This Peach Cobbler recipe is made with fresh or frozen peaches and a crisp, buttery biscuit topping. Perfect for warm summer evenings or any time you’re craving a fruity peach dessert!
Want more peach recipes? Try my Peach Pie, Overnight Peach Cobbler French Toast Casserole, and Slow Cooker Peach Cobbler Recipe!
Table of Contents
- Why we love this homemade Peach Cobbler:
- Classic Peach Cobbler Ingredients:
- How to make this easy Peach Cobbler:
- Make it your own:
- How to store leftover Peach Cobbler:
- The easiest way to peel fresh peaches:
- What’s the difference between a peach cobbler and a peach crisp?
- More cobbler recipes you’ll love:
- Perfect Peach Cobbler Recipe Recipe
A homemade, from scratch Peach Cobbler is right up there with my favorite summer desserts — and it’s easier to make than you think!
I know there are a number of different ways to make cobbler: some use a cake-like batter and some pour the batter in first and top with fruit. Me? I love the contrast of a crisp, crumbly biscuit topping with the juicy fruit.
Serve it straight up, or go all in with a scoop of vanilla ice cream or a dollop of whipped cream. Either way, this cobbler will have everyone coming back for more!
Why we love this homemade Peach Cobbler:
- Versatile: Enjoy this perfect dessert any time of year with fresh, frozen, or canned peaches!
- Fruity and buttery: Sweet peaches and a buttery topping make for a warm and gooey dessert that melts in your mouth.
Classic Peach Cobbler Ingredients:
- Peaches: You can use fresh, frozen, or canned, depending on what you have on hand. Just make sure to drain the canned peaches really well before using!
- Granulated sugar: Adds sweetness and helps draw out the natural juices from the peaches, creating that delicious, syrupy base. You can swap this for brown sugar if you prefer.
- All-purpose flour: This is the base for the cobbler topping, and it helps thicken the peach juice as it bakes for a gooey texture!
- Baking powder: This is your leavening agent. It gives the cobbler topping a light, airy texture, so it’s not too dense.
- Cold butter: Cold butter is necessary for the cobbler topping to stay flaky and crumbly. You’ll cube it before mixing it with the dry ingredients.
- Low-fat buttermilk: This gives the cobbler topping a perfect texture and tangy flavor. Don’t skip it, even if you’re tempted to use regular milk! (Don’t have any? See how to make Buttermilk here).
- Sugar for sprinkling (optional): This adds a little crunch and sweetness to the cobbler topping. It’s totally optional, but I recommend it if you want a pretty finish!
How to make this easy Peach Cobbler:
With 15 minutes of prep time, there’s no excuse not to make this Peach Cobbler! Make sure to check the recipe card below for the full list of recipe instructions!
- Toss the peaches with sugar and flour in a baking dish until fully coated.
- Mix flour, sugar, baking powder, and salt. Cut in cold butter until it forms crumbs. You can use a fork or pastry cutter to do this.
- Stir in buttermilk until just combined.
- Keep mixing until a dough forms. Do not overmix!
- Drop spoonfuls of the topping onto the peaches.
- Pop it in the oven and bake until the topping is golden brown and the peach filling is bubbly.
Make it your own:
- Add different fruits: Swap some of the peaches for blueberries, raspberries, apricots, plums, cherries, etc. Just make sure you have a total of 8 cups!
- Lemon juice: Add a splash of lemon juice to the peaches for a brighter flavor.
- Vanilla: Add a dash of vanilla extract to the peach mixture for a hint of vanilla.
How to store leftover Peach Cobbler:
Once the Peach Cobbler is completely cooled, cover it with plastic wrap or foil and store it in the refrigerator for 3-4 days.
To reheat, pop a slice in the microwave for about 20-30 seconds or warm it in the oven at 350°F for about 10 minutes until it’s nice and bubbly again.
The easiest way to peel fresh peaches:
To peel peaches, start by scoring the bottom with a small “X.” Bring a pot of water to a boil, then drop the peaches in for about 30 seconds until the skin starts to peel away.
Use a slotted spoon to transfer the peaches to a bowl of ice water to stop the cooking process. Once cooled, the skin should easily slip off, leaving you with perfectly peeled peaches!
What’s the difference between a peach cobbler and a peach crisp?
The main difference between Peach Cobbler and Peach Crisp is in the topping. A cobbler has a thick, biscuit-like topping that’s spooned on top of the fruit, giving it a crisp, crumbly texture.
On the other hand, a crumble has a streusel-like topping made from oats, butter, sugar, and flour, which bakes up crispier. Both are delicious, but if you love more of a cakey topping, Peach Cobbler is the way to go!
More cobbler recipes you’ll love:
- Blueberry Cobbler Recipe — perfect with summer berries or frozen!
- Classic Cherry Cobbler Recipe — take advantage of those dark summer cherries.
- Slow Cooker Berry Cobbler — an easy slow cooker dessert using frozen fruit.
- Slow Cooker Cranberry Apple Cobbler — a holiday twist on cobbler.
Perfect Peach Cobbler Recipe
written by Ashley Fehr
Ingredients
- 8 cups fresh, frozen or canned peaches (about 2 lbs)
- ⅓ cup granulated sugar
- 3 tablespoons all purpose flour
Cobbler
- 1 cup all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup cold butter (cubed)
- 3-4 tablespoons low fat buttermilk
- sugar for sprinkling if desired
Instructions
- Preheat the oven to 350°F.
- Lightly grease an 8×11" or 9×9" baking dish.
- Add peaches (peeled and sliced if fresh), sugar, and flour to the baking dish and stir to coat evenly. Set aside.8 cups fresh, frozen or canned peaches, 3 tablespoons all purpose flour, ⅓ cup granulated sugar
Cobbler
- In a medium bowl, stir together the flour, sugar, baking powder and salt.1 cup all purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt
- Add the butter and cut in until pea-sized chunks form. Add buttermilk, one tablespoon at a time, just until cobbler dough holds together (you don't want it too wet!).¼ cup cold butter, 3-4 tablespoons low fat buttermilk
- Drop cobbler dough over the peaches in the baking dish by rounded tablespoons, leaving space for it to expand. If desired, sprinkle the dough with a little granulated sugar to crisp the tops.sugar for sprinkling if desired
- Bake, uncovered, for 50-60 minutes, until the filling is thickened and bubbly and the cobbler is light golden brown.
Notes
- Peaches: fresh, frozen or canned peaches all work in this recipe. I usually peel if using fresh peaches, but this isn’t necessary if you want to save yourself some prep time. Canned peaches may require a shorter bake time. Canned and fresh peaches may only require 2 tablespoons flour to thicken.
- Granulated sugar: you can swap the ½ cup granulated sugar in the peaches for brown sugar for a richer flavor.
- Flour: you can use 100% whole wheat flour here to bump up the fiber.
Nutrition Information
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