Peach Cobbler (Best Recipe!) – Two Peas & Their Pod

We have two peach trees so I am always looking for ways to use up peaches during the summer months. I love making peach butter, peach salads, peach scones, peach salsa, and of course Peach Cobbler.

Is there anything better than warm peach cobbler topped with vanilla ice cream during the summertime? I don’t think so.

This is the BEST peach cobbler recipe. We make it every single summer when the peaches are ripe and ready! It is a family favorite dessert.

The peach filling is sweet, juicy, with a hint of cinnamon. The cobbler is topped with a buttery biscuit-like topping that is tender and SO delicious. Serve warm with a big scoop of vanilla ice cream for the ultimate cobbler experience.

And if you have leftovers, I highly recommend enjoying a little cobbler for breakfast:)

How to Peel Peaches

Make sure you pick peaches that are ripe. When you gently squeeze a peach, there should be some “give”. Never squeeze too hard or you will bruise the peaches. Don’t use peaches that are too soft or mushy.

I think peeled peaches are the best for cobbler. Here is the easiest way to peel peaches.

• Bring a medium pot of water to a boil.
• Use a knife to score a short line at the bottom of each peach.
• Carefully lower 2 peaches at a time into the boiling water.
• Boil for 30 seconds. Use a slotted spoon to remove the peaches. Place them in an ice bath. This will quickly stop the cooking process.
• Continue boiling all of the peaches.
• Use your hands to remove the peel from the peaches, the peels should slide right off. You don’t even need a knife.

Peach Filling

For the filling, you will need the following ingredients.

• Peaches– after you peel the peaches, slice them so they are ready to go!
• Sugar– to sweeten the peaches.
• Lemon zest– I love adding a little lemon zest to brighten things up.
• Cornstarch– to thicken up the filling. You don’t want the filling to be too runny.
• Cinnamon– cinnamon and peaches are a match made in heaven.

Cobbler Toppping

• Flour– use all-purpose flour.
• Granulated sugar– to sweeten the dough.
• Baking powder– make sure your baking powder is fresh!
• Salt– to enhance the flavors.
• Butter– make sure the butter is cold! Cut it into small pieces so it’s easy to work into the dry ingredients.
• Buttermilk– chilled!
• Vanilla extract– I recommend pure vanilla extract for the best flavor.
• Heavy cream or whole milk– for brushing on top of the cobbler topping.
• Turbinado sugar– for sprinkling on top! The sugar makes the topping extra pretty and super sweet.

How to Make Peach Cobbler

• Preheat oven to 375 degrees F.
• To make the peach filling: Place the sliced peaches in a large bowl. Set aside.
• In a small bowl, combine the granulated sugar and lemon zest. Rub the mixture together with your fingers until fragrant. Add the lemon sugar to the peaches along with the brown sugar, cornstarch, and cinnamon. Gently stir until the peaches are well coated. Let the mixture sit while you prepare the cobbler topping.
• To make the cobbler topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture with a pastry blender or two forks, or by using clean hands and pinching the butter between your forefinger and thumb. Mix until the butter pieces are pea-sized.
• In a medium bowl, whisk together the cold buttermilk and vanilla. Pour the mixture into the dry ingredients and stir with a spatula until the dough just comes together. It will be sticky and that is ok. Make sure you don’t over mix.
• Pour the peach mixture into a 9×13-inch pan. Drop pieces of the cobbler topping on top of the peaches—it is fine if there is space between the dollops. Lightly brush the cobbler topping with the heavy cream and sprinkle with the turbinado sugar. The sugary crunch on top is a MUST!
• Bake until the cobbler topping is golden brown, and the peaches are bubbling.
• Let cool on a wire rack for 15 minutes before serving with vanilla ice cream, if desired.

How to Store

• Let the cobbler cool completely. Cover and store in the refrigerator to prevent the topping from getting mushy. The cobbler will keep for up to 3 days in the fridge.
• I think peach cobbler is best served warm so you can reheat it in the oven or microwave.
• Fresh peach cobbler is best, but you can freeze it. Just note that the topping might get a little mushy after being frozen.
• To freeze, make sure the cobbler is completely cool. Transfer the cobbler to a freezer container. Freeze for up to 2 months. Thaw overnight in the fridge. Reheat in the oven or microwave.

FAQ

More Cobbler Recipes

Desserts

Peach Cobbler

Peach Cobbler- sweet, juicy peaches topped with a biscuit-like topping. Serve warm with vanilla ice cream for the BEST summer dessert.

For the Peach Filling:

• 6 cups peaches, peeled and sliced (about 8 peaches)
• 1/3 cup granulated sugar
• Zest of 1 large lemon
• 2 tablespoons packed light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon

For the Cobbler Topping:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled, cut into pieces
• 1 cup buttermilk, chilled
• 1 teaspoon pure vanilla extract
• Heavy cream or whole milk, for brushing
• Turbinado sugar, for sprinkling
• Vanilla ice cream, for serving (optional)

• Preheat oven to 375 degrees F.

• To make the peach filling: Place the sliced peaches in a large bowl. Set aside.

• In a small bowl, combine the granulated sugar and lemon zest. Rub the mixture together with your fingers until fragrant. Add the lemon sugar to the peaches along with the brown sugar, cornstarch, and cinnamon. Gently stir until the peaches are well coated. Let the mixture sit while you prepare the cobbler topping.

• To make the cobbler topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture with a pastry blender or two forks, or by using clean hands and pinching the butter between your forefinger and thumb. Mix until the butter pieces are pea-sized.

• In a medium bowl, whisk together the cold buttermilk and vanilla. Pour the mixture into the dry ingredients and stir with a spatula until the dough just comes together. It will be sticky; don’t over mix.

• Pour the peach mixture into a 9×13-inch pan. Drop pieces of the cobbler topping on top of the peaches—it is fine if there is space between the dollops. Lightly brush the cobbler topping with the heavy cream and sprinkle with the turbinado sugar.

• Bake for 45 to 50 minutes, until the cobbler topping is golden brown, and the peaches are bubbling. Let cool on a wire rack for 15 minutes before serving with vanilla ice cream, if desired.

Store cooled leftover cobbler covered in the fridge for up to 3 days. 

Calories: 292kcal, Carbohydrates: 47g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 27mg, Sodium: 157mg, Potassium: 260mg, Fiber: 2g, Sugar: 25g, Vitamin A: 625IU, Vitamin C: 4mg, Calcium: 77mg, Iron: 2mg

Have you tried this recipe?

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