My juicy, homemade Peach Cobbler recipe is made with fresh peaches and a slightly sweetened cobbler topping. It takes just 20 minutes to prep and feeds a crowd. Recipe includes a how-to video!
Summer’s Favorite Dessert
Cobblers are so underrated. They have all the flavors of homemade pie, but they are SO much easier to make. There’s no rolling, crimping, or egg wash-ing, and with my recipes, you don’t even have to pre-cook the filling! Today’s peach cobbler recipe is all this and more; it’s perfectly sweet, completely un-fussy, and bursting with fresh peach flavor balanced by a buttery, biscuit-like cobbler topping.
This recipe is ideal for those summer nights when you want a simple, homemade dessert. It uses quite a few peaches, so if you tend to be an overzealous peach picker, this was made for you! Of course, you can use frozen or canned peaches if you get a craving and peaches are out of season, but fresh peaches will yield the best flavor.
I love this recipe because it’s:
- Quick: takes just 20 minutes to prep!
- Easy: just toss your peaches, place them in a pan, and cover them with dough.
- Enough to serve a crowd: feeds 8 people.
- Perfect for summer: tastes best with fresh peaches!
What You Need
Peach cobbler is comprised of two main parts: the juicy, fruity peach filling and the soft, buttery cobbler topping. Here are the key ingredients:
- Peaches. While you can use frozen or canned peaches (thawed and/or drained), fresh are best. If yours aren’t quite in season yet, that’s okay; we’ll be macerating them in in sugar and spices, which really helps bring out their flavor!
- Cornstarch. This helps thicken the peach mixture so it’s perfectly jammy, not runny.
- Butter. I use very cold unsalted butter for my cobbler topping. If you only have salted butter on hand, reduce the salt in the recipe to ¼ teaspoon.
- Cream. Make sure your cream is also very cold; this will give your biscuit topping a tender texture, golden brown color, and lovely flavor.
SAM’S TIP: I like to use a food processor to keep things easy, but if you don’t have one, you can always cut the butter into your cobbler dough with a pastry cutter, two knives, or a grater.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peach Cobbler
- Combine the peach filling ingredients until the peaches are well-coated, then set this aside.
- Combine the dry ingredients in a food processor, scatter butter pieces over the top, and pulse until the mixture resembles coarse crumbs. I love this technique, it’s similar to the way I make my scones and takes all the heavy lifting out of the process.
- Stir in the milk and heavy cream until you have a soft batter/dough.
- Stir your peaches before pouring them into a lightly buttered dish.
- Evenly distribute the cobbler topping over peaches.
- Bake until the topping is golden brown and cooked through.
- Serve warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
SAM’S TIP: Do your best to evenly distribute the cobbler topping, but don’t worry if there are gaps or holes; this is how cobblers are supposed to look!
Frequently Asked Questions
That is 100% up to you! Some people like the color and texture from the peach skins, others prefer to peel them off (I always peel mine, I find the skin can become a bit tough after baking). If you don’t care either way, you can just leave them on to save time.
Cobblers are usually made with a thick, biscuit-like topping (this cobbler topping actually reminds me of strawberry shortcake). Crisps, on the other hand, have a more crumbly, streusel-like topping that’s often made with oats. If you’re looking for a great crisp recipe, check out my favorite apple crisp!
Fresh, local, and in-season peaches are best. When it comes to baking, I typically recommend a freestone peach for easy slicing. You can use yellow or white peaches, but I prefer using yellow peaches in my baking since they’ve got a brighter, slightly tangy undertone.
If you love this recipe, give my blueberry cobbler, apple crisp, and strawberry cobbler a try too!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Peach Cobbler Filling
- 3 pounds peaches peeled and sliced into ¼” slices, pit discarded (1.4kg)
- ¼ cup granulated sugar (50g)
- 2 Tbsp brown sugar firmly packed
- 1 ½ Tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ Tablespoons lemon juice
Peach Cobbler Topping
- 2 cups all-purpose flour (250g)
- ½ cup granulated sugar (100g)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 8 Tablespoons unsalted butter* cold cut into pieces
- ½ cup heavy cream cold (120ml)
- ⅓ cup milk cold (80ml)
- Preheat your oven to 350F (175C) and lightly butter a 9×13 baking dish. Set aside.
- In a large bowl, stir together sugar, brown sugar, cornstarch, cinnamon, and salt. Add peaches and drizzle with lemon juice. Toss all ingredients together until all peach slices are coated with the sugar/flour mixture. Set aside while you prepare your peach cobbler topping.
Peach Cobbler Topping
- Combine flour, sugar, baking powder, and salt in the basin of a food processor¹ and pulse until combined.
- Scatter (cold) butter pieces over the top of the flour mixture and pulse again until mixture resembles coarse crumbs.
- Add heavy cream and milk and pulse briefly until mixture clumps together and forms a soft dough.
- Stir your peaches once more and then pour peach slices (and any juices) to prepared 9×13 baking dish. Spread peaches so they’re evenly distributed in the pan.
- Use your hands or a pair of spoons to evenly drop the cobbler batter over the top of the peaches. It most likely won’t completely cover the peaches and that’s fine (see picture in post), but try to arrange the batter so that it is distributed fairly evenly and clumps are approximately equal in size and depth so they cook evenly.
- Transfer peach cobbler to 350F (175C) oven and bake for 45-55 minutes or until the topping is beginning to turn light golden brown and is cooked through (a toothpick inserted in the center of the thickest part of cobbler topping should come out without any wet batter).
- Allow peach cobbler to cool for several minutes and then serve! Top with vanilla ice cream or whipped cream, if desired!
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I do t have any heavy cream on hand but I do have buttermilk…could that work too? Thanks!!
Hi Brandy! The buttermilk should work fine here. 🙂
How would you adapt this if using canned peaches? Would you drain the juice/syrup then add the sugars and lemon juice and spices?
Hi Sandra! I would just make sure to drain them then proceed as instructed. 🙂
I was wondering if there is anything else you can use besides cornstarch?
You can replace it with a little extra flour.