Peach Cobbler
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This easy homemade peach cobbler recipe combines fresh ripe peaches with a sweet biscuit topping that is baked to golden deliciousness. Whip up this foolproof recipe and serve it with a scoop of vanilla ice cream!
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One of the best things about late summer is the huge peaches that are ripened to perfection. There are just so many things you can make with them.
This easy peach cobbler recipe is probably one of my favorite desserts to make with sweetly ripened fruit. I usually make blackberry cobbler, apple cobbler, or cherry cobbler but this time I decided to try a peach cobbler.
Layer sugar-coated peach slices in a casserole dish and top them with a sweet biscuit crust. I love this recipe for its simplicity and quick preparation time.
The great thing about this easy cobbler recipe is you don’t have to wait for it to cool before serving it. And, it’s absolutely perfect with vanilla ice cream!
Why this recipe works
- Using freestone peaches makes it easy to pull the fruit away from the pit. Late June to mid-August is the best time to find these peaches.
- There’s no need to precook the filling! The peaches will soften as they bake.
- The topping is from my cherry cobbler recipe. It is sweet, bakes up crisp, and soaks up all those wonderful peach juices.
This recipe is so simple and easy to make. You can have the cobbler in the oven in as little as 20 minutes.
What you need
The ingredients to make homemade peach cobbler are pretty simple and straightforward. Let’s discuss just a few of the key ingredients:
Ingredients
This is a short overview of the ingredients I used and why I chose them. The full recipe can be found at the bottom of the post!
- Peaches: Use fresh ripened freestone peaches for the best results. Peeling the peaches is only necessary if you are not a fan of the skin.
- Sugar: Regular granulated sugar is used in the filling and the topping.
- Flour: All-purpose flour works best for the biscuit topping.
- Leavening: Baking powder and baking soda are used in the topping to help it bake up golden and soft.
- Spices: Salt, cinnamon, and nutmeg are used to flavor the topping.
- Butter: Unsalted sweet cream butter is best for making the sweet biscuit topping.
- Buttermilk: I decided to use buttermilk and WOW! The biscuit came out soft on the inside while being crisp on top.
Equipment
- Mixing bowls: These bowls are my favorite. I use them regularly.
- Casserole dish: A 3-quart casserole dish will give you the best results.
How to make peach cobbler
Step 1: Make the filling
Combine freshly sliced peaches with sugar.
- Start this easy peach cobbler recipe by preheating the oven to 350°F. Prepare the 3-quart casserole dish by lightly buttering the bottom.
- Then, slice the fresh peaches thinly.
- Finally, toss the peaches with the sugar. Set aside while you make the topping.
- However, if you want a juicier cobbler, let the peaches sit for 20-30 minutes to allow the sugar to extract more juice.
Step 2: Make the topping
Mix the topping using the biscuit method.
- You’ll start by mixing the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Then, cut in the butter with a pastry blender or fork until the mix resembles coarse crumbs.
- Gradually, add enough buttermilk to moisten the dough. When it is ready, it should look like a thick cake batter.
Step 3: Assemble the cobbler
Spread the peaches in the pan. Then, spoon on the topping.
- In the bottom of the prepared pan, spread the peaches and any juices.
- Drop small spoonfuls of topping evenly over the peaches.
Step 4: Bake
Bake the cobbler until the peaches are tender and the topping is golden brown.
- Bake the cobbler for 35-45 minutes. Peaches should be tender and the topping should be golden brown.
- Cool on wire rack for 10 minutes prior to serving.
Storing & Freezing
To store: Peach cobbler is best served warm, straight from the oven. However, you can store leftovers tightly covered in the refrigerator for no more than 3 days.
The topping will soften after refrigeration, so I recommend heating the cobbler before serving.
To freeze: You can also freeze the baked cobbler. Cool completely, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and warm in the oven before serving.
How to reheat peach cobbler
Reheat leftover cobbler in a 350°F oven for 15 minutes. This will crispen the topping and warm the filling.
You can also heat leftovers in the microwave for 30-40 seconds until warmed through but the topping will remain soft.
Frequently asked questions
Make sure to choose freestone peaches because the fruit pulls away from the pit. This will make it easier to slice them for the filling.
You want a peach that has a little give when you press your thumb on it. It should also be dark yellow in color.
It is a personal preference if you want to peel the peaches. The peel is soft and does not affect the final texture of the cobbler.
You can bake it for about 5 minutes longer. A word of caution: make sure to keep an eye on it so it does not burn.
It is delicious with a scoop of vanilla ice cream on top! You can also put whipped cream on it.
Other peach recipes to try
If you like peaches, you’ll love these other tasty recipes on the blog:
Peach Cobbler
Ingredients
For the filing
- 2 ¼ pounds (1020 g) peaches, about 4 large peaches, pitted and thinly sliced
- ⅓ cup (66 g) granulated sugar
For the topping
- 1 cup (130 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (113 g) unsalted butter, cold and cut into pieces
- ½ cup (120 ml) buttermilk
Instructions
Make the filling
- Preheat the oven to 350°F. Lightly butter the bottom of a 3-quart casserole dish.
- Toss the peaches slices with the sugar. Set aside while you make the topping.
Make the topping
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
- Gradually add enough buttermilk to moisten the dough. It should resemble thick cake batter.
Assemble the cobbler
- Spread the peaches evenly in the bottom of the prepared casserole dish.
- Drop small spoonfuls of topping evenly over the top of the peaches.
- Bake for 35-45 minutes, until the peaches are tender and the topping is golden brown.
- Cool on a wire rack for 10 minutes before serving.
Notes
- Peaches: It’s completely up to you if you wish to peel the peaches or not. I didn’t just to save time and I don’t mind the peels.
- Peach cobbler really should be prepared and baked right away.
- The baked cobbler will keep for up to 3 days stored in the refrigerator. The topping will become soft after refrigeration so I suggest warming it in the oven before serving.
- You can also freeze the baked cobbler for up to 3 months. Thaw in the refrigerator overnight and warm in the oven before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I give it the 4 stars. Can you use frozen strawberries and frozen peaches, or frozen raspberries and frozen. peaches mixed up together.