Best Peach Cobbler Recipe
Posted May 10, 2020, Updated Jul 15, 2023
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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:
- Place them in a colander in the sink to thaw at room temperature for 1 hour, allowing any excess water to drain off.
- 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
4 pounds of peaches is about 6 cups, sliced, which is about 8-9 peaches.
A crisp has a more crumbly toping (like this apple crisp, healthy berry crisp and this raspberry peach crisp), while a cobbler has a biscuit-like topping.
Yes, to use canned peaches drain then slice, and use them according to the recipe instructions for fresh peaches.
A cobbler has a thick biscuit topping while a crisp has a buttery/sugary crisp topping (like in this apple crisp recipe).
This recipe could turn out runny if you didn’t thaw frozen peaches or if the cobbler isn’t baked all the way until the filling is bubbly.
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Peach Cobbler Recipe
Ingredients
Peach Filling
- 4 lbs peaches about 6 cups 8-9 peaches, peeled & sliced.
- 1 TBS lemon juice
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 ½ TBS cornstarch
- 1 tsp ground cinnamon
- pinch of sea salt
Cobbler topping
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- 1 tsp pure vanilla extract
- ½ tsp sea salt
- ½ cup salted butter
- 3/4 cup whole milk
- turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 375 degrees F
- Grease a 9 x 13” baking dish
- Make the filling:
- Peel peaches.
- Slice them into thin slices, then cut each slice in half so it’s about 1” long.
- 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.
- Add dry ingredients and stir to combine.
- Transfer to baking dish.
- Make the biscuit topping:
- Stir together dry ingredients.
- Cut in cold butter until crumbly.
- Add milk and vanilla and stir to combine.
- Spread topping over peach mixture.
- Sprinkle with 1-2 TBS of turbinado sugar.
- Bake at 375 for 35-40 minutes or until biscuits are just barely browned & set and the filling is bubbling.
- Serve warm with vanilla ice cream or homemade whipped cream!
Video
Notes
How to use frozen peaches
To use frozen peaches:- Place them in a colander in the sink to thaw at room temperature for 1 hour, allowing any excess water to drain off.
- 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.Peach Cobbler Ingredient Substitutions
Peach cobbler filling
- Fresh Peaches. Nothing beats a fresh juicy peach. You can use frozen or canned peaches (see above)
- Lemon Juice. In a pinch you could substitute orange juice for the lemon juice.
- 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.
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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The recipe is great, but recipe ingredient lists NEED to be written in the order they are to be used. This is a very confusing way to write recipes.