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:

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.

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

• Peach Crumb Bars
• Blueberry-Peach Coffee Cake
• Fresh Peach Ice Cream
• Peach Crumble Pie

Watch the Recipe Video:

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! ❤️️

[Photography by Dee of One Sarcastic Baker]

This recipe was originally published in 2011; no changes have been made to the original recipe.