Peach Cobbler Recipe With Fresh Peaches!

Peach Cobbler Recipe With Fresh Peaches!

Peach Cobbler Recipe With Fresh Peaches!

Honestly, I think peach season is one of the best times of the year, am I right? I love going to local farms that allow you to pick your own fruit and vegetables or buying a large box of them at a local vendor. It’s hard to imagine how I could ever get tired of peaches! They are one of my favorite fruits! Every season, I rotate through my favorite peach recipes that I have collected over the years. This peach cobbler recipe is one of my absolute favorites!

Below the recipe, I have also included some tips for making it easier to work with fresh peaches, primarily how to peel and remove the pits from the peaches.

Homemade Peach Cobbler Recipe

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Prep time: 15 minutes

Bake time: 20-25 minutes

Serves: 4-6

Filling Ingredients:

8 large, ripe peaches, pitted and chopped

1/3 c. white sugar

2 T fresh lemon juice

2 t. all-purpose flour

1 t. kosher salt

1 t. nutmeg

1 t. cinnamon

1 t. real vanilla extract

¼ c. packed brown sugar

Topping Ingredients:

1 c. all-purpose flour

¾ c. sugar, divided

1 t. kosher salt

1 t. baking powder

¼ cup heavy cream

¼ cup water

8 T. unsalted butter, very well chilled

1 egg white, beaten with water added

Optional, to serve:  Whipped cream or ice cream, of choice


  1. Place the top oven rack in the center position and preheat oven to 400°F.
  2. Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine.
  3. Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven. Bake for 10 minutes.
  4. Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
  5. Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
  6. Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
  7. Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.
  8. Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream.


Peaches can be easily peeled by following these steps:

  • In my experience, the quickest and most convenient way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water for about 30 seconds.
  • Once they have been removed from the hot water bath, they should quickly be placed in ice water.
  • In the ice water bath, they will be shocked, preventing the peach flesh from cooking, and the skin of the peach will be so easy to peel that you won’t even need a knife to remove it!
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