Are you like me, and you missed fresh peach season last year? Well, I have good news for you. I created this Homemade Peach Cobbler Recipe with Frozen Peaches. You don’t need fresh peaches to make this dessert.
During the summer months, I love fresh peach cobbler. Unfortunately, where we live, juicy, ripe peaches aren’t available all year. With this easy peach cobbler recipe, you can have summer’s favorite dessert all year round.
Why You’ll Love This Recipe
- Frozen Peaches – Whether you sliced and froze your juicy peaches from summer or purchased a bag from the freezer section at your local grocery, this is a perfect dessert you can make without being limited by the time of year. Using frozen peaches that are already peeled and sliced also cuts down on the prep time required to complete this
- Flavorful, Juicy Peach Filling – Since peaches are frozen at their peak sweetness and ripeness, a scoop of this easy peach cobbler recipe is like biting into a fresh peach.
- The Best Cobbler Topping – Who can resist a dessert with a sprinkle of cinnamon sugar and a fluffy biscuit topping that covers the entire dish? Not me – it’s one of my favorite things about this dish. The topping is what makes a cobbler different from a fruit crisp. In a crisp recipe, the topping is a streusel made of flour, sugar, butter, and oats.
- Large Bowls
- 8″x8″ baking dish
- Frozen Sliced Peaches – Don’t let the frozen peaches totally defrost, or you will have mushy peaches.
- Lemon Juice- The lemon juice not only prevents the peaches from over-browning and breaking down during baking, but the acidity helps balance out the peaches’ sweetness
- Granulated sugar – This combines with the lemon juice and corn starch to make a sweet but tart fruit filling.
- Brown sugar
- Ground cinnamon
- Vanilla extract
- Corn starch – It coats the peaches and helps thicken the juices released during baking.
- Baking powder – This leavening agent is needed for the fluffy biscuit topping.
- All Purpose Flour
- Unsalted Butter – Grating the cold butter into the flour mixture makes for a flaky biscuit topping. Combining the topping mixture with a pastry cutter also works, but the biscuits may be denser.
*For specific recipe amounts, please scroll down to the recipe card.
Substitutions and Variations
- Fresh peaches – Can I use fresh peaches? Sure! If you happen upon this recipe and you are in the middle of peach season, it is a perfect time to use ripe peaches. Cut each into ¼”-½” thick slices (about 8-10). Cut the peaches a little thinner if they are on the harder side. See the tip in the notes about the best way to peel a fresh peach.
- Additional other fruit – I love making this a peach blackberry cobbler by adding a couple of handfuls of frozen blackberries. Blueberries or sliced strawberries would also be delicious.
Step 1. Preheat the oven to 375℉ degrees. Spray an 8”x8” square baking pan with nonstick spray, and set aside.
Step 2. Add the frozen peach slices to a large mixing bowl and let defrost for 15-20 minutes, stirring occasionally.
Step 3. Add the remaining ingredients for the filling to the bowl. Stir to combine and pour the peach mixture into the prepared pan.
Step 4. Combine the flour, sugars, baking powder, and salt in a medium bowl. Stir to combine.
Step 5. Grate the cold butter into the bowl and stir gently to coat the butter with the flour.
Step 6. Add the boiling water, and stir until just combined.
Step 7. Pour the peach mixture into the prepared pan.
Step 8. Drop the biscuit topping by small spoonfuls on top of the peaches.
Step 9. In a small bowl, mix the granulated sugar with the cinnamon. Sprinkle over the cobbler.
Step 10. Place the dish in the preheated oven, and bake for 50-55 minutes or until the biscuit topping is golden brown and crispy and the filling is thick and bubbly. Let it cool for about 15 minutes as the filling will thicken. Serve warm or room temperature with a scoop of vanilla ice cream or whipped cream.
Storage and Freezing
Store leftover peach cobbler covered at room temperature for up to 2 days or in the refrigerator for 4-5 days.
Baked cobbler may be frozen in an airtight container, covered with foil or plastic wrap, and placed in a freezer bag for 3-4 months.
