I absolutely love making peach cobbler during the summertime. It’s a delicious dessert that perfectly captures the sweet and juicy flavors of fresh peaches. The recipe I use is quite simple, but it never fails to impress my friends and family. First, I peel and slice the peaches, then mix them with some sugar, cinnamon, and a splash of lemon juice.

In a separate bowl, I combine flour, sugar, baking powder, and salt to make the crumbly topping. Once the peaches are placed in a baking dish, I sprinkle the topping over them and dot it with butter. After baking it in the oven until golden and bubbly, I serve it warm with a scoop of vanilla ice cream. It’s the perfect way to end a summer meal!

Ingredients Needed for This Recipe

Peach Filling

3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
1/4 cup (50g) packed light or dark brown sugar
1 Tablespoon (7g) cornstarch

1 Tablespoon (15ml) lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt

Biscuit Topping

2 cups (250g) all-purpose flour (spooned & leveled)
1/2 cup (100g) granulated sugar
1 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed

1/2 cup (120ml) buttermilk, cold
Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
Optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

Instructions for Making Peach Cobbler

Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan.
For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.

Assemble the cobbler: Take handfuls of dough and gently flatten out. Place dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.
Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
Bake for 40-50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping and if it comes out clean, it’s done.

Serve warm with vanilla ice cream or whipped cream. Cover and store leftovers in the refrigerator for up to 5 days.

Tips for Perfecting the Recipe

Selecting the Right Peaches: The key to a delicious peach cobbler lies in the fruit’s quality. Look for peaches that are firm yet slightly soft to the touch. Avoid peaches with bruises or soft spots, as these may lead to a mushy filling. If peaches are not in season, you can use frozen peaches, but make sure to thaw and drain them well to prevent a watery cobbler.

Thickness of the Biscuit Topping: Achieving the perfect biscuit topping is crucial for a delightful cobbler texture. The dough should be sticky but manageable. If it’s too dry, add a bit more buttermilk; if too wet, a little more flour. The thickness of the biscuit layer will affect baking time and texture, so aim for a consistent thickness when you spread it over the peaches.

Baking Temperature and Time: Oven temperatures can vary, so it’s important to know your oven. The cobbler should bake until the topping is golden brown and the peach filling is bubbling around the edges. If the topping browns too quickly, cover it with aluminum foil and continue baking until the filling is adequately bubbly.

Letting the Cobbler Rest: Allowing the cobbler to rest for a few minutes after baking will enable the filling to thicken slightly, making it easier to serve. This rest period also helps the flavors meld together, enhancing the overall taste of your dessert.

Serving Suggestions

Classic Vanilla Ice Cream: There’s nothing more traditional than serving warm peach cobbler with a scoop of cold vanilla ice cream. The contrast between the warm, spicy peaches and the cold, creamy ice cream is irresistible.

Whipped Cream: A dollop of freshly whipped cream can also complement the flavors of the cobbler. You can add a touch of vanilla extract or a sprinkle of cinnamon to the cream for an extra flavor boost.

Cinnamon or Nutmeg Sprinkle: For a simple yet effective serving suggestion, a light sprinkle of cinnamon or nutmeg over the cobbler before serving can enhance the warm, comforting flavors of the dessert.

Peach Syrup: If you find yourself with extra peaches, consider making a simple peach syrup to drizzle over the cobbler. This can add an extra layer of peachy sweetness and make the dessert even more special.

Frequently Asked Questions

Can I Use Canned Peaches Instead of Fresh?: Yes, you can use canned peaches in a pinch, but the texture and flavor will be slightly different. If using canned peaches, choose those canned in juice rather than syrup and drain them well to avoid a soggy cobbler.

How Do I Store Leftover Cobbler?: Leftover peach cobbler can be covered and stored in the refrigerator for up to 5 days. To reheat, simply place it in a 350°F oven for about 10 minutes or until warmed through. You can also microwave individual servings for a quick treat.

Can Peach Cobbler Be Frozen?: Yes, peach cobbler can be frozen for up to 3 months. Cool the cobbler completely, then cover it tightly with plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator and reheat in the oven to serve.

How Can I Make My Cobbler Gluten-Free?: To make a gluten-free peach cobbler, substitute the all-purpose flour in the biscuit topping with a gluten-free flour blend. Be sure to check that your baking powder and other ingredients are also gluten-free.

Can I Add Other Fruits to the Cobbler?: Absolutely! Peach cobbler is versatile, and adding other fruits like blueberries, raspberries, or blackberries can create delightful variations. Just ensure the total amount of fruit remains the same to keep the filling from becoming too liquidy.

Peach Cobbler

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I absolutely love making peach cobbler during the summertime. It's a delicious dessert that perfectly captures theflavors of fresh peaches.

Ingredients

Peach Filling

3.5 –4 lbs fresh peaches peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
1/4 cup 50g packed light or dark brown sugar

1 Tablespoon 7g cornstarch
1 Tablespoon 15ml lemon juice
1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger

1/8 teaspoon salt

Biscuit Topping

2 cups 250g all-purpose flour (spooned & leveled)
1/2 cup 100g granulated sugar

1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1/2 cup 8 Tbsp; 113g unsalted butter, cold and cubed
1/2 cup 120ml buttermilk, cold
Egg wash: 1 large egg beaten with 1 Tablespoon 15ml milk or buttermilk

Optional: 2 Tablespoons 25g granulated sugar mixed with 1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan.
For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.

For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.
Assemble the cobbler: Take handfuls of dough and gently flatten out. Place dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.
Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.

Bake for 40-50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping and if it comes out clean, it’s done.
Serve warm with vanilla ice cream or whipped cream. Cover and store leftovers in the refrigerator for up to 5 days.