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 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!
How To Make Peach Cobbler
To make this easy peach cobbler, you’ll start out by combining the peach filling which is just a simple mixture of sliced peaches, sugar, cornstarch, and ground cinnamon.
- 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!
Once you’ve mixed up the filling, you’ll scoop it into an 8-inch square pan and then mix up the biscuit topping.
For the biscuit topping, you’ll be using some all-purpose flour, baking powder, salt, ground cinnamon, unsalted butter, and milk.
- 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.
- Sugar: Since this is a cobbler, there’s sugar in the biscuit topping to give it a little sweetness.
- Baking Powder: This gives the biscuit topping a little rise!
- Salt & Ground Cinnamon: The salt and cinnamon add flavor, feel free to leave out the cinnamon in the topping if you prefer.
- 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.
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!
- 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!
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!