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Perfectly sweet and juicy Peach Cobbler is a classic summer/fall dessert! The warm, crisp topping is baked over freshly sliced peaches for a heavenly texture and flavor. Serve with a scoop of vanilla ice cream for the ultimate treat!
Peach season is my favorite, and while they’re perfectly juicy, you must try this incredible peach blueberry crisp, this peach-baked oatmeal, and my favorite peaches and cream overnight oats.
Do not let the peach season pass you by without making this peach cobbler! There is nothing better than warm, fruity goodness and a crumbly crust with a scoop of ice cream on top.
As an added plus, it’s so easy to make! Other than slicing the peaches, this recipe requires very little hands-on time! You add the sliced peaches to a baking dish, mix the topping, then layer it over the peaches, and into the oven, it goes. Bake for about 45 minutes and you have a golden, bubbly, delicious dessert ready to serve a crowd!
Recipe highlights
- Easy to make: This peach cobbler uses just a handful of simple ingredients and comes together with very little effort.
- Crowd-pleasing: Serve this at your next summer BBQ or party, and you’ll see that everyone, both young and old, will adore this sweet, slightly tart peach dessert! It’s great to take to potlucks or family gatherings!
- Wonderful flavor and texture: Warm, juicy peaches layered with a crumbly topping and paired with cold ice cream, make this flavor and texture combination out of this world!
Ingredients you’ll need
- Peaches: Use fresh, ripe peaches for this cobbler. Canned peaches will not have the right texture.
- Coconut sugar: Adds a rich, sweet flavor to both the filling and the topping.
- Coconut oil: Instead of using butter like most recipes, we’re using melted coconut oil to give the crust delicious crispiness.
- Vanilla extract: For a boost of warm flavor.
- Whole wheat flour: Provides the base for the cake topping.
- Baking powder: Ensures that the topping bakes properly.
- Salt: A pinch of salt will enhance the flavor.
See a full list of ingredients and quantities in the recipe card below!
Variations and substitutions
- Flour: All-purpose flour can be used instead of whole wheat flour.
- Sugar: Feel free to substitute brown sugar for coconut sugar.
- Oil: If you’d prefer, you can use an equal amount of melted unsalted butter in place of the coconut oil. Other oils would work, too.
- Adding spice: For extra flavor, you can add about 1 teaspoon of ground cinnamon to the filling. You can even add about 1/4 teaspoon of nutmeg, too!
How to make peach cobbler
Step 1: Preheat the oven to 350ºF. In a 9×13-inch baking dish add the peaches and sugar. Mix to combine.
Step 2: In a mixing bowl, combine the coconut oil, sugar, flour, baking powder and salt, until creamy and sticky.
Step 3: Sprinkle the sugar mixture over the peaches. Bake for 45-50 minutes, or until the top is golden and sides are bubbly.
Step 4: Serve warm, with vanilla ice cream, if desired.
Helpful tips
Here are some of my best tips and tricks to make sure this peach cobbler recipe bakes up perfectly every time!
- Ripe peaches: To ensure your peaches are ripe enough for the cobbler, gently squeeze them and they should have a small amount of give, yet still be somewhat firm.
- Ripen peaches quickly: Place the peaches in a brown paper bag and close the top. They’ll be ripe in 1-2 days!
- Thickening runny filling: If your filling is overly runny, you can add about 3 teaspoons of cornstarch or arrowroot powder to the peach filling to thicken the juices.
- Let cool: After baking, allow the cobbler to sit at room temperature for about 20 minutes before serving. The juices will become thicker and set up a bit.
Common questions
No, I usually do not peel the peaches for cobbler because the skin is very thin, and once cooked, you’ll hardly even notice the skins. However, if the texture of the peels bothers you, you can peel them.
Yes, frozen peaches work great! Thaw and drain them well before using.
While you can use other types of peaches, white peaches tend to be sweeter than yellow peaches, so the overall taste may be too sweet.
Pin this now to find it later
Pin ItStorage recommendations
If you’re lucky enough to have a leftover peach cobbler, here are my suggestions for storing it. You can even make it ahead of time!
- Storing in the fridge: Leftovers can be stored in the fridge, covered, for up to 5 days. To reheat, warm individual servings in the microwave in 20-second intervals or warm the entire dish in the oven at 350 degrees Fahrenheit for 20 minutes.
- Make ahead: You can assemble this up to a day before you plan to bake it. Cover it with plastic wrap and store it in the refrigerator. It may need about 10-15 extra minutes of baking time due to it being cold when placed in the oven.
- To freeze: To freeze an unbaked cobbler, wrap it several times with plastic wrap, followed by a layer of heavy-duty aluminum foil. It will be kept in the freezer for up to 3 months. When you are ready to bake it, add 20 minutes of baking time and bake it from frozen.
Other dessert recipes to try
- Oatmeal Date Bars
- Protein Chocolate Chip Cookies
- Sweet Potato Brownies
- Cottage Cheese Cookie Dough
- Sugar-Free Berry Galette
- Olive Oil Chocolate Chip Cookies
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Healthier Peach Cobbler
Ingredients
Filling
- 7-8 medium yellow peaches, sliced
- 1/2 cup coconut sugar
Topping
- 1/4 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- a pinch of fine kosher salt
- Optional: vanilla ice cream, for serving
Instructions
- Preheat the oven to 350ºF. In a 9×13-inch baking dish add the peaches and sugar; mix to combine.
- In a mixing bowl, combine the coconut oil, sugar, flour, baking powder and salt, until creamy and sticky. Sprinkle the sugar mixture over the peaches.
- Bake for 45-50 minutes, or until the top is golden and sides are bubbly.
- Serve warm, with vanilla ice cream, if desired.
Video
Notes
- Storing in the fridge: Leftovers can be stored in the fridge, covered, for up to 5 days. To reheat, warm individual servings in the microwave in 20-second intervals or warm the entire dish in the oven at 350 degrees Fahrenheit for 20 minutes.
- Make ahead: You can assemble this up to a day before you plan to bake it. Cover it with plastic wrap and store it in the refrigerator. It will need about 10-15 extra minutes of baking time due to it being cold when placed in the oven.
- To freeze: To freeze an unbaked cobbler, wrap it several times with plastic wrap, followed by a layer of heavy-duty aluminum foil. It will be kept in the freezer for up to 3 months. When you are ready to bake it, add 20 minutes of baking time and bake it from frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
