Simple Peach Cobbler Recipe with Frozen Peaches

This easy peach cobbler using frozen peaches means you can enjoy warm, bubbly cobbler any time of year, not just during peach season.

Six cups of frozen peach slices bake under a light, fluffy whole wheat topping sweetened with brown sugar. It takes just six ingredients, one 8×8 dish and about 40 minutes in the oven.

The Best Easy Peach Cobbler with Frozen Peaches (Whole Wheat and Dairy Free)

When it comes to fresh peaches, I am hooked! My brother and sister in law have a crazy producing peach tree, along with some of our generous neighbors (love you all!). Since peach season comes and goes oh so quickly, I stock up. I’m actually surprised that I have any left over to freeze, because I cannot contain myself from eating dozens at a time. Oh, I love biting into a ripe peach and having the juice run down my chin despite attempting to eat like a civilized person.

Okay, back to the cobbler. Even if you don’t have an abundance of peach trees around you, thank goodness frozen peaches are available all year long. Since peaches have a thin skin, I recommend purchasing organic peaches. Also, there is no comparison for the fresh from the garden taste of organic produce.

I would be doing you a disservice if I didn’t mention whole wheat pastry flour… again. It really makes this peach cobbler light and fluffy without skipping out on nutrients. You would think I’m running an illegal scam with how much I promote this flour, BUT I promise I’m not getting paid off for my opinion. I really do use it in everything! My miracle whole wheat bread, blueberry waffles and Banana Zucchini Muffins are just a few of the many recipes where I’ll help you fall in love with it.

Why You’ll Love This Frozen Peach Cobbler

• Peaches all year. Frozen peach slices mean no peeling, pitting or waiting for summer.
• Just six ingredients. Peaches, flour, brown sugar, baking powder, salt and milk.
• Light and fluffy topping. Whole wheat pastry flour keeps it tender, not heavy.
• Dairy free. No butter or cream, made with almond or coconut milk.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Frozen peach slices: Six cups of organic frozen peaches. They are picked and frozen ripe, so they are sweet and juicy any time of year. The card uses them straight from the bag. As they bake, they release their juices and turn soft and syrupy under the topping. Spread them in an even layer so every scoop gets plenty of fruit. Organic is recommended here because peaches have such a thin skin.
• Whole wheat pastry flour: The secret to a light, fluffy topping. It is milled from soft wheat, which has less protein than regular whole wheat flour, so it forms less gluten and bakes up tender instead of dense. Regular whole wheat flour will give a heavier, chewier topping.
• Brown sugar: The only sweetener. Its molasses gives the topping a warm, caramel flavor that is perfect with peaches and helps the top turn golden.
• Aluminum free baking powder: Makes the batter puff up and turn fluffy as it bakes. Aluminum free baking powder avoids the faint metallic taste some brands can leave. Make sure it is fresh, or the topping will be flat.
• Salt: Just a little balances the sweetness and makes the peach flavor taste brighter. Without it, the topping can taste flat and overly sweet.
• Almond or coconut milk: Turns the dry ingredients into a thick, scoopable batter and keeps the cobbler dairy free. Coconut milk gives a slightly richer flavor, and almond milk is light and mild. Vanilla flavored milk adds a nice extra note. Any milk you have on hand will work if you don’t need it dairy free.
• For serving: Coconut milk poured over the top or a scoop of blender ice cream.

How to Make Peach Cobbler Using Frozen Peaches

1. Heat the oven. Preheat to 375°F. A fully heated oven helps the topping rise quickly and turn golden.
2. Add the peaches. Spread the frozen peach slices evenly across the bottom of an 8×8 glass baking dish. Break apart any slices that are frozen together so they bake evenly. There is no need to grease the dish, since the juicy fruit sits on the bottom.
3. Mix the dry ingredients. In a separate bowl, combine the flour, brown sugar, baking powder and salt. Mix well so there are no clumps of brown sugar and the baking powder is spread through the flour.
4. Add the milk. Pour in the almond or coconut milk and stir well. The batter will be thick, smooth and spreadable, a little like pancake batter.
5. Top the peaches. Scoop the batter over the peaches and smooth it with a spatula until it evenly covers the top. It is fine if a few peaches peek through at the edges.
6. Bake. Bake for 35 to 40 minutes, until the topping is golden brown and springs back when touched and the peach juices are bubbling around the edges.
7. Serve warm. Let the cobbler cool for a few minutes so the juices thicken slightly, then spoon into bowls and enjoy with coconut milk poured over the top or a scoop of blender ice cream.

Ways to Customize Peach Cobbler

• Use fresh peaches. In peak season, peel and slice fresh peaches and use them in place of frozen.
• Try apples. A reader asked about using thinly sliced apples to replace a less healthy apple crisp, and it would taste great with apples too.
• Add spice. A pinch of cinnamon or nutmeg in the dry ingredients is a cozy addition, and a little vanilla in the milk makes the topping taste even sweeter.
• Mix the fruit. Toss a handful of frozen berries in with the peaches.

Peach Cobbler FAQs

• Can I use frozen peaches for peach cobbler? Yes. This recipe is made for frozen peach slices, which are available all year long.
• Do I need to thaw the frozen peaches? The recipe spreads the frozen slices straight into the dish. Just break apart any that are stuck together.
• Can I use fresh peaches instead? Yes. Use about the same amount of peeled, sliced fresh peaches.
• How do I store leftovers? Cover and refrigerate leftovers within 2 hours and enjoy them within 3 to 4 days. Warm individual servings in the microwave.
• How do I know when it is done? The topping should be golden brown and spring back when touched, and the peach juices should bubble around the edges, usually after 35 to 40 minutes.
• Why is my topping gummy? It likely needed more time in the oven. Make sure the oven is fully preheated and bake until the center of the topping is golden, not pale.
• What should I serve with it? Coconut milk poured over the top or a scoop of blender ice cream are lighter swaps for cool whip or whipping cream.
• Can you freeze peach cobbler? Yes. Freeze cooled cobbler in an airtight container and thaw it in the fridge. The topping will be softer after freezing.

Kitchen Tools for This Recipe

Easy Frozen Peach Cobbler

Frozen peach cobbler made with six cups of frozen peach slices under a light, fluffy whole wheat pastry flour topping sweetened with brown sugar. It is dairy free, uses just six ingredients and bakes in 35 to 40 minutes.

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Ingredients

  

• 6 cups frozen organic peach slices
• 1 cup whole wheat pastry flour
• 1/2 cup brown sugar
• 2 tsp aluminum-free baking powder
• 1/2 tsp salt
• 1 cup almond or coconut milk

Instructions

 

• Preheat oven to 375.
• In a 8×8 glass baking dish, spread peaches evenly across the bottom.
• In a separate bowl, combine flour, brown sugar, baking powder, and salt. Mix well.
• Add milk and stir well.
• Scoop batter over peaches and smooth until evenly covering the top.
• Bake for 35 to 40 minutes until golden brown. Enjoy with coconut milk poured over or a scoop of blender ice cream.

Made this peach cobbler? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other bakers, and I love hearing what you topped it with.

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