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A big pan of easy peach cobbler has one slice cut out and plated on a white plate. Half a peach sits next to the dish.
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4.7 from 10 votes

The Best Ever Easy Peach Cobbler

This Easy Peach Cobbler has a rich sweet filling and a topping that is the perfect balance between biscuit and cake.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8
Calories: 439kcal
Author: Mirlandra Neuneker


To Make The Filling

  • 6 cups ripe peaches can sub frozen or home canned out of season
  • sugar to taste white or brown
  • 3 Tbsp. cornstarch
  • 1/3 cup cold water
  • 2 tsp. cinnamon
  • 1/8 tsp. salt
  • 3 Tbsp. butter

To Make The Crust

  • 3 cups flour
  • 1 1/2 cups white sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 cup + 2 Tbsp. butter COLD
  • 2/3 cup boiling water


To Make The Filling

  • Peel peaches and slice off the pit to make six cups. Place in a large pot. Add enough sugar to make the peaches sweet to your taste. For sweet ripe peaches about 1/2 cup of sugar is my preference. Omit if desired.
  • Mix cornstarch and water in a small bowl until no lumps remain. Add cornstarch mixture, cinnamon, and salt to the peaches. Stir to combine. Add the chunk of butter and place pot over medium heat. Bring the mixture just to a boil stirring often enough to prevent burning. It will be done about the time you are done making the crust.

To Make The Crust

  • Preheat oven to 400 F.
  • Combine flour, baking powder, salt, and sugar in the food processor and pulse to blend. Add pats of cold butter and pulse until the mixture is sort of a coarse consistency, no chunks bigger than small peas.
  • Dump contents of blender into larger mixing bowl. Run your fingers through to feel for any large chunks the food processor missed. Smash them to smaller pieces with your fingers.
  • Pour boiling water over flour mixture. Stir with a fork just until a crumbly dough forms. Make sure to get the dregs from the bottom.
  • When filling comes to a boil, pour into a 10.5" x 15" glass casserole dish*. Spread the crust dough evenly over the fruit while it is still hot. Bake in preheated oven for 30-35 minutes until the top crust is golden. It is best to use a fork and lift a bit of crust in the middle to check and make sure the bottom of the filling is not doughy.
  • Let cool for a few minutes and serve warm with ice cream or homemade whipped cream.


Note: Some cooks enjoy adding a splash of brandy or vanilla to the filling. Enjoy!
* If you are using a different size or shape pan the cooking time may need to be adjusted. For instance, a 2.5 quart oval casserole dish takes about 45 minutes.


Calories: 439kcal | Carbohydrates: 80g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 312mg | Potassium: 242mg | Fiber: 2g | Sugar: 38g | Vitamin A: 139IU | Calcium: 101mg | Iron: 2mg