Peach Cobbler: A Summertime Staple

This peach cobbler recipe features a crispy, buttery topping over a sweet, juicy peach filling.

The peaches are spiced with cinnamon and nutmeg, and the biscuits are slightly sweet and delicious, served warm with a scoop of vanilla ice cream or whipped cream.

For more Summer Desserts, check out these recipes: Fruit Tart,  Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.

How to Make Peach Cobbler

Note: The full instructions are provided in the recipe card below.

Preheat the oven to 375°F and set an oven rack in the middle. Grease an 11'' x 8.75'' baking dish with butter; set aside. Combine the peaches, sugars, vanilla, cinnamon, freshly grated nutmeg, lemon juice, and cornstarch in a medium bowl.

Stir to incorporate, and set the peach mixture aside. In a large bowl, combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs.

Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir with a rubber spatula until combined; do not overmix.

Transfer the peach mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the peaches; sprinkle with the remaining tablespoon of sugar.

Bake until the tops are golden brown and the juices are thick and bubbling about 45 to 50 minutes. If the biscuits are browning too much, cover them loosely with foil.

Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.

Related Recipes:

• Peach Cobbler
• Apple Cobbler
• Strawberry Cobbler
• Plum Cobbler
• Peach Galette
• Fresh Peach Cake

  📖 Recipe

  

  Easy Peach Cobbler

  BY Camila Benitez

  This peach cobbler recipe features a crispy, buttery topping over a sweet and juicy peach filling. The peaches are spiced with cinnamon and nutmeg, and the biscuits are slightly sweet and delicious, served warm with a scoop of vanilla ice cream or whipped cream.

  5 from 2 votes

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  Prep Time 15 minutes mins

  Cook Time 45 minutes mins

  resting time 20 minutes mins

  Total Time 1 hour hr 15 minutes mins

  Course Dessert

  Cuisine American

  Servings 10

  Tools

  • 11'' x 8.75'' baking dish
  • Rubber spatula
  • Foil
  • Pastry Cutter
  • Measuring cups

  Ingredients

    

  1x2x3x

  • ▢ 3 pounds yellow peaches (about 7 medium peaches), pitted and cut into ¼-inch slices
  • ▢ 2 tablespoons fresh lemon juice
  • ▢ 6 tablespoons granulated sugar
  • ▢ 6 tablespoons light brown sugar
  • ▢ 3 tablespoons cornstarch
  • ▢ 1-¼ teaspoon ground cinnamon
  • ▢ ¼ teaspoon ground nutmeg
  • ▢ 1 teaspoon pure vanilla extract

  For the Sweet Biscuits:

  • ▢ 1-½ cups all-purpose flour , spooned into a measuring cup and leveled off with a knife
  • ▢ ⅓ cup granulated sugar
  • ▢ 1-¾ teaspoons baking powder
  • ▢ ¼ teaspoon baking soda
  • ▢ ¼ teaspoon kosher salt
  • ▢ 113 g (8 tablespoons) cold unsalted butter , cut into small chunks, plus more for greasing the pan
  • ▢ ¾ cup plus 2 tablespoons buttermilk or homemade buttermilk
  • ▢ 1 teaspoon pure vanilla extract
  • ▢ 1 tablespoon turbinado sugar for sprinkling
  • ▢ For serving
  • ▢ Vanilla ice cream or sweetened whipped cream

  Instructions

   

  • Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 11'' x 8.75'' baking dish with butter; set aside.
  • In a medium bowl, combine the peaches, sugars, lemon zest, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch. Stir to incorporate, and set the peach mixture aside.
  • In a large bowl, combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs.
  • Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula, just until combined; do not overmix.
  • Transfer the peach mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the peaches; sprinkle with the remaining tablespoon of turbinado sugar.
  • Bake until the tops are golden brown and juices are thick and bubbling about 40 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.

  Notes

  How to Store & Reheat

  To store: Allow it to cool completely to room temperature. Once cooled, cover the dish tightly with plastic wrap or transfer individual portions to airtight containers. Store the cobbler in the refrigerator for up to 3 days. It's important to keep it well-sealed to maintain its freshness and prevent it from drying out.

  To reheat: There are several methods for reheating peach cobbler. One is to bake it. Preheat your oven to 350°F (175°C), place the cobbler in an oven-safe dish, and cover it loosely with foil. Bake for 15-20 minutes or until it is heated through. If you prefer a quicker method, you can use the microwave.

  Place individual portions of the cobbler on a microwave-safe plate and heat them on medium power in 30-second intervals, stirring or rotating the plate in between. Be careful not to overheat the cobbler, as it can cause the topping to become soggy. Once reheated, serve the peach cobbler warm and enjoy it as is or with a scoop of ice cream or whipped cream for a delightful treat.

  Make Ahead

  The Peach Cobbler can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.

  How to Freeze

  To freeze the peach cobbler, first, ensure it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Make sure to label the container with the date so you know how long it has been in the freezer. Peach cobbler will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, and cover with foil in a preheated 300F oven for about 25 minutes. Remove the foil and continue reheating for 15 to 20 minutes or until warm through.

  Nutrition Facts

  Easy Peach Cobbler

  Amount per Serving

  Calories

  245

  % Daily Value*

  Fat

   

  7

  g

  11

  %

  Saturated Fat

   

  4

  g

  25

  %

  Trans Fat

   

  0.2

  g

  Polyunsaturated Fat

   

  0.4

  g

  Monounsaturated Fat

   

  2

  g

  Cholesterol

   

  17

  mg

  6

  %

  Sodium

   

  134

  mg

  6

  %

  Potassium

   

  212

  mg

  6

  %

  Carbohydrates

   

  45

  g

  15

  %

  Fiber

   

  2

  g

  8

  %

  Sugar

   

  31

  g

  34

  %

  Protein

   

  3

  g

  6

  %

  Vitamin A

   

  645

  IU

  13

  %

  Vitamin C

   

  6

  mg

  7

  %

  Calcium

   

  39

  mg

  4

  %

  Iron

   

  1

  mg

  6

  %

  * Percent Daily Values are based on a 2000 calorie diet.

  All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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