This easy peach cobbler recipe is one of my favorite summer desserts! It has a fresh peach filling and a buttery, from-scratch biscuit topping. Delicious!
Peach lovers, this easy peach cobbler recipe is for you!It features a buttery biscuit topping over tons of sweet, juicy peaches. Add a scoop of vanilla ice cream, and you have a perfect summer dessert.
If you’ve been following for a while, you know that peaches are one of my favorite parts of summer. I add them tosalads, serve them withcheese, top them ontopizza, and, of course, devour them plain.
But nothing beats using them in this homemade peach cobbler. The peaches become juicy and jammy in the oven, almost creating a sauce for the biscuits and ice cream. It’s lightly sweet, a little tangy, warmly spiced…just delicious.
Luckily, this recipe is super simple to make. I hope you’ll try it this summer, while peaches are at their peak. If you like peaches half as much as I do, you’ll love it!
Table of Contents
How to Make Peach Cobbler
You can find the complete peach cobbler recipe with measurements below, but for now, here’s a quick overview of how it goes:
The recipe has four simple steps:
- Prepping the peaches
- Making the topping
- Assembling the cobbler
- Baking
You’ll start by prepping the peaches.Pit and slice them, then place them in a large bowl with brown sugar, a little lemon juice, cornstarch, cinnamon, and nutmeg.
Can I use frozen peaches?
If you’re making this recipe in summer, try to use fresh peaches. You just can’t beat their texture and flavor!
That said, in a pinch, frozen peaches totally work here. Thaw and drain them before using.
Toss to coat the sliced peaches in the cornstarch, sugar, and spices. Then, spread them evenly in a greased 9×13-inch baking dish.
Should I peel peaches for peach cobbler?
I don’t peel the peaches when I make peach cobbler. Personally, I don’t mind their texture in the finished dessert, and it makes this recipe super easy to throw together.
That said, if you prefer to peel your peaches, feel free! Here are two ways to do it:
- Gently peel the whole peaches with a vegetable peeler.
- Boil them.Use a paring knife to cut a small “x” at the bottom of each peach. Drop a few at a time into a pot of boiling water, and cook for 30 seconds. Use a spider to transfer them to an ice bath, then peel away their skins. They should slip right off after boiling!
Next, make the biscuit topping.In another large bowl, whisk together the dry ingredients—flour, sugar, baking powder, and salt.
Add cold, cubed butter and work it into the flour mixture until it resembles a coarse meal.
Pour in 1/4 cup milk and mix with a spatula to combine. The dough will be dry and shaggy at this point. Add more milk, 1 tablespoon at a time, as needed to bring the dough together into a ball. I find that another 2 tablespoons usually do the trick.
Then, assemble the cobbler.Tear the dough into golfball-sized pieces and flatten them with your hands until they’re about 1/3-inch thick.
Arrange the biscuits evenly on top of the peaches (this cobbler is peach-heavy, so there’ll be some gaps). Brush with milk and sprinkle with cinnamon sugar.
Finally, bake in a 350°F oven until the biscuits are lightly golden and the peaches are bubbling, 45 to 55 minutes.
Let cool for 10 minutes before serving with vanilla ice cream. 🙂
How to Store and Reheat Peach Cobbler
Personal opinion: This homemade peach cobbler recipe is best when it’s freshly baked. Warm, bubbly cobbler + cold ice cream = perfection.
If you have leftovers, store them, covered, in the refrigerator for up to 4 days. Enjoy them cold from the fridge or at room temperature, or reheat them in the microwave or a 350°F oven.
More Favorite Summer Desserts
If you love this peach cobbler recipe, try one of these delicious summer desserts next:
Can’t get enough peaches?Check out these 20 Easy Peach Recipes!
Easy Peach Cobbler
Serves 8
This easy peach cobbler recipe features a buttery biscuit topping and tons of fresh, juicy peaches. Serve with vanilla ice cream for the perfect summer dessert!
- 3 pounds fresh peaches, pitted and sliced (about 8 medium-large)
- ¼ cup brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Vanilla ice cream, for serving
Prevent your screen from going dark
Preheat the oven to 350°F and grease a 9×13-inch or similar baking dish.
In a large bowl, toss the peaches with the brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Spread evenly at the bottom of the prepared baking dish.
Make the topping: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and toss to coat. Use your hands or a pastry cutter to work the butter into the dry ingredients until the mixture resembles a coarse meal.
Add the milk and mix with a spatula until a shaggy dough forms. Add more as needed, 1 tablespoon at a time, to moisten any remaining dry flour and bring the mixture together into a soft, cohesive dough. I typically use 2 more tablespoons. Add just enough to bring the dough together, kneading with your hands if necessary.
Tear the dough into golfball-sized pieces and use your hands to flatten them until they’re about ⅓-inch thick. Lay them over the peaches in the baking dish. The topping won’t cover all the peaches, so space the biscuits evenly over them, leaving some gaps in between.
In a small bowl, stir together the 1 tablespoon sugar and the cinnamon. Brush the tops of the biscuits with milk and sprinkle the cinnamon sugar over the cobbler.
Bake for 45 to 55 minutes, or until the peaches are bubbling and the biscuits are golden brown on top. A toothpick inserted into the biscuits should come out clean.
Let cool for 10 minutes before serving with vanilla ice cream.
Hello
I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.