This recipe really is the best peach cobbler you’ll ever taste, made with fresh or frozen peaches, fluffy sweetened biscuits or cake topping, and a side of whipping cream or vanilla ice cream—the ultimate summer dessert.
This recipe has always been traditional in my family. We always grew up around a lot of fruit trees, so when peaches were in abundance or perfectly ripe, we would make this summer dessert. When I was younger, this was one of the desserts my grandmother showed me how to make. It’s very easy to make because the peaches create their own sauce in the oven which is delicious.
There are a few variations of peach cobbler, but today I will be showing you the traditional peach cobbler.
Table of Contents
What I love about this recipe
- No pie crust Instead of having to roll out a crust, you make a biscuit or cake-like topping by simply mixing the batter together, spooning it on top, and putting it in the oven.
- Basic pantry ingredients This recipe uses basic pantry ingredients with the addition of butter, milk, and peaches.
- Short cooling time This recipe doesn’t need a lot of cooling time, unlike a pie. Can be served quite quickly after baking.
- All year round Peach cobbler can be enjoyed all year round by using frozen or even canned peaches. I like to freeze peaches when they are seasonally available so I can use them in the months when they are not seasonally ready.
Ingredients you need for peach cobbler
Peaches I like to use ripe peaches, not overly ripe. There are recipes where overly ripe peaches work, but here you want a peach that when you peel you don’t lose a lot of the flesh on the pit.
Sugar granulated sugar is best
Brown sugar light or dark is good here
Cinnamon & Nutme you only need to use a little bit to give you the warming undertone in peach cobbler but it needs it.
- All-purpose flour or cake flour If you use cake flour, your cookies will have a lighter texture, and if you use all-purpose flour, they will be slightly denser. You can also use a combination of both.
- Sugar Granulated sugar
- Brown sugar light or dark
- Baking powder and baking soda This recipe uses two leavening agents; we use baking soda because of the acid in the buttermilk.
- Butter I use unsalted butter so that I can control the level of salt.
- Buttermilk Real buttermilk is preferred, but in a pinch, you can use a buttermilk substitute (add 1 tablespoon of milk to 1 cup of milk and allow to sit for 5 minutes).
- Vanilla I like to add vanilla to the topping because it pairs beautifully with peaches.
How to peel peaches
I personally like to have peach cobbler with peeled peaches; it’s not that I don’t like the skin; it’s just a nicer bite without peels. If you want, you can leave the skins on; it’s really a personal choice. Here is how I simplified the sometimes tedious process of peeling a peach.
- Bring a large pot of water to a boil.
- Using a paring knife, make an X on the bottom of the peach all the way through the skin.
- Gently place the peaches into the boiling water; don’t add all of the peaches at once; do them in batches so that the temperature of the water doesn’t drop too low. Remove with a slotted spoon.
- Place peaches into a bowl filled with ice water.
- Using the tip of the paring knife, grab the edge of the skin at the X and peel.
How to make peach cobbler
- Preheat the oven and prepare the baking dish Preheat the oven to 375° and grease a 9-by-13-inch baking dish.
- Make the fresh peach filling: Add sliced peaches to the baking dish and toss with lemon juice.
- Combine together Whisk together sugar, cornstarch, cinnamon, and nutmeg.
- Pour mixture over the peaches and toss to coat.
- Sift together In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut Butter into the flour mixture until there are just little pieces of butter around pea size in the mixture.
- Create a well in the center of the flour mixture by pushing the flour mixture to the sides of the bowl to create a hole in the middle.
- Wet ingredients combine buttermilk (or buttermilk substitute) and vanilla.
- Fold the wet mixture into the dry mixture until combined.
- Dollop batter evenly over the peach layer in the baking dish and lightly spread outward.
- Sprinkle with sugar and bake Mix together cinnamon and sugar and sprinkle over the top of the biscuit, and bake until the topping is cooked through about 40 to 45 minutes.
Tips and Suggestions
- Freestone peaches If you have the option of a peach, the best one is a freestone. When you slice a peach in half, the skin will already pull away from the fruit. Other varieties of peaches work for this recipe; they just cling to the pit a little more, and you might need a couple more peaches.
- Spice it up If you really like warming spices like cinnamon and nutmeg, try adding another warming spice like cardamom or ginger.
- Make ahead you can make this dessert ahead, but because of the juiciness of the peaches, I would make the filling ahead and store it in the fridge and then make the topping and bake it in the oven.
Frequently Asked Questions
Is it better to use fresh or canned peaches for cobbler?
You can use fresh, frozen, or canned; I definitely recommend fresh if possible, but you can use canned; since it’s already in a sugar syrup, I suggest placing it in the pan, adding the spice, placing the topping on it, and baking it.
What is the difference between crisp and cobbler?
Cobbler is made with a biscuit-like cake topping, while a crisp is baked fruit topped with oats, brown sugar, and butter. Both are delicious options.
Should you peel peaches before making a cobbler?
This is a personal preference; it is not necessary to remove the skins because they are soft, but I personally like to remove the skin so that I have a nice, smooth peach. Above you will find my trick for removing the skins.
Easy Peach Cobbler
- 4 lbs fresh peaches peeled, cored and sliced thick
- 1-1/2 tbsp lemon juice
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp cornstarch
- ¾ tsp ground cinnamon divided
- ⅛ tsp nutmeg
- 1-1/2 tsp all-purpose flour or cake flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 10 tbsp butter cold and diced into small cubes
- 1 cup buttermilk
- 1 tsp vanilla
- 2 tsp granulated sugar for sprinkling over top
- Preheat oven to 375 degrees F.
- Butter a 9 x 13 baking dish then pour peaches into the baking dish and toss with lemon juice.
- In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.
- Sprinkle sugar mixture evenly over peaches then toss to evenly coat, and set aside.
For the topping
- If using cake flour sift into a large mixing bowl, if using all-purpose flour just add to bowl (no sifting is necessary). Add 3/4 cup sugar, baking powder, baking soda, and salt and whisk to combine.
- Cut butter into the flour with a fork or pastry cutter until it resembles a coarse meal then make a well in the center of the mixture.
- Mix vanilla with buttermilk then pour buttermilk mixture into well in flour mixture and fold and stir with a spoon just until combined (don't over-mix, it should be lumpy).
- Dollop and just lightly spread spoonfuls of the mixture evenly over the top of the peaches (about 12 dollops across the top).
- Whisk together the remaining 2 tsp sugar with 1/4 tsp cinnamon and sprinkle evenly over top.
- Bake in preheated oven until the topping is golden brown and set and the filling is bubbling, about 40 – 45 minutes.
- Remove from oven and let cool for several minutes before scooping into bowls. Serve with vanilla ice cream.