This frozen peach cobbler is sweet and simple and easy to throw together. You use frozen peaches right from the freezer so you always have time to make this beauty. Inspired by Joanne Fluke’s book Peach Cobbler Murder.
I will happily eat fruit-based dessert all year long.
While there is nothing more delicious than a fresh summer peach I can’t go months without one of my favorite desserts – peach cobbler.
This frozen peach cobbler recipe gives you all the flavor of summer but uses simple store-bought frozen sliced peaches. It’s the perfect compromise!
You don’t even need to thaw the peaches! That’s how easy this recipe is to make!
It’s sweet, perfectly spiced, and pairs perfectly with ice cream or whipped cream.
The thing I love most about this recipe is that I can make it all year round!
What is a peach cobbler?
Peach cobbler is a dessert dish that is made with peaches (but can also be made with several other different fruits) and topped with a batter or biscuit-like dough before cooking.
After it has cooked the topping is soft like a cake or biscuit and pairs perfectly with the warm soft fruit.
In the south, fruit cobblers are very popular and they are often eaten warm or room temperature with ice cream or whipped cream.
Do I need to thaw my peaches?
This recipe is made to use your peaches fresh from the freezer.
This is what makes the recipe so easy to make. No need to defrost.
Or if you’re like me, no need to REMEMBER to defrost.
Can I substitute other frozen fruit?
The recipe should remain pretty much the same.
Anytime you’re changing a tested recipe you’ll want to keep an eye on the cooking time to make sure your fruit won’t need a little extra time to cook.
Great substitution would be blueberries, strawberries, mango, or even a fun tropical blend.
Can I use fresh peaches in this recipe?
If you’re using fresh peaches no changes need to be made.
Simply follow the directions as written except you’ll be using your fresh sliced peaches.
You can feel free to peel your peaches if desired but I have made many cobblers and crisps by leaving the peach skin on. I happen to like it a lot and it cuts down on prep time.
Check out my ginger peach crisp to see a delicious peach dessert that I opted to leave the skin on.
Looking for a way to use canned peaches? Try this peach cobbler pound cake! It gives you all the tastes of cobbler but wrapped up in a cake!
How do I store fresh peach cobbler?
You can keep peach cobbler covered, in the refrigerator, for 4-5 days.
While I personally think peach cobbler tastes great cold you can also opt to warm it up in the microwave oven for about 30 seconds.
Love this frozen peach cobbler?
Why not try a few of my other sweet and savory peach recipes!
- Vanilla Honey Peach Butter
- Blueberry Peach Cast Iron Crisp
- Cheesy Grilled Peach Jalapeno Turkey Burger
- Ginger Peach Crisp
- Grilled Peach Burrata Salad
- Peach BBQ Grilled Turkey Legs
- Vanilla Sugar Peach Crisp
- Vanilla Peach Bourbon Milkshake
Frozen Peach Cobbler
This frozen peach cobbler is sweet and simple and easy to throw together. You use frozen peaches right from the freezer so you always have time to make this beauty. Inspired by Joanne Fluke's book Peach Cobbler Murder.
- 9 cups frozen sliced peaches
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons butter, melted
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1-1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoons butter, room temperature
- 2 beaten eggs
- Preheat oven to 350 degrees F.
- Spray 9x13 inch pan with nonstick spray.
- Add the peaches to a large mixing bowl.
- In a small mixing bowl combine sugar, flour, cinnamon, and salt.
- Pour the dry mixture over the peaches and toss.
- Add peaches to the prepared pan. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan.
- Drizzle the top with melted butter.
- Combine the flour, sugar, cinnamon, baking powder, and salt in a small mixing bowl.
- Cut in the butter until the mixture looks like coarse cornmeal.
- Add beaten eggs and mix.
- Drop spoonfuls of the topping onto the peach mixture. The topping will be thick so it's best to do it in little drops and try to spread out as best you can.
- Bake uncovered for 50-60 minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 287mgCarbohydrates: 48gFiber: 2gSugar: 35gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Wednesday 22nd of February 2023
I made this cobbler and it came out very soupy and just... not good. Followed the recepie to the letter. Should have stuck with my old Betty Crocker.
Thursday 24th of November 2022
This was easy and very good. I will make this again. Next time I will double it.
Mini Berry Galettes - Nutmeg Nanny
Monday 25th of July 2022
[…] And sometimes in the middle of winter, I crave the tastes of summer so frozen fruit comes in clutch! Speaking of frozen fruit, have you tried my Frozen Peach Cobbler? […]
Friday 1st of July 2022
Can I substitute applesauce for the eggs? Thanks, Linda
Sunday 19th of June 2022
I had printed your recipe a big ago and there are changes in this one. First you use 9 cups not 10 cups of peaches and no lemon juice, plus there is a lot less white sugar in this recipe. Did you make the changes on this for a reason? One last question, do you take the skin off the peaches?
Sunday 19th of June 2022
@Marlene, I made some changes to the recipe a few years ago due to some feedback from my readers. Some people were having issues with the cobbler and also claimed it was too sweet.
I reworked the recipe a bit to make it a little less sweet. If you enjoy the older recipe you're welcome to keep using that. I know I have a few readers who really liked the original.
Since I'm typically using store-bought frozen peaches for this recipe they are skinned.