Easy Peach Cobbler
Homemade peach cobbler is pretty much the most perfect summer dessert! It’s delicious served warm, at room temperature, with whipped cream, or my favorite, with a scoop of vanilla ice cream! Peach season is my favorite time of year, and beyond just enjoying as many perfectly ripe, juicy peaches as possible, I immediately crave four recipes: my peach and burrata salad, these vanilla peach muffins, our peach sangria, and, of course, this peach cobbler recipe with its fluffy biscuit-like topping. The peach filling is simple, can be made with fresh or frozen peaches, and has the perfect hint of spice. Then, the topping, quick and easy to make from dough similar to what we use for homemade biscuits or strawberry shortcake, bakes up a little crusty on top and fluffy in the middle. I’m excited for you to try this one! Key Ingredients Peaches: The best peaches for peach cobbler are fresh, sweet-smelling peaches that are ever-so-slightly firm to the touch. Save really soft ones for making peach jam or simply enjoying them on their own. The firmer peaches hold up a bit better in the oven. If you don’t have fresh peaches, feel free to use thawed frozen peaches as an alternative (drain excess liquid after thawing before using them in the cobbler). Flour and Sugar: You’ll use both for the topping. You also need to thicken the peach filling slightly, and I find that a bit of all-purpose flour does the trick nicely. I don’t add too much sugar to the filling, especially since peaches are already pretty sweet. Plain granulated sugar works, but brown or dark brown sugar adds even more flavor. Baking Powder, Salt, Butter, and Milk: These combine with flour and a bit of sugar to create the cobbler topping. If you have it on hand, this cobbler topping is excellent when you substitute the milk for buttermilk (no other changes needed). Lemon Juice, Spices, and Vanilla: Fresh lemon juice is best, then add the perfect level of spice with ground ginger (ginger and peaches are amazing!), cinnamon, nutmeg, and a little vanilla extract. Berries (Optional): Since this is a summer dessert, I love taking advantage of as much summer produce as possible. If you have them on hand, feel free to add a handful of berries, such as chopped strawberries, blueberries, raspberries, or blackberries, to the filling. Peaches: The best peaches for peach cobbler are fresh, sweet-smelling peaches that are ever-so-slightly firm to the touch. Save really soft ones for making peach jam or simply enjoying them on their own. The firmer peaches hold up a bit better in the oven. If you don’t have fresh peaches, feel free to use thawed frozen peaches as an alternative (drain excess liquid after thawing before using them in the cobbler). Flour and Sugar: You’ll use both for the topping. You also need to thicken the peach filling slightly, and I find that a bit of all-purpose flour does the trick nicely. I don’t add too much sugar to the filling, especially since peaches are already pretty sweet. Plain granulated sugar works, but brown or dark brown sugar adds even more flavor. Baking Powder, Salt, Butter, and Milk: These combine with flour and a bit of sugar to create the cobbler topping. If you have it on hand, this cobbler topping is excellent when you substitute the milk for buttermilk (no other changes needed). Lemon Juice, Spices, and Vanilla: Fresh lemon juice is best, then add the perfect level of spice with ground ginger (ginger and peaches are amazing!), cinnamon, nutmeg, and a little vanilla extract. Berries (Optional): Since this is a summer dessert, I love taking advantage of as much summer produce as possible. If you have them on hand, feel free to add a handful of berries, such as chopped strawberries, blueberries, raspberries, or blackberries, to the filling. How to Make Homemade Peach Cobbler If you’ve never made peach cobbler before, you are in for a treat. It’s pretty much the most perfect summer dessert (on a similar note, our apple cobbler is the perfect fall dessert). You’ll toss your peaches with brown sugar, flour, and spices into your baking dish and bake them for 10 minutes. This trick gives the peaches a head start, giving you some time to make the biscuit topping. The cobbler topping is very similar to our shortcake recipe, and very simple to make. You don’t need any fancy equipment. If you’ve made biscuits, you’ll recognize the method (also very similar to shortcake!). Once you have your topping dropped onto the hot peaches, sprinkle over some cinnamon sugar (YUM), and then bake until bubbly and golden. Happy peach cobbler making! Easy Peach Cobbler PREP 30 mins COOK 1 hr TOTAL 1 hr 30 mins PREP 30 mins COOK 1 hr TOTAL 1 hr 30 mins This gently spiced peach cobbler is excellent with a scoop of ice cream or homemade whipped cream. As pictured, we only used peaches, but this is very good with berries added to the mix. Consider adding a cup of chopped strawberries, blueberries, raspberries, or blackberries. If you are outside of peach season, try thawed frozen peaches, but be sure to drain them before using. Or, swap the fruit altogether and make our homemade apple cobbler, instead. 