Frozen peach cobbler is the easiest peach dessert made with sweet frozen peaches baked into a sweet peach filling, with a golden brown buttery biscuit topping. Serve this southern peach cobbler with frozen peaches warm with a scoop of cold vanilla ice cream for perfect year round dessert.
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Why Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Strawberry Cobbler, Peach Blueberry Crisp, Apple Blueberry Crisp, Apple Cranberry Crisp, Peach Crisp with Canned Peaches, Strawberry Crumble and Peach Cobbler with Cake Mix are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this easy frozen peach cobbler recipe to the blog.
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as this easy frozen peach cobbler.
- Easy to make, easy to bake. This peach cobbler with frozen peaches dessert uses just a handful of ingredients to make. All you have to do is assemble and bake, no matter what time of year it is.
- A simple dessert with layers of flavor. The rich, sweet, juicy and jammy baked peaches pair perfectly with the buttery biscuit layer. Top this southern peach cobbler with cold vanilla ice cream and you have the perfect peach dessert anytime of year.
Ingredients and Substitutions
This easy and delicious frozen peach cobbler recipe requires only a handful of ingredients to make. Here are my recommended substitutions for this recipe if you need them.
- Frozen Peaches: The beauty of this peach cobbler recipe is being able to use frozen peaches, meaning you can enjoy this delicious cobbler any time of year. The peaches should be thawed and the excess juice drained prior to using to make the cobbler. Feel free to use fresh or jarred peaches. I recommend removing the skins from fresh peaches and draining the excess juice from the jarred peaches.
- Granulated Sugar and Light Brown Sugar: This peach cobbler recipe calls for granulated sugar and light brown sugar, but maple sugar would also work well to make this peach cobbler refined sugar free.
- Butter: Feel free to use any butter you like. To make this cobbler recipe dairy free, use a vegan, diary free or plant based butter.
- All purpose flour: To make this simple peach cobbler gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (150 g) versus cup for cup.
- Baking Powder: This recipe works best when baking powder is used. Make sure the baking powder is fresh and in date.
- Buttermilk: A full fat buttermilk works best, but feel free to use your preferred milk.
- Egg: This helps to give the cobbler topping structure. This recipe has not been tested without an egg.
How To Make
Learn how to make frozen peach cobbler in a few easy steps.
- Place the frozen peaches in a large bowl to thaw in the fridge overnight or at room temperature for a few hours. Peaches are ready when there are very few to no frozen spots. It’s fine for the peaches to still be cold to the touch. Preheat the oven to 375 F (190 C). In a large bowl toss the thawed peaches with the sugar, light brown sugar, flour, cinnamon, nutmeg and salt until all the peaches are well coated. Generously grease a 9 x 13 or deep 10 inch baking dish. Transfer the peaches to the prepared baking dish. Allow the peaches to sit at room temperature while preparing the biscuit cobbler topping.
- In another mixing bowl whisk the flour, sugar, baking powder and salt until well combined. Stir in the buttermilk and lightly beaten egg to create a shaggy biscuit batter for the cobbler. Evenly spread the biscuit batter across the peaches in the baking dish. Top the biscuit batter with cubes of cold butter.
3. Bake the easy peach cobbler for 45 - 65 minutes or until the top is a beautiful golden brown and the peach filling is bubbling. If the top is browning too fast, top the dish with foil for the around 40 minutes of baking and until the dish is fully baked. Cool the cobbler for 20 - 25 minutes to allow the filling to thicken slightly. To serve, scoop the peach cobbler into a bowl, top with cold vanilla ice cream or whipped cream and enjoy.
How To Store, Freeze, Thaw and Serve
- Store: Transfer leftover peach cobbler to an airtight container to store in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the cobbler according to the cobbler recipe directions and cool completely to room temperature. Wrap the entire dish in plastic wrap and aluminum foil. Store the baked and cooled peach cobbler in the freezer for up to 2 months. Keep in mind that freezing cobbler will change the texture.
