Peach Cobbler From Scratch

Peach Cobbler is made with fresh peaches, cooked in a buttery rich sauce, flavored with spices and lemon zest, and topped with a biscuit-like batter layer. If you are obsessing over peaches this summer, then this recipe is perfect for you!

If you want sweet, succulent, juicy peaches baked in a thick and syrupy sauce and then covered with chunks of crumbly sweet biscuit dough, you can have it with my simple peach cobbler recipe. It’s just like grandma used to make, only better and easier. It takes 45 minutes start to finish, and you only need a handful of ingredients that you probably already have in your kitchen, so you can make it now.

Peach Cobbler is another comfort food I swear by. It smells heavenly as it cooks! And it tastes even better! With the sweetness and sourness balanced, what you get is an amazingly rich dessert that you would want to have all the time.

All you need to make this easy, homemade, luscious dessert are peaches and some basic baking ingredients you probably already have, like flour, butter, sugar, and milk. You don’t have to take a class to do it, either. Anyone can do it following my recipe.

This is a summer dish popular in the South, but it does not matter if you are making it in New York in November. It tastes delicious any time of the year. And if you cannot find fresh peaches in season at your grocery store, you can use canned peaches if you really have to. Just make sure you drain them really well so they do not make the cobbler watery.

This is a wonderful recipe to make for celebrations or get-togethers. It tastes awesome with some vanilla ice cream or whipped cream on top. And if you make too much, the leftovers can be frozen for up to four months. In fact, put them in individual serving bags or containers and you can grab them out whenever you feel like having a little treat. Frozen leftovers need about eight hours in the fridge to thaw for the best texture and taste.

Why you will love this recipe

• Just a few ingredients: You probably already have what you need.
• Fresh or canned: Make it easier with canned.
• Freeze it for months: Make a little or a lot.
• So easy to make: Anyone can do it.

What you’ll need to make peach cobbler

Special items:

• Baking dish – For the baking. 
• Saucepan – To cook the sauce.
• Bowls
• Utensils

Ingredients:

• Peaches – I used fresh organic semi-freestone peaches, washed, peeled, and sliced.
• Butter – Unsalted, melted butter is used to grease the pan.
• Flour – I used all-purpose flour, but any kind will do.
• White sugar – Any kind of granulated sugar will work.
• Brown sugar – Light brown sugar is good for rich sweetness, dark brown for a deeper molasses taste.
• Milk – Whole milk is what I used.
• Vanilla – I use 100% pure vanilla extract for the best flavor with no bitter aftertaste.
• Lemon zest – Zest your own lemon. It is easy, fast, tastes better, and costs less.
• Lemon juice – Same here. Lemons cost less than lemon juice.
• Cinnamon – For a smoky sweet taste.
• Nutmeg – Nutty, warm, and a little bit sweet.
• Baking powder
• Salt

How to make peach cobbler from scratch?

1. Slice the peaches: For this recipe, use ripe ones and then cut them into slices or wedges. You can also use canned peaches.
2. Prepare the baking dish: Put melted butter on a 9×9 baking dish.
3. Prepare the pastry: In a bowl, mix together the dry ingredients: flour, white sugar, baking powder, and salt. Add the cup of milk and vanilla extract. Stir everything but do not overmix – just enough to distribute moisture. Pour over the melted butter on the dish.
4. Cook the filling: Let a cup of brown sugar, peach slices, lemon zest, and lemon juice boil. Continuously stir and then, sprinkle with cinnamon and nutmeg.
5. Bake: Put the dish in the oven at 375 degrees and then, bake until golden brown. This will take as much as 45 minutes.
6. Serve: Serve with vanilla ice cream or whipped cream! You may choose to serve it warm or cold.

How to make peach cobbler with the pie crust:

Note that this is how you make a southern peach cobbler! Just follow these easy steps:

1. Roll out the pastry and flatten it against the wall of your baking dish.
2. Bake it for 15 minutes.
3. Once done, spoon in the fillings.
4. For the top crust, cut out pie crust strips and then, arrange them neatly on top, preferably following a crisscross pattern.
5. Then, bake it again to finish cooking. Then, serve!

Expert tip

The best peaches for peach cobbler

I have always used semi-freestone peaches for baking, cooking, preserving, canning, and eating. They may also be labeled as semi-cling or semi-clingstone. They are the perfect balance between sweet and tangy, right between clingstone and freestone peaches. The pit is easy to remove, and it is juicy, but the flesh is firm, and that makes it exactly right for any recipe, in my opinion.

To get the best ones for this recipe, you have to ensure they are not too ripe. Since you are not choosing them to be eaten right away, you want still firm peaches that can be peeled and sliced for baking without falling apart and making a soggy mess. You do not want them to be rock-hard. They will be too sour or bitter. The color should be yellow, pink, gold, or peach. You do not want any with green spots, nicks, or bruises.

