Homemade Peach Cobbler
This Homemade Peach Cobbler is made with a delicious peach filling and sweet biscuit topping. This easy dessert is perfect served with a huge scoop of ice cream too!
Do you love fresh peaches this time of year? Not only do they always taste so much better right now, but they’re perfect for baking with too. So today I wanted to share one of my current favorite peach recipes with you — this homemade peach cobbler!
If you’re not familiar with cobbler, it’s similar to a crisp. The main difference between the two is that cobbler is made with a biscuit topping whereas a crisp is made with an oat or streusel topping. While both are delicious, there’s something so incredibly comforting when it comes to warm fruit topped with a sweet biscuit topping!
An added bonus — you can even make this easy peach cobbler with canned peaches, which makes it perfect to enjoy year-round. I’ve included some notes on how to use canned peaches if you prefer to use them instead!
Ingredients For This Recipe
As I mentioned above, this peach cobbler from scratch has two main components: the peach filling and the sweet biscuit topping. Here’s what we’ll be using to make this easy peach cobbler recipe:
- Sliced Peaches: I used fresh peaches here, but as I mentioned canned peaches will work fine too. If you’re using fresh peaches and they’re not quite ripe yet, you can place them in a brown paper bag for 1-2 days to help speed up the process.
- Granulated Sugar: There’s only 1/4 cup of sugar in the filling since the peaches are already sweet. Feel free to add a little more sugar if you like though.
- Cornstarch: This helps to thicken up the filling so it’s not too juicy.
- Ground Cinnamon: This is optional, but I love the flavor of peaches and cinnamon together. Plus, it’s delicious in the biscuit topping too!
- All-purpose flour: When it comes to the flour, make sure to use the spoon & level method. Too much flour in your biscuit dough can lead to a dry topping.
- Baking Powder: This gives the biscuit topping a little rise!
- Salt: Adds flavor and balances out the sweetness.
- Butter: It’s best to use cold butter so once it goes into the oven it melts and releases steam pockets. This will create a super soft and delicious biscuit topping!
- Milk: Any kind of milk will be fine here, but I typically use whole milk because it’s what I have on hand.
How To Make Peach Cobbler
To make this easy peach cobbler, you’ll start out by combining the peach cobbler filling which is just a simple mixture of sliced peaches, sugar, cornstarch, and ground cinnamon.
Once you’ve mixed up the filling, you’ll scoop it into an 8-inch square pan and then mix up the biscuit topping. To make the biscuit topping, you’ll whisk together the flour, baking powder, salt, and cinnamon until well combined. Then, cut in your butter and stir in the milk. Super simple and not too fussy!
The biscuit topping is similar to a drop biscuit, so I like to mix it up then drop about 9 spoonfuls of it on top of the peach filling. It won’t seem like much, but keep in mind that the topping will spread some as it bakes too. I also love to sprinkle on a little coarse sugar for extra sweetness, but if you don’t have any coarse sugar then granulated sugar would be fine.
Then, just place the cobbler into the oven and let it bake until the filling is bubbling and the biscuits are cooked through and golden brown. I suggest checking the topping at about the 35-40 minute mark to see how it looks. You can test the topping by inserting a toothpick into the center, it’s done when a toothpick comes out clean.
Once the cobbler is baked, it’s best to let it cool for about 20-30 minutes so it’s not too hot. Then you can serve it up however you choose. I love to add a scoop of ice cream on top of mine!
How Long Does Peach Cobbler Last?
Leftover fresh peach cobbler may be covered tightly and stored in the refrigerator for up to 2 days. You can reheat individual servings in the microwave for 20-30 seconds.
Should I Use Fresh or Canned Peaches?
You can use fresh or canned peaches for this recipe. I prefer to peel my peaches before slicing them, but you can leave the skin on if you prefer. If using canned peaches, I suggest using peaches canned in their own juice and draining them first.
Can I Use Frozen Peaches?
Yes, frozen peaches may be used to make this homemade peach cobbler. Be sure to thaw and drain them before adding them to the filling.
- You can use fresh or canned peaches for this recipe. If using fresh peaches and they’re not quite ripe yet, you can place them in a brown paper bag to help speed up the process.
- I prefer to peel my peaches for this cobbler recipe, but feel free to leave the skin on if you prefer.
- When measuring the flour for the topping, make sure to spoon it into the measuring cup and level it off with the back of a knife.
- If you’re looking for an easy version in bar form, you can try my peach crumb bars. For a peach crisp, this is my favorite recipe!
More Easy Fruit Desserts to Try!
Homemade Peach Cobbler
For the peach filling:
- 5 cups (825 grams) sliced peaches
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (15 grams) cornstarch (or cornflour)
- 1/2 teaspoon ground cinnamon
For the biscuit topping:
- 1 cup (125 grams) all-purpose flour , spooned & leveled
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons (45 grams) cold unsalted butter , cubed into small pieces
- 1/3 cup + 1 tablespoon (95 ml) milk
- Coarse sugar or granulated sugar , for sprinkling on top (optional)
- Preheat oven to 375°F (190°C).
For the peach filling:
- In a large mixing bowl, combine the sliced peaches, sugar, cornstarch, and ground cinnamon until well combined and all of the peaches are coated. Scoop into an 8-inch square baking dish and spread around into one even layer. Set aside.
For the biscuit topping:
- In a separate mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter (or fork) until you have small pea-sized crumbs. Stir in the milk until just combined.
- Scoop spoonfuls of the biscuit mixture on top of the peach filling. Sprinkle with coarse sugar (or granulated sugar) if desired.
- Bake at 375°F (190°C) for 40-45 minutes or until the filling is bubbling and the topping is cooked through and golden brown.
- Remove from the oven and allow to cool on a wire rack for 20-30 minutes, then serve, and enjoy!
Delcious! Light! Fresh!
So glad you enjoyed the cobbler, Patty!
I am wondering if you could make this as a mini peach cobbler in a muffin pan and reducing cook time. Also, I have frozen peaches, can I thaw them and use instead of fresh?
Yes, that would be fine! The frozen peaches should be fine once they’re thawed too.
Can you do this recipe for apricots as well instead of peaches?
I haven’t tried it, but I think it would be okay.
Hello! I was wondering if I could use almond flour to substitute all purpose white flour. Would this be possible?
You may be able to, but I haven’t personally tried it. You could look for another almond flour cobbler/biscuit topping and use that instead if you prefer though.