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?
Nope!
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?
Yes!
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.
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.
Ingredients
For filling:
- 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
For topping:
- 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
Instructions
- Preheat oven to 350 degrees F.
- Spray 9x13 inch pan with nonstick spray.
For filling:
- 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.
For Topping:
- 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: 1Amount 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.
Gale
Sunday 26th of September 2021
I made this recipe using frozen peaches. The flavor was marvelous but my “biscuit/cake” part did not cook except for the top. The rest was runny and although very hot, appeared raw after an hour and 20 minutes of baking. I put it in the microwave for 8 minutes and the cake part cooked right up but of course did not brown. Because the flavor was so nice I will try this again but defrost my peaches first.
Suanne Ritchey
Friday 20th of August 2021
Hi! This sounds amazing. I'd like to make this for a party. How is it made ahead of time? Well it be ok if I make it the night before the party? Thank you!
nutmegnanny
Thursday 26th of August 2021
Yes! You can totally make it a day before.
Devila
Sunday 11th of July 2021
Good recipe. I used frozen sweetest peaches from my back yard and came out amazing cobbler. This time I added some strawberries. Let see how it tests! Just to let you know since I started growing peaches in my backyard store brought peaches testes very plain.
Blueberry Peach Cast Iron Crisp - the flavor of summer in crisp form!
Tuesday 15th of June 2021
[…] a cobbler typically has a more biscuit like topping. My most popular cobbler is my frozen peach cobbler where you can see the sweet biscuit […]
Th
Sunday 11th of April 2021
The worst cobbler I’ve ever had. Tippy was not flakey like a crust. Too must crust