Southern-Style High Altitude Peach Cobbler

The first time I made Peach Cobbler after moving to Colorado peach season was in full swing and picked up a box of Palisade peaches from a farm stand on the side of the road. Those were some of the best peaches I’d ever had—so juicy and fragrant, I almost ate them all before they made it into the cobbler!

At higher elevation, baking can be tricky, but this easy peach cobbler recipe is foolproof. With just a few simple ingredients, the best way to highlight those ripe peaches is with a buttery, golden topping that bakes up perfectly crisp on the edges and soft underneath.

Whether you use Georgia peaches, grocery store fruit, or fresh-picked from the farmers market, this classic summer dessert is a must-make. And the best part? You can enjoy it year-round by using canned peaches when fresh ones aren’t available!

The only thing better than a warm bowl of fresh peach cobbler is knowing you’ve nailed the perfect cobbler at high altitude. If you have a sweet tooth like me, you’ll love this delicious dessert served with a scoop of vanilla ice cream. Trust me, once you try this, you’ll be making delicious cobblers all time of year!

Why you’ll love this recipe:

1. FRESH OR CANNED PEACHES – whether you grab fresh juicy peaches from farm stands or rely on canned peaches, this cobbler is just as flavorful no matter the time of year
2. MIX, POUR, & BAKE – if you want a delicious treat without the hassle, this is the easiest way to make a delicious peach cobbler. No cooking the filling on the stove before baking the cobbler
3. PERFECLTY BALANCED FLAVOR & TEXTURE – the best part of this recipe is how the juicy peaches bubble up into a rich, syrupy filling while the topping bakes into a soft, buttery crust with just the right amount of crispness
4. MADE WITH SIMPLE INGREDIENTS – No complicated steps or hard-to-find items—just simple ingredients to make the best peach cobbler
5. NO TRIAL & ERROR – this recipe is perfectly adjusted for higher elevations so you can enjoy perfectly golden, tender cake-like topping with juicy, warm peaches

Recommended tools:

• MEDIUM BOWL
• KNIFE & CUTTING BOARD
• 8X8 INCH BAKING PAN or 10 INCH CAST IRON SKILLET

Ingredients:

Peach Filling

• PEACHES – for the best flavor use fresh, ripe peaches but canned peaches work great to enjoy this recipe year-round
  • Fresh peaches need to be peeled, pitted, and sliced into chunks. See below in FAQs for how to blanch peaches to remove the skin easily.
  • Canned peaches need to be fully drained and sliced into chunks
• BROWN SUGAR – adds the perfect amount of sweetness
• ALL PURPOSE FLOUR – helps to perfectly thicken the peach filling
• VANILLA EXTRACT – adds a hint of flavor
• CINNAMON – creates a warmth and spice to the peaches

Cake Batter Topping:

• ALL PURPOSE FLOUR – creates the base for the cobbler topping
• BAKING POWDER – creates a beautiful rise
• WHITE SUGAR – adds the perfect amount of sweetness
• SALT – never skip the salt, it helps the other flavors to shine brighter
• BUTTER – use unsalted melted butter
• MILK – I always use whole milk with my baking

How to make peach cobbler:

1. PREPARE THE PEACHES – I like to cut the peaches into 1 inch pieces
   • NOTE: fresh peaches need peeled and pitted before cutting into pieces and canned peaches need drained.
   • TIP: when using canned peaches, dump the peach slices in a colander to ensure all the juices drain off
2. MIX PEACH FILLING – avoid extra dishes by mixing the filling right in the baking dish
3. MIX CAKE BATTER – combine the dry ingredients then add the butter and milk
4. ASSEMBLE COBBLER – drop dollops of the cake batter on top of the peaches
5. BAKE – 40 minutes until the top is golden brown and the peach filling is bubbling up
6. SERVE WARM with a scoop of cold vanilla ice cream and ENJOY!

How to blanch peaches:

Blanching peaches in a pot of water makes removing the peach skin absolutely no work at all. All it takes is placing the whole peach in boiling water for 1 minute then using a slotted spoon immediately place the peach in ice cold water. The skin will peel off without any difficulty leaving the beautiful fruit.

Can peach cobbler be frozen?

Yes, peach cobbler can be frozen but the texture of the topping will be slightly soggy after freezing. Freeze the cobbler after baking and allowing it to cool completely. Wrap the peach cobbler in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to eat thaw the cobbler overnight in the refrigerator before reheating.