Also, look for the wrinkles near the stem for the sweetest peaches. If you do not plan to make your cobbler for a few days, you can get the harder ones and ripen them at home. That is the good thing about peaches. They continue to ripen after you bring them home. But still, those that are hard as stones were just picked too early. Keep that in mind because they will never get ripe.

Recipe variations and add-ins:

• Other fruits: Instead of peaches, I have used apples, pears, strawberries, and berries. They are all delicious.
• Add nuts: Make your cobbler crunchy with some chopped walnuts or pecans.
• No sugar: You can use maple syrup and honey instead of sugar.
• Different spices: I have used spices like ginger, cloves, cardamom, and even basil to make this dish unique, and everyone loves it.
• Chocolate: Everyone loves chocolate but for peaches, I use white chocolate chips because regular chocolate just seems too chocolatey. Sprinkle them on just before baking for a delicious ooey gooey taste.

Serving suggestions:

Try some of these great serving ideas.

• You can serve this dessert as a follow-up to my slow cooker peach pork. Everyone raves about how this meat melts in your mouth.
• You do not have to top this with ice cream. It can be eaten plain or topped with other kinds of fruit, too. I also enjoy it with a scoop of refreshing greek yogurt.
• This peach smoothie is perfect as a beverage. The cool, thick, sweet summery drink matches this dessert in every way.
• For the adults, try my awesome festive peaches and cream martini made with roasted peaches and Godiva white chocolate liqueur.
• This dessert is also suitable for a backyard BBQ. It pairs well with pork steaks and beans.

Frequently asked questions

What is a cobbler?

It is a baked dessert that has a layer of sweetened fruits beneath a layer of crust. It is much like a crisp or a crumble that has sort of a layer of pastry on top. Its name is derived from the way that pieces of biscuits are woven on top of the fruit layer – just like stones, and hence, the name! However, you can make your own batter, and have the appearance of the topping different from the original recipe.

The Dutch and English settlers brought this dish to America. These immigrants who were traditionally eating pies had to make do of what they had so they improvised. They used the Dutch oven to cook the canned fruits that they had topped with biscuit dough. Fast forward to today, the traditional recipe has not changed much.

What is the difference between cobbler and crumble?

A cobbler has a top crust made with biscuit dough or cake batter dropped by spoonfuls on top of the fruit. It bakes up to resemble cobblestones, where it got its name. There is no bottom crust. They can be made with any fruit, but peaches and berries are the most popular. Crumbles are also made of fruit with a streusel topping made from oats, butter, flour, and maybe nuts. The topping is clumpy and crumbly but covers the whole top. There is no bottom crust.

Why is my peach cobbler soggy?

If your cobbler is soupy and the top does not turn into cobblestones, you may have used too ripe fruit. If your peaches are mushy, they will release too much juice when they bake and cause the topping to stay wet and soggy. Also, do not use frozen peaches. You may also have used too many toppings, or the dish was the wrong size. If you do not leave enough room for the topping to breathe, it will not get crispy and brown. Add some cornstarch to the juice if it is not thick enough.

How can I easily peel peaches?

First, boil a pot of water—just enough water to cover two or three peaches. Then, prepare a large bowl of ice water. Now, use a sharp knife to make a shallow x on the bottom of each peach. Place three peaches into the boiling water using a strainer and let them boil for 20 to 30 seconds. You will see the skin peel away immediately. After, place the peaches into the ice bath and leave them for one minute. Remove and dry before peeling away the skin. It should come right off. If not, put it back in the pot for a few more seconds.

How can I ripen my peaches quickly?

If your peaches are still firm, you can use them. They should be a little underripe rather than too ripe because baking will soften and sweeten them. But if they are overripe, baking will turn them to mush and make your cobbler too wet. However, if they are way too underripe, you can put them in a brown bag with an apple or banana with the top folded over for a few days. Or place them in a warm sunny place but not in direct sunlight.

How to store leftovers:

• Refrigerate: The leftover peach cobbler will stay fresh in the fridge for five days in an airtight container.   
• Freezing: To keep it longer, put it in a freezer-safe container, and it can be frozen for up to four months.   
• Defrost: Thaw in your refrigerator overnight for the best results.
• Reheating: You can eat leftovers cold or reheat in the microwave for one to two minutes.   

More summer recipes:

Recipe tips:

• Make sure you peel your peaches before using them in your cobbler.
• If your peaches are way too underripe, put them in a brown bag with a banana or apple.
• However, do not choose peaches that are as hard as rocks. They were picked too early and will never ripen.
• Blanch peaches and then put them in ice water for easier peeling.
• Do not use too ripe peaches, or you may end up with a soggy cobbler.
• Frozen peaches will also cause your cobbler to be watered down.
• Add cornstarch to your cobbler if it needs to be thick enough.