Peach Crisp vs Cobbler: What’s the Difference + Recipes for Both

Peach crisp vs peach cobbler—can we just agree both deserve a spot on your summer table? One’s got that golden oat crunch, the other’s a cozy biscuit hug for your peaches. You don’t need a fancy mixer or a pastry diploma—just a dish, some ripe fruit, and a scoop of ice cream waiting on the side. Let’s settle this sweet debate the Mom Linda way: make both and let the spoons decide.

You’re About to Become the Dessert Hero You Never Knew You Were

Picture this: It’s summer, peaches are ripe, and you’re staring at a pile of them wondering whether to make a crisp or a cobbler. One has a crunchy topping, the other a biscuit-like crust.

Both are delicious, but which one wins? Spoiler: You can’t lose. These desserts are the reason people pretend to like fruit.

Let’s settle the debate and make sure your next dessert game is strong.

Why These Recipes Will Steal the Spotlight

Peach crisp and cobbler are the ultimate crowd-pleasers. The crisp gives you that buttery, oat-filled crunch, while the cobbler serves up soft, doughy goodness. Both let the peaches shine without demanding Michelin-star skills.

They’re easy, fast, and taste like nostalgia. Plus, they pair with ice cream like peanut butter pairs with jelly—non-negotiable.

Ingredients You’ll Need

Peach Crisp

• 6 cups sliced peaches (about 6–7 medium peaches)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup cold butter, cubed

Peach Cobbler

• 6 cups sliced peaches (same as above, because math)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter

How to Make Peach Crisp (Step-by-Step)

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Toss peaches with sugar, lemon juice, and vanilla.Spread them in the dish.
3. Mix oats, flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until crumbly.
4. Sprinkle topping over peaches. Bake for 30–35 minutes until golden and bubbly.
5. Serve warm with ice cream (or regret your life choices without it).

How to Make Peach Cobbler (Step-by-Step)

1. Preheat oven to 375°F (190°C). Grease the same dish because efficiency
2. Toss peaches with sugar, lemon juice, and vanilla. Spread in the dish.
3. Whisk flour, sugar, baking powder, and salt in a bowl. Stir in milk and melted butter.
4. Drop spoonfuls of batter over peaches. Bake for 40–45 minutes until golden.
5. Repeat the ice cream step. You know the drill.

How to Store Leftovers (If They Exist)

Cover the dish with foil or transfer leftovers to an airtight container. Fridge: 3–4 days. Freezer: Up to 3 months (thaw and reheat). Pro tip: Reheat in the oven for maximum crispiness revival.

Why You Should Make These Immediately

Besides the obvious (they’re delicious), these desserts are versatile.

Swap peaches for berries or apples. They’re also easy—no fancy techniques required. And let’s not forget the ice cream factor.

Need we say more?

Common Mistakes to Avoid

• Overmixing the cobbler batter—it’ll get tough. Lumps are fine.
• Using rock-hard peaches. They won’t soften enough. Ripe is key.
• Skimping on the topping. This isn’t the time for portion control.
• Forgetting to grease the dish. Stuck-on dessert is a tragedy.

Alternatives for the Adventurous

• Gluten-free: Use almond flour or GF all-purpose flour.
• Vegan: Swap butter for coconut oil and milk for almond milk.
• Fruit swaps: Try apples, cherries, or mixed berries.
• Add-ins: Nuts, coconut, or chocolate chips. Go wild.

Mom Linda’s Peach Crisp & Cobbler Showdown

Ethan Walker

The summer dessert face-off you didn’t know you needed: golden oat-topped peach crisp vs. cozy biscuit-crowned peach cobbler. They’re both easy, nostalgic, and made for a scoop of vanilla ice cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 340 kcal

Ingredients

  

1x2x3x

• 12 cups sliced peaches divided for crisp and cobbler
• 1 cup granulated sugar divided
• 2 tablespoons lemon juice divided
• 2 teaspoons vanilla extract divided
• 1 cup old-fashioned oats for crisp
• 1 1/2 cups all-purpose flour divided
• 1/2 cup brown sugar for crisp
• 1/2 teaspoon cinnamon for crisp
• 1/2 teaspoon salt divided
• 1/2 cup cold butter cubed, for crisp
• 1/4 cup granulated sugar for cobbler
• 1 teaspoon baking powder for cobbler
• 1/2 cup milk for cobbler
• 1/4 cup melted butter for cobbler

Instructions

 

• Preheat oven to 375°F (190°C). Grease two 9×9-inch baking dishes.
• Toss 6 cups of peaches each with 1/2 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Spread into each baking dish.
• For Peach Crisp: Mix oats, 1/2 cup flour, brown sugar, cinnamon, and 1/4 tsp salt. Cut in cold butter until crumbly. Sprinkle over peaches. Bake 30–35 minutes until golden and bubbly.
• For Peach Cobbler: Mix 1 cup flour, 1/4 cup sugar, baking powder, and 1/4 tsp salt. Stir in milk and melted butter. Drop batter over peaches. Bake 40–45 minutes until golden.
• Serve both warm with vanilla ice cream and let the spoons decide.

Notes

Store leftovers in the fridge for 3–4 days or freeze up to 3 months. Reheat in oven for best texture. Use apples, berries, or go gluten-free/vegan with simple swaps. No fancy mixer required—just a good attitude and a ripe peach.

Nutrition

Calories: 340kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 120mgPotassium: 270mgFiber: 3gSugar: 32gVitamin A: 700IUVitamin C: 8mgCalcium: 60mgIron: 1mg

Tried this recipe?Let us know how it was!

FAQs

Final Thoughts

Peach crisp and cobbler are both winners. Crisp lovers get crunch, cobbler fans get fluff. The real question: Which one will you make first? (Trick question—make both.) Now go forth and conquer dessert. Your future self, covered in peach syrup and ice cream, will thank you.