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:
- Prepping the peaches
- Making the topping
- Assembling the cobbler
- 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.
Can I use frozen peaches?
If you’re making this recipe in summer, try to use fresh peaches. You just can’t beat their texture and flavor!
That said, in a pinch, frozen peaches totally work here. Thaw and drain them before using.
Toss to coat the sliced peaches in the cornstarch, sugar, and spices. Then, spread them evenly in a greased 9×13-inch baking dish.
Should I peel peaches for peach cobbler?
I don’t peel the peaches when I make peach cobbler. Personally, I don’t mind their texture in the finished dessert, and it makes this recipe super easy to throw together.
That said, if you prefer to peel your peaches, feel free! Here are two ways to do it:
- Gently peel the whole peaches with a vegetable peeler.
- Boil them. Use a paring knife to cut a small “x” at the bottom of each peach. Drop a few at a time into a pot of boiling water, and cook for 30 seconds. Use a spider to transfer them to an ice bath, then peel away their skins. They should slip right off after boiling!
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!
Easy Peach Cobbler
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
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
Delicious and easy to make! Thanks for the recipe:)
I’m so glad you enjoyed it!
Delicious! I think it is great warm or cold
I’m so glad you loved it!
This peach cobbler doesn’t even need ice cream; Sweet, tasty and easy to make.
I’m so glad you enjoyed it!
I’ve made blueberry cobbler before but this is the first try at peach! The smell is wonderful and so easy!
I made this today and it’s delicious. I’ve never made a cobbler before and remembered the recipe when I came across some beautiful peaches at my local farm stand. The kitchen smelled so good it was hard not to eat it as soon as it came out of the oven!
Hi Amy, I’m so glad you enjoyed it!
This was so amazing! I doubled it for 7 of us and there was none left behind. We used white peaches which gave it such a delicate but delicious flavor!! Another summer favorite going down in the books!
This was the perfect summer dessert and super easy! Thank you!
So yummy! I had to half the recipe since there are just 2 of us. Easy and delicious! Drizzled with a bit of rosemary honey!
For as simple as this peach cobbler was to make, it was absolutely delicious. The only modification I made was that I had to use ten peaches to cover the bottom of my pan, which wasn’t a problem at all. This is the perfect summer dessert: Fresh from the oven with a scoop of ice cream on top….Yummy!
I have frozen peaches still from last years bounty! Could I use frozen peaches until fresh peaches are ripe and ready??
(Plus, if so, what a fun winter treat!)
Can this be prepped ahead of time and refrigerated overnight? I’m concerned about the effect the lemon juice might have on the peaches over night. Thanks!
Hi Brian, it’s best on the first day when the crisp is still crips, but it’ll be ok over one night.
Can you substitute canned peaches?
Hi Megan, I haven’t tried but I think it should be fine. I would drain the juices. It’ll be sweeter since the peaches were stored in sugary juices.
What an incredible hit with my family. The only changes I made was using butter to grease the pan (I didn’t have coconut oil) and I used salted butter in the crumble, so I eliminated the salt. They compared the taste to an oatmeal cookie ? Thank you so much for sharing. I’ll definitely be making this again
Hi Denise, I’m so glad everyone loved it!
I can’t wait to try this recipe ! Unfortunately I can’t find peaches anywhere right now due to the crop shortage. If I substitute the peaches for mixed berries, would the rest of the recipe hold up? Or would you recommend some changes? Thanks!
Hi Kerry, I think berries would work great.
I had to to use gluten free flour for this recipe due to dietary issues and I substituted coconut sugar for the cane sugar because it was all I had. Sadly the topping turned out a little dry even when mixed with the juicy peaches. I presume this comes from the change of using the gluten free flour and coconut sugar. Next time I would just add a little more melted coconut oil. I’m giving this a 5/5 because I love how easy it is to put together and how amazing the peaches tasted. It wasn’t too sweet either. I will definitely be attempting this recipe again.
Hi Jennifer, if the GF flour was too dry, you might try doing a 50/50 mix of GF flour and almond flour for more richness… or even a mix of oat flour and almond flour. I haven’t tested either of those, but I bet they would be tasty. I’m guessing the coconut sugar wasn’t the issue, I commonly sub it for granulated sugar. I hope that helps!
I wish you would include nutritional facts for people who have Diabeties or special diets.
I agree. Not diabetic, but like the healthier diet. Need response as this is very important.
great use of peaches, love it and thank you
I love peach desserts! This cobbler has my name on it! Perfect for the summer ♥
Omg seriously yummy in my tummy 🙂 It was hard to keep leftovers in my house its def all gone.
Unfortunately I have to stay away from desserts, but if I ate them, this is one I would definitely make. I like your philosophy of just letting the peaches be peaches. They don’t need anything else. IMHO. 🙂