If you use canned peaches, use the ones that are packaged in their juice and not syrup. Drain half the liquid because too much can make the filling too thin. I also add ½-¾ cup of sugar instead of ¾-1 cup. This keeps it from being overly sweet.
What You’ll Need
These are the ingredients to make this easy peach cobbler from scratch. Measurements are provided in the recipe card below!
Filling
Peaches: Fresh cut into slices or canned.
Cornstarch
Sugar
Crust
Flour: I use all-purpose flour.
Egg Yolks
Butter: Unsalted and melted.
Baking Powder
Sugar
Egg Whites: Beaten until stiff
How to Make Peach Cobbler
There are very few steps involved in making this delicious recipe for peach cobbler. It is perfect for beginners, too.
Prep Oven and Baking Dish. Preheat the oven to 375 degrees F. Grease a 9×13 baking dish with non-stick cooking spray or butter.
Mix Filling. Stir the cornstarch and sugar with the peach slices in a large bowl. Set it aside.
Beat Egg Whites. With a hand mixer, beat the egg whites until stiff peaks form.
Mix Crust Ingredients. Mix flour, egg yolks, butter, baking powder, and sugar until well combined. Gently fold in the egg whites to complete the batter.
Assemble Cobbler. Pour the filling into the prepared baking dish. Top with the crust mixture and spread evenly.
Bake. Bake for 45 minutes. When it’s ready the filling will be bubbly and the crust will be golden brown.
Cool. Allow the peach cobbler to cool for at least 10 minutes. Serve warm!
How to Store and Reheat Homemade Peach Cobbler Leftovers
Leftover peach cobbler can be covered and stored in the fridge for up to 5 days. To reheat, allow the baking dish to come to room temperature and bake for 20 minutes at 350 degrees F. You can also use the microwave.
This peach cobbler recipe can also be frozen! You can prepare the filling and place it in the freezer to preserve the peaches or freeze the entire baked cobbler. Whatever way you choose, it will stay fresh for up to 3 months. Thaw in the refrigerator overnight before heating.
Peach Cobbler Variation
If you want to serve this around the fall and winter holidays add a teaspoon of cinnamon and nutmeg to the recipe.
Ingredients
▢6-8 ripe fresh peaches peeled and sliced
▢2 1/2 Tbsp cornstarch
▢3/4-1 cup granulated sugar
Crust
▢1 cup all-purpose flour
▢2 large egg yolks room temperature
▢1/4 cup butter melted
▢1 teaspoon baking powder
▢1 cup granulated sugar
▢2 large egg whites beaten until stiff.
Instructions
Combine sliced peaches, cornstarch and sugar; place in a greased 13×9-in. baking dish.
Mix flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in egg whites. Spread over peaches (it might not cover every peach, but that’s okay).
Bake at 375° until the peach mixture is bubbling around edges and top is golden, about 45 minutes.
