Made with juicy, sweet peaches and a buttery biscuit cobbler, Homemade Peach Cobbler is the ultimate dessert recipe!
This Old-Fashioned Peach Cobbler is not only delicious, but it is also incredibly simple to make and can be made with fresh, frozen, or canned peaches, making it the perfect dessert to enjoy year-round. Serve it with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream for a family-favorite dessert.
It is no secret that I love peaches! In my book, nothing beats a juicy, ripe summer peach on a hot summer day, but I also can never resist a grilled peach, peach crisp, or a big old bowl of warm peach cobbler.
And this recipe for Homemade Peach Cobbler is my all-time favorite peach cobbler, no scratch that, cobbler recipe of all time!
why you will love homemade peach cobbler
- Easy Dessert Recipe. One of the easiest desserts to make is a fruit cobbler. With basic pantry staples and fresh or frozen fruit, you can make a warm, gooey, buttery peach cobbler with only minutes of prep work.
- Amazing Flavor. From the buttery biscuit topping to the juicy, soft, warm peaches, this peach cobbler is everything a good dessert should be--sweet, warm, rich, soft, and crispy!
- Year-Round Dessert Recipe. While peaches may only be in season for a short period of the year, you aren't just limited to making this recipe for peach cobbler with fresh peaches. This recipe works using canned or frozen peaches as well.
- Crowd-Pleaser. No one seems able to resist this peach cobbler, especially when paired with homemade vanilla ice cream. It is just pure, old-fashioned comfort food!
Notes on Ingredients
- Peaches: Use any variety of ripe, freestone peaches. While I prefer fresh peaches, you can prepare this cobbler any time of the year using frozen or canned peaches.
- Sugar: Brown sugar is used for the fruit filling, as it creates a much richer fruit filling and pairs wonderfully with the peaches. Granulated sugar is used for the biscuit topping to give it a sweet, caramelized finish.
- Spices: Cinnamon is a classic addition to peach cobbler. I also add in a bit of ground ginger. It is unexpected but it really makes this filling stand out from other recipes and gives the cobbler filling so much warmth.
- Lemon Juice: A tiny bit of lemon juice will help balance out the sweetness and create a rich syrup. Fresh lemon juice is, of course, best, but jarred can be used in a bind.
- Cornstarch: The cornstarch will help to thicken up the juices from the peaches to create a thick, rich, syrup in the cobbler. Use tapioca starch in place of cornstarch if needed.
- Homemade Biscuit Mix: Mix together all-purpose flour, salt, and baking powder for a simple homemade biscuit base that is so much better tasting than a pre-made mix.
- Butter: Be sure to use unsalted, cold butter for the best results.
- Buttermilk: Buttermilk is a key ingredient in the cobbler topping. However, there is no need to purchase buttermilk if you don't have it on hand. Simply add ½ teaspoon distilled vinegar or lemon juice to a mixing cup and pour in enough milk to equal ½ cup milk. Let sit for 5 minutes before using.
How to Make Peach Cobbler
Step One: Prepare the Peaches. The first step to preparing this cobbler is to prepare your peaches.
- If using fresh peaches, you will want to remove the peels and pit from the peaches and then slice them into wedges.
- For frozen peaches, simply defrost 6 cups of frozen peach slices and drain off the juices before preparing the cobbler.
- If using canned peaches, drain 45 ounces of canned peaches (or three 15-ounce cans) before proceeding with the recipe.
Step Two: Flavor the peaches. In order for the peaches to get really sweet and syrupy, you want to toss the peach slices with sugar, cornstarch, and spices. Once mixed together layer, the peaches into a buttered dish and bake for 15 minutes. This lets the peaches get perfectly soft without overcooking the cobbler topping.
Step Three: Prepare Biscuit Cobbler Topping. While the peaches are baking, prepare the cobbler biscuit topping. Keep in mind you don't want to overmix your biscuit dough, just let the ingredients come together so your cobbler topping remains flaky and light.
Step Four: Top Peaches with Biscuit Dough. After 15 minutes, carefully remove the peaches from the oven and evenly spread the biscuit topping over the peaches. I find this is best done with 2 spoons. Brush the biscuit topping with an egg wash or buttermilk and then sprinkle with granulated sugar. his gives the cobbler a deliciously golden, slightly sweetened crust.
Step Five: Bake. Bake the cobbler until the biscuits are browned and the peach filling is bubbly and thick.
Step Six: Serve. homemade Peach Cobbler is best served warm. And while it stands on its own, it is even better when topped with no-churn vanilla ice cream, homemade vanilla ice cream, whipped cream, or even milk.
Leftover Peach Cobbler?
Peach Cobbler is best when enjoyed warm, right after being baked. However, if you have leftovers, allow them to cool, and store them in an airtight container in the refrigerator for up to 4 days.
To reheat the peach cobbler, dish up the cobbler into individual servings and microwave for 30-45 seconds. Alternatively, heat the cobbler for 20 minutes in a 300-degree oven until warm.
No! The egg wash will help the biscuit topping to brown up, but you can omit it and brush the biscuit topping with additional buttermilk or milk if you are egg-free.
The easiest method is to parboil the peaches slightly. Score the skin on the peaches with a paring knife. Drop the peaches into boiling water for 15 seconds, or until the skin begins to peel. Use a slotted spoon to remove the peaches from the water and place them into ice water. Once cooled, remove the peaches from the ice bath and the skin should just peel right off.
Yes! To double this recipe, simply double the ingredients and use a 4-quart or 9x13 baking dish to bake the peach cobbler. The baking instructions and time will remain the same.
More Summer Dessert Recipes
- Grilled Peaches
- Peach Crisp
- Blueberry Crumb Bars
- Blackberry Crisp
- Drumstick Ice Cream Cones
Whether you have fresh peaches, frozen peaches, or even canned peaches, this cobbler hits the spot! Let me know in the comments how you enjoyed it! I love hearing from you!
Peach Cobbler Filling
- Preheat the oven to 350 ℉. Grease an 8x8-inch pan or 2-quart baking dish well with butter and set aside.
- In a large bowl, combine the peach slices, brown sugar, cornstarch, vanilla, lemon juice, lemon zest, ginger, cinnamon, and salt. Gently mix together using a spatula or wooden spoon until the peaches are evenly coated with the spices and sugar.
- Spoon the peach mixture into the prepared pan and bake for 15 minutes.
- While the peaches are baking, prepare the biscuit topping by whisking together flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in the cold butter, using a pastry cutter, food processor, or two forks, cut the butter into the mixture until it resembles wet sand and the butter is about the size of peas. Drizzle in the buttermilk and gently mix until just biscuit dough is JUST combined--do not over mix! If the peaches are not ready yet to be topped with the cobbler, refrigerate this mixture.
- After 15 minutes of pre-baking, remove the peaches from the oven and dollop the dough evenly over the peach filling.
- In a small bowl whisk together the egg and 1 tablespoon of buttermilk. Brush this mixture over the cobbler dough and then sprinkle with 1 to 2 tablespoons of granulated sugar.
- Return the peach cobbler to the oven and bake for 37-42 minutes, or until lightly browned and the biscuit topping is cooked through and golden.
- Serve warm along with ice cream of whipped cream if desired.