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Frozen Peach Cobbler Recipe

Megan
Frozen peach cobbler is an easy peach dessert made with frozen peaches and a buttery golden biscuit topping. Perfect any time of year, this southern inspired peach cobbler comes together quickly with simple ingredients and is best served warm with a scoop of cold vanilla ice cream.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 6 servings

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.

Notes

Store: Transfer leftover peach cobbler to an airtight container to store in the fridge for up to 3 - 4 days. 
Keyword Easy Peach Cobbler, Frozen Peach Cobbler, Frozen Peach Cobbler Recipe, Peach Cobbler Using Frozen Peaches
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