Peaches are definitely one of my favorite things about summer, and this peach cobbler is one of my all-time prize recipes. Baking and freezing this delightful fruit announces that summer has arrived at our home.

peach cobbler


Peach Cobbler

BAKE: 400 degrees then 350F SERVES; 6


  • 10 Fresh Peaches or 1 quart Frozen Peaches
  • ¼ cup Water
  • Juice of ½ Lemon
  • 1 ½ cup Sugar
  • 2 Tablespoons Flour
  • 1/8 teaspoon Salt
  • ½ teaspoon Cinnamon
  • 4 Tablespoon Butter


  • Peel and slice the peaches. Put them in a saucepan with the ¼ cup water and lemon juice. Cook slowly until peaches are tender
  • Pour cooked peaches in a deep dish
  • Mix the sugar, flour, cinnamon, and salt together
  • Spread the dry mixture over peaches. Dot with butter and place a lattice crust on top, or a solid crust will work
  • Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees for about 15 minutes longer, or until crust is golden brown


1. Use pastry crust of your choice
2. You can freeze unbaked cobblers to enjoy after peach season has ended
3. The photo doesn’t show the crust, but it’s buried in between all the juicy peaches. I sprinkled a few fresh blueberries for garnish