Reheat this cobbler in a preheated oven at 350℉ or 15-20 minutes.
Reheat single-servings in the microwave in a microwave-safe dish for 30-second intervals until heated through.
For best results, the smaller you make the biscuits for the topping, the better. I like to use a 1 Tablespoon cookie scoop to help ensure all the biscuits are similar in size. Dropping by a smaller-sized regular spoon would also be fine and still result in a cobblestone topping. The biscuits mustn’t cover the filling entirely so that steam can escape during baking.
- The recipe may be doubled and baked in a 9”x13” pan.
- The baking time may be slightly reduced if baking in a glass pan. I recommend checking for doneness 10 minutes earlier than the recommended baking time.
- Depending on the depth of the dish, you may want to put a cookie sheet under it in case of any spillovers.
- A piece of foil can be placed over the dish if the topping is getting too brown during baking.
How do I peel the peaches if I’m using fresh fruit? The easiest way to remove the peach skin is to boil the peaches in a large pot of water for about 30 seconds. Remove and immediately immerse into an ice bath. The peel will slide right off!
Can I prepare this ahead of time? I wouldn’t recommend it. The frozen peaches will thaw completely and get mushy. However, the filling can be the day before if using fresh peaches. I recommend draining the excess juice with a slotted spoon when adding the peaches to the baking dish. I would wait until right before baking to make the biscuit topping and add it to the baking dish.
Why is my cobbler runny? If your cobbler isn’t thick, it could be a couple of things.
Too much liquid can result in an underbaked cobbler with a soggy topping. If the peaches are super ripe and juicy, use a slotted spoon when placing the peaches into the baking dish. This helps drain excess peach juices. I have done this many times. I make this recipe when using both fresh and frozen peaches. Draining a little bit of the liquid does not affect the flavor or ability to thicken.
The other important factor is the cooling time. The cobbler should cool for about 15-20 minutes before serving.
Why is my cobbler gummy? If the frozen peaches are not allowed to defrost slightly, they won’t release the fruit juices that combine with the corn starch and lemon juice. These ingredients come together to make a wonderfully delicious filling.
Why is my cobbler topping soggy? When adding the biscuit topping, the spoons of dough should be spaced out. Not leaving room between them will trap liquid. The biscuits trap the steam and create a wet and soggy topping.
More Recipes You Might Enjoy
Homemade Peach Cobbler Recipe (with Frozen Peaches)
- 8″x8″ square pan
- Mixing bowl
For peach filling
- 4 cups frozen peaches
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla
- 2 teaspoons cornstarch
For biscuit topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon Kosher salt
- 6 Tablespoons unsalted butter cold
- ¼ cup boiling water
For cinnamon sugar topping
- 2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
- Preheat the oven to 375℉ degrees. Spray an 8”x8” square baking pan with nonstick spray, and set aside.
- Add the frozen peach slices to a large mixing bowl and let defrost for 15-20 minutes, stirring occasionally.
- Add the remaining ingredients for the filling to the bowl. Stir to combine and pour the peach filling into the prepared pan. Set aside.
- In a medium bowl, combine the flour, sugars, baking powder, and salt. Stir to combine.
- Grate the cold butter into the bowl and stir gently to coat the butter with the flour.
- Add the boiling water, and stir until just combined.
- Drop the biscuit topping by small spoonfuls on top of the peaches.
- In a small bowl, mix the granulated sugar with the cinnamon. Sprinkle over the cobbler.
- Place the dish in the preheated oven, and bake for 50-55 minutes or until the biscuit topping is golden brown and crispy and the filling is thick and bubbly.
- Let it cool for about 15 minutes as the filling will thicken. Serve warm or room temperature with a scoop of vanilla ice cream or whipped cream.
Store covered at room temperature for up to 2 days or in the refrigerator for 4-5 days.
Baked cobbler may be frozen in an airtight container, wrapped in foil or plastic wrap, and placed in a freezer bag for 3-4 months.
Leave a Reply