With a juicy peach filling and a sweet biscuit topping, Peach Cobbler is a favorite easy dessert recipe. This made from scratch peach dessert is the best way to celebrate fresh peach season! You can also make this recipe year-round with frozen or canned peaches.
Fresh, juicy peaches are one of the highlights of summer. Most of the peaches that make their way into my kitchen are eaten as is, but I always save a few for baking. This homemade peach cobbler is one of our favorite peach recipes.
I love cobbler recipes because they are easy to make and they let the bright flavors of fresh fruit shine. Some old-fashioned cobblers, like my Blueberry Cobbler, have a cake batter topping. Others, including this peach cobbler, have a classic biscuit topping. The sweet biscuits are the perfect complement to the juicy cobbler filling. A sprinkle of sugar on top of the biscuits adds a delicious sweet crunch.
This easy peach cobbler has a touch of cinnamon to enhance the peach flavor. It’s absolutely scrumptious, especially topped with a scoop of vanilla ice cream or a swirl of whipped cream.
For the peach cobbler filling you’ll need:
- Peaches: If fresh peaches are in season, they make the absolute best peach cobbler. When it’s not peach season, you can use canned peaches or frozen peaches. I’ve given all the details below.
- Granulated Sugar: Sugar adds sweetness. We’re using just 1/4 cup to let the natural sweetness of the peaches shine.
- Cornstarch: Cornstarch helps to thicken the syrupy peach filling.
- Lemon Juice, Cinnamon and Vanilla: The lemon juice brightens up the flavors and vanilla extract adds warm, sweet notes. The flavors of cinnamon and peaches pair perfectly.
For the cobbler topping you’ll need:
- All-Purpose Flour: You can substitute half of the all-purpose flour with white whole wheat flour if desired.
- Granulated Sugar: For sweetness.
- Baking Powder: To help the biscuits rise in the oven.
- Cinnamon and Salt: A little cinnamon is so delicious in the biscuits. Salt helps to bring out the other flavors in the cobbler.
- Unsalted Butter: Brings richness and buttery flavor and also helps to make the biscuits light and tender.
- Milk: Milk helps the dough come together.
- Coarse Sugar (such as Turbinado) or Granulated Sugar: For that irresistible sweet crunch on top!
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
How to Make Peach Cobbler
- Peel the peaches and slice them into 1/2-inch thick slices. Or, you can leave the skins on the peaches, as they will soften as they bake in the oven.
- In a large mixing bowl, stir together the peaches, sugar, cornstarch, lemon juice, cinnamon and vanilla.
- Pour the filling into an 8×8-inch square baking dish. Bake the filling for 10 minutes to help the peaches start to soften.
- Whisk together the dry ingredients for the cobbler topping: flour, sugar, baking powder, cinnamon and salt.
- Work in the cold butter cubes using a pastry blender or your fingertips. The largest pieces of butter should be the size of small peas.
- Stir in the milk with a fork until the dough comes together.
- Divide the dough into 9 portions. Flatten each piece of dough so that it is about 3/4-inch thick and arrange on top of the peach filling. Don’t worry about perfection here, the cobbler is supposed to have a beautifully rustic look to it!
- Sprinkle with sugar, if desired.
- Bake until the filling is bubbly and the biscuit topping is cooked through. Take a minute to check the topping carefully. Even if it looks browned, lift up a center biscuit and check that it is cooked through (not doughy) on the underside.
- Serve warm, with vanilla ice cream and an extra sprinkle of cinnamon!
How to Peel Peaches
Sometimes you can peel the skins right off of very ripe peaches with your fingers. If not, you can peel the peaches with a sharp paring knife, or you can boil the peaches for a few minutes, which is called blanching. After blanching, the skins are so easy to peel off with your fingers.
To blanch peaches, first use a sharp knife to cut a shallow “x” on the bottom of each peach. Then place the peaches in a pot of boiling water for 20-30 seconds. Use a slotted spoon to transfer the peaches to an ice bath for a minute or so. Then peel the skins off with your fingers, starting at the “x” that you cut.
Storage and Reheating Instructions
Peach cobbler tastes best served warm, right after it is baked. Leftover cobbler can be stored in the refrigerator, covered, for up to 4 days.
You can reheat cobbler in the microwave or in a 350° F oven, covered with foil, until warm.
Peach Cobbler with Canned Peaches or Frozen Peaches
Canned Peaches: This recipe works wonderfully with canned peaches. You will need four 15 ounce cans of peaches. I recommend using peaches in juice or light syrup, not heavy syrup. If your canned peaches have added sugars, you may want to omit the sugar in the filling if you prefer a less sweet dessert. Drain the juice well before adding the peaches to the filling. Skip the step of pre-baking the filling for 10 minutes when using canned peaches. The baked cobbler may have some extra juice in the filling. It will still be so delicious!
Frozen Peaches: The peach filling will be firmer as frozen peaches do not cook down as much as fresh, even after thawing and pre-baking the filling. To use frozen peaches, use 32 ounces of frozen peaches. Fully thaw them at room temperature for at least 1 hour and drain off any excess juices. Pre-bake the filling for 20 minutes, and then bake the cobbler as directed in the recipe card. Be sure to check that the biscuit topping is cooked through on the underside.
More Favorite Peach Recipes
Peach Cobbler Filling
- 2 ½ pounds fresh peaches, about 6-7 peaches
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 5 tablespoons unsalted butter, cold and cut into cubes
- ⅓ cup plus 1 tablespoon milk
- coarse sugar or granulated sugar, optional, for sprinkling on top
- Preheat oven to 350° F.
- Peel peaches (if desired) and then slice into ½-inch thick slices.
- In a large bowl, stir together the peaches, ¼ cup granulated sugar, lemon juice, cornstarch, vanilla and ½ teaspoon cinnamon.
- Pour the peach mixture into an 8x8-inch square baking dish. Bake the filling for 10 minutes and then remove from the oven.
- Meanwhile, mix up the cobbler topping. In a large bowl, whisk together the flour, ¼ cup granulated sugar, baking powder, cinnamon and salt until well combined.
- Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the flour mixture until the largest pieces of butter are the size of small peas.
- Add the milk and use a fork to mix the dough until it comes together. The dough will be somewhat dry, but should come together after some mixing.
- Divide the cobbler dough into 9 portions. Flatten each dough piece slightly so that it is about ¾-inch thick and place on top of the peach filling. The dough pieces do not need to be perfectly round; the cobbler will have a somewhat rustic look to it. Sprinkle the top with sugar, if desired, and use oven mitts to return the hot pan to the oven.
- Bake for 40-45 minutes, until the topping is golden brown and cooked through. Check that the underside of the topping is done (not gooey) in the center of the pan by gently lifting it up to check the underside.
- Let cobbler cool for about 15 minutes and then serve warm.
- You can substitute white whole wheat flour for half of the all-purpose flour.
- To make with canned peaches: Use four 15 ounce cans of peaches. I recommend using peaches in juice or light syrup, not heavy syrup. If your canned peaches have added sugars, you may want to omit the sugar in the filling. Drain the juice well before adding the peaches to the filling. Skip the step of pre-baking the filling for 10 minutes.
- To make with frozen peaches: Use 32 ounces of frozen peaches. Fully thaw them at room temperature for at least 1 hour and then drain off any excess juices. Pre-bake the filling for 20 minutes, and then bake the cobbler as directed in the recipe card. Be sure to check that the biscuit topping is cooked through on the underside.