Peach Cobbler


Peach cobbler, easy and so delicious! How to make peach cobbler with ripe yellow peaches, lemon, nutmeg, and a crumbled dough topping. This homemade peach cobbler is a favorite.

Photography Credit: Elise Bauer

Summer 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 Magazine that we’ve used for several years. Feel free to experiment with the ratios and the fruit in this peach cobbler recipe. You can easily add in some blueberries or nectarines.

Warm Peach Cobbler out of the oven

Quick Peach Cobbler Tip

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 for your peach cobbler.

Want more cobbler? Try these!

Updated July 18, 2018 : Photos updated, first published 2008

Peach Cobbler Recipe

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

Use ripe, sweet, flavorful, firm yellow 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.


  • 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


1 Coat peaches with sugar, instant tapioca, lemon, vanilla, let rest: 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.

2 Make cobbler topping: 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.

3 Place peaches in baking dish, top with cobbler topping: 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: 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Peach Cobbler on Simply Recipes. Thank you!


This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

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


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

24 Comments / Reviews

No ImagePeach Cobbler

Did you make it? Rate it!

  • Jelena

    Made it today with pears, they were ripe and couldn’t stay in the fridge for long. It was a great success :) however, I omitted lemon zest and nutmeg altogether and added cinammon to both the fruit and the dough. I also used cornstarch instead of tapioca. Plan to make it with everything :) I’m even thinking quince! Thanks, Elise!


  • Pat Rose Thompson

    Elise, you never disappoint! This is how peach cobbler is supposed to be! With a bit of sweetened whipped cream is pure bliss!

  • Sally

    I made half the recipe this week (6 peaches) in an 8×8″ pan and it was wonderful! I’m going to try dividing peaches and topping into 4 small baking dishes and freezing 3 of them. I’ve successfully frozen blueberry (and other) muffin batter/dough so I’m pretty sure it will work. This is so much better the first day. And then we can have peach cobbler in January!

  • Virginia

    Is this freezable? And would you freeze it before or after cooking?

    The crust is a quick-bread crust (as opposed to a yeast bread crust) so I’m guessing you shouldn’t freeze it before cooking. You could easily freeze the peach mixture though, before or after cooking. But honestly, I don’t know. I haven’t tried freezing this dessert, either before or after cooking. If you do, please let us know how it turns out for you. ~Elise

  • Lisa

    I see that one recipe of Peach cobbler calls for 4lbs of peaches. How many have you used to equal that amount? 12?

    It all depends on the size of the peaches. 12 sounds about right. The good news is that this recipe is pretty flexible on the filling. ~Elise

View More
Fresh Peach Cobbler in serving dishPeach Cobbler