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Just Too Easy Peach Cobbler

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Just Too Easy Peach Cobbler Recipe

This dish couldn't be quicker, and it received a universal thumbs-up from all of our taste-testers. In fact, it disappeared so fast on the first go-around we had to make it again to satisfy those who "heard there was something really good in the test kitchen" and were disappointed at finding only an empty pan!

Joanne Sawyer of Newburgh, Indiana sent us the original inspiration for this recipe. She says, "This tasty, quick-to-make-at-the-last-minute summer dessert uses bread! Peaches are the called-for fruit, but I've made it with nectarines and apples. Now if I could only send you the peaches from our local peach orchard! They're available about July, and my mouth is already watering for them."

View step-by-step
directions on our blog

At a glance

8 to 10 servings


Choose your measure:


  • 2 pounds peaches, peeled (or not) and sliced; a scant 6 cups sliced peaches
  • 2 to 5 tablespoons cornstarch*
  • *See "tips," below.



  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 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.