Homemade Peach Cobbler Recipe: Peach cobbler, with its buttermilk biscuit-like topping and luscious sweet peaches, is the ultimate in cozy summertime home-style dessert. Slice the peaches into chunks rather than slices, and before baking, brush the tops with egg wash and sprinkle with cinnamon-sugar for the nicest texture. For the *best* summer dessert experience, serve warm with either fresh whipped cream or cold vanilla ice cream.
Peach cobbler is one of the few summer fruit recipes that fits the definition of “comfort food,” which is generally reserved for dishes meant for colder months. It tastes like a hug when you bite into these juicy peaches with hints of ginger and cinnamon, covered in a buttery biscuit covering, and served hot with a scoop of vanilla ice cream melting on top.
Homemade Peach Cobbler Recipe
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Ingredients
Peach Filling
- 3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
Biscuit Topping
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold*
- egg wash: 1 large egg beaten with 1 tablespoon (15 ml) of milk or buttermilk.
Instructions
- Turn the oven on to 350°F, or 177°C. Grease a 9 x 13-inch baking pan very lightly. You can use any 3- to 4-quart baking dish.
Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3-4-quart baking dish works.
- For the filling: combine all the ingredients in a big basin and spread it evenly into the baking pan. For ten minutes, bake. Take out of the oven and place aside while you make the topping. Turn the oven on again.
- For the topping: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the cold butter and chop with a pastry cutter or two forks until the mixture resembles coarse pea-sized crumbs. Using a pastry cutter expedites and simplifies this procedure! Another option is to use a food processor. Add the buttermilk and stir with a gentle hand until well blended. After everything is well incorporated, the dough should be somewhat sticky; if it’s too dry, add one more tablespoon of buttermilk.
- Assemble the cobbler. Scoop out dough and gently press it onto a flat surface. Cover the entire surface of the heated peach filling with dough. Simply flatten the dough into slices and cover the majority of the peaches; there’s no specific technique involved.
- Apply egg wash to the biscuit dough’s top, and if desired, sprinkle with cinnamon and sugar.
- Bake for 40 to 50 minutes, until the peach filling is bubbling around the edges and the biscuit topping is golden brown. If a toothpick inserted into the biscuit topping comes out clean, the dish is done.
- After taking the cobbler out of the oven, place the pan on a wire rack. Before serving, let cool for five minutes. Serve warm with whipped cream or vanilla ice cream.
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FAQS AND QUESTIONS
How do you know peaches are ripe enough for cobbler?
- When peaches are slightly firm (not hard) with zero bruises, they’re ready for peach cobbler. If your peaches are mushy, your dessert will taste mushy.
Do you have to peel peaches for peach cobbler?
- While I usually do, you don’t have to peel the peaches when making this dessert.
Can I make this cobbler with frozen or canned peaches?
- Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they’re already too soft and mushy.
Can I add or use other fruits?
- Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.
Can I make this without egg wash?
- I brush the biscuit topping with an egg wash (egg beaten with some buttermilk), so it’s golden-brown, crisp, and shiny. You can skip the egg and brush with just buttermilk if desired.
