Peach Cobbler Recipe
This classic peach cobbler recipe is incredibly easy to make from scratch, using fresh peaches and a blend of sugar and spices, and a rustic biscuit dough on top, baked until browned and bubbling. Truly the BEST! It’s a most amazing summer dessert, but you can also substitute canned or frozen peaches and enjoy it year-round. Topping with vanilla ice cream is optional, but highly encouraged!
There is something completely intoxicating about the smell of ripe peaches in the summertime.
From plucking your own at the farm to picking up the best local ones at farmer’s markets, and getting the best of the bunch at the grocery store, there is certainly no wrong way to acquire one of the summer’s most amazing fruits.
And there is certainly no shortage of recipes to turn to when you have an abundance of sweet, ripe peaches. Peach cobbler is one of my all-time favorites because it comes together so quickly and has such an old-fashioned, nostalgic feel to it.
Peach cobbler vs peach crisp
At its core, a cobbler is simply fruit baked with some sort of dough. Modern peach cobbler, as we know it today, is usually topped with a biscuit-style dough (like a big shortcake!) or a cake batter (many family recipes for this style use a cake mix), which is very traditional in Southern peach cobblers.
A crisp, meanwhile, is fruit baked underneath a topping that is crispy and crumbly in nature, and as such the terms “crisp” and “crumble” are oftentimes used interchangeably. It is typically a combination of butter, sugar, and flour, and sometimes oats, as well.
In nearly all cases of cobblers and crisps/crumbles, the fruit can be swapped out for just about any other fruit, making them incredibly versatile desserts.
How to peel the peaches
The ONE thing that holds most people back from binging peach recipes is the task of peeling them. The skin is usually much too thin for a traditional peeler, so we have to employ some other methods.
Over the years, I’ve found that the easiest way to peel peaches is to score the bottom of each one with an “x” with a paring knife, then plunge them into boiling water for about 30 seconds. Immediately remove them to an ice water bath to stop them from cooking any more. Once cool enough to handle, you’ll be able to slide the skin right off, beginning where you scored it.
Fresh vs frozen vs canned peaches
One of the best things about this cobbler is its versatility; you can use any variety of fresh peaches (pick your favorite or whatever is delicious and available where you live!).
Additionally, you can substitute frozen (thawed and drained) or canned (drained) peaches. You’ll want to use about 6 cups (or around 32 ounces) of either.
How to make peach cobbler from scratch
This is a very simple and straightforward recipe with no special equipment needed. Here’s a run-down of how you’ll make it:
- Combine the peach slices with sugar, cinnamon, nutmeg, salt, lemon juice, and instant tapioca, then allow to sit while you prepare the biscuit topping.
- Make the biscuit topping by stirring the flours, baking powder, baking soda, sugar, and salt.
- Work in the butter with your fingertips until it’s the texture of coarse meal.
- Pour the buttermilk over and stir with a fork until the mixture is moistened.
- Transfer the peach mixture (with its juices) to a baking dish and drop spoonfuls of the biscuit dough all over the surface.
- Bake until the fruit is bubbling and the topping is golden brown. Serve warm or at room temperature.
Recipe Tips & Notes
A few notes and tips to ensure you enjoy the best peach cobbler!
- Using Frozen Peaches: Substitute 6 cups (or approximately 32 ounces) of sliced frozen peaches for the fresh peaches in this recipe. Thaw and drain before using.
- Using Canned Peaches: Substitute 32 ounces of canned peaches. Drain well before you using.
- Substituting Other Fruit: Other stone fruit, like nectarines, plums, or apricots, would make a wonderful substitute for the peaches.
- Instant Tapioca: This is a wonderful thickening agent for fruit desserts and is found in most grocery stores. If you cannot get it, you can substitute an equal amount of flour or cornstarch.
- Buttermilk: If you are out of buttermilk, you can use this substitution hack – put 1 tablespoon lemon juice or white vinegar in a measuring cup + enough milk to make 1 cup. Let stand for 5 minutes. Use ¾ cup for the recipe and save the remainder for another recipe or discard.
- How to Store & Reheat: Cover with plastic wrap and store in the refrigerator for up to 4 days. Reheat in the microwave or in a 350-degree oven until warmed through, about 20 minutes (cover with aluminum foil if browning too much).
- Make-Ahead: The biscuit dough can be made up to 2 days in advance and stored, covered, in the refrigerator.
- Tips for Serving: Cobbler is best served warm or room temperature, along with vanilla ice cream or homemade whipped cream.
More Favorite Peach Recipes
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If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Peach Cobbler Recipe
Ingredients
For the Peach Filling:
- 6 peaches, peeled, pitted & sliced into ¼- to ½-inch slices (about 6 cups)
- 1 tablespoon lemon juice
- 1 cup (200 g) + 1 tablespoon granulated sugar
- Pinch (Pinch) ground cinnamon
- Pinch (Pinch) ground nutmeg
- Pinch (Pinch) salt
- 4 tablespoons instant tapioca, ground in a spice grinder
For the Cobbler Topping:
- 1 cup (125 g) all-purpose flour
- 1 cup (125 g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, cold and cut into small pieces
- ¾ cup (180 ml) buttermilk
Instructions
- Preheat oven to 350 degrees F.