6 Servings You Will Need Peach Filling 6 medium peaches, ripe but ever-so-slightly firm (about 5 to 6 cups) 1 cup fresh or frozen berries, optional 1 tablespoon fresh lemon juice 1/4 cup (50g) brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg Pinch fine sea salt 1 cup (130g) all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons (25g) granulated sugar 1/4 teaspoon fine sea salt 2 tablespoons (28g) cold butter 1 cup (236ml) whole milk 1 tablespoon (12g) granulated sugar 1/4 teaspoon ground cinnamon, for sugar topping Directions 1Prepare oven and dish: Preheat the oven to 350°F (180°C). Lightly butter or oil a 9-inch square baking dish (2-quart). 2Peel peaches (optional): Score an “X” into the bottom of each peach with a knife. Add them to boiling water for 45 to 60 seconds, then immediately transfer to ice-cold water. Once cool, the skins should peel off easily. 3Make the filling: Remove the seeds and slice the peaches. In a bowl, combine the sliced peaches with the optional berries, lemon juice, 1/4 cup brown sugar, 2 tablespoons of flour, 1/2 teaspoon of cinnamon, 1/8 teaspoon of ginger, 1/8 teaspoon of nutmeg, and a pinch of salt. Toss gently, then transfer the mixture to the prepared baking dish. 4Prebake the filling: Bake the peach filling, without the topping, for 10 minutes. 5Make the biscuit topping: Whisk 1 cup of flour, baking powder, 2 tablespoons of granulated sugar, and salt in a mixing bowl. Cut the cold butter into small pieces and work it into the flour mixture with a pastry blender or your finger until it resembles coarse crumbs. Stir in the milk until the batter just comes together. 6Make sugar topping: In a small bowl, stir 1 tablespoon of sugar with 1/4 teaspoon cinnamon. 7Assemble: Drop tablespoon-sized blobs of dough over the hot peaches, leaving some space between each blob. As the cobbler bakes, the topping will spread slightly. Sprinkle the cinnamon sugar topping over the dough. 8Bake: Bake the peach cobbler for 40 to 50 minutes or until the juices are bubbling and the topping is golden brown. Cool for 10 to 15 minutes before serving. 1Prepare oven and dish: Preheat the oven to 350°F (180°C). Lightly butter or oil a 9-inch square baking dish (2-quart). 2Peel peaches (optional): Score an “X” into the bottom of each peach with a knife. Add them to boiling water for 45 to 60 seconds, then immediately transfer to ice-cold water. Once cool, the skins should peel off easily. 3Make the filling: Remove the seeds and slice the peaches. In a bowl, combine the sliced peaches with the optional berries, lemon juice, 1/4 cup brown sugar, 2 tablespoons of flour, 1/2 teaspoon of cinnamon, 1/8 teaspoon of ginger, 1/8 teaspoon of nutmeg, and a pinch of salt. Toss gently, then transfer the mixture to the prepared baking dish. 4Prebake the filling: Bake the peach filling, without the topping, for 10 minutes. 5Make the biscuit topping: Whisk 1 cup of flour, baking powder, 2 tablespoons of granulated sugar, and salt in a mixing bowl. Cut the cold butter into small pieces and work it into the flour mixture with a pastry blender or your finger until it resembles coarse crumbs. Stir in the milk until the batter just comes together. 6Make sugar topping: In a small bowl, stir 1 tablespoon of sugar with 1/4 teaspoon cinnamon. 7Assemble: Drop tablespoon-sized blobs of dough over the hot peaches, leaving some space between each blob. As the cobbler bakes, the topping will spread slightly. Sprinkle the cinnamon sugar topping over the dough. 8Bake: Bake the peach cobbler for 40 to 50 minutes or until the juices are bubbling and the topping is golden brown. Cool for 10 to 15 minutes before serving. Adam and Joanne's Tips Peeling the peaches: When using fresh peaches, I peel them for a smoother texture, but you can leave the peel on if you prefer. It adds an extra 10 minutes, but it is easy to do. After making the “X” on the bottom of each peach, the boiling water seeps underneath the skins, making it really easy to peel them away once cooled. The nutrition facts provided below are estimates. Peeling the peaches: When using fresh peaches, I peel them for a smoother texture, but you can leave the peel on if you prefer. It adds an extra 10 minutes, but it is easy to do. After making the “X” on the bottom of each peach, the boiling water seeps underneath the skins, making it really easy to peel them away once cooled. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 263 / Total Fat 5.8g / Saturated Fat 3.2g / Cholesterol 14.2mg / Sodium 145.9mg / Carbohydrate 50.3g / Dietary Fiber 3.1g / Total Sugars 29.2g / Protein 5.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us