There are few maladies of the heart—or of peach-ripeness—that can’t be solved by this easy peach cobbler recipe. Loaded with fresh peaches (no peeling necessary!), and topped with a buttery homemade cobbler topping, it’s pure love in a baking dish.
Got peaches that are a little bumped and bruised? Make peach cobbler! Go peach picking, and come home with 20 pounds of peaches? Make a peach cobbler.
So easy to make from scratch, peach cobbler is called “cobbler” because it’s topped with a simple biscuit topping that is dolloped over sweetened fruit in little mounds that bake up to look like a cobbled road. Still not sure if this is the peach dessert recipe of your dreams? You might love our classic Peach Pie, or our Almond-Peach Bread Pudding, too.
Peach Cobbler Ingredients
For the cobbler filling
Peaches. We prefer fresh peaches to canned, but we do not like to mess around with peeling them so we just…don’t! A little peel never hurts, just be sure to slice the peaches rather thinly so that no one gets a huge mouthful of peel.
Sugar. It’s OK to add less sugar if your peaches are super sweet.
Cornstarch. Cornstarch gives the peach filling just a little oomph and helps keep the filling from being watery.
Vanilla extract. Never bake without it!
Almond extract. Ever noticed how that little nugget inside of a peach pit looks like an almond? Well, peaches and almonds are in the same plant family, and so peach and almond are a classic pairing.
For the cobbler topping:
Flour. Regular all-purpose flour is perfect.
Baking powder.
Butter. Cold cold cold! Always cold butter when making biscuits, OK?
Heavy cream. It’s best if this is cold, too. And no subbing. You need the fat of the cream to make the cobbler topping nice and tender.
How To Make Peach Cobbler From Scratch
Slice your peaches. Lay them in your favorite baking dish.
Sweeten the peaches. Toss the sliced stone fruit with sugar, vanilla extract, almond extract and cornstarch. You can do this right in the baking dish! Bake the peaches for a few minutes without their topping.
Make the easy cobbler topping. To make life really easy, you’ll use your food processor to pulse the flour, baking powder, salt, and sugar. Then pulse in the cold butter and cream. Have a light touch with the pulse button. When we say pulse “just” until incorporated, we do mean JUST! Err on the side of undermixing.
Top the peaches with the cobbler topping, and brush the biscuit cobblestones with a little egg wash.
Bake! Just until the biscuits are cooked through, about 20 minutes.
Dig in! We love to serve it topped with a scoop of vanilla ice cream.
How To Store Peach Cobbler + Tips
Got leftover peach cobbler? Great! It’s delicious leftover. Just store it, covered, in the fridge. You can eat it cold, or warm it up before serving. We also think that leftover peach cobbler makes a really good breakfast.
How to shop for peaches: If you go out to a peach farm or farmers market booth that has peaches, try asking if they have any “seconds” to sell. Seconds are often peaches that are a little over the line for ripeness or have a few bruises. They may not be ideal for eating fresh, but they are perfect for slicing up and baking into the cobbler recipe! And they will be much cheaper than the pretty peaches on display.
There are two kinds of peaches; clingstone peaches or freestone peaches! “Freestone” peaches means that the peach pit is “free” from the flesh, and when you slice the peach in half, the pit will fall out easily, which is really nice when you’re slicing up multiple peaches. “Clingstone” peaches will work, too, if that’s all you can find.
If your peach problem is that it’s berry season and not yet peach season, check out our Best Fresh Berry Recipes (which includes even more cobbler and crisp recipes) and find the summer dessert recipe that suits your fancy.
More Easy, Fruity Dessert Recipes To Love
Dessert? Just Something I Cobbled Together!
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