- Prepare the Filling: Combine the sliced peaches, lemon juice, sugar, cinnamon, nutmeg, salt and tapioca in a large bowl; set aside for 10-15 minutes.
- Make the Cobbler Topping: Whisk together the flours, baking powder, baking soda, sugar and salt in another large bowl. Toss the butter pieces with your fingers, and work them into the flour mixture until it is the texture of coarse meal, with little pea-size pieces. Pour the buttermilk on top and, using a fork, mix until just combined.
- Pour the peaches into a 9×13-inch (or other 3-quart) baking dish. Drop the cobbler topping dough by the spoonful all over the peach filling.
- Bake until the fruit is bubbling and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
- Using Frozen Peaches: Substitute 6 cups (or approximately 32 ounces) of sliced frozen peaches for the fresh peaches in this recipe. Thaw and drain before using.
- Using Canned Peaches: Substitute 32 ounces of canned peaches. Drain well before you using.
- Substituting Other Fruit: Other stone fruit, like nectarines, plums, or apricots, would make a wonderful substitute for the peaches.
- Instant Tapioca: This is a wonderful thickening agent for fruit desserts and is found in most grocery stores. If you cannot get it, you can substitute an equal amount of flour or cornstarch.
- Buttermilk: If you are out of buttermilk, you can use this substitution hack – put 1 tablespoon lemon juice or white vinegar in a measuring cup + enough milk to make 1 cup. Let stand for 5 minutes. Use ¾ cup for the recipe and save the remainder for another recipe or discard.
- How to Store & Reheat: Cover with plastic wrap and store in the refrigerator for up to 4 days. Reheat in the microwave or in a 350-degree oven until warmed through, about 20 minutes (cover with aluminum foil if browning too much).
- Make-Ahead: The biscuit dough can be made up to 2 days in advance and stored, covered, in the refrigerator.
- Tips for Serving: Cobbler is best served warm or room temperature, along with vanilla ice cream or homemade whipped cream.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee of One Sarcastic Baker]
This recipe was originally published in 2011; no changes have been made to the original recipe.
Looking forward to making this! What brand of instant tapioca do you use?
Thanks!
Looks Delicious !
I tried this recipe yesterday and it came out just perfect!! I did not have tapioca and therefore replaced it with Corn Starch and used Whole wheat Pastry Flour instead of the cake flour. This recipe is a keeper!!!
YUM! I have been crazy about peaches lately…as they are every where here (North Carolina).
I didn’t have cake flour but substituted ground oats,. I also added ground pecans on top. Was great!
I love this recipe it’s delicious I recommend this as a quick and easy summer treat .
I just made this peach cobbler!! It was very fun and so delicious!! Would definitely recommend it to everyone!! Thanks for sharing!
Yapabilirim sanırım:)
I’m pretty certain my sister makes your recipe that’s our favorite Summer peach dessert. Summer becomes Summer when you taste something “peachy” in a dessert…fresh peaches seem to be the clincher😊 perfect peach timing.
The biscuit came out way to savory for my taste, not very fluffy either unfortunately. Oh well, the search for perfect cobbler continues!
Made yor delicious Peach Cobbler today but I cut the recipe in half as there are only two of us. It was truly fantastic – although next time I will probably use a little less sugar. I’ve tried a number of different cobbler recipes and, finally, my husband said this is a keeper!
Oh my. This looks amazing. I have a couple of questions though. Does the cobbler topping stay on top or does it bake throughout the pan of peaches (like the self rising flour). I like the balance of breading and peaches so that its not just a bunch of peaches in syrup at the bottom. Also do you know if this recipe would hold up well if I made a large pan. Making a pan for my family reunion and would be using a pan about 20.75×12.81. The kind you would get from Sams Club or Gordons. I think that I would almost have to triple the recipe. Thanks!
Hi Katrina, The cobbler topping stays on top. As long as you increase the recipe accordingly, it should be fine in a larger pan.
Do you know how many cups of peaches this would use? I’m going to use frozen since they aren’t quite in season yet where I’m living. Thanks!
Hi Sara, About 4.5 cups of sliced peaches. Enjoy!!
Can I use tapioca flour in place of the ground instant tapioca?
Hi Mimi, I would use tapioca starch, not tapioca flour.
Just made this today! Spectacular. I substituted flour for the tapioca. Worked great!
Thanks for an excellent recipe!
Hi Michelle, this recipe looks worth a try and since peaches are in season im surely going to try this out. In India though there aren’t varieties of flours like the cake flour which you’ve mentioned above, available in the market. So is it alright if I use refined flour instead completely?
