This Homemade Peach Cobbler is made with a layer of sweet, spiced, juicy peaches and a buttery biscuit topping. It can be made with fresh, frozen, or canned peaches, making it the perfect dessert to enjoy year-round.
This Old-Fashioned Peach Cobbler is not only delicious, but it is also incredibly simple to make. Serve it with a scoop of vanilla ice cream or homemade whipped cream for the perfect dessert.
The Best Peach Cobbler
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 dessert with only minutes of prep work.
My all-time favorite cobbler recipe is this recipe for Peach Cobbler. From the buttery biscuit topping to the juicy, soft, warm peaches, this dessert is everything a good dessert should be--sweet, warm, rich, soft, and crispy!
This peach cobbler is so good, it will make you lick your bowl clean. In fact, I have been known to face plant into my bowl to get up every last speck of that delicious, sweet thick peach syrup. It is just irresistible!
Notes on Ingredients
- Peaches--While I prefer fresh peaches, you can prepare 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.
- 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
- Grease an 8x8 inch pan well with butter. This will not only help the peaches to not stick to the pan but will help to flavor the cooking liquid of the peaches.
- If using fresh peaches, you will need to peel the peaches for the best texture. I find it is easiest to peel the peaches by scoring the peach skin and then dropping it into a pan of boiling water for 1 minute. Remove the peaches and place them into an ice bath. This should allow the peach skin to easily peel away from the flesh of the peach. You can also just use a paring knife to remove the skin.
- In a large bowl, stir the peach slices, brown sugar, cornstarch, lemon juice, lemon zest, ginger, cinnamon, and salt together until thoroughly combined and then pour into the prepared baking dish.
- Bake the peaches for 15 minutes BEFORE topping with the biscuit mixture. This lets the peaches get perfectly soft without overcooking the cobbler topping.
- While the peaches are baking, prepare the cobbler biscuit topping. Mix together flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- Add in cold butter and 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.
- Slowly drizzle in the buttermilk, gently mixing until the dough is just combined. DO NOT OVERMIX. If you do, your topping may end up tough instead of flaky and fluffy.
- Dollop dough all over peach filling.
- Brush the cobbler topping with an egg wash or a bit of additional milk, and then sprinkle with a bit of granulated sugar. This gives the cobbler a deliciously golden, slightly sweetened crust.
- Bake the cobbler until the biscuits are browned and the peach filling is bubbly and thick.
- Serve warm with, milk, ice cream, or whipped cream, as desired.
Peach Cobbler is best when enjoyed warm, right after being baked. However, if you have leftovers, allow to cool, and store them in 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.
Frozen peaches work really well in place of fresh peaches, simply defrost and drain off the juices before preparing the cobbler.
Absolutely. In fact, when you use canned peaches, you can skip the step of pre-baking the peaches, as the canned peaches are already tender and soft. To replace the fresh peaches, drain 45 ounces of canned peaches (or three 15-ounce cans) before proceeding with the recipe.
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.
More Summer Dessert Recipes
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! I love hearing from you!
Peach Cobbler Filling
- 6 cups sliced peaches about 5-6 peaches, peeled
- ¼ cup dark brown sugar
- 1 tablespoon cornstarch
- 1 lemon juice and zest
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon salt
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 and ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup buttermilk see note about homemade buttermilk
- 1 egg
- 1 tablespoon milk or buttermilk
- 1-2 tablespoons granulated sugar
- Preheat the oven to 350 degrees. Grease a 8x8 inch pan well with butter.
- In a large bowl, stir the peach slices, brown sugar, cornstarch, lemon juice, lemon zest, ginger, cinnamon, and salt together until thoroughly combined.
- Spoon filling into prepared pan and bake for 15 minutes.
- Remove from the oven and then prepare the biscuit topping.
- Prepare 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 milk and gently mix until just biscuit dough is JUST combined--do not over mix!
- Dollop dough all over peach filling.
- Mix together the egg and remaining buttermilk.
- Brush the top of the biscuit dough with egg wash and then sprinkle with granulated sugar.
- Bake for 37-42 minutes, or until lightly browned and biscuit topping is cooked through.
- Serve warm along with ice cream of whipped cream if desired.