This is the best and easiest Peach Cobbler you’ll ever make.
A golden, slightly crispy cobbler topping over juicy, sweet peaches in a thick, heavenly sauce—it’s pure bliss.
This old-fashioned recipe uses fresh, ripe peaches and a buttery, made-from-scratch biscuit cobbler topping.
It’s a mouthwatering summer dessert I’ve perfected over the years, and it’s sure to become your new family favorite!
Ingredients
Biscuit topping
- 2 1/2 cups all-purpose flour (300g)
- 1/2 cup granulated sugar (99g)
- 1 tsp lemon zest
- 1 tbsp baking powder
- 1/2 tsp salt
- 10 tbsp unsalted butter, frozen and grated (141g)
- 1 2/3 cups cold heavy whipping cream (400ml) + 3 tbsp (45ml) for brushing
- 3 tbsp Turbinado or Demerara sugar for topping
Peach filling
- 4 lbs fresh peaches, peeled and sliced
- 2/3 cup packed light brown sugar (142g)
- 1 tbsp cornstarch
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp lemon juice (30ml)
- 2 tsp vanilla
Instructions
The biscuit topping:
Step 1: Grate frozen butter and keep it in the fridge.
Step 2: Mix sugar and lemon zest until it looks like wet sand.
Step 3: Combine flour, salt, baking powder, and the sugar-lemon mix.
Step 4: Add the grated butter and mix until coated with flour.
Step 5: Add heavy cream and mix until dough is firm and a little sticky. Adjust with more cream or flour if needed.
Step 6: Chill the dough in the fridge.
The peach filling:
Step 1: Preheat oven to 425°F.
Step 2: Simmer peaches and brown sugar in a saucepan for 20 minutes until juices reduce by half.
Step 3: Mix cornstarch, cinnamon, nutmeg, ginger, and salt. Add to peaches and boil for 1 minute.
Turn off heat, add lemon juice and vanilla, and mix.
Step 4: Pour peach filling into a 9”x13” pan. Scoop dough on top, brush with cream, and sprinkle sugar.
Step 5: Bake at 425°F for 15 minutes, then reduce to 350°F for 30-35 minutes until golden brown.
Cool for 15 minutes. Serve with vanilla ice cream.
Frequently Asked Questions (FAQs)
1. Can I use canned or frozen peaches instead of fresh?
Yes, you can use canned or frozen peaches. If using canned, drain them well. If using frozen, thaw and drain excess moisture.
2. Can I make this cobbler ahead of time?
Yes, you can prepare the peach filling and biscuit topping separately. Assemble and bake just before serving for best results.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
4. Can I add other fruits to this cobbler?
Yes, you can mix in other fruits like berries or apples for a different flavor twist.
5. What if I don’t have Turbinado or Demerara sugar?
You can use regular granulated sugar or brown sugar as a substitute for the topping.
Peach Cobbler
Ingredients
Biscuit topping
- 2 1/2 cups all-purpose flour (300g)
- 1/2 cup granulated sugar (99g)
- 1 tsp lemon zest
- 1 tbsp baking powder
- 1/2 tsp salt
- 10 tbsp unsalted butter frozen and grated (141g)
- 1 2/3 cups cold heavy whipping cream 400ml + 3 tbsp (45ml) for brushing
- 3 tbsp Turbinado or Demerara sugar for topping
Peach filling
- 4 lbs fresh peaches peeled and sliced
- 2/3 cup packed light brown sugar 142g
- 1 tbsp cornstarch
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp lemon juice 30ml
- 2 tsp vanilla
Instructions
The biscuit topping
- Grate frozen butter and keep it in the fridge.
- Mix sugar and lemon zest until it looks like wet sand.
- Combine flour, salt, baking powder, and the sugar-lemon mix.
- Add the grated butter and mix until coated with flour.
- Add heavy cream and mix until dough is firm and a little sticky. Adjust with more cream or flour if needed.
- Chill the dough in the fridge.
The peach filling
- Preheat oven to 425°F.
- Simmer peaches and brown sugar in a saucepan for 20 minutes until juices reduce by half.
- Mix cornstarch, cinnamon, nutmeg, ginger, and salt. Add to peaches and boil for 1 minute. Turn off heat, add lemon juice and vanilla, and mix.
- Pour peach filling into a 9”x13” pan. Scoop dough on top, brush with cream, and sprinkle sugar.
- Bake at 425°F for 15 minutes, then reduce to 350°F for 30-35 minutes until golden brown. Cool for 15 minutes. Serve with vanilla ice cream.
