Classic Homemade Peach Cobbler
A warm, juicy peach cobbler with sweet cinnamon-spiced peaches underneath and a golden, buttery biscuit-style topping. It’s especially delicious served warm with vanilla ice cream.
Ingredients
For the Peach Filling
- 6–7 fresh peaches, peeled and sliced
(about 6 cups) - ¾ cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 tbsp butter
For the Cobbler Topping
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) cold butter, cut into small cubes
- ½ cup milk
- 1 tsp vanilla extract
Instructions
1. Prepare the Peaches
Preheat your oven to 375°F (190°C).
Peel the peaches and slice them into approximately ½-inch pieces.
Place them in a large bowl and add:
- Granulated sugar
- Brown sugar
- Flour
- Lemon juice
- Vanilla
- Cinnamon
- Nutmeg
- Salt
Gently toss everything together.
Let the peaches sit for about 10 minutes so they can release some of their juices.
2. Prepare the Filling
Transfer the peach mixture to a 9×13-inch baking dish.
Dot the top with the 2 tablespoons of butter.
Bake the peaches for 10–15 minutes.
This gives the peaches a head start and creates a flavorful syrup.
3. Make the Cobbler Topping
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
Add the cold cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.
Pour in the milk and vanilla.
Stir gently just until a thick, slightly sticky dough forms.
Don’t overmix. Overmixing can make the topping tough.
4. Add the Topping
Remove the peaches from the oven.
Drop spoonfuls of the biscuit dough over the warm peaches.
Don’t worry about covering every little space—the peach juices should bubble up around the topping.
For a beautiful golden crust, sprinkle the dough with 1 tablespoon of sugar.
5. Bake
Return the dish to the oven.
Bake at 375°F (190°C) for 35–45 minutes, or until:
- The topping is golden brown
- The peach filling is bubbling around the edges
- The biscuit topping is cooked through
If the top browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
6. Rest Before Serving
Remove the cobbler from the oven and let it rest for 15–20 minutes.
This allows the peach filling to thicken slightly.
🍨 How to Serve
Spoon the warm cobbler into bowls and top with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- A dusting of powdered sugar
The combination of warm cinnamon peaches + buttery golden topping + cold vanilla ice cream is absolutely delicious.
⭐ Tips for the Best Peach Cobbler
- Fresh peaches: Use ripe but firm peaches for the best texture.
- Frozen peaches: Thaw and drain them first.
- Canned peaches: Drain them very well and reduce the sugar because canned peaches are usually already sweetened.
- For extra flavor, add ½ tsp almond extract to the peach filling.
- For a crunchier topping, sprinkle coarse sugar over the dough before baking.
- Let the cobbler rest before serving so the juices aren’t too runny.
Prep time: 20 minutes
Bake time: 45–55 minutes
Resting time: 15–20 minutes
Servings: 8–10