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This frozen peach cobbler is sweet and simple and easy to throw together. You use frozen peaches right from the freezer, so you always have time to make this beauty.
I will happily eat fruit-based desserts all year long.
While nothing is more delicious than a fresh summer peach, I can’t go months without one of my favorite desserts – peach cobbler.
This frozen peach cobbler recipe gives you all the flavor of summer but uses simple store-bought frozen sliced peaches. It’s the perfect compromise!
You don’t even need to thaw the peaches! That’s how easy this recipe is to make!
It’s sweet, perfectly spiced, and pairs perfectly with ice cream or whipped cream.
What I love most about this recipe is that I can make it all year round!
What is a peach cobbler?
Peach cobbler is a dessert dish made with peaches (but can also be made with several other different fruits) and topped with a batter or biscuit-like dough before cooking.
After it has cooked, the topping is soft like a cake or biscuit and pairs perfectly with the warm, soft fruit.
In the south, fruit cobblers are very popular and often eaten warm or room temperature with ice cream or whipped cream.
Peach cobbler made with frozen peaches
This recipe is made to use your peaches fresh from the freezer.
This is what makes the recipe so easy to make. No need to defrost.
Or if you’re like me, there’s no need to REMEMBER to defrost.
Can I substitute other frozen fruit?
Yes!
The recipe should remain pretty much the same.
Anytime you’re changing a tested recipe, you’ll want to keep an eye on the cooking time to ensure your fruit won’t need extra time to cook.
A great substitution would be blueberries, strawberries, mangoes, or even a fun tropical blend.
Can I use fresh peaches in this recipe?
If you’re using fresh peaches, no changes need to be made.
Follow the directions, except you’ll be using your fresh sliced peaches.
You can feel free to peel your peaches if desired, but I have made many cobblers and crisps by leaving the peach skin on. I like it a lot, and it cuts down on prep time.
Check out my ginger peach crisp to see a delicious peach dessert that I opted to leave the skin on.
Are you looking for a way to use canned peaches? Try this peach cobbler pound cake! It gives you all the tastes of a cobbler but wrapped up in a cake!
How do I store fresh peach cobbler?
You can keep the peach cobbler in the refrigerator for 4-5 days.
While peach cobbler tastes great cold, you can warm it in the microwave oven for about 30 seconds.
More peach recipes
- Vanilla Honey Peach Butter
- Blueberry Peach Cast Iron Crisp
- Cheesy Grilled Peach Jalapeno Turkey Burger
- Grilled Peach Burrata Salad
Frozen Peach Cobbler
Equipment
Ingredients
For filling:
- 9 cups frozen sliced peaches
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
For topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1-1/2 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, room temperature
- 2 large eggs, beaten
Instructions
- Preheat oven to 350 degrees F and spray a 9×13 inch pan with nonstick spray.
For filling:
- Add the peaches to a large mixing bowl.
- In a small mixing bowl combine sugar, flour, cinnamon, and salt.
- Pour the dry mixture over the peaches and toss.
- Add peaches to the prepared pan. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan.
- Drizzle the top with melted butter.
For Topping:
- Combine the flour, sugar, cinnamon, baking powder, and salt in a small mixing bowl.
- Cut in the butter until the mixture looks like coarse cornmeal.
- Add beaten eggs and mix.
- Drop spoonfuls of the topping onto the peach mixture. The topping will be thick so it’s best to do it in little drops and try to spread out as best you can.
- Bake uncovered for 50-60 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe using frozen peaches. The flavor was marvelous but my “biscuit/cake” part did not cook except for the top. The rest was runny and although very hot, appeared raw after an hour and 20 minutes of baking. I put it in the microwave for 8 minutes and the cake part cooked right up but of course did not brown. Because the flavor was so nice I will try this again but defrost my peaches first.
@Gale, I had this trouble too…did you find a fix for the runny part? I used the broiler which made the top delicious and crusty but rest was runny/watery. Cornstarch needed? Any advice?
I had printed your recipe a big ago and there are changes in this one. First you use 9 cups not 10 cups of peaches and no lemon juice, plus there is a lot less white sugar in this recipe. Did you make the changes on this for a reason? One last question, do you take the skin off the peaches?
@Marlene, I made some changes to the recipe a few years ago due to some feedback from my readers. Some people were having issues with the cobbler and also claimed it was too sweet.
I reworked the recipe a bit to make it a little less sweet. If you enjoy the older recipe you’re welcome to keep using that. I know I have a few readers who really liked the original.
Since I’m typically using store-bought frozen peaches for this recipe they are skinned.
Can I substitute applesauce for the eggs? Thanks, Linda
This was easy and very good. I will make this again. Next time I will double it.
Oh my, best ever and fail proof!,,!!!
So GOOD! and super easy! I used frozen peaches.
Made this today and it was delicious! Everyone loved it. I used fresh peaches that I froze from The Peach Truck. I live in PA and the truck comes from Georgia with fresh peaches in late July. Thanks for this recipe.
I always heat the peach mixture until bubbling and then put the biscuit topping on and bake