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A white dish of Old-Fashioned Peach Cobbler next to a serving of peach cobbler on a white plate. Peaches are in top right corner

Old-Fashioned Peach Cobbler

Use fresh or frozen peaches to create this classic North American dessert.
Course Dessert, Sweets
Cuisine North American
Keyword cobbler, Peach
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 413kcal


  • 9" x 13" baking dish


Cobbler Dough

  • 1 1/3 cup (170g) all-purpose flour
  • 1 3/4 teaspoons (8g) baking powder
  • 1/4 teaspoon (2g) kosher salt
  • 2 tablespoons (29g) unsalted butter very cold
  • 1 cup (225 ml) heavy cream very cold

Peach Filling

  • 8 large (2 1/4 pounds or 1 kilo) peaches each peeled, pitted, and cut into 10 wedges (see post for instructions on peeling a peach)
  • 2 tablespoons bourbon optional
  • 1 teaspoon vanilla extract
  • 1/2 cup (70g) cornstarch
  • 1/2 cup, packed (105g) light brown sugar
  • 1 teaspoon (3g) ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon (2g) kosher salt
  • pinch ground ginger

To Top the Peach Cobbler

  • 1 tablespoon butter melted
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground cinnamon

To serve


Make the Cobbler Dough (up to 3 days ahead)

  • Sift the all-purpose flour, baking powder, and salt twice into a mixing bowl
    Grate the cold butter onto the dry ingredients in the mixing bowl. Toss and pinch the butter into the flour to create a coarse, cornmeal-like mixture. 
  • Pour the cold cream into the center of the mixture.
    Use your hands to fold the cream into the flour. Initially, the dough will be very sticky, but after a few folds, a thick dough will form.
  • Transfer the dough to a floured surface and use your fingers (not a rolling pin) to flatten it into a 12" x 6" rectangle.
  • After flattening the dough, fold it in thirds as you would a letter. Turn the folded "letter" 90° in any direction and press it out once again into a rectangle.
    Fold it once more, turn and press into a rectangle.
    Give the dough one last fold before wrapping it in plastic wrap and refrigerating it for 30 minutes (or longer)*.

Prepare the Peach Filling

  • Toss the peach slices, bourbon (if using) and vanilla extract together in a large mixing bowl. 
  • In a separate, smaller bowl, combine the cornstarch, brown sugar, ground cinnamon, nutmeg, salt, and ginger together.
    Sprinkle the mixture over the bourbon-soaked peaches and toss to coat the peaches in the spice blend. The peaches should look like they're in a dark brown syrup. 

Assemble and Bake the Peach Cobbler

  • Preheat your oven to 400°F.
    Pour the peach mixture into a 9" x 13" baking dish.
  • Remove the cobbler dough from the fridge and pat it into an 8" x 12" rectangle. The dough should be slightly smaller than the dish itself so it has room to expand while baking.
    Once the cobbler dough has been arranged on top, brush the dough with the melted butter.
  • Sprinkle the cinnamon-sugar evenly over the top and pierce the dough a few times with a knife to vent the dough. 
  • Bake the cobbler in the pre-heated oven for 40-45 minutes or until the cobbler top is golden brown and the filling begins to bubble up through the crust and around the sides. 
  • Remove the peach cobbler from the oven and allow it to cool for at least 30 minutes before serving to allow the filling liquid to thicken up.
    Use a large spoon or spatula to scoop out portions and serve alone, topped with sweetened whipped cream, or a la mode with Vanilla Frozen Custard
  • Store leftover peach cobbler, covered, at room temperature for 2 days, or in the fridge for 3 days.
    Reheat leftovers in the microwave for 15 seconds to get that fresh-baked flavor. 


*After the dough has been folded three times, you can wrap the dough and freeze it for up to 6 months. To use: thaw it in the fridge before proceeding as instructed.

To Freeze Unbaked Peach Cobbler:

  • I recommend making your peach cobbler in a disposable pan if you plan to freeze it as it frees up your baking dish. Freezing the peach cobbler in a metal pan also allows you to take the cobbler from the freezer to baking without waiting for the cobbler to thaw.
  • Wrap the dish containing the assembled peach cobbler in a layer of plastic wrap, followed by a layer of foil and freeze for up to six months. 
  • When ready to bake, allow the cobbler to thaw overnight in the fridge and butter and bake as instructed. 
  • Alternatively, bake the cobbler from its frozen state: brush with butter and sprinkle with sugar. Bake an additional 15-20 minutes to account for it being frozen.

To Freeze Baked Peach Cobbler:

  • Allow the cobbler to cool completely, before wrapping in a layer of plastic wrap or foil and freeze.
  • To serve: pull the frozen cobbler pan from the freezer the evening before you plan to serve it and let it thaw in the fridge.
  • Reheat the dessert it in a 350°F oven for 20 minutes, then let it cool for 5 minutes before serving it.
  • If you find the top is getting too dark while you're warming it, just cover it lightly with aluminum foil. 


Calories: 413kcal | Carbohydrates: 61g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 252mg | Potassium: 89mg | Fiber: 2g | Sugar: 16g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg