No better way to enjoy summer than with this easy peach cobbler recipe! Warm, sweet and bubbly peaches topped with a buttery, golden biscuit topping, served over vanilla ice cream.
Nothing says summer like peaches! Make a delicious Peach Crisp or Peach Galette instead!
PEACH COBBLER RECIPE
This easy peach cobbler recipe is the best way to enjoy ripe, juice peaches! Ripe and juicy sliced peaches topped with a crispy biscuit topping, the perfect summer dessert. Paired with a scoop of vanilla ice cream or whipped cream, this cobbler is the ultimate comfort dessert. Whether you are hosting or just enjoying a quiet night in, this peach cobbler is an easy and delicious dessert that is perfect during peach season!
WHAT YOU NEED-
PEACH LAYER
- Peaches– Fresh peaches work best in this homemade peach cobbler! Choose ones that are firm but ripe, not overly soft. You can also use nectarines or white peaches. Frozen or canned peaches are fine too; just drain the canned peaches well and tweak the sweetness if needed.
- Sugar– Use granulated, brown, cane sugar, or any sweetener you like to sweeten the fruit. Take out some of the sweetener and allow the natural sweetness from the peaches to sweeten this cobbler.
- Cornstarch– This is the secret to that thick, syrupy fruit filling — don’t skip it!
- Cinnamon– Adding warm ground cinnamon takes this cobbler to a new level!
- Vanilla– A bit of vanilla gives the fruit layer extra depth. Vanilla extract or paste works.
- Lemon– Use fresh lemon or lime juice to add a kick of citrus flavor!
BISCUIT TOPPING
- Flour– You want to stick with good all-purpose flour for a light topping.
- Baking Powder– In order to get a nice fluffy biscuit topping, be sure to use fresh baking powder.
- Sugar– Use granulated sugar to sweeten the batter for the cobbler topping.
- Cinnamon– Adding ground cinnamon to the biscuit batter gives more warmth to this dish.
- Butter– Cold, cubed unsalted butter makes the topping buttery and tender. If using salted butter, skip the extra salt.
- Milk– Whole milk, 2%, half-and-half, or buttermilk — any of these will do the trick.
HOW TO MAKE PEACH COBBLER
This recipe for peach cobbler is not only delicious but such an effortless recipe!
- Wash and pit the peaches and then evenly slice into thin slices, no thicker than 1/2 inch.
- In a casserole dish or cast-iron skillet, combine all the ingredients for the peach filling. (You can also mix the fruit mixture in a bowl and then transfer to your baking dish, be sure to transfer all the juices.)
- In a separate bowl, whisk together the dry ingredients for the biscuit topping.
- Add the cold, cubed butter to the dry ingredients and cut it with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Pour the milk into the mixture and stir just until combined, do NOT overmix. (The dough should be chunky.)
- Scoop the biscuit dough over the peaches, leaving small gaps for the fruit to bubble through.
- Bake until the biscuit topping is golden and the peaches are bubbly. Let cool for 5-10 minutes.
- Serve warm with a scoop of vanilla ice cream.
COBBLER VARIATIONS
There are so many different variations of cobbler that you can enjoy! You don’t have to just limit the filling to just peaches!
- Blueberry Peach– If you love blueberries, try a blueberry peach cobbler for a combination of sweet juicy peaches and blueberries.
- Berry Peach– If you love all the berries, take out half of the peaches and add a mix of your favorite berries, like blueberries, raspberries, strawberries, blackberries, or cherries.
- Strawberry Peach– Make a delicious combination of strawberries and peaches for a sweet summer treat!
- Blackberry Peach– The combination of peaches and blackberries is top tier!
- Raspberry Peach– Something about the balance of sweet peaches and tart raspberries! Like my raspberry peach galette this combo is delicious!
- Bourbon Cobbler– Add some rum, bourbon or whiskey to the peach mixture for a delicious spiced warm peach cobbler.
QUESTIONS YOU MIGHT HAVE:
No, you do not have to peel the peaches, that is based on preference! I leave the peaches with the peel on.
Yes! You can totally make the fruit portion and biscuit portion and store separately in the fridge for up to 1 day. When ready, finish assembling and bake as directed.
For the best results you want to use fresh peaches, but you can totally use canned or frozen peaches! If using frozen peaches, thaw and blot dry to avoid excess juices. For canned peaches, strain and rinse the peaches and continue per instructions. (Use unsweetened frozen or canned peaches or adjust the sweetness.)
No! You can either slice or dice the pieces, whichever you prefer!
Yes, for an easier dessert, just use store-bought premade biscuits, I like to use Pillsbury biscuits. Just cube up the biscuits and spread over the fruit and bake!
Once the peach cobbler is cooled, cover and store in the fridge for 3-4 days. Reheat and enjoy.
OTHER SUMMER DESSERT IDEAS-
Try these other delicious summer dessert recipes that are perfect during the warm summer nights!
Easy Peach Cobbler Recipe
Ingredients
Peach Filling-
- 6 medium fresh peaches sliced
- 1/2 cup brown sugar
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 2 tsp lemon juice
Biscuit Topping-
- 1 1/2 cups all-purpose flour sifted
- 2 tsp baking powder
- 1/2 cup granulated sugar
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 stick unsalted butter cold & cubed
- 1/2 cup whole milk
Instructions
- Preheat the oven to 375°F. Rinse and pit the peaches and evenly slice the peaches. (Don’t slice the pieces great than ½ inch thick.)
- Add the sliced peaches, sugar, cornstarch, vanilla, cinnamon and lemon juice to a 9×13 casserole dish or a 12-inch cast iron and toss until well combined.6 medium fresh peaches, sliced, 1/2 cup brown sugar, 2 Tbsp cornstarch, 1 tsp vanilla extract, 2 tsp cinnamon, 2 tsp lemon juice
- In a mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon.1 1/2 cups all-purpose flour , sifted, 2 tsp baking powder, 1/2 cup granulated sugar, ¼ tsp salt, 1 tsp ground cinnamon
- Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. (The butter pieces should be about the size of small peas after mixing.)1 stick unsalted butter , cold & cubed
- Pour in the cold milk and stir gently until the dough just comes together. (The dough will be shaggy and lumpy, do NOT overmix the batter.)1/2 cup whole milk
- Spoon the biscuit batter over the prepared fruit filling all over the fruit, it's okay to leave some open spaces, that will leave for the juices to bubble through.
- Bake at 375°F for about 45-50 minutes, or until the biscuit topping is golden and the fruit is bubbly.
- Remove from the oven and allow it to cool for 5-10 minutes.
- Serve warm with a scoop of vanilla ice cream.
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