Quick Peach Cobbler

Recipe by PJ Hamel

This is unlike any cobbler you’ve ever enjoyed. Like all peach cobblers, it starts with a base of fresh, sweet peaches. But instead of being topped with biscuits or cake batter, it’s crowned with bread cubes drizzled with a delicious buttery brown sugar syrup. A turn through the oven transforms the cobbler into tender, bubbling fruit with a topping that’s crispy and caramelized on top and delightfully soft underneath. Our thanks to Joanne Sawyer of Newburgh, Indiana, whose original recipe inspired this one.  

10 mins
35 to 45 mins
45 mins
8 to 10 servings
Just Too Easy Peach Cobbler - select to zoom
Just Too Easy Peach Cobbler - select to zoom
Just Too Easy Peach Cobbler - select to zoom


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F.

  2. Toss the peaches with the cornstarch. If the slices are large, chop them up a bit. Spread them in a 9" pie pan that's at least 1 1/2" deep.

  3. Top the peaches with the bread cubes, pressing them down gently.

  4. In a small bowl, whisk together the sugars, flour, egg, butter, and salt.

  5. Drizzle the syrup over the bread cubes.

  6. Bake the cobbler for 35 to 45 minutes, until the bread is a deep, golden brown, and the filling is bubbly.

  7. Remove the peach cobbler from the oven, and wait about 30 minutes before serving, for the filling to set. Cobbler is equally good served warm, or at room temperature. Ice cream or whipped cream are always welcome.

Tips from our Bakers

  • Using 2 tablespoons cornstarch yields a cobbler that's swimming in juice right out of the oven then reabsorbs some of that juice as it cools, particularly if you leave it overnight. Using 5 tablespoons cornstarch makes cobbler that's nicely juicy right out of the oven, and completely absorbs any excess juice as it cools, becoming quite stiff. Choose the amount of cornstarch you use based on how juicy your peaches are; and how soft/juicy you like your resulting cobbler.
  • For a less-sweet, "peachier" cobbler, add 2 tablespoons lemon juice to the peaches along with the thickener; and reduce the granulated sugar in the topping to 2 tablespoons.
  • Don't have fresh peaches? Two 16-ounce bags frozen peaches are fine; or use two large (31-ounce) cans sliced peaches, drained
  • Do you know the fastest, easiest way to peel peaches? You don’t even need a knife for this method. See How to peel a peach without a knife.