Meet the peach cobbler of my dreams! This irresistible dessert features warm, bubbling peaches with a golden cobbler topping that’s craggy at the edges and tender inside. Make this recipe from mid-to-late summer when fresh peaches are at their peak.
This simple peach cobbler recipe is sweet but not too sweet, so the glorious peach flavor shines above all else. The filling is sweetened with honey, and the topping is lightly sweetened with lemony sugar—both of which impart some lovely complementary flavors that make this cobbler taste extra special. The recipe is not complete without some vanilla extract, cinnamon and yogurt for a light, buttermilk-like tang.
The buttery topping is made of almond flour, which offers a tender crumb and light almond flavor that pairs perfectly with ripe peaches. I tried making this cobbler with regular all-purpose flour and much preferred it with almond flour. Thanks to the almond flour, this recipe is gluten-free, whether you need it to be or not!
How to Make the Best Peach Cobbler
You’ll find the full recipe below. Here’s a brief preview of the process and why it works so well:
Mix together the filling ingredients directly in your baking dish to avoid dirtying another dish. Bake the filling for about 20 minutes while you prepare the topping. With this two-step baking process, you’ll achieve a bubbly, condensed peach filling with a perfectly golden topping. If you try to bake it all together at once, the topping will turn too golden before the filling is done (I know because I tried).
The topping comes together in a few simple steps. You’ll want to combine the sugar and lemon zest in a small bowl, and use your fingers to rub the zest into the sugar (this takes about 20 seconds and maximizes the lemon flavor). We’ll grate cold butter into the flour for a biscuit-like texture. Lastly, we’ll whisk together an egg with some yogurt before stirring into the flour for even dispersion.
Dollop big spoonfuls of topping over the bubbling filling, and bake until the topping is lightly golden. Serve your cobbler with vanilla ice cream or whipped cream. Leftovers are fantastic the next day with Greek yogurt for breakfast!
Peach Tips
The only “hard” part about this recipe is finding great peaches. Wait to make it until you can find an abundance of ripe or nearly-ripe fresh peaches.
Peach selection and care
Look for medium-to-large peaches that are fragrant, unblemished and yield slightly to a gentle squeeze. Treat them gently so they don’t bruise.
If your peaches aren’t ripe yet, store them at room temperature until they are (you can speed their ripening by storing them in a paper bag, but give each peach some space so they don’t mold).
If your peaches are ripe already and you can’t bake the cobbler right away, store them in the refrigerator to keep them good for another day or two.
How to peel peaches
You don’t have to peel the peaches if you’re not bothered by some texture in your dessert (I didn’t mind it, but my husband did).
If you want to peel the peaches, lightly score an “x” about two inches wide at the base of each peach, gently dunk them into a big pot of boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. Peel off the skin starting from the cuts on the bottom, and it will come off easily in strips.
How to cut your peaches
Slice your peaches into one-inch chunks instead of long strips. They offer perfect bites and don’t disappear to mush. This is a handy tip I picked up from Sally—thanks Sally!
More Peach Treats
Make the most of your ripe summer peaches with these sweet peachy treats:
This is my first cobbler recipe on the blog, and it certainly won’t be my last. I’ve long declared myself a crisp gal, but now that I’ve cracked the code to perfect cobblers, I can’t quit trying every fruity flavor. Why not?
Please let me know how your cobbler turns out in the comments! I love hearing from you.
Peach Cobbler with Almond Topping
This peach cobbler recipe features bubbly ripe peaches underneath a perfectly golden topping. The topping is made of almond flour, which offers lovely flavor and makes the recipe gluten free. Recipe yields about 9 modest servings.
Fresh peach filling
Topping
Preheat the oven to 375 degrees Fahrenheit, then make the filling: In a 9-inch square baking dish, mix together the peaches, honey, starch, vanilla and cinnamon. Bake the filling for 20 to 25 minutes, until the mixture is bubbling around all four edges.
Meanwhile, prepare the topping: in a mixing bowl, combine the almond flour, baking powder and salt. Whisk gently until combined, and set it aside.
In a small-to-medium bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Then, pour the mixture into the other dry ingredients and whisk to combine. Keep the bowl handy for the egg mixture.
Grate the butter on the large holes of a cheese grater into the flour, stirring as you grate so the butter doesn’t clump.
In the smaller bowl, combine the yogurt and egg, and whisk until evenly combined. Pour the wet mixture into the dry mixture, and stir until well combined. It will look crumbly at first, but stir well until it comes together into a cohesive dough with streaks of butter.
Dollop one spoonful at a time over the hot filling, using the back of another spoon or your finger to help transfer each dollop. Sprinkle the turbinado sugar evenly over the dough, if using.
Bake 17 to 20 minutes until the filling is actively bubbling around the edges and the top is lightly golden. Let the cobbler rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or whipped cream, if desired.
Notes
Recipe adapted from my Peach Crisp and Blueberry Scones.
*How to peel peaches: Technically, you don’t have to peel the peaches if you’re not bothered by some texture in your dessert (I didn’t mind it, but some might). To easily peel peaches, lightly score an “x” about two inches wide at the base of each peach, gently dunk them into a big pot of boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. Peel off the skin starting from the cuts on the bottom, and it should come off easily in strips.
**Almond flour notes: Not all almond flours are created equally. I tested this recipe with Bob’s Red Mill’s super-fine almond flour and Whole Foods 365’s almond flour with great results.
Change it up: For an extra fruity and colorful variation, you could substitute a generous handful of fresh raspberries or blackberries for one of the peaches.
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