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Peach Cobbler

from kristineskitchenblog.com
The BEST Peach Cobbler, with a juicy peach filling and a sweet biscuit topping. Make this homemade peach cobbler recipe with fresh peaches, or use frozen or canned peaches.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Servings: 8 servings
Calories: 263kcal


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

Cobbler Topping

  • 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
  • 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.


Calories: 263kcal | Carbohydrates: 46g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 152mg | Potassium: 415mg | Fiber: 3g | Sugar: 25g | Vitamin A: 698IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg
Nutrition information is only an estimate.
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