- Thaw: Transfer the frozen peach cobbler to the refrigerator to thaw overnight. Reheat the cobbler with frozen peaches in the oven at 350 F (177 C) for 15 minutes or until warmed through.
- Serve: The best way to serve this peach cobbleris warm with a big scoop of cold vanilla ice cream or freshly whipped cream on top.
M’s Expert Tips
- Use the correct dish size. This recipe for frozen peach cobbler is written for a 9 x 13 baking dish or 10 inch baking dish such as a cast iron skillet.
- Grease the bottom and sides of the baking dish to prevent the peaches or the biscuit layer from sticking to the pan.
- Thaw the peaches. This is a little tip to ensure the biscuit topping bakes completely in the center. If you prefer to bake the peach cobbler using actual frozen peaches, make sure to cover the top around 35 - 40 minutes of baking. The cobbler will take at least 60 minutes or longer to bake. Insert a toothpick into the center to check the doneness of the biscuit topping.
- Mix the biscuit batter until just combined. Just like making pancakes or muffins, this one bowl biscuit batter should be mixed until just combined. This allows the biscuits to stay flaky and tender.
- Let the peach cobbler rest. Allow about 20 - 25 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
Yes, frozen peaches can be used in place of the fresh peaches in this southern cobbler. In fact, this frozen peach cobbler recipe was written to use frozen peaches.
The peaches should be thawed for about 12 hours in the fridge or a few hours at room temperature. The excess juice should be drained prior to using to make the cobbler. Feel free to use fresh or jarred peaches. I recommend removing the skins from fresh peaches and draining the excess juice from the jarred peaches.
Peach cobbler needs a bit of time out of the oven to cool so it’s not too hot to eat. Cobblers are best served warm or at room temperature, especially if you prefer to top the cobbler with cold vanilla ice cream.
More Peach Recipes to Try
If you try this Frozen Peach Cobbler recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Frozen Peach Cobbler Recipe
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
- 1 knife
- 2 large mixing bowls
Ingredients
Peach Cobbler Filling
- 6 cups frozen and thawed and sliced peaches about 2 pounds
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Peach Cobbler Topping
- 1½ cups (180 g) all purpose flour
- ¾ cup (150 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (60 ml) buttermilk or milk
- 1 large egg, lightly whisked
- 4 tablespoons (57 g) cold butter, cubed
Instructions
- Place the frozen peaches in a large bowl to thaw in the fridge overnight or at room temperature for a few hours. Peaches are ready when there are very few to no frozen spots. It’s fine for the peaches to still be cold to the touch. Preheat the oven to 375 F (190 C) for at least 25 - 30 minutes before baking the peach cobbler.
- In a large bowl toss the thawed peaches with the sugar, light brown sugar, flour, cinnamon, nutmeg and salt until all the peaches are well coated. Generously grease a 9 x 13 or deep 10 inch baking dish. Transfer the peaches to the prepared baking dish. Allow the peaches to sit at room temperature while preparing the biscuit cobbler topping.6 cups frozen and thawed and sliced peaches, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) all purpose flour, 1 teaspoon ground cinnamon , ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- In another mixing bowl whisk the flour, sugar, baking powder and salt until well combined. Stir in the buttermilk and lightly beaten egg to create a shaggy biscuit batter for the cobbler. Evenly spread the biscuit batter across the peaches in the baking dish. Top the biscuit batter with cubes of cold butter.1½ cups (180 g) all purpose flour, ¾ cup (150 g) granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ cup (60 ml) buttermilk or milk, 1 large egg, lightly whisked, 4 tablespoons (57 g) cold butter, cubed
- Bake the easy peach cobbler for 45 - 65 minutes or until the top is a beautiful golden brown and the peach filling is bubbling. If the top is browning too fast, top the dish with foil for the around 40 minutes of baking and until the dish is fully baked.
- Cool the cobbler for 20 - 25 minutes to allow the filling to thicken slightly. To serve, scoop the peach cobbler into a bowl, top with cold vanilla ice cream or whipped cream and enjoy.
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