Peach Cobbler With Frozen Peaches

A bowl of peach cobbler topped with a scoop of vanilla ice cream, served with a spoon on a wooden table.

Peach Cobbler With Frozen Peaches

This peach cobbler with frozen peaches bakes up with a thick, rich filling and a buttery biscuit topping that turns deep golden brown around the edges. A quick stovetop step keeps the filling from turning watery, making this an easy dessert that works any time of year. Simple ingredients and reliable results make this one worth keeping in your regular dessert rotation.

Course Dessert

Cuisine American Dessert

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 397kcal

Author Jere' Cassidy

Equipment

Ingredients

Peach Filling

32 ounces frozen peachs use 2-16 ounce bags
¼ cup white sugar
¼ cup brown sugar
½ teaspoon pure vanilla extract
½ teaspoon cinnamon
2 teaspoons lemon juice
1 tablespoon cornstarch

Biscuit Topping

1½ cups all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1½ teaspoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter cold and cubed
⅓ cups whole milk

Instructions

How to make the peach filling

Preheat oven to 400°F. Lightly grease a 2-quart baking dish and set aside.
Thaw and drain the peaches: Place frozen peaches in a colander under cold running water to help them thaw quickly. Once thawed, blot dry with paper towels to remove as much excess moisture as possible
Combine the thawed peaches, ¼ cup white sugar, ¼ cup brown sugar, cinnamon, lemon juice, and vanilla. Warm over medium heat for 5–7 minutes.
Once bubbling, stir in the cornstarch and cook another 1–2 minutes until thickened. Pour into the greased baking dish.

How to make the cobbler topping

In a large bowl, whisk together flour, both sugars, baking powder, and salt.
Cut in the cold butter using a pastry blender or fingertips until the mixture looks crumbly with small butter pieces throughout. Add milk and stir until just combined, don't overmix.

Top and Bake

Drop spoonfuls of dough over the filling, leaving small gaps so steam can escape while baking.
Bake for 35–40 minutes, until the topping is deep golden brown and the filling is bubbling around the edges.

Notes

Notes:

If using fresh peaches: you'll need about 5 cups of sliced fruit, which is roughly 6–7 medium peaches. Peeling them is optional, but it creates a smoother texture in the final dessert. There's no need to thaw or drain anything here—just slice and toss the peaches directly with the sugar, lemon juice, cornstarch, and spices. Unlike frozen peaches, fresh ones don’t need to be pre-baked before adding the topping. One tip: if your peaches are particularly ripe or juicy, consider adding an extra ½ teaspoon of cornstarch to help thicken the filling and avoid excess liquid during baking.
For canned peaches, use two 15 oz cans packed in juice—not syrup—for the best flavor and texture. Drain them thoroughly and blot with paper towels to remove any excess moisture. Since they’re already soft and sweet, you can skip thawing, peeling, and pre-baking. Just toss them gently with the other filling ingredients and proceed as directed. Because canned peaches are softer and sweeter than fresh or frozen, you may want to slightly reduce the added sugars in the filling.
Cornstarch is key for creating that rich, syrupy filling—don’t skip it! Without it, the peaches may release too much liquid and result in a watery cobbler.

If using very juicy fresh or canned fruit, consider increasing cornstarch by ½ teaspoon.

Mix in a handful of raspberries, blackberries, or blueberries with the peaches for a summer fruit blend.
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes for the best texture.

Nutrition