Easy Homemade Peach Cobbler Recipe:

Nothing says summer like peach cobbler baking in your oven on a warm night! Who knew Americans eat over 2.5 billion pounds of peaches every year and peach cobbler is the most common way to prepare it? This recipe has been perfected over the years and is foolproof. You can use fresh peaches from the farmer’s market or whatever is available at the grocery store, but either way you get that sweet, juicy peach with a buttery biscuit topping that will make everyone want seconds.’

What Makes the Perfect Peach Cobbler

The perfect peach cobbler has a good balance between fruit and topping: you want ripe peaches with plenty of juice and flavor that remain intact while baking, along with a tender biscuit topping that crisps up on top but is still light and fluffy underneath. While a peach crisp (with an oat-based crumbly topping) or a peach crumble (topped with streusel) may sound similar to cobbler, the latter has a biscuit- or cake-like topping that’s dropped or spread over the fruit, creating those lovely “cobbled” peaks that give this dessert its name. This recipe is special because it is easy and reliable: no fancy techniques, no hard-to-find ingredients; just good old-fashioned baking that produces delicious results every single time you make it. This ratio of fruit to topping is key, but don’t overthink the process: a cobbler is meant to be easy and foolproof!

Ingredients You’ll Need for Peach Cobbler

Here’s everything you need to make this incredible peach cobbler:

For the Peach Filling:

• 8-10 medium fresh peaches (about 3 pounds), peeled and sliced
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 large egg

For Finishing:

• 2 tablespoons coarse sugar (optional, for sprinkling)

Don’t have fresh peaches? No problem! You can substitute with 2 pounds of frozen peach slices (thawed and drained) or 3 cans (15 oz each) of sliced peaches in juice, drained. Just remember that frozen and canned peaches release more liquid, so you might need an extra tablespoon of cornstarch.

How to Choose and Prepare Perfect Peaches

Selecting the right peaches makes all the difference in your cobbler. Look for peaches that give slightly when pressed but aren’t mushy. They should smell fragrant at the stem end – that’s your best indicator of flavor.

For peeling, I recommend the blanching method: bring a large pot of water to boil, drop in the peaches for 30-60 seconds, then immediately transfer to an ice bath. The skins will slip right off! If you’re short on time, a regular vegetable peeler works fine too.

Cut your peaches into 1/2-inch thick slices. This size holds up well during baking without turning to mush. To prevent browning while you work, toss the slices with lemon juice as you go.

Different peach varieties work beautifully here. Freestone peaches (like Red Haven or Elberta) are easier to slice, while clingstone varieties (like White Lady) offer incredible flavor. Yellow peaches provide classic taste, while white peaches add subtle floral notes.

Step-by-Step Peach Cobbler Instructions

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serves: 8

Step 1: Prepare Your Oven and Pan Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish or similar 3-quart casserole dish.

Step 2: Make the Peach Filling In a large bowl, gently toss the sliced peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Let this mixture sit for 10 minutes to allow the peaches to release their juices. Pour the mixture into your prepared baking dish and spread evenly.

Step 3: Create the Biscuit Topping In another bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.

In a small bowl, whisk together milk and egg. Pour this into the flour mixture and stir just until combined. Don’t overmix – a few lumps are perfectly fine!

Step 4: Assemble the Cobbler Drop spoonfuls of the biscuit dough over the peach mixture. You don’t need to cover every inch of fruit – gaps are expected and welcome! Sprinkle the top with coarse sugar if using.

Step 5: Bake to Perfection Bake for 40-45 minutes, until the topping is golden brown and the peach filling is bubbling around the edges. If the top browns too quickly, tent with foil for the last 10 minutes.

Step 6: Cool and Serve Let the cobbler cool for at least 15 minutes before serving. This allows the filling to thicken slightly and makes serving much easier.

Pro Tips for the Best Peach Cobbler

Want to take your cobbler from good to absolutely incredible? Here are my tried-and-true secrets:

Prevent a Soggy Bottom: Always let your peach mixture sit for 10 minutes before baking. This draws out excess moisture. If your peaches are particularly juicy, add an extra tablespoon of cornstarch.

Get That Golden Topping: Don’t skimp on the egg in your biscuit mixture – it’s what gives you that beautiful golden color. Also, make sure your butter is cold for the flakiest texture.

Enhance the Flavor: A pinch of nutmeg or cardamom in the peach filling adds complexity. You can also substitute brown sugar for half the granulated sugar for deeper flavor.

Make-Ahead Magic: You can assemble the entire cobbler up to 4 hours ahead. Cover and refrigerate, then bake as directed (add 5-10 extra minutes if baking from cold).

