Homemade Peach Cobbler

Peach cobbler is hard to beat when you want an easy dessert that still feels like something special. This recipe has a thick peach filling and a tender biscuit topping that bakes up golden on top.

You can make it in a cast-iron skillet or a regular baking dish, so use what you have.

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Here is Why This Peach Cobbler Recipe Works

The peaches stay front and center: The filling is simple enough to let the peaches do their job, with a small amount of almond extract to round out the flavor without taking over.

The topping is easy to make: Stir the dough together, cut the biscuits, and set them over the fruit. It bakes up tender inside and golden on top.

It works beyond peach season: Fresh peaches are great here, but frozen or canned peaches work too, which makes this an easy dessert to make any time of year.

For more peachy recipes, try our Peach Crisp with Oatmeal Crumble and our peaches and cream tart.

Ingredient Notes

Peaches: Use ripe but firm peaches so they hold their shape as they bake. If they’re too soft, the filling can turn mushy. Fresh, frozen (thawed and drained), or canned (well drained) all work.

Almond extract: Just a small amount adds depth and rounds out the flavor of the peaches. It shouldn’t stand out on its own, but you’ll notice if it’s missing.

ClearJel or cornstarch: Either one will thicken the filling, but Instant ClearJel gives a clearer, more stable result, especially if you plan to freeze it. Cornstarch works well if you’re baking and serving right away.

Butter: Adding cold butter over the fruit helps create a richer filling as it bakes and melts into the peaches.

Heavy cream: This brings the biscuit dough together and gives it a tender texture. Start with the lower amount and add more only if needed.

Coarse sugar: Sprinkled on top, it adds a bit of crunch and helps the biscuits brown nicely.

If you still have peaches to use up, my raspberry peach cobbler is a great choice if you want a little berry flavor in the mix, and my peach coffee cake is another easy dessert.

Homemade Peach Cobbler

This peach cobbler is simple, reliable, and exactly what you want when peaches are in season, or even when they’re not. The filling stays thick, the topping bakes up tender, and it all comes together without much fuss.

Serve it warm, and if you really want to finish it right, add a scoop of homemade vanilla ice cream on top. It melts into the cobbler and turns it into something worth slowing down for.

Prep Time: 30 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr 10 minutes mins

5 from 3 votes

Easy Peach Cobbler

By Pat Nyswonger

This peach cobbler has a thick, spoonable filling and a tender biscuit topping that bakes up golden on top. It works with fresh, frozen, or canned peaches and bake it in a cast-iron skillet or a baking dish, so there’s no need for a special pan.

If you make this recipe, please leave a star rating and comment.

Servings: 10 Servings

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Ingredients 

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For the Peach Filling:

• ▢ 6 to 8 fresh peaches, sliced to make 6 cups
• ▢ 2 tablespoons fresh lemon juice
• ▢ ¼ teaspoon almond extract
• ▢ ¾ cup granulated sugar, divided
• ▢ ¼ teaspoon salt
• ▢ 5 tablespoons cornstarch, or Instant ClearJel (see notes for alternatives)
• ▢ ¼ cup butter, cold

For the Topping:

• ▢ 3 cups all-purpose flour
• ▢ 1½ teaspoon salt
• ▢ 2 tablespoon baking powder
• ▢ ¼ cup granulated sugar
• ▢ 1½ to 1¾ cups heavy cream
• ▢ ¼ cup coarse sugar
• ▢ ⅓ cup water, very hot

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Instructions 

• Preheat the oven to 375°F. Grease a 10-inch cast-iron skillet or a 10-inch baking dish with nonstick spray.
• Add the peach slices to a large bowl and toss with the lemon juice and almond extract.
• In a small bowl, combine ½ cup of the sugar, salt, and cornstarch (or ClearJel). Toss the mixture with the peaches until evenly coated.
• Transfer the peaches to the prepared skillet or baking dish. Scatter the cold butter over the top, then set aside while you make the topping.

For the Topping:

• In a large bowl, whisk together the flour, salt, baking powder, and the remaining ¼ cup sugar.
• Make a well in the center and pour in 1½ cups heavy cream. Stir just until the dough comes together, adding more cream if needed.
• Turn the dough out onto a lightly floured surface and pat it into a 10-inch circle. Use a 2-inch biscuit cutter to cut rounds, then arrange them over the peach filling, placing them close together.
• Sprinkle the tops with the coarse sugar, then drizzle the hot water over the biscuits.
• Bake for 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbling.

Notes

Pan options: A 10-inch cast-iron skillet works great and holds heat well, but a 10-inch baking dish or casserole dish works just as well. If your dish is slightly smaller, the filling will be deeper and will need a few extra minutes to bake.

Peaches: Use ripe but firm peaches so they hold their shape. If they’re overly soft, the filling can turn mushy. Fresh, frozen (thawed and drained), or canned (drained) all work, just make sure you end up with about 6 cups.

ClearJel vs. cornstarch: Instant ClearJel holds up better if you plan to freeze the cobbler or the filling. Cornstarch works fine for baking right away, but the filling can become thinner or slightly watery after freezing and reheating.

Adjusting sweetness: If your peaches are very sweet, you can reduce the sugar slightly. If they’re on the tart side, keep the full amount.

Biscuit topping texture: Don’t overmix the dough. Stir just until it comes together. Overworking it will make the topping dense instead of tender.

Heavy cream amount: Start with 1½ cups and add more as needed. The dough should be soft but not sticky.

Hot water step: Drizzling hot water over the biscuits helps create steam in the oven, which keeps the topping tender while it bakes.

How to tell it’s done: The biscuits should be golden brown, and the filling should be bubbling around the edges. If the top browns before the filling starts to bubble, loosely tent it with foil.

Serving: Let the cobbler sit for at least 10–15 minutes before serving so the filling can thicken slightly.

Storage: Store covered in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through, or microwave individual portions.

Nutrition

Serving: 1serving, Calories: 400kcal, Carbohydrates: 60g, Protein: 5g, Fat: 16g, Cholesterol: 42mg, Sodium: 157mg, Sugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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