This easy peach cobbler recipe is made 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.
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
How to Use Frozen PeachesTo 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 PeachesDrain the canned peaches, slice, and use them according to the recipe instructions for fresh peaches. Ingredient Substitution Notes
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.
ServeServe warm with homemade vanilla ice cream or homemade whipped cream and an extra sprinkle of cinnamon sugar. StoreStore any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.