You’ll love this easy peach cobbler recipe. Use fresh or frozen peaches, and your going to love our super simple, from scratch biscuit topping. Nothing says summer quite like a warm, homemade peach cobbler!
Peach season might be my favorite time of year! Beyond eating as many perfectly ripe, juicy peaches as possible, I immediately crave three recipes: Vanilla Peach Muffins, Peach Sangria, and this homemade peach cobbler with its fluffy biscuit topping.
This fresh peach cobbler recipe comes from a friend, and we’re thrilled to share it with you. It’s quick and fantastic when made with fresh or thawed frozen peaches, and it’s definitely in the running for the ultimate summer dessert! When it’s fall, I’m all about Apple Cobbler!
Peach Cobbler Ingredients
We’ll use a lot of peaches for this peach cobbler. They break down a bit as they bake, so I like to pile my baking dish pretty high.
Our classic cobbler filling is simple. In addition to the peaches, we’ll need a bit of lemon juice, sugar, flour, and spices. You can also toss in a cup of berries and turn this into a berry peach cobbler.
I like using in-season or frozen peaches for the best cobbler. If using frozen, you’ll want to thaw them first.
When using fresh, I peel my peaches. You can leave the peel on if you’d like, but it doesn’t break down when baked. Peaches are quite easy to peel. I use the same method when I need to peel fresh tomatoes.
How to Peel Peaches for Cobbler
Cut an “X” into the bottom of your fresh peaches. Then, place them into a pot of boiling water. Let the peaches boil for 45 to 60 seconds, and then plunge them into a bowl of ice water to cool down.
When the peaches are cool, peel away the peach peel. It should come away easily. And that’s it. Now you know how to peel peaches for peach cobbler!
How to Make the Best Peach Cobbler
We give our peach filling a head start in the oven while we make the sweet biscuit topping.
Cut cold butter into a mixture of flour, sugar, salt, and baking powder — similar to this Homemade Biscuits Recipe.
Then, when the mixture looks crumbly, we’ll add just enough milk to form a soft dough.
You could pat the dough down and use biscuit cutters to form perfectly round biscuits, but we like peach cobbler to look as casual as possible. So, we dot dollops of dough over the peaches.
To finish things off, we sprinkle a little cinnamon sugar over the biscuits before baking. Then bake your cobbler until the peaches are bubbling and the biscuit topping is lightly browned.
Storing Peach Cobbler and Make-Ahead Tips
Peach cobbler is best served warm, either alone or with ice cream or a dollop of whipped cream.
Store baked peach cobbler covered in the fridge for up to 5 days. Or freeze for up to 3 months (I freeze in individual portions).
To reheat, use the microwave or bake at 325°F for 15 to 20 minutes or until heated through. Cover with foil if you notice it’s browning more than you’d like.
More Crisps, Crumbles, and Cobblers
Easy Homemade Peach Cobbler
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PREP
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COOK
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TOTAL
This Peach Cobbler recipe features spiced, juicy peaches with a sweet biscuit topping. Peaches are the star, with the topping placed gently on top rather than covering them completely. This allows the thickened peach juices to mingle with the topping. For a traditional, fully-covered cobbler, double the topping recipe below. While we prefer the texture of peeled peaches, you can save time by leaving the skins on – the flavor will still be wonderful.
Makes approximately 6 servings
You Will Need
Peach Filling
5 peaches, peeled and sliced or, use thawed frozen sliced peaches (about 5 cups)
1 cup fresh or frozen berries, optional
2 tablespoons fresh lemon juice
1/3 cup (65g) sugar, or more depending on sweetness of peaches
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
Biscuit Top
3/4 cups (100g) all purpose flour
3 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons unsalted butter, cold, cut into small cubes
1/3 cup (80ml) whole milk
1/4 teaspoon ground cinnamon
Directions
1Heat oven to 350°F (176°C). Lightly butter or oil a 9-inch square baking dish (2-quart dish).
2Make the cobbler filling. Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and salt. Pour into baking dish. Bake for 10 minutes.
3Make the topping. Whisk the flour, 2 tablespoons of sugar, baking powder, and salt together. Using a pastry blender or your fingers, cut the butter into the flour until crumbly.
4Pour in the milk and stir with a fork until a soft dough forms.
5Drop tablespoon-sized dollops of biscuit dough over the pre-baked peaches, leaving some space between each blob. As the cobbler bakes, the topping will spread out a little.
6Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over the top of your cobbler.
7Bake the peach cobbler for 40 to 50 minutes or until the juices are bubbling and the topping is golden brown. Cool for 10 to 15 minutes before serving.
Adam and Joanne’s Tips
- How to Peel Peaches: To peel fresh peaches, score an “X” into the bottom of each peach with a knife. Add to boiling water for 45 to 60 seconds then plunge into ice cold water. Peel skins from peaches.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
Nutrition Per Serving
Serving Size
1/6 of the recipe
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Calories
261
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Protein
4 g
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Carbohydrate
54 g
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Dietary Fiber
4 g
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Total Sugars
36 g
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Total Fat
5 g
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Saturated Fat
3 g
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Cholesterol
11 mg
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Sodium
283 mg
