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!

Two bowls of peach cobbler with vanilla ice cream.

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.

Ingredients prepped for peach cobbler.

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.

Mixing together biscuit dough.

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.

Peaches in a pie plate and topped with biscuit dough.

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.

Baked peach cobbler with three scoops of ice cream on top.

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:

  1. Combine the peach slices with sugar, cinnamon, nutmeg, salt, lemon juice, and instant tapioca, then allow to sit while you prepare the biscuit topping.
  2. Make the biscuit topping by stirring the flours, baking powder, baking soda, sugar, and salt.
  3. Work in the butter with your fingertips until it’s the texture of coarse meal.
  4. Pour the buttermilk over and stir with a fork until the mixture is moistened.
  5. Transfer the peach mixture (with its juices) to a baking dish and drop spoonfuls of the biscuit dough all over the surface.
  6. Bake until the fruit is bubbling and the topping is golden brown. Serve warm or at room temperature.

Peach cobbler in a pan with a large serving taken out.

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

A bowl of peach cobbler with vanilla ice cream.

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

Servings 8 servings
Prep 30 minutes
Cook 1 hour
Total 1 hour 30 minutes
Course: Dessert
Cuisine: American
Author: Michelle

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!

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
    + 1 tablespoon granulated sugar
  • Pinch
    ground cinnamon
  • Pinch
    ground nutmeg
  • Pinch
    salt
  • 4
    tablespoons
    instant tapioca
    (ground in a spice grinder)

For the Cobbler Topping:

  • 1
    cup
    all-purpose flour
  • 1
    cup
    cake flour
  • 2
    teaspoons
    baking powder
  • ½
    teaspoon
    baking soda
  • 1
    teaspoon
    granulated sugar
  • ½
    teaspoon
    salt
  • ½
    cup
    unsalted butter, cold and cut into small pieces
  • ¾
    cup
    buttermilk

Directions:

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. Pour the peaches into a 9x13-inch (or other 3-quart) baking dish. Drop the cobbler topping dough by the spoonful all over the peach filling.

  5. 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.

Recipe Video

Recipe 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.

Nutrition:

Calories: 393kcal
Fat: 12g
Saturated fat: 7g
Cholesterol: 32mg
Sodium: 244mg
Potassium: 377mg
Carbohydrates: 66g
Fiber: 2g
Sugar: 36g
Protein: 5g
Vitamin A: 760%
Vitamin C: 8.2%
Calcium: 84%
Iron: 1.2%

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.