Easy Peach Cobbler

This easy peach cobbler recipe is one of my favorite summer desserts! It has a fresh peach filling and a buttery, from-scratch biscuit topping. Delicious!

Peach lovers, this easy peach cobbler recipe is for you! It features a buttery biscuit topping over tons of sweet, juicy peaches. Add a scoop of vanilla ice cream, and you have a perfect summer dessert.

If you’ve been following for a while, you know that peaches are one of my favorite parts of summer. I add them to salads, serve them with cheese, top them onto pizza, and, of course, devour them plain.

But nothing beats using them in this homemade peach cobbler. The peaches become juicy and jammy in the oven, almost creating a sauce for the biscuits and ice cream. It’s lightly sweet, a little tangy, warmly spiced…just delicious.

Luckily, this recipe is super simple to make. I hope you’ll try it this summer, while peaches are at their peak. If you like peaches half as much as I do, you’ll love it!

How to Make Peach Cobbler

You can find the complete peach cobbler recipe with measurements below, but for now, here’s a quick overview of how it goes:

The recipe has four simple steps:

1. Prepping the peaches
2. Making the topping
3. Assembling the cobbler
4. Baking

You’ll start by prepping the peaches. Pit and slice them, then place them in a large bowl with brown sugar, a little lemon juice, cornstarch, cinnamon, and nutmeg.

Toss to coat the sliced peaches in the cornstarch, sugar, and spices. Then, spread them evenly in a greased 9×13-inch baking dish.

Next, make the biscuit topping. In another large bowl, whisk together the dry ingredients—flour, sugar, baking powder, and salt.

Add cold, cubed butter and work it into the flour mixture until it resembles a coarse meal.

Pour in 1/4 cup milk and mix with a spatula to combine. The dough will be dry and shaggy at this point. Add more milk, 1 tablespoon at a time, as needed to bring the dough together into a ball. I find that another 2 tablespoons usually do the trick.

Then, assemble the cobbler. Tear the dough into golfball-sized pieces and flatten them with your hands until they’re about 1/3-inch thick.

Arrange the biscuits evenly on top of the peaches (this cobbler is peach-heavy, so there’ll be some gaps). Brush with milk and sprinkle with cinnamon sugar.

Finally, bake in a 350°F oven until the biscuits are lightly golden and the peaches are bubbling, 45 to 55 minutes.

Let cool for 10 minutes before serving with vanilla ice cream. 🙂

How to Store and Reheat Peach Cobbler

Personal opinion: This homemade peach cobbler recipe is best when it’s freshly baked. Warm, bubbly cobbler + cold ice cream = perfection.

If you have leftovers, store them, covered, in the refrigerator for up to 4 days. Enjoy them cold from the fridge or at room temperature, or reheat them in the microwave or a 350°F oven.

More Favorite Summer Desserts

If you love this peach cobbler recipe, try one of these delicious summer desserts next:

• Peach Crisp
• Blackberry Cobbler
• Homemade Cherry Pie
• Or any of these 30 Easy Summer Desserts!

Can’t get enough peaches? Check out these 20 Easy Peach Recipes!

Get This Recipe In Your Inbox

Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Easy Peach Cobbler

rate this recipe:

4.89 from 87 votes

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Serves 8

Save Recipe Print Recipe

This easy peach cobbler recipe features a buttery biscuit topping and tons of fresh, juicy peaches. Serve with vanilla ice cream for the perfect summer dessert!

Ingredients

• 3 pounds fresh peaches, pitted and sliced (about 8 medium-large)
• ¼ cup brown sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• Vanilla ice cream, for serving

For the Topping

• 1½ cups all-purpose flour, spooned and leveled
• ⅓ cup granulated sugar, plus 1 tablespoon for sprinkling
• 1½ teaspoons baking powder
• ¼ teaspoon sea salt
• 6 tablespoons unsalted butter, cold and cubed, plus more for the pan
• ¼ cup milk, plus more as needed
• ⅛ teaspoon cinnamon

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F and grease a 9x13-inch or similar baking dish.
• In a large bowl, toss the peaches with the brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Spread evenly at the bottom of the prepared baking dish.
• Make the topping: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and toss to coat. Use your hands or a pastry cutter to work the butter into the dry ingredients until the mixture resembles a coarse meal.
• Add the milk and mix with a spatula until a shaggy dough forms. Add more as needed, 1 tablespoon at a time, to moisten any remaining dry flour and bring the mixture together into a soft, cohesive dough. I typically use 2 more tablespoons. Add just enough to bring the dough together, kneading with your hands if necessary.
• Tear the dough into golfball-sized pieces and use your hands to flatten them until they're about ⅓-inch thick. Lay them over the peaches in the baking dish. The topping won’t cover all the peaches, so space the biscuits evenly over them, leaving some gaps in between.
• In a small bowl, stir together the 1 tablespoon sugar and the cinnamon. Brush the tops of the biscuits with milk and sprinkle the cinnamon sugar over the cobbler.
• Bake for 45 to 55 minutes, or until the peaches are bubbling and the biscuits are golden brown on top. A toothpick inserted into the biscuits should come out clean.
• Let cool for 10 minutes before serving with vanilla ice cream.

Notes

We recently updated this post with a new recipe and new photos. For the previous version, see this vegan peach cobbler.