Peach Cobbler Recipe

updated Jul 18, 2020
4th of july
Easy Peach Cobbler

Fresh summer peaches covered with a sweet cream biscuit topping for the easiest-ever peach cobbler.

Serves6

Prep20 minutes

Cook50 minutes to 1 hour

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Summer starts early in Georgia, so by the time the peaches hit the farmers market we’re already knee-deep in sunscreen and fireflies. Thank goodness for their arrival, because that means it’s time for peach cobbler. Bake juicy, ripe peaches under a cream biscuit topping for the very best way to serve the summer’s sweetest fruit. Don’t let summer pass by without baking this simple summer peach cobbler.

2 Smart Shortcuts Make This Cobbler Super Easy

1. There’s no need to peel the peaches. Tender peach peels are difficult to remove, so the tedious task is often done by dunking the peaches into boiling water and then an ice bath. Simplify by leaving the peel intact. The blush peach skin also adds flavor and a rosy hue to the cobbler’s filling.

2. Top with easy cream biscuits. Cobblers can be latticed with strips of pie dough, but the best topping for a Southern peach cobbler is the cream biscuit. Cream biscuits are made with full-fat heavy cream rather than chilled butter and buttermilk.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

How To Make the Easiest Fresh Peach Filling

Peach cobbler is all about the fresh fruit. Three pounds of peaches plus a sprinkle of sugar, fresh lemon juice, and a teaspoon of vanilla extract lets the natural sweetness shine, while cornstarch thickens the natural juices into a luscious, bubbling sauce.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

How to Make an Easy Biscuit Topping

Southern biscuits rely on chilled butter, buttermilk, and a light-handed technique for tender and flaky layers. Cream biscuits are a simpler relying on full-fat heavy cream. Whisk the dry ingredients together before stirring in the cream. An ice cream scoop is best for portioning the dough evenly across the cobbler. Sprinkle the tops with coarse sugar to give the biscuits a golden crust.

More Recipes for Fresh Summer Peaches

Easy Peach Cobbler

Fresh summer peaches covered with a sweet cream biscuit topping for the easiest-ever peach cobbler.

Prep time 20 minutes

Cook time 50 minutes to 1 hour

Serves 6

Nutritional Info

Ingredients

For the filling:

  • 1 tablespoon

    unsalted butter

  • 3 pounds

    ripe, freestone peaches (about 8 medium)

  • 1

    medium lemon

  • 1/4 cup

    granulated sugar

  • 2 teaspoons

    cornstarch

  • 1 teaspoon

    vanilla extract

For the topping:

  • 1 1/2 cups

    all-purpose flour

  • 1/4 cup

    granulated sugar

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 1 1/2 cups

    heavy cream, divided

  • 1 tablespoon

    coarse sugar, such as turbinado or demerara

Equipment

  • Chef’s knife and cutting board

  • Measuring cups and spoons

  • 9-inch pie plate or 8x8-inch baking dish

  • Whisk

  • Mixing bowl

  • Spatula or wooden spoon

  • Ice cream scoop or large spoon

  • Aluminum foil

  • Baking sheet

  • Cooling rack

Instructions

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  1. Heat the oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Line a baking sheet with aluminum foil. Coat a 9-inch pie plate or 8x8-inch baking dish with 1 tablespoon unsalted butter.

  2. Make the fruit filling. Prepare the following, adding each to the baking dish you complete it: Pit and cut 3 pounds peaches into 1/2-inch thick slices. Juice 1 medium lemon until you have 2 tablesoons. Add 1/4 cup granulated sugar, 2 teaspoons cornstarch, and 1 teaspoon vanilla extract. Toss to combine.

  3. Make the cobbler dough. Place 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add 1 cup of the heavy cream and stir to combine. Slowly stir in the remaining 1/4 to 1/2 cup heavy cream a little at a time until a wet, but not runny, dough forms.

  4. Top the fruit with the cobbler dough. Drop heaping spoonfuls of the dough evenly over the fruit, mostly covering the surface. Sprinkle with 1 tablespoon coarse sugar.

  5. Bake until the fruit bubbles and the top is browned. Place the baking dish on the baking sheet. Bake until the fruit bubbles and the topping is golden brown and cooked through, 50 to 60 minutes.

  6. Cool the cobbler for 30 minutes. Let the cobbler cool on a wire rack for at least 30 minutes before serving.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

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