This peach cobbler recipe is easy to make from scratch & is the best peach cobbler ever! The fresh peach filling is baked with a sweet, buttery biscuit topping with hints of vanilla sprinkled with sugar. 

When I think of a dessert that screams, “summer!”  peach cobbler immediately comes to mind. This fresh peach cobbler recipe is the perfect dessert to bring to a BBQs during the warmer months. 

This recipe is made from scratch & is the best peach cobbler you’ll ever eat! The filling is made with fresh peaches (but frozen or canned can also be used) and adding vanilla and cinnamon to the biscuit topping gives it a rich delicious flavor better than any other cobbler I’ve ever had! Don’t forget to try this peach crisp, peach cheesecake and peach pie.

Serve it with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream for the perfect summertime dessert. 

Peach Cobbler Ingredients & Substitutions

Let’s chat about the ingredients in this peach cobbler recipe as well as possible substituions. I’ll break it down into both the filling and topping ingredients!

Peach cobbler filling

• Fresh Peaches. Nothing beats a fresh juicy peach. You can use frozen or canned peaches if necessary, and we’ll discuss how later. 
• Lemon Juice. In a pinch you could substitue orange juice for the lemon juice if necessary.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. 
• Granulated Sugar. Any white granulated sugar works well in this peach cobbler recipe. I use organic cane sugar. 
• Cornstarch. Arrowroot or tapioca starch can be used in place of cornstarch. Flour can also be used. 

Cobbler Topping

• All-purpose flour. Pastry flour or bread flour can be used in place of all-purpose flour. I have not tested this recipe with gluten-free flour so I am not sure how that would turn out. 
• Granulated sugar. Any white granulated sugar works well in this peach cobbler recipe. I use organic cane sugar. 
• Salted Butter. Unsalted butter or vegan butter can be used in place of salted butter, other than that I don’t recommend making substitutions.
• Whole Milk. 2% milk and half and half also work well. 
• Vanilla extract. This is one of the ingredients that makes this peach cobbler topping stand out from the rest. You could substitute vanilla bean paste or the seeds from one vanilla bean. 
• Ground Cinnamon. Please don’t leave this out! Ground cinnamon is another ingredient that makes this fresh peach cobbler extra special. 

How to make Peach Cobbler

This peach cobbler is relatively simple to make! The filling comes together in a breeze, and the biscuit topping is just as easy (but a touch messier)! We’ll walk through the process step-by-step, and don’t forget to watch the video.

Peel & Slice Peaches

Peeling and slicing the peaches is the most time consuming step in this peach cobbler recipe. I prefer short, thin slices (about 1″ long) because it makes serving easier!

How to use frozen peaches

To use frozen peaches:

1. Place them in a colander in the sink to thaw at room temperature for 1 hour, allowing any excess water to drain off.
2. Slice them (if necessary), and proceed with the recipe instructions as written. 

How to use canned peaches

Drain the canned peaches, slice, and use them according to the recipe instructions for fresh peaches. 

Make the filling

In a small bowl mix together brown sugar, granulated sugar, cinnamon, corn starch and sea salt, set aside. 

In a large bowl, combine peaches and lemon juice and vanilla. Then, add dry ingredients and stir to combine. Set the peach cobbler filling aside. 

Make the Cobbler Topping

I love this cobbler topping because it’s like a cross between a biscuit and a cookie. Adding vanilla and cinnamon to the dough gives it a rich delicious flavor better than any other cobbler I’ve ever had! 

Start by mixing the dry ingredients together, then cutting in the butter with your hands, a fork or a pastry cutter until the butter is evenly distributed but still “clumpy.” 

Add the milk and vanilla and stir to combine. The biscuit batter should be slightly tacky but not unmanageable or liquidy.

Putting it together

Transfer the peach filling to a 9×13″ baking dish. Spread the batter for the topping over the peach filling. You can either put it in biscuit form, or spread it in an even layer over the peaches. Then sprinkle the biscuit topping with turbiando sugar.

Bake & Cool

Bake until the biscuits are just barely browned & set and the filling is bubbling. Let it cool for at least 10 minutes before serving it warm. 

Serve

Serve warm with homemade vanilla ice cream or homemade whipped cream and an extra sprinkle of cinnamon sugar. 

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

FAQs about Peach Cobbler

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More delicious recipes

If you love this peach cobbler, you might also like these recipes: 

• It’s hard to choose between cobbler or fresh peach pie – so I say we make both.
• Also try this peach cake, peach galette or peach cheesecake!
• Homemade Strawberry Pie is a great way to use the best of your summer strawberries. 
• Your family will devour this fresh blueberry pie in no time!
• You can eat this healthy berry crisp for breakfast… 😉 
• If you love raspberries, you have to try this raspberry peach crisp!

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