This easy peach cobbler recipe combines fresh ripe peaches with a sweet biscuit topping that's baked to golden deliciousness. Whip up this foolproof recipe and serve it with a scoop of vanilla ice cream!
Easy peach cobbler
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 cobbler is super easy to make.
Layer sugar-coated peach slices in a casserole dish and top them with a sweet biscuit crust. That will probably take you 20 minutes at most. Then you just have to wait for the cobbler to cook.
The great thing about this easy cobbler 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's sweet, bakes up crisp, and soaks up all those wonderful peach juices.
Peach cobbler ingredients
The ingredients to make cobbler are pretty simple and straight forward.
- Peaches: Use fresh ripened freestone peaches for the best results. Peeling the peaches is only necessary if you're 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.
To bake this cobbler you'll need:
- 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
This recipe is extremely simple and straight forward. There are not that many steps and you can have the cobbler in the oven in as little as 20 minutes.
The Filling - The filling is made with just sliced peaches and sugar. That's it. Toss them together and put them in the casserole pan.
The Topping - The sweet biscuit is made by mixing the dry ingredients together, cutting in small bits of butter, and adding buttermilk to create a thick cake-like batter.
Step 1: Make the filling
For the filling, you need fresh peaches. Make sure to choose freestone peaches so the fruit pulls away from the pit. This will make it easier to slice them.
ⓘ It's completely up to you if you want to peel the peaches beforehand. The peel is soft and doesn't affect the final texture of the cobbler.
Slice the peaches thinly. I like to slice them into quarters then slice each quarter into 4 thin slices. Toss the slices in sugar set aside while you make the topping.
*You can let the peaches sit for 20-30 minutes to allow the sugar to extract more juice if you want a juicier cobbler.
Step 2: Make the topping
The topping for peach cobbler uses the biscuit method for mixing. Start by mixing the dry ingredients in a medium bowl. Use a whisk to stir until very well combined.
Cut butter into small chunks and add it to the dry ingredients. Use a pastry blender, fork, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the buttermilk and stir until the dry ingredients are moistened. The mixture will resemble thick cake batter with bits of butter throughout.
Step 3: Assemble the cobbler
Generously butter the bottom of a 3-quart casserole dish. Transfer the peaches and their juices to the dish and spread them in an even layer.
Use a spoon to drop small mounds of topping evenly over the peaches.
Step 4: Bake
Bake the cobbler at 350°F for 35-45 minutes. The peaches should be tender and the topping should be golden brown.
If you like the topping to be a little crisper, you can bake it for about 5 minutes longer. Just keep an eye on it so it doesn't burn.
Peach cobbler is best served warm, straight from the oven.
Keep leftovers tightly covered and store in the refrigerator for up to 3 days. The topping will soften after refrigeration so I recommend heating the cobbler before serving.
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.
If you like peaches, you’ll love these other tasty recipes: