the Peels on the Peaches?
This comes down to personal preference. I personally prefer to peel my peaches because I’m not a fan of the cooked skins on fruit, but if that doesn’t bother you, you can leave the skin on your peaches.
Instructions for How to Brown Butter:
- Use a stainless steel sauté pan for best results. Nonstick prevents the butter from browning completely and prevents you from being able to visually see how browned it’s getting. Same with the dark color of cast iron. Something with a wider surface area, like a sauté pan over a saucepan, encourages more browning more quickly.
- In a medium skillet set over medium heat, melt the butter.
- Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
- Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat.
What Kind of Pan is Best for Baking Cobbler?
I prefer a glass or ceramic 9 by 13-inch baking dish for cobbler. I prefer glass (like this glass baking pan) so I can see how brown the cobbler is getting at the edges. This also creates a nicer table presentation if you’re serving company than a metal pan would. Be sure not to use a baking dish any smaller than 9 by 13-inches, or your cobbler will overflow.
Avoid Runny or Mushy Cobbler
- Be sure to cook this cobbler fully.
- Don’t skip the cornstarch in the recipe.
- Cornstarch doesn’t activate its thickening properties until just over 200°F so you want the filling to bubble in the oven.
- Underbaked cobbler won’t set properly.
How to Store Homemade Peach Cobbler
To store leftover cobbler, place in an airtight container (or simply pop on the lid this baking pan comes with!) and store in the refrigerator for up to a week.
Can this Peach Cobbler Recipe be Frozen?
I don’t recommend freezing peach cobbler as it would create a soggy and unpleasant texture. Not to mention it’s quite a large pan to freeze! For best results, make peach cobbler the day you plan to serve.
How to Reheat Peach Cobbler
To reheat leftovers in the oven, bake at 400°F for 15-20 minutes. Reheating in the microwave will result in more of a soggy texture.
More Recipes You’ll Love:
- Caramel Peach Snickerdoodle Bars (one of my other favorite peach recipes!)
- Peach Galette
- Apple Galette
- Blueberry Cobbler Recipe
- Blueberry Peach Pie
- Apple Crisp Recipe
Brown Butter Peach Cobbler
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Ingredients
For the filling:
- 1/2 cup (113 grams) unsalted butter
- 6 cups (32 ounces) frozen sliced peaches*
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) dark brown sugar
- 1 teaspoon fine sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 tablespoon cornstarch
- 2 tablespoons bourbon (optional)
- 1 teaspoon vanilla
- 2 tablespoons fresh lemon juice (about half a medium lemon)
For the batter:
- 2 cups (400 grams) granulated sugar
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 3 teaspoons baking powder
- 2 cups buttermilk
- Cinnamon sugar to dust top of batter before baking (optional)
Instructions
- Preheat the oven to 400°F. Generously spray a 9×13 glass or ceramic pan with baking spray.
Brown the butter:
- Melt butter in a stainless steel sauté pan or wide saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally. It should become foamy and crack and pop audibly. When the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, 2 to 3 minutes after the popping stops, remove from heat. Remove 1/4 cup of the browned butter into a glass measuring cup and set aside. Keep the remaining butter in the pan to cook the peaches.
Make the filling:
- Place the pan back on medium heat, and add the peaches, sugars, salt, spices, and cornstarch. Mix until combined. Cook for about 10-15 minutes, or until the peaches are soft and the mix is syrupy. Remove from heat. Add in the bourbon (if using), vanilla, and lemon juice. Mix until combined and set aside.
Make the batter:
- In a medium bowl, whisk together the sugar, flour, salt, and baking powder. In a separate bowl, mix together the prepared ¼ cup of browned butter and the buttermilk until combined. Add the wet mixture to the dry mixture, stirring until combined and no clumps are visible. Reserve a 1⁄2 cup of batter and set aside.
- Pour the batter (minus the ½ cup set aside) into the prepared pan.
Assemble:
- Spoon the peach mixture as evenly as possible over the batter. With a fresh spoon, dollop the remaining 1/2 cup of batter on top of the peaches. Dust with cinnamon sugar (optional).
- Bake for 45-55 minutes, or until the peaches are bubbling and the topping is golden brown. Once the cobbler has been removed from the oven, let sit for 20-30 minutes before serving. Serve fresh with vanilla ice cream or homemade whipped cream. Enjoy!
- To store leftover cobbler, place in an airtight container and store in the refrigerator for up to a week. To reheat leftovers in the oven, bake at 400°F for 15-20 minutes.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
Photos by Joanie Simon.
Really yummy and super easy! I definitely put too much lemon but will do less next time.
