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This classic Peach Cobbler is packed with fresh peach slices and topped with the best buttery biscuit topping for a perfect summer dessert everyone will love!
This old-fashioned peach cobbler is loaded with sweet, juicy peaches and topped with a thick biscuit crust. We have been making this easy summer dessert or my Peach Crisp at least once a week when peak peach season hits!
This easy dessert is prepped in just 20 minutes and is a beginner-friendly recipe anyone can master. No summer is really complete without whipping up at least one batch of peach cobbler topped with a big scoop of ice cream.
Looking for more peach recipes? Check out my Air Fryer Peach Crisp, Crostata with Peaches and Berries, and Easy Canned Peach Dessert.
Why our recipe
- Our cobbler biscuit topping is just perfect with a slightly crunchy sugar crust
- Pre-baking the peaches while you make the topping allows them to get perfectly tender
- Our recipe includes tips for using fresh, frozen, and canned peaches
Ingredient Notes
Peach Filling
- Peaches: You need about 8 peaches for this recipe, this equals about 2 1/2 pounds of peaches or about 7 cups of sliced peaches. Peel, pit, and slice each peach into about 8 wedges. You want to make sure the slices are of equal size so they bake evenly.
- Sugar: The peach filling is made with granulated sugar and a little bit of brown sugar, which adds the right amount of molasses flavor without overpowering the sweet, peach flavor
- Spices: Adding cinnamon and a little nutmeg
- Lemon juice: Adding a bit of lemon juice brings out the peaches flavor more
- Cornstarch: Thickens the peach filling and makes it perfectly gooey
Topping
- Flour: Make sure to measure the flour correctly, either on a food scale or using the spoon and leveling method. Otherwise, your topping might come out dry.
- Sugar: For the topping, I like to use equal amounts of granulated and brown sugar to add more flavor to the topping
- Butter: I prefer unsalted butter for baking. Make sure the butter is very cold and cut it into small pieces or use a grater
- Topping: Sprinkling the cobbler with cinnamon sugar before it goes into the oven will give it a perfect crunchy sugar crust.
What Is The Difference Between Cobbler and Pie?
The difference between cobbler and pie is mostly just the physical differences and a slight variation in crust texture. They are both very delicious classic desserts, neither of which you can go wrong with choosing.
Cobblers are easier to make than pie, but the biggest difference between the two is how they are prepared. Pie is usually baked in a round pan and is encased in a flaky golden-brown pie crust. Cobbler, on the other hand, is topped with a soft pastry-like dough that is mixed throughout, has no bottom crust and is made in a square or rectangle baking dish.
You will also see pies made in almost any flavor imaginable, while cobblers usually stick to a fruit base.
Variations
I love making cobbler with fresh peaches, especially in the summer because good quality peaches are abundant. But if they are not in season, frozen or canned peaches work too. You can also combine peaches with other fruit to switch things up.
Frozen peaches: You can use frozen peaches, but let them thaw for about 30 minutes before using them and drain off excess juices before adding them to the other ingredients.
Canned peaches: To use canned peaches, choose peaches canned in light syrup and rinse them off before letting them drain for a few minutes and patting them dry before adding them. Cobbler made with canned peaches will have a softer texture, so I recommend doubling the amount of cornstarch.
Other fruit: Berries make a great combo. Try mixing in a few fruits instead of just one for the ultimate mixed berry cobbler.
How to Peel Peaches
To peel fresh, ripe peaches easily, blanch them in boiling water for about 20 seconds, then immediately place the peaches into a bowl of ice water. The hot to cold transition will prevent the peach from cooking at all but will allow the skin to come off with ease.
You won’t even need a knife if the process was completed successfully. The skin should just come off with a little tug.
But if your peaches are not completely ripe, the water trick won’t work, and it is best to use a vegetable peeler.
Julia’s Tips and Tricks
- Peaches: Use fresh, ripe (or just slightly under-ripe) peaches for the best taste and texture. Local peaches are my favorite to use and give me an excuse to visit my favorite farmer’s market.
- Peeling: You could skip peeling the peaches if you don’t mind the texture of the skin. The skin will soften during baking and is often hardly noticeable.
- Add-ins: You can add 1 cup of pecans for some added crunch to the peaches.
- Baking dish: A large cast iron skillet or 9×13 baking dish works great for this recipe.
- Serve it: Cobbler tastes best warm. I like to let it sit for about 15 minutes after taking it out of the oven and then serve it topped with a scoop of vanilla ice cream or whipped cream. Cold vanilla sauce would also taste delicious with this cobbler!
Storage and Reheating
Peach cobbler is generally best when eaten the day, of but if that isn’t possible, you can most definitely store it for later, as long as it’s done properly.
Refrigerate leftovers in an airtight container for 3–4 days.
Freeze the cooled, cooked cobbler for up to 6 months. To store in the freezer, simply place the peach cobbler in a covered freezer-safe dish and store flat.
Reheat leftovers in the oven at 350 for 20 minutes, or until heated through. To avoid overcooking the top layer, place foil over the top of the dish about halfway through.
More Fruit Desserts
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Peach Crisp Recipe with Fresh Peaches
Air Fryer
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Easy Strawberry Rhubarb Crisp
Peach Cobbler
Ingredients
For the Peach Filling
- 8 peaches, peeled, pitted and sliced into wedges
- ¼ cup granulated sugar
- 3 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 3 tablespoons cornstarch
For the Topping
- 1 ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, chilled and cut into small pieces
- ⅓ cup boiling water
- 3 tablespoons granulated sugar, or raw sugar
- 1 teaspoons ground cinnamon
Instructions
- Preheat the oven to 425 degrees F (220 C).
To make the peach filling
- In a large bowl, toss together peach wedges, sugars, spices, lemon juice, and cornstarch until evenly coated. Transfer to a 9×13-inch glass baking dish and bake for 10 minutes.
To make the topping
- Meanwhile, prepare the topping. In a large bowl, combine flour, sugar, baking powder, and salt. Use a pastry blender to blend in the butter cubes until the mixture resembles coarse meal.
- Pour boiling water into the bowl to the dry ingredients and stir in with a spatula until just combined and the dry ingredients are wet.
- Carefully, take the baking dish with the peaches out of the oven and drop spoonfuls of batter over the peaches. Combine 3 tablespoons of sugar and 1 tsp of cinnamon in a small bowl and sprinkle over the batter.
- Transfer the baking dish carefully back to the oven and bake for 25–30 minutes, until the top is golden. Let cool for 10 minutes, then serve with ice cream.
Notes
- Peaches: Use fresh, ripe (or just slightly under-ripe) peaches for the best taste and texture. Local peaches are my favorite to use and give me an excuse to visit my favorite farmer’s market.
- Peeling: You could skip peeling the peaches if you don’t mind the texture of the skin. The skin will soften during baking and is often hardly noticeable.
- Add-ins: You can add 1 cup of pecans for some added crunch to the peaches.
- Baking dish: A large cast iron skillet or 9×13 baking dish works great for this recipe.
- Serve it: Cobbler tastes best warm. I like to let it sit for about 15 minutes after taking it out of the oven and then serve it topped with a scoop of vanilla ice cream or whipped cream. Cold vanilla sauce would also taste delicious with this cobbler!
Another great recipe! Thank you so much! I made it with 8 cups of fresh blackberries and 4 Tbsp of cornstarch. I wasn’t too sure how it would come out but low and behold it was amazing. I was seriously wondering how it would ever come out of the ungreased glass pan and it did without a problem. Must have been all of that butter in the topping! ;)