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Delicious homemade fresh peach cobbler served warm with vanilla ice cream and fresh peaches, perfect summer dessert.
Alyssa

The Easiest Irresistible Fresh Peach Cobbler Recipe

Delicious peach cobbler made with fresh peaches, topped with a crunchy oat mixture, perfect for dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 582
Ingredients Method Notes

Ingredients
  

  • 8 cups peeled and thinly sliced fresh peaches
  • ½ cup granulated sugar
  • ½ cup + 2 tablespoons all-purpose flour divided
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon divided
  • ¼ teaspoon salt
  • ¾ cup packed light brown sugar
  • ½ cup 1 stick salted butter, room temperature
  • 1 ¾ cup old-fashioned oats

Method
 

  1. Preheat the oven to 400°F. Butter a 9x9 baking pan, and set aside.
  2. Mix the peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon and salt together in a large bowl until well combined. Pour the peach mixture onto the prepared pan and set aside.
  3. In the same large bowl, cream together the brown sugar, remaining ½ cup flour, butter, and remaining teaspoon of cinnamon until it forms a wet, clumpy mixture. Add the oats and stir to form a coarse mixture.
  4. Crumble the oats on top of the peaches in an even layer. Bake for 20 to 25 minutes, until the oats start to turn a light golden color around the edges. Remove from the oven and let rest for 10 minutes to cool and set up.
  5. Serve warm, with vanilla ice cream if desired.

Notes

  • Storage: Peach crisp will keep for up to 4 days in the refrigerator in an airtight container.
  • Prep Ahead: Prepare the crisp but do not bake, refrigerate for up to 24 hours.
  • Make Ahead: Bake and let cool, reheat as needed.
  • Ripe Peaches: Choose firm, just-ripened peaches for best texture.
  • Frozen Peaches: Can substitute fresh with thawed frozen peaches, adjusting texture.
  • Gluten Free: Use gluten-free flour blend and adjust cornstarch accordingly.