This easy peach cobbler recipe is one of my favorite summer desserts! It has a fresh peach filling and a buttery, from-scratch biscuit topping. Delicious!

Peach lovers, this easy peach cobbler recipe is for you! It features a buttery biscuit topping over tons of sweet, juicy peaches. Add a scoop of vanilla ice cream, and you have a perfect summer dessert.

If you’ve been following for a while, you know that peaches are one of my favorite parts of summer. I add them to salads, serve them with cheese, top them onto pizza, and, of course, devour them plain.

But nothing beats using them in this homemade peach cobbler. The peaches become juicy and jammy in the oven, almost creating a sauce for the biscuits and ice cream. It’s lightly sweet, a little tangy, warmly spiced…just delicious.

Luckily, this recipe is super simple to make. I hope you’ll try it this summer, while peaches are at their peak. If you like peaches half as much as I do, you’ll love it!

How to Make Peach Cobbler

You can find the complete peach cobbler recipe with measurements below, but for now, here’s a quick overview of how it goes:

The recipe has four simple steps:

1. Prepping the peaches
2. Making the topping
3. Assembling the cobbler
4. Baking

You’ll start by prepping the peaches. Pit and slice them, then place them in a large bowl with brown sugar, a little lemon juice, cornstarch, cinnamon, and nutmeg.

Toss to coat the sliced peaches in the cornstarch, sugar, and spices. Then, spread them evenly in a greased 9×13-inch baking dish.

Next, make the biscuit topping. In another large bowl, whisk together the dry ingredients—flour, sugar, baking powder, and salt.

Add cold, cubed butter and work it into the flour mixture until it resembles a coarse meal.

Pour in 1/4 cup milk and mix with a spatula to combine. The dough will be dry and shaggy at this point. Add more milk, 1 tablespoon at a time, as needed to bring the dough together into a ball. I find that another 2 tablespoons usually do the trick.

Then, assemble the cobbler. Tear the dough into golfball-sized pieces and flatten them with your hands until they’re about 1/3-inch thick.

Arrange the biscuits evenly on top of the peaches (this cobbler is peach-heavy, so there’ll be some gaps). Brush with milk and sprinkle with cinnamon sugar.

Finally, bake in a 350°F oven until the biscuits are lightly golden and the peaches are bubbling, 45 to 55 minutes.

Let cool for 10 minutes before serving with vanilla ice cream.

How to Store and Reheat Peach Cobbler

Personal opinion: This homemade peach cobbler recipe is best when it’s freshly baked. Warm, bubbly cobbler + cold ice cream = perfection.

If you have leftovers, store them, covered, in the refrigerator for up to 4 days. Enjoy them cold from the fridge or at room temperature, or reheat them in the microwave or a 350°F oven.

More Favorite Summer Desserts

If you love this peach cobbler recipe, try one of these delicious summer desserts next:

Can’t get enough peaches? Check out these 20 Easy Peach Recipes!

 

Meet the peach cobbler of my dreams! This irresistible dessert features warm, bubbling peaches with a golden cobbler topping that’s craggy at the edges and tender inside. Make this recipe from mid-to-late summer when fresh peaches are at their peak.

This simple peach cobbler recipe is sweet but not too sweet, so the glorious peach flavor shines above all else. The filling is sweetened with honey, and the topping is lightly sweetened with lemony sugar—both of which impart some lovely complementary flavors that make this cobbler taste extra special. The recipe is not complete without some vanilla extract, cinnamon and yogurt for a light, buttermilk-like tang.

The buttery topping is made of almond flour, which offers a tender crumb and light almond flavor that pairs perfectly with ripe peaches. I tried making this cobbler with regular all-purpose flour and much preferred it with almond flour. Thanks to the almond flour, this recipe is gluten-free, whether you need it to be or not!

How to Make the Best Peach Cobbler

You’ll find the full recipe below. Here’s a brief preview of the process and why it works so well:

1. Mix together the filling ingredients directly in your baking dish to avoid dirtying another dish. Bake the filling for about 20 minutes while you prepare the topping. With this two-step baking process, you’ll achieve a bubbly, condensed peach filling with a perfectly golden topping. If you try to bake it all together at once, the topping will turn too golden before the filling is done (I know because I tried).
2. The topping comes together in a few simple steps. You’ll want to combine the sugar and lemon zest in a small bowl, and use your fingers to rub the zest into the sugar (this takes about 20 seconds and maximizes the lemon flavor). We’ll grate cold butter into the flour for a biscuit-like texture. Lastly, we’ll whisk together an egg with some yogurt before stirring into the flour for even dispersion.
3. Dollop big spoonfuls of topping over the bubbling filling, and bake until the topping is lightly golden. Serve your cobbler with vanilla ice cream or whipped cream. Leftovers are fantastic the next day with Greek yogurt for breakfast!

Peach Tips

The only “hard” part about this recipe is finding great peaches. Wait to make it until you can find an abundance of ripe or nearly-ripe fresh peaches.

Peach selection and care

Look for medium-to-large peaches that are fragrant, unblemished and yield slightly to a gentle squeeze. Treat them gently so they don’t bruise.

If your peaches aren’t ripe yet, store them at room temperature until they are (you can speed their ripening by storing them in a paper bag, but give each peach some space so they don’t mold).

If your peaches are ripe already and you can’t bake the cobbler right away, store them in the refrigerator to keep them good for another day or two.

How to peel peaches

You don’t have to peel the peaches if you’re not bothered by some texture in your dessert (I didn’t mind it, but my husband did).

If you want to peel the peaches, lightly score an “x” about two inches wide at the base of each peach, gently dunk them into a big pot of boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. Peel off the skin starting from the cuts on the bottom, and it will come off easily in strips.

How to cut your peaches

Slice your peaches into one-inch chunks instead of long strips. They offer perfect bites and don’t disappear to mush. This is a handy tip I picked up from Sally—thanks Sally!

More Peach Treats

Make the most of your ripe summer peaches with these sweet peachy treats:

This is my first cobbler recipe on the blog, and it certainly won’t be my last. I’ve long declared myself a crisp gal, but now that I’ve cracked the code to perfect cobblers, I can’t quit trying every fruity flavor. Why not?

Please let me know how your cobbler turns out in the comments! I love hearing from you.

Print