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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 go-to summer dessert everyone will love!
Cobblers and crisp are my favorite desserts! Some of my family favorites are Strawberry Rhubarb Crisp, Apple Crisp, and my famous Peach Crisp.
Peach Cobbler
One of the best parts of summer is when peak peach season hits! I love stumbling across baskets full of fresh peaches everywhere, and I especially love having an excuse to pull out all of my favorite peach recipes, like my Peach Crisp Recipe, Crostata with Peaches and Berries, and Easy Canned Peach Dessert.
While all of those are definitely favorites in my house, today I thought I would share with you this amazing peach cobbler that we probably have been making once a week this summer!
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 full of juicy fresh peaches and topped with a big scoop of ice cream.
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 an is encased in a flaky golden-brown crust. Cobbler, on the other hand, is topped with a soft pastry-like dough that is mixed throughout 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.
How to Peel Peaches
Peeling peaches is actually fairly simple and can be done with ease if you have the right instructions.
The best way to peel really ripe peaches is to place a few at a time into a pot of boiling water. Let them sit for about 30 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.
Do I Have To Use Peaches?
You can use any fruit you like for this recipe. I do love making this with peaches, especially in the summer because good quality fresh peaches are abundant.
If you aren’t a fan of peaches, or just want to switch things up a bit, feel free to swap out peaches for another fruit. Some of the other popular flavors are blackberry, apple, cherry, and blueberry.
If you plan to switch things up, try mixing in a few fruits instead of just one for the ultimate mixed berry cobbler.
How To Make Peach Cobbler
- In a large bowl toss together peach wedges, sugars, spices, lemon juice, and cornstarch until evenly coated. Transfer to a baking dish and bake.
- 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.
- Take baking dish with the peaches out of the oven and drop spoonfuls of batter over the peaches. Combine the sugar and cinnamon in a small bowl and sprinkle over the batter.
- Transfer baking dish carefully back to the oven and bake until the top is golden. Let cool then serve with ice cream.
How To Store Peach Cobbler
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.
To store your cobbler you should cover the dish in foil or plastic wrap, or place leftovers in an airtight container, and place it in the refrigerator. When stored in the refrigerator the cobbler will keep for 3-4 days.
If you want the dish to last even longer you can store it in the freezer for up to 6 months. To store in the freezer, simply place the peach cobbler in a covered freezer-safe dish and store flat.
Tips For Making A Perfect Peach Cobbler
- Use fresh or frozen peaches. I highly recommend using fresh fruit whenever possible, but if you have a craving for peach cobbler in the dead of winter, frozen will work just as well. Just make sure the fruit is completely thawed and any juice is drained before using.
- To best reheat leftovers, place 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.
- Serve topped with a scoop of vanilla ice cream or whipped cream to make this the dessert of your dreams!
Tools Used To Make This Peach Cobbler:
Cinnamon:
I always buy Cinnamon at Costco! Great quality and great price!!
Pastry blender:
This tool makes it so easy to cut.blend in the butter. Any other tool just won’t let you get that same great consistency with ease. So I highly suggest snagging one to keep around
Glass Baking Dish:
I love a good glass baking dish for desserts casseroles, pasta bakes, and pretty much anything I can think of. This one comes with a lid to make it super easy to store and travel with.
Peach Cobbler
Ingredients
For the Peach Filling:
- 8 peaches, peeled, pitted and sliced into wedges
- 1/4 cup white sugar
- 3 Tbsp brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp lemon juice, optional
- 3-4 Tbsp cornstarch
For the Topping:
- 1 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter, chilled and cut into small pieces
- 1/3 cup boiling water
- 3 Tbsp white sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 425 degrees F (220 C).
- 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.
- 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.
- Take 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 baking dish carefully back to the oven and bake for 25-30 minutes, until top is golden. Let cool for 5 minutes then serve with ice cream.
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! ;)