Hi Amanda! I’m so glad you enjoyed this cobbler, even if you found it a touch too lemony. You can definitely experiment with lowering the lemon next time! Let us know how it goes! 🙂
Very good! Next time I think I will decrease the sugar. It was a little too sweet.
Hi Crystal! I’m glad you enjoyed this cobbler, even though you found it a little sweet. You can absolutely experiment with lowering the sugar in this recipe – let us know how it goes 🙂
This is the best peach cobbler I’ve ever had! The aroma in my house as I was making it is the only thing that over shadows the taste and the layers of flavor!
Yay! So happy you were a fan of this cobbler recipe, LuAnne!
Ok… let me tell you that this was the best peach cobbler my family has ever had. Sweet Lord have mercy. Let me preface this by saying that I am a complete idiot in the kitchen. I love to cook and bake and this “blind squirrel” can occasionally find that proverbial nut. Had some “Ooops” moments. For some reason I read “buttermilk” as “milk” up until the point I grabbed the milk, glanced at the recipe again and “BUTTERmilk” hit me square in the face like a cartoon bundtpan. I slowly uuttered, “Are you freaking kidding me?” My wife was the MVP and dashed to the grocery store to acquire said buttermilk, cardamom and the ground cloves. I tasted the peach syrup mixture prior to the addition to the last 2 missing spices and it was good… after they were added something mystical happened… something akin to Heisenburg and his blue ice… yeah, Chemistry, man. There was a depth to the mixture. The flavors were clear and alive. I rolled my eyes with the spoon still in my mouth and I smacked my lips in joy! I poured in the batter mix then put the syrup/peach mix then topped with the last bit of batter. My 9×13 pan was filled to the top. Tossed the mixture in the 400 degree oven and baked it for 40 someone minutes. Angels came down from Heaven. Neighbors came over holding forks and spoons like a gang fight was about to break out. Everyone that had this, after it rested for 30 minutes, exclaimed me to be the forever peach cobbler king of our community. I now rule with an iron fist. Peach cobbler for breakfast. Peach cobbler for lunch. My next child will be named “Peach Cobbler”. I will make this again. Thank you.
Mike, you just made our day with this comment!! I shared it with our whole HTH team, and you made us all laugh out loud! I’m so happy your Heisenberg chem experimentation was so delicious!! Just … please don’t name your child Peach Cobbler hahaha!! I hope you continue to make more of our recipes – mostly so I can read your comments 🙂 Happy baking!
The recipe was delicious! I have actually never made peach cobbler before, but the recipe was simple and packed so much flavor! Will def make again!
So happy to hear that, Erica!!!
This was made easy to make by the detailed instructions provided! I appreciated the breakdown of what to expect at certain points of the recipe because I’ve never made a peach cobbler before so I didn’t know what to expect. Taste wise this was 10/10! It’s not too sweet or anything, it’s just perfect and I’m definitely going to be craving this and making it over and over!
So happy to hear you loved this cobbler, Cynthia!! That makes us so happy to hear 🙂
extremely sweet
could easily have half the sugar
Hi Kathy! I’m sorry to hear this cobbler did not turn out as you had hoped! For this type of recipe, you can experiment with reducing the sugar, if you like, to bring it down to a level of sweetness you are comfortable with, while still hopefully maintaining the moisture and tenderness that the higher quantity of sugar brings! Please let us know if you would like any help with this – we are always happy to help! 🙂
Buttery, nutty, peach gooey goodness in every bite. Crowd pleaser for sure. Super simple to make, but tastes complex.
Yay! So happy you enjoyed this cobbler!
My dad gave it a 10/10 for flavour. It was actually really easy to make and I would make it again!
It also goes great with custard – perfect for my custard loving family!
So happy to hear that, Ruth!!
Hello – I have 2 questions:
1. Can the recipe be made with frozen peaches and fresh peaches combined (i.e. half frozen, half fresh)?
2. Can the recipe be cut in half? If so, what size pan?
Thank you!
Hi Mary! Yes, you can absolutely combine frozen and fresh peaches! And while we haven’t tried cutting the recipe in half ourselves, many of our readers seem to have done so successfully! Use an 8-inch square pan, and just monitor the bake time really closely, as we won’t be able to guide you as precisely there, since we have not tested this ourselves! Happy baking 🙂
Soooooo yummy! My family just devoured this on 4th of July and they requested more.
I’m so glad you and your family enjoyed this so much, Jennifer!
I made this today and halved the recipe. Turned out great! Very easy recipe and quick to put together.
Hi Erin! Yay – so happy to hear that!