Hi Manali, You can actually replicate cake flour using all-purpose flour and cornstarch. See the substitution here: https://www.browneyedbaker.com/substitutions/
I tried this recipe yesterday and it came out just perfect!! I did not have tapioca and therefore replaced it with Corn Starch and used Whole wheat Pastry Flour instead of the cake flour. This recipe is a keeper!!!
I just bought a dozen of ripe peaches from the vendors market this weekend, and this is the perfect recipe for them! Am going to make it right now… thank you for sharing the recipe!
I did your cobbler recipe and it came out super delicious! Thank You!!
I picked up some lovely local peaches earlier in the week, and I have been craving some peach cobbler ever since. This looks like a perfect recipe!
That scoop of ice cream with the Peach Cobbler sent me right over the edge!
I’m making this today but all I have are *gasp* frozen peaches that I need to use up. I know it won’t be as good, but I’m hoping it will still be yummy!
Who doesn’t love peach cobbler? This looks really delicious
Peach cobbler is my favorite type of cobbler. I could eat the topping by itself!
Hello Michelle,
Love your site! Thanks for sharing your recipes, All those that I have tried have been a complete success!
I have a question for this cobbler, would it change much it the tapioca is not added? Thanks
Hi Johana, The tapioca works as a thickening agent, if you omit it I would add in 2 tablespoons or so of cornstarch.
perfect! thank you for your prompt answer =) Have a nice weekend!!
This looks wonderful! Ive never had a cobbler before, always the traditional crumble here, but I would love to give it a go, especially if its even half as delicious as yours looks :)
I think peach cobbler is one of the great comfort desserts and I always have a hard time resisting it. Well, honestly I don’t resist it because life is short and you should never pass up an opportunity for a beautiful ripe peach, especially in cobbler form.
Peach cobbler is my fave fruit dessert. It is so good. This just makes me hungry. Thanks for sharing the recipe. Kim
Hey girl,
You have to try Paula Deene’s Peach Cobbler. She uses self rising flour with fresh peaches (I used canned and drained them) but add more cinnamon, nutmeg and all spice to it. Simple and delish. Still a loyal follower even though I haven’t written in awhile.
Yummy! I just love peach cobbler. I just made one for the 4th of July with homemade vanilla ice cream. There is nothing better.
Great recipe and perfect for summer. I must make before all of the wonderful peaches are gone. :-)
hi, love this recipe. can i used canned peach for this recipe.. thanks.
I love, Love, LOVE peach cobbler! Since yours only has a pinch of cinnamon, I think I can omit it (allergies). Beautiful – as always!
Oh my! What a great dessert with fresh peaches in season right now! Yum!
This just screams summer! I randomly bought like 15 peaches at the store yesterday (can’t pass up a great deal :-), so I am definitely going to make this!
I LOVEEEE peach cobbler….and it’s my hubby’s favorite. I cook the peaches with some good bourbon and it’s really delish!
Peaches are abundant right now, and so sweet! I love a simple dessert like this one, full of summer fruit. Beautiful! :)
Cobbler sounds wonderful! Fresh peaches are all over, this would be such a treat!
Looks wonderful! Yum!
Wow, I bet this smells fantastic while baking! You said to serve it warm but I’m thinking that I would probably eat it HOT, would be able to wait! Looks fabulous, thanks, Chris
You have perfect timing, lady! I have a bag of peaches about to go bad… This will be on the table tonight :)
This is such a yummy cobbler recipe! I adore peaches. Yum!
Ooo this peach cobbler looks delicious!! Gorgeous pictures as ALWAYS!! Great recipe :)
YUM! I have been crazy about peaches lately…as they are every where here (North Carolina).
Yum! First of all, let me say that I’ve been a fan of your site for a while. I LOVE your recipes! I’ll have to try peach cobbler with biscuit topping. I usually make the batter/self-rising kind like my grandmother used to make. I actually blogged about it a couple of weeks ago: http://bit.ly/lOinzM. Thanks for inspiring me to make another pie!
I have loads of peaches around here that I need to use! Why didn’t I think of cobbler?! :) Sounds delicious!
Cobblers/crisps really are so easy to make! Why don’t we have them more often? Especially since they are as delicious as this one.
This looks delicious! If it’s anything like your peach crumb bars we will LOVE it!
For some reason, I always think of the movie Steel Magnolias when I see Peach Cobblers. Guess it reminds me of Summer and the Ladies of the South. This is a beautiful looking cobbler.
I’ll definitely have to try making this. I just cannot seem to get enough of the fresh, ripe peaches from our farmers market!
Totally agree about the smell of ripe peaches. This cobbler is beautiful!
mmmmm, there’s nothing more summery to me than a peach cobbler. i remember growing up in Texas we’d get peaches in Fredericksburg then pile them all in peach cobblers…heaven!
This looks delicious! I’d definitely have a hard time waiting for it to finish cooking.
Beautiful picture and I’m sure it’s delicious!