Easy Peach Cobbler With Frozen Peaches

Let’s be honest—you’ve got those frozen peaches sitting in the back of your freezer from that ambitious “I’m going to make smoothies every day” phase that lasted approximately 3.5 days. Time to transform those icy fruit blocks into something that’ll make your kitchen smell like you’ve got your life together!

Why This Recipe is Awesome

This peach cobbler recipe is the culinary equivalent of wearing pajama pants with a fancy top during a video call—it looks impressive but requires minimal effort. The beauty here is that it uses frozen peaches, so you can make this any time of year without waiting for peach season or paying $47 for out-of-season fruit. Plus, the prep is so simple you could do it while half-watching that show you’ve been binging. No peeling, no slicing, no nonsense—just straight-up deliciousness.

Ingredients You’ll Need

For the filling:

• 6 cups frozen peaches (still frozen, don’t even think about thawing—we’re embracing laziness here)
• 1 cup granulated sugar (or ¾ cup if you’re “watching your sugar intake”…while eating dessert)
• 2 tablespoons cornstarch (the magical powder that fixes runny fillings)
• 1 tablespoon lemon juice (bottled is fine; who are we trying to impress?)
• ½ teaspoon cinnamon (more if you’re a cinnamon enthusiast like me)
• ¼ teaspoon nutmeg (optional, but adds that “what’s that mysterious flavor?” element)

For the cobbler topping:

• 1 cup all-purpose flour (the regular stuff, nothing fancy)
• 1 cup granulated sugar (yes, more sugar. It’s dessert, not a salad)
• 1 teaspoon baking powder (the stuff that makes things rise, not to be confused with baking soda)
• ¼ teaspoon salt (to make the sweet taste sweeter—it’s science!)
• 1 stick (½ cup) unsalted butter, melted (please use real butter, I’m begging you)
• 1 teaspoon vanilla extract (the real kind, not that imitation nonsense)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). This is not optional, people. While you’re waiting, grease a 9×13 baking dish or a deep pie dish with butter or cooking spray.
2. In a large bowl, combine your frozen peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss it all together until the peaches look like they’ve been caught in a sweet snowstorm. Don’t worry if they’re still frozen solid—they’ll thaw faster than your ex’s heart once they hit the oven.
3. Pour the peach mixture into your prepared dish. Spread them out evenly, but don’t stress about making it Instagram-perfect.
4. In a separate bowl, whisk together flour, sugar, baking powder, and salt. Pour in the melted butter and vanilla, then stir until it looks like wet sand that could almost hold its shape for a sandcastle.
5. Spoon or dollop the topping mixture over your peaches. No need to spread it perfectly—the rustic, uneven look is what gives cobbler its charm. Think of it as the bedhead of desserts: messy but somehow still attractive.
6. Bake for 45-50 minutes until the top is golden brown and the filling is bubbling around the edges like a witch’s cauldron. If your topping starts getting too brown but the filling isn’t bubbly yet, cover loosely with foil.
7. Let it cool for at least 15 minutes before serving. I know waiting is torture, but your taste buds will thank you for not scorching them with molten peach lava.
8. Serve warm with vanilla ice cream or whipped cream if you’re feeling fancy. Or eat it straight from the pan while standing in front of the open fridge at midnight. I won’t judge.

Common Mistakes to Avoid

Let’s be real—even a recipe this simple has some pitfalls that can take your cobbler from “chef’s kiss” to “chef’s disappointment”:

• Thawing the peaches first – Don’t do it! You’ll end up with soggy cobbler and regret. The frozen peaches release their juices slowly while baking, which is exactly what we want.
• Skipping the cornstarch – Unless you’re going for peach soup with a side of dough, don’t forget this thickening agent.
• Forgetting to preheat – Throwing this into a cold oven is like jumping into a cold pool—shocking and unnecessary.
• Over-mixing the topping – You’re making cobbler, not cement. A few lumps are character, not flaws.
• Being impatient – If you dig in immediately after baking, you’ll have a runny mess. The 15-minute cooling period isn’t a suggestion—it’s a crucial step for the filling to set.

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s how to adapt:

• No frozen peaches? Use any frozen fruit! Berries, mangoes, or a mix work beautifully. FYI, berries need less sugar since they’re naturally sweeter.
• Cutting back on sugar? Reduce it by up to ⅓ in both the filling and topping. The dessert police won’t come for you.
• Gluten-free needs? Swap in a 1:1 gluten-free flour blend. Most work perfectly in this forgiving recipe.
• Fancy it up? Add ½ cup of chopped nuts to the topping or a splash of bourbon to the filling. Because sometimes Tuesday deserves a boozy dessert.
• No cornstarch? Use 4 tablespoons of flour instead. It’s not identical but it’ll get the job done.

FAQ (Frequently Asked Questions)

Can I use fresh peaches instead of frozen?
Absolutely! Use the same amount of sliced fresh peaches. But honestly, why complicate your life with all that peeling and slicing when frozen ones work perfectly? That’s valuable Netflix time you’re wasting.

How long does this cobbler keep?
It’ll stay good in the fridge for about 3-4 days. But let’s be real—has a cobbler ever lasted that long in anyone’s house? The real shelf life is “until someone discovers it in the fridge.”

Can I make this ahead of time?
You can assemble it up to a day ahead and refrigerate unbaked. Just add about 10 extra minutes to the baking time if you’re going from fridge to oven. Your future self will thank you.

Is this the same as a peach crisp?
Nope! A crisp has a streusel topping with oats, while cobbler has this cake-like topping. It’s like comparing cargo shorts to jeans—both cover your legs, but they’re definitely not the same thing.

Can I double the recipe?
Sure, if you’re feeding an army or just really love cobbler. Use two separate dishes rather than one giant deep one so the middle cooks properly. Unless undercooked batter is your thing (it shouldn’t be).

Do I really need that much sugar?
Look, I’m not the sugar police. Use less if you want, especially if your frozen peaches are already sweetened. The dessert might be less “I just ate at Grandma’s house” and more “I’m adulting with moderately sweet treats,” but it’ll still be good.

Final Thoughts

This easy peach cobbler is basically the comfort food equivalent of a warm hug—simple, satisfying, and somehow always what you need. I love that it doesn’t require special skills, rare ingredients, or even fresh fruit. It’s the kind of recipe that makes you look like a kitchen wizard while requiring minimal actual effort.

Next time life gives you frozen peaches (or you impulse-buy them on sale), you know exactly what to do. Whip this up for unexpected guests, take it to a potluck, or make it because it’s Tuesday and you deserve something delicious. Either way, don’t forget the ice cream!