Peach Cobbler

My friends know me well. They know if they invite me over and I see that they have bushels of fresh-picked peaches just waiting for a home that I will offer my own kitchen counter space to take some of those gorgeous peaches off their hands. Such sacrifice, yes, I know. ;-)

Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler recipe from Sunset that we’ve used for several years. Feel free to experiment with the ratios and the fruit. You can easily add in some blueberries or nectarines.

Tart fruit makes the best filling for a cobbler like this, and depending on how ripe your peaches (or other fruit) are, you may need to adjust the sugar levels up or down.

Peach Cobbler Recipe

  • Prep time: 40 minutes
  • Cook time: 50 minutes
  • Yield: Serves 8.

Use ripe, sweet, flavorful, firm peaches. The cobbler will only be as good as the fruit going into it, so taste test your fruit first. The best peaches to use with this recipe are yellow peaches. White peaches, although delicious on their own, are too delicate and don't hold their flavor as well as the yellow when cooked.
Preparation and cooking time: 1 1/2 hours.



  • 4 lbs of ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges (free stone peaches will be easiest to work with)
  • 1 cup sugar, divided 2/3 cup and 1/3 cup
  • 1/2 cup instant tapioca
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (6-ounces) butter, cut into 1/2 inch chunks
  • 2/3 cup heavy cream


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1 Place the peaches, 2/3 cup of the sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl and stir to evenly coat the peach slice with everything. Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.

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2 Preheat oven to 350°F. In a separate bowl, vigorously whisk together the flour, 1/3 cup of sugar, baking powder, and nutmeg. Cut the butter into the flour with your fingers or a fork until the mixture has the texture of a coarse meal. Add the cream and stir with a fork until the dough mixture just comes together.

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3 Butter a 2 1/2 to 3 quart casserole baking dish. Spread the sliced peaches out in an even layer. Crumble the dough mixture over the peaches.

4 Bake at 350°F until the peaches are bubbly and the topping is well browned, about 50-60 minutes.

Let cool 10 minutes before serving. Serve with vanilla ice cream or whipped cream.

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From a recipe in the July 2004 issue of Sunset Magazine.


Grilled peaches with bourbon vanilla whipped cream from The Kitchn

Plum and peach crisp by Heidi of 101 Cookbooks

Peach cobbler recipes from Food Blog Search



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Showing 4 of 28 Comments

  • emily

    What is a good alternative to instant tapioca?

    You can use corn starch or all-purpose flour. Typically the substitution ratio is half as much corn starch for the tapioca (1/4 cup to the 1/2 cup) and a one to one ratio for flour (1/2 cup in this case). But I haven’t tried recipe this with these thickeners so I don’t know how they will turn out. Something tells me that 1/4 cup of cornstarch is a bit much for this, I might start with 3 Tbsp and see how that turns out. ~Elise

  • Nichole

    WOW! I tried it and it was delicious. My favorite dessert ever! Thanks!

  • Brian

    I liked the tapioca – consistency of the sauce was excellent. Couple of things I would change if I make it again – 1) less lemon juice, and completely eliminate grated lemon peel, the two together took too much away from the peaches. 2) use half white sugar, half brown wherever the recipe calls for sugar. 3) use only 1/4 t nutmeg, along with 1/4 t cinammon. 4) sprinkle with cinammon before baking.

  • Kinsey

    Our cobbler recipe is very different, and I suspect turns out a very different result:
    1 stick of butter, melted; 1-2 cups of fruit; 1 cup self-rising flour; 1 cup sugar; 1 cup milk
    Pour butter into 9×9 pan, mix flour, sugar and milk. Pour batter over butter, add fruit to the top. Bake at 350 for 55 minutes or until golden brown.
    I made it last night with fresh peaches and blueberries–my husband’s favorite. I would add blackberries and raspberries, but he doesn’t like the seeds. Can also add a bit of apple pie spice and/or vanilla to the batter.

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