Homemade Peach Cobbler Recipe

Fresh Peach Cobbler Recipe

Is anyone else going overboard like me and buying peaches like there’s no tomorrow? This month I’ve bought 20lbs+ in the last few weeks and we’ve been eating them like crazy! Welcome to peach season! They make the best smoothies, they are one of my favorite fruits for baking, and they’re even excellent added to your main dish (like this Three Cheese Peach and Prosciutto Pizza with Basil, or this Balsamic Peach Chicken Skillet, and this Peach Salad with Grilled Basil Chicken). But we all know one of the all time best uses for fresh peaches is peach cobbler, right? And not just any peach cobbler — THIS peach cobbler! I’ve made it three times already this summer, and we lick the pan every time!

What Makes this Old-Fashioned Peach Cobbler the Best?

I’m very particular about my peach cobbler. Maybe it’s just personal preference, but I believe it shouldn’t have a heavy, dense topping, it should have the perfect amount of sweetness and canned peaches should never be used. You’ll love that this has more flavor than you’ll find in your traditional peach cobbler (hence why I’ve used buttermilk, a fair amount of real butter and vanilla extract) and there’s no overpowering amounts of cinnamon used here – we want to taste the peach flavor. And this recipe is made with a fluffy biscuit topping that’s really more cake-like than it is biscuit-like. So it compliments the dense peaches better than a heavy biscuit topping would. Plus it doesn’t end up soggy and uncooked like many cobblers do on that bottom layer of the topping. Instead of a heavy and soggy cobbler or the overly crunchy topping of an apple crisp, this recipe is perfectly soft.

Peeling is Worth the Extra Time for the Best Peach Cobbler Recipe

This may not be as easy as the version with canned peaches and a cake mix, but I’d still consider this an easy peach cobbler recipe. Nothing too difficult, it’s still a straight forward, easy to make dessert. It just takes a bit of time. As in it does take time to peel all those peaches, but the end result is so worth it! Besides it can seem therapeutic just taking time to breathe and peel peaches some days. It really is the only peach cobbler recipe you’ll ever need. It will easily become the highlight of any summer dinner, and you’ll get requests to make it again, and again, and again! Put your fresh peaches to good use and make this irresistible peach cobbler this week, you won’t regret it!

Homemade Peach Cobbler Ingredients

Fresh peaches – use firm but ripe peaches (yellow cling or freestone variety). They shouldn’t be rock hard meaning they aren’t ripe, but they shouldn’t be squishy or soft or you’ll end up with a mushy topping and a mushy peach filling too because of excessive juices. Since we don’t boil them, they need to be soft enough on their own. Avoid peaches with bruises or molding. It’s fine if they have a reddish interior, it will give a pretty pink hue to the cobbler. Lemon juice – only use fresh lemon for best flavor. Granulated sugar – I like granulated sugar here but for an added caramel-y flavor you could try brown sugar in the filling. You can also adjust the amount slightly in the filling. If peaches are really sweet you could reduce sugar a bit, if they’re on the tart side you could add a little extra. Cornstarch – this helps thicken up those juices in the peach filling creating a delicious syrupy sauce. Ground cinnamon and nutmeg – you’ll love the added hint of spice from these. If you don’t have nutmeg you could omit that since it’s a small amount. Cake flour or all-purpose flour – I’ve made this with both. You can use all cake flour for a lighter softer topping or all all-purpose flour for a slightly denser topping. Or I even used to use a blend of the two and that works well too. Baking powder and baking soda – we use a blend of the two leavening ingredients since a acidic buttermilk is added. Salt – don’t forget it or the dessert will taste flat. Unsalted butter – if you only have salted butter on hand that will work, then just reduce salt in recipe to a scant 1/4 tsp. Buttermilk – real buttermilk is preferred but in a pinch you can use the buttermilk substitute here if needed (add 1 Tbsp vinegar or lemon juice to a liquid measuring cup add in enough low fat milk to equal 1 cup. Whisk and let rest 5 minutes). Vanilla extract – this is the perfect flavor highlight to pair with peaches. Preferably avoid imitation vanilla.

How to Make Peach Cobbler

Preheat oven and prepare baking dish: preheat oven to 375F and grease a 13 by 9-inch baking dish. Make fresh peach filling: add sliced peaches to baking dish, toss with lemon juice.

In a medium mixing bowl whisk together sugar, cornstarch, cinnamon and nutmeg. Pour mixture over peaches in baking dish and toss to coat.

Make the topping: in a large mixing bowl whisk together flour (sift cake flour first if using cake flour), sugar, baking powder, baking soda and salt.

Cut butter (right out of the fridge) into flour mixture. Make a well in the center of mixture (push the flour mixture to the sides of the bowl to create a bowl shape in center).

Mix in buttermilk vanilla mixture and fold and stir just until combined.

Assemble cobbler: dollop batter evenly over peach layer in baking dish and lightly spread outward. Note: it may look like you don’t have enough but the topping puffs and spreads nicely in the oven and will cover all the peaches.

Sprinkle with sugar and bake: Sprinkle with cinnamon sugar and bake until topping is cooked through, about 40 – 45 minutes.

Can I Make This with Frozen Peaches?

Yes. Just keep in mind fresh will be best. If using frozen sliced peaches you’ll want to thaw and drain the peaches first. Then add to the recipe as directed. (If you have too many peaches during this peach season, I’d recommend peeling and slicing them to freeze by August for the winter months!)

Can I Make It with Canned Peaches?

In case you missed the previous mention above, no, don’t use canned peaches. It won’t be anywhere near the same. Similarly, canned biscuit dough or premade pie crust can be used but it’s just not a true old fashioned peach cobbler recipe.

Could I Leave the Peels on?

If you like the texture then yes you could leave them on. I personally prefer them without leaving a polished smooth finish.

Can I Make it in Advance?

No. It should be baked immediately after preparing. Otherwise sugar will draw out juices in peaches and cobbler topping will lose leavening power and end up dense.

How Long Does it Keep?

Unfortunately peach cobbler is best served within an hour of preparing. As it sits the topping absorbs moisture from the filling and will become soggy. Slices taste best warm from the oven anyway with an ice cold scoop of vanilla ice cream! But room temperature peach cobbler really does make an amazing breakfast—just ask mom. Leftovers can be easily reheated in the microwave.

Tips for the Best Peach Cobbler

First and foremost use good quality peaches. Not those rock hard peaches with a hidden brown interior, they’re also mealy duds with a bad texture. These are often what you’ll find when peaches aren’t in season in the summer. Use bigger peaches for less hassle peeling. Use up as much of the peach as possible. Sometimes peaches will pull right away from the core when sliced in half, other times they don’t. So just cut away as much of the peach flesh as possible from the core, or just toss in a couple of extra peaches. Use cold butter. You’ll get a batter that’s easier to work with and you’ll end up with a fluffier topping. Use cake flour for the fluffiest option or if you like it a little denser use all-purpose flour. Don’t over-mix the topping (once you add the buttermilk) or topping won’t be as fluffy. Sprinkle the cobbler topping with a teaspoon or two of cinnamon sugar for a pretty finish and an extra layer of flavor. Some people also like to drizzle with melted butter. And don’t forget the ice cream! It’s just not the same served without it. We also like to sprinkle blackberries or raspberries on top for some tart flavor!

Favorite Peach Recipes:

Grilled Peaches Peach Crisp Peach Cookies {That Look Like a Real Peach} Cornmeal Peach Upside Down Cupcakes Peach Crumb Cake