This easy peach cobbler is such a simple and delicious summer dessert. Make it for someone you love!
I love a good cobbler recipe so much. There is something that is just perfect about delicious fruit topped with that biscuit topping. In my recipes, I like to make the topping a cross between biscuits and cake. It is crips on top and fluffy in side, pairing with the fruit perfectly!
In this homemade peach cobbler recipe, we are using my go-to method that I use in my blueberry cobbler and my blackberry cobbler. We tweak things just a little to pull out some of the spices and let those peaches shine.
Peach Cobbler Ingredients
Be sure to scroll to the recipe card at the bottom of the post for the full recipe and list of ingredients, including all measurements.
- Peaches: The star of the show! You can also make peach cobbler with frozen peaches if fresh peaches aren’t available. No need to thaw them, just use proceed with the recipe.
- Sugar
- Lemon juice: Brightens the filling and balances the natural sweetness of the peaches.
- Cornstarch: Thickens the peach filling.
- Flour
- Baking powder
- Butter
- Milk
- Vanilla extract
- Egg
- Vanilla ice cream: Optional, for serving. Warm peach cobbler with vanilla ice cream is truly a match made in heaven.
Pro Tip!
To peel the peaches quickly, bring a small pot of water to a boil and add two peaches at a time, boiling them for 50 seconds. Transfer them immediately to a bowl full of ice water. This will loosen the skin and make the peach easier to peel. You can of course skip this step, you just might lose a little peach meat in the process of peeling.
How to Make Peach Cobbler
Step 1: Make the Peach Base
Combine the sliced peaches, sugar, lemon juice, and cornstarch. Stir well to combine and let the mixture rest while you make the next step.
Step 2: Combine the Dry Ingredients to Make the Cobbler Topping
Whisk together the flour, baking powder, and salt. Set aside.
Step 3: Combine Wet Ingredients
Beat together the room-temperature butter and granulated sugar until light and fluffy, about three to six minutes.
Step 4: Add the Milk
Beat in the milk, then the egg, and then the vanilla.
Step 5: Combine the Flour Mixture with Wet Ingredients
Add the flour mixture and beat until just combined. The dough batter will be very sticky.
Step 6: Put it All Together
Pour the peaches and all their accumulated juices into the prepared baking dish.
Step 7: Bake the Cobbler
Drop the dough on top of the peach filling. Bake for 45 to 50 minutes or until the dough is golden brown. Remove from the oven. Let sit until no longer hot, but still warm (20 to 30 minutes) and serve with a scoop of vanilla ice cream.
Choosing Peaches For Cobbler
- Fresh peaches: My first choice is always to make peach cobbler with fresh peaches. Choose peaches that are firm but not too hard. Avoid peaches that feel mushy or have bruises.
- Frozen peaches: Frozen peaches are picked and frozen in their peak ripeness, and are a great option when fresh peaches aren’t available or in season. Another benefit of frozen peaches is they are already peeled.
- Canned peaches: Choose canned peaches that are in juice and not in heavy syrup. Drain the peaches from the juice they are packed in.
Storing Leftover Peach Cobbler
Store any leftover cobbler, covered, for up to three days. It can be enjoyed cold or warmed up.
If you make this easy peach cobbler recipe or any of my other recipes, let me know what you think! I love hearing from you and how you enjoyed my recipes.
Peach Cobbler
Ingredients
Peach Base
- 3 – 4 pounds fresh peaches peeled and diced into 1/2 inch wedges, see note (1360.7 to 1814.4 grams)
- 2/3 cup granulated sugar (132 grams)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Biscuit Topping
- 2 1/2 cups all purpose flour (300 grams)
- 1/2 tablespoon baking powder
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter room temperature (169.5 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
Peach Base
- Spray a 9 by 13 inch baking dish with cooking spray.
- In a large bowl, combine the peaches, sugar, lemon juice, and cornstarch. Stir well to combine. Let rest while making the biscuit topping.3 – 4 pounds fresh peaches, 2/3 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
Biscuit Topping
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.2 1/2 cups all purpose flour, 1/2 tablespoon baking powder, 1/2 teaspoon table salt
- Using a stand mixer or a hand mixer, beat together the room-temperature butter and granulated sugar. Beat until light and fluffy, about 3 to 6 minutes.12 tablespoons unsalted butter, 3/4 cup granulated sugar
- Beat in the milk, then the egg, and then the vanilla.1/4 cup milk, 1 egg, 1 teaspoon vanilla extract
- Add the flour mixture and beat until just combined. The dough batter will be very sticky.
Putting Together the Cobbler
- Pour the peaches and all their accumulated juices into the prepared baking dish.
- Drop the dough on top of the peach filling. Bake for 45 to 50 minutes or until the dough is golden brown. Remove from the oven. Let sit until no longer hot, but still warm (20 to 30 minutes) and serve with vanilla ice cream.
Notes
Eugenie says
Super sommerliche Rezept! Sehr lecker!
I’m so glad you liked it!