A white ramekin on a marble surface filled with peach cobbler and a scoop of ice cream on top.
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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! 
Course Dessert
Cuisine American
Keyword cobbler, peach
Prep Time 30 minutes
Cook Time 45 minutes
Cooling time 30 minutes
Servings 6 servings
Author Danielle

Ingredients

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

Instructions

  • 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!

Notes

Leftover 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.
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.
Milk: Whole, 2%, 1%, or almond milk will work fine in this recipe.