Valentina Ablaev
Ripe peaches are the perfect fruit for baking, and this peach cobbler recipe makes the most perfect pastry! The juicy peach filling is topped with a crisp cobbler crumble, and each bite is summery perfection.
If you love our peach pie recipe you will fall for this old-fashioned peach cobbler. Not only is it just as delicious, it’s so much easier to make.
This cobbler recipe is loaded with ripe peaches that are baked to a soft and juicy perfection. This golden-brown crumble topping adds the perfect cinnamon crunch that can only come from a buttery topping.
Why You’ll Love This Recipe:
- Simple baking. A cobbler is so easy to make and takes little to no assembly, just like our blackberry cobbler recipe.
- Seasonal. When peaches are in season, they taste absolutely incredible and will elevate any dessert.
- Crowd pleaser. This is the perfect recipe for a party.
Ingredients for the Best Peach Cobbler Recipe:
peach cobbler filling –
- Peaches – fresh peaches are best for a sweet cobbler. Peel and slice the peaches.
- Sugar – adds sweetness to the peaches.
- Whole milk – makes the filling juicy.
topping –
- Butter – melted, and cooled.
- Flour – all-purpose flour, measured and sifted.
- Sugar – adds sweetness to the biscuits.
- Baking powder – gives the biscuits the light and airy texture.
- Salt – adds balance to the topping.
- Cinnamon – brings an earthy flavor to the cobbler.
- Vanilla – adds a great flavor to the cobbler topping.
See the recipe card below for a full list of ingredients and quantities.
How to Make Peach Cobbler:
- Peel, and slice peaches and toss with sugar. Add peaches to a casserole dish and add milk on top.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and vanilla.
- Pour the butter into the dry ingredients and mix to crumble.
- Distribute the crumbles on top of the peaches.
- Bake at 375°F for 30-35 minutes. Top warm cobbler with vanilla ice cream.
Expert Tip For Peeling Peaches:
Peel peaches like a pro! Take the washed peaches and pour boiling water over them. Let them sit for a few minutes before using a sharp knife to gently peel the skin off of the peaches.
Serving Suggestions:
Top your cobbler with a scoop of vanilla ice cream for the perfect treat.
Recipe FAQs
Yes, you can absolutely use canned peaches!
Peeling the peaches is a personal preferences but you can leave the skin on!
It’s important to follow the biscuit recipe precisely, but you can surely adjust the sweetness in the peach filling!
Store & Reheat Leftovers:
- Storage. This cobbler can be stored at room temperature for up to 24 hours, or you can store it in the fridge in an airtight container for 3-5 days.
- Freeze. We don’t recommend freezing this cobbler because the biscuits lose their texture.
More Dessert Recipes
If you enjoyed this peach cobbler recipe, be sure to try our other popular pastry recipes; here are some of our favorites:
If you tried this homemade peach cobbler recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Peach Cobbler Recipe
Ingredients
peach filling –
- 1½ lbs fresh peaches, peeled and sliced
- 1/4 cup granulated sugar
- 3 Tbsp whole milk
cobbler crumble –
- 8 Tbsp unsalted butter, melted and cooled
- 1 cup all-purpose flour, measured then sifted
- 2/3 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Peel, and slice peaches and toss with sugar.
- Add peaches to a casserole dish and add milk on top.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and vanilla.
- Pour the butter into the dry ingredients and mix to crumble.
- Distribute the crumbles on top of the peaches.
- Bake at 375°F for 30-35 minutes. Top warm cobbler with vanilla ice cream.
Notes
- Peel peaches with ease. Take the washed peaches and pour boiling water over them. Let them sit for a few minutes before using a sharp knife to gently peel the skin off of the peaches.
- Storage. Leftover cobbler can be kept at room temperature for up to 24 hours. Store in the fridge in an airtight container for up to 3 days. After a couple days the biscuits will lose their texture.
- Freeze. We don’t recommend freezing the cobbler because the biscuit toppings will become soggy and lose their texture.