Size Matters: If you’re using a different sized pan, adjust accordingly. A deeper dish will need longer baking time, while a shallower dish will bake faster.

Delicious Variations and Add-Ins

This basic recipe is your canvas for creativity! Here are some of my favorite variations:

Mixed Berry Peach: Replace 2 cups of peaches with mixed berries (blueberries, blackberries, or raspberries) for a gorgeous color and flavor combination.

Spiced Peach Cobbler: Add 1/4 teaspoon ground ginger and a pinch of cardamom to the peach mixture. Increase cinnamon to 3/4 teaspoon.

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different but equally delicious.

Dairy-Free Option: Use plant-based butter and non-dairy milk. Coconut milk creates an especially rich flavor.

Individual Cobblers: Divide the mixture among 8 ramekins and reduce baking time to 25-30 minutes. Perfect for dinner parties!

Serving Suggestions and Storage

Peach cobbler is best served warm, about 15-30 minutes after coming out of the oven. The classic pairing is a scoop of vanilla ice cream, but don’t overlook these other fantastic options:

• Freshly whipped cream with a touch of vanilla
• Crème fraîche for a tangy contrast
• Caramel or butterscotch sauce drizzled on top
• A dollop of Greek yogurt for breakfast (yes, cobbler for breakfast is acceptable!)

Store leftover cobbler covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30-45 seconds, or reheat the entire dish in a 350°F oven for 10-15 minutes.

For longer storage, you can freeze baked cobbler for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information and Dietary Notes

Each serving of this peach cobbler contains approximately:

• Calories: 285
• Fat: 8g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 4g
• Sugar: 38g

Peaches are excellent sources of vitamin C, vitamin A, and fiber. They also contain antioxidants that support overall health. While this dessert is definitely a treat, the fruit content means you’re getting some nutritional benefits too!

For a lighter version, you can reduce the sugar in both the filling and topping by 1/4 cup each, or substitute with a natural sweetener like maple syrup or honey (reduce liquid ingredients slightly if using liquid sweeteners).

Final Thoughts

This homemade peach cobbler recipe is summer in a dish: the sweet juicy peaches paired with that golden biscuit topping will make you feel comforted as well as impressed whether you are sharing at a family gathering or indulging on a Tuesday night (always serve warm with vanilla ice cream!). This recipe is all about using ripe peaches and allowing them to shine through, which makes it easy to bake and enjoy together around the dinner table. 

Easy Homemade Peach Cobbler Recipe:

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

285

kcal

Total time

1

minute

This classic Homemade Peach Cobbler features juicy, sweet peaches topped with a golden, buttery biscuit-like topping that’s crispy on the outside and tender on the inside. Made with fresh peaches and warm spices like cinnamon and nutmeg, this Southern-style dessert is the perfect way to showcase summer’s bounty. The combination of bubbling fruit filling and rustic cobbler topping creates a comforting dessert that’s ideal for family gatherings, potlucks, or any time you want to enjoy the taste of summer. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!

Ingredients

For the Peach Filling:

• 8-10 large fresh peaches (about 3 lbs), peeled and sliced

• 1 cup granulated sugar

• 1/4 cup brown sugar, packed

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 2 tablespoons butter, cut into small pieces

• For the Cobbler Topping:

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• 1/2 cup whole milk

• 1 large egg

• 1 teaspoon vanilla extract

• 1 tablespoon coarse sugar (for sprinkling)

Directions

• Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
• Prepare the Peaches: Peel and slice peaches into 1/2-inch thick wedges. In a large bowl, combine sliced peaches with granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, salt, and lemon juice. Toss gently to coat evenly.
• Make the Filling: Transfer the peach mixture to the prepared baking dish. Dot with butter pieces and spread evenly.
• Prepare the Topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
• Mix Wet Ingredients: In a small bowl, whisk together milk, egg, and vanilla extract.
• Combine Topping: Pour the milk mixture into the flour mixture and stir just until combined. Don’t overmix.
• Assemble: Drop spoonfuls of the topping mixture over the peaches, covering most of the surface but leaving some gaps for the fruit to peek through. Sprinkle with coarse sugar.
• Bake: Bake for 40-45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
• Cool and Serve: Let cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

• Peach Selection: Use ripe but firm peaches. If peaches are very ripe, reduce baking time by 5-10 minutes.
  Frozen Peaches: Can substitute with 6 cups frozen peach slices (thawed and drained). Add an extra 2 tablespoons of cornstarch.
  Make-Ahead: Can be assembled up to 4 hours ahead and refrigerated before baking.
  Storage: Cover and refrigerate leftovers for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.