Fresh Peach Cobbler

Summer means peaches and that means cobbler.  I am a big, BIG cobbler fan and I am always on the look out for a great cobbler recipe and I have found one that I LOVE!

It is all about the peaches

Being that I live in Texas we have some AMAZING peaches each summer.  We are known for many things in Texas and Hill Country peaches are definately one of them.  They are sweet, juicy and tender.  Recently I had a good friend bring me back a box full of delicious Hill Country peaches and I couldn’t wait to break into them and make this cobbler.

If you don’t have afresh peaches you can use canned…just make sure to drain them.

Slice them up

The hardest part of this cobbler is actually peeling, pitting and slicing the peaches.  It may have been the hardest part but it was also the most delicious part.  I mean I needed to sample them to make sure they tasted ok…right?

Quick note, I did leave the slices pretty big as I didn’t want to cook down too much during the baking process.

Oh the crust!

There are many options for crusts when it comes to cobbler.  I have used a sugar cookie type crust for this cobbler and of course I have used a more traditional pie crust but for this one I went with a more like biscuit dough.

Don’t let the word biscuit scare you, this dough is tender, crisp on top and the perfect little bit if sweetness that compliments the peaches.  Even better there is not rolling out involved.  You just press it onto the peaches, making it super easy as well…gotta love that!

Don’t forget the ice cream!

To really take this cobbler to the next level make sure and break out the Vanilla Ice Cream.  My favorite one is my homemade Vanilla Bean Ice Cream.  It is a perfect way to finish out the summer.

Cobbler Time!

Fresh Peach Cobbler

Fresh peach cobbler made with the finest summer peaches. The crust is light and airy and the peaches scream yummy making this the perfect cobbler.

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Recipe Image


12 medium ripe peaches (or 8 large), peeled, pitted and sliced
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cornstarch
Dash of cinnamon (optional)
1 1/2 cups flour
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into small pieces
1/3 cup boiling water
Topping (optional)
Course sugar


Preheat oven to 425
In a large bowl gently stir together peaches, sugars, cornstarch, Vanilla Bean Paste and cinnamon (if using)
Pour peaches into a 9x13 baking dish
Bake for 10 minutes
In a large bowl stir together flour, sugars, baking powder and salt
Add in butter and using a pastry cutter, or your fingers, mix butter into flour until mixture becomes like course sand
Stir in boiling water and mix until just combined
After peaches have baked for 10 minutes spread crust over peaches in an even layer
Sprinkle course sugar over crust
Cover with foil and bake for 15 minutes and then remove crust and bake for an additional 15-20 minutes or until crust is golden brown
Let cool for 10 minutes and then save with ice cream or whipped cream or all on its own


You can use canned peaches just make sure to drain before



1795 cal


4 g


439 g


26 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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