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Frozen Peach Cobbler

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This frozen peach cobbler is sweet and simple and to throw together. You use frozen peaches right from the freezer so you always have time to make this beauty. Inspired from Joanne Fluke book Peach Cobbler Murder.

This frozen peach cobbler is sweet and simple and to throw together. You use frozen peaches right from the freezer so you always have time to make this beauty. Inspired from Joanne Fluke book Peach Cobbler Murder.

Ok there is no murder in this post but this recipe did come from the latest book I’m reading “Peach Cobbler Murder.”  It’s book numer seven in the Hannah Swensen Mystery series. I first spoke about this series when I did my chocolate chip crunch cookies post. If you haven’t started reading these books yet I command you go out and start! They are great!

Now onto this delicious cobbler. I LOVED it!  It was sweet, but not to sweet, and the peaches held up nicely to the cooking. I used frozen peaches because I did not have fresh and I think they were perfect.  The topping reminded me of a sweet light textured biscuit.   The only thing I didn’t like is that I gave half of the pan to my next door neighbor. I could have totally eaten that whole pan by myself…

Enjoy!

P.S. I watched Julie & Julia tonight. I haven’t watched it since the theater. I found myself crying at the end. It’s funny because it’s not sad but sometimes I just get so overwhelmed with emotion. Anyone else have this problem? Also I really have a craving for Beef Bourguignon now…

This frozen peach cobbler is sweet and simple and to throw together. You use frozen peaches right from the freezer so you always have time to make this beauty. Inspired from Joanne Fluke book Peach Cobbler Murder.

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Frozen Peach Cobbler

This frozen peach cobbler is sweet and simple and to throw together. You use frozen peaches right from the freezer so you always have time to make this beauty. Inspired from Joanne Fluke book Peach Cobbler Murder.

Yield: 9x13 pan

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Ingredients:

For Filling:

  • 10 cups frozen sliced peaches
  • 2 tablespoons lemon juice
  • 1-1/2 cups white sugar
  • 1/4 teaspoon kosher salt
  • 3/4 cup flour
  • 1/2 teaspoon cinnamon
  • 1 stick of butter, melted

Note: Do not thaw peaches before you make this - leave them frozen

For Top Crust:

  • 1 cup flour
  • 1 cup white sugar
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 stick butter, softened
  • 2 beaten eggs

Source: Peach Cobbler Murder by Joanne Fluke

Directions:

For Filling:
Preheat oven to 350 degrees.

Spray 9x13 inch pan with nonstick spray.

Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and slightly thaw for 10 minutes. Then toss with lemon juice.

In a smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they're evenly combined.

Pour the dry mixture over the peaches and toss. You may use a spoon or clean hands. Once most of the dry ingredients are clinging to the peaches, dump them into the pan you have prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan.

Melt the butter, then drizzle over the peaches. Then cover cake pan tightly with foil.

Bake the peach mixture at 350 degrees for 20 minutes. Take out of the oven and set on a heat proof surface, but DON'T TURN OFF THE OVEN.

For Topping:
Combine the flour, sugar, cinnamon, baking powder and salt in the smaller bowl you used earlier. Cut in the butter until the mixture looks like coarse cornmeal. Add beaten eggs and mix. The result will resemble library paste but smell a whole lot better!

Remove foil from the peaches and drop on spoonfuls of the topping. Because the topping is thick you will have to do this is little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab over the whole pan until it looks polka-dotted.

Bake in a 350 degree oven uncovered for an additional 50 minutes.

It can be eaten warm, room temperature or chilled 🙂

 

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Erica

Thursday 1st of October 2020

Thank you for the recipe. We tried it, but it wasn't our favourite. Reduced the amount of sugar as our peaches were sweet. It was the perfect amount of sweetness. Was not our favourite because of the texture. I wanted a recipe that didn't require thawing and draining peaches, but it has a different texture on the peach portion that is just not our favourite. Thanks though.

Rachael Almaraz

Saturday 19th of October 2019

I love her books and actually have baked probably everything from them. She has some alsome ideas. Glad im not the only one. And this peach cobbler is to die for ahhahaa

Theresa

Saturday 14th of September 2019

I made this cobbler according to the directions except that I used a little less sugar as I freeze my peaches with some sugar. I made about a recipe and a half. My husband gets very sad if I bring a dish to potluck and he doesn’t get his own. They smelled incredible while they were baking. I just took the cobblers out of the oven and I took a quick taste test. The cobbler is yummy and I’m sure it will be the hit at the potluck. Thank you for this recipe.

Katie

Sunday 11th of August 2019

This is a fantastic recipe. I was planning on making cobbler with fresh peaches but the ones I had gotten had gone bad. Was nervous about frozen peaches but this cobbler was delicious. This will be my go-to recipe from now on!

Michele

Sunday 10th of February 2019

Made this today with some peaches i froze from our local orchard. This was truly the BEST peach cobbler recipe I have ever made! Thank you so very much!

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