Best Peach Cobbler Recipe
Posted May 10, 2020, Updated Apr 13, 2024
This post may contain affiliate links. Please read our disclosure policy.
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!
- Fresh Peaches. You can use frozen or canned peaches if necessary, and we’ll discuss how later.
- Lemon Juice. In a pinch you could substitute orange juice for the lemon juice.
- Light Brown Sugar. Dark brown sugar is a good substitute!
- Granulated sugar. use white sugar or organic cane sugar for best results.
- Cornstarch. Arrowroot or tapioca starch or flour can be used in place of cornstarch.
- All-purpose flour. Pastry flour or bread flour can be used in place of all-purpose flour. Or use a gluten-free all-purpose flour.
- Salted Butter. Unsalted butter works well.
- Whole Milk. 2% milk and half and half are good substitutes.
- Vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean are good substitutes.
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.
Then, combine the peaches and lemon juice and vanilla in a large bowl. Add the 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.
Assemble the Peach Cobbler
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 or Freeze
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Peach Cobbler Recipe FAQs
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.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Peach Cobbler Recipe
Ingredients
Peach Filling
- 4 pounds peaches (about 6 cups 8-9 peaches, peeled & sliced)
- 1 Tablespoon lemon juice
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- pinch of sea salt
Cobbler topping
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- ½ cup salted butter
- ¾ 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 Peach 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 Cobbler Topping
- Stir together dry ingredients.
- Cut in cold butter until crumbly.
- Add milk and vanilla and stir to combine.
Assemble & Bake
- Spread topping over peach mixture.
- Sprinkle with 1-2 Tablespoons 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
- 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.
- Fresh Peaches. You can use frozen or canned peaches if necessary, and we’ll discuss how later.
- Lemon Juice. In a pinch you could substitute orange juice for the lemon juice.
- Light Brown Sugar. Dark brown sugar is a good substitute.
- Granulated sugar. use white sugar or organic cane sugar for best results.
- Cornstarch. Arrowroot or tapioca starch or flour can be used in place of cornstarch.
- All-purpose flour. Pastry flour or bread flour can be used in place of all-purpose flour. Or use a gluten-free all-purpose flour.
- Salted Butter. Unsalted butter works well.
- Whole Milk. 2% milk and half and half are good substitutes.
- Vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean are good substitutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.