Peach season might be my favorite time of year! Beyond eating as many perfectly ripe, juicy peaches as possible, I immediately crave three recipes: vanilla peach muffins, white wine peach sangria, and this homemade peach cobbler with its fluffy biscuit topping. This delicious fresh peach cobbler recipe comes from a friend, and we’re thrilled to share it with you. It’s definitely in the running for the ultimate summer dessert! When it’s fall, I’m all about apple cobbler!
Key Ingredients
Peaches: I recommend using in-season or frozen peaches for the best flavor. Thaw frozen peaches beforehand. If you’re short on time, drained canned or jarred peaches work, too, but they might be softer after baking. When using fresh peaches, I peel them for a smoother texture, but you can leave the peel on if you prefer. It’s easy to do – I’ve included tips and a photo in the recipe below! You can also toss in a cup of berries and turn this into a berry peach cobbler. Spices: I keep my peach filling simple with just cinnamon and nutmeg. Lemon: A squeeze of fresh lemon juice adds a bit of liquid to the filling and really brings out the peach flavor. Sugar: The recipe calls for 1/3 cup of sugar, but if your peaches are more tart than sweet, you might want to add a little more. Flour: I use all-purpose flour to thicken the peach filling and create a soft, biscuit-like cobbler topping. Baking Powder: This helps the cobbler topping rise and become nice and fluffy. Butter and Milk: Cold butter and a splash of milk are essential for making the easy biscuit topping (similar to my strawberry shortcake recipe).
How to Make the Best Peach Cobbler
To make a peach cobbler, you’ll first make the filling. I toss peaches with lemon juice, sugar, flour, and spices. Then, I pour the filling into a baking dish and give it a head start in the oven while I make the sweet biscuit topping. For the topping, I cut cold butter into a mixture of flour, sugar, salt, and baking powder (just like I do when making these homemade biscuits). Then, when the mixture looks crumbly, you’ll add just enough milk to form a soft dough. You could pat the dough down and use biscuit cutters to form perfectly round biscuits, but I like my peach cobbler to look as casual as possible, so I dot blobs of dough over the peaches. To finish things off, I sprinkle a little cinnamon sugar over the biscuits before baking (so good!). Then bake until the peaches are bubbling and the biscuit topping is lightly browned. I love serving the cobbler warm with vanilla ice cream or a spoonful of homemade whipped cream. 1 cup fresh or frozen berries, optional 2 tablespoons fresh lemon juice 1/3 cup (65g) sugar, or more depending on sweetness of peaches 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon fine sea salt 3 tablespoons sugar, divided 1 teaspoon baking powder 1/4 teaspoon sea salt 2 tablespoons (28g) unsalted butter, cold, cut into small cubes 1/3 cup (80ml) whole milk 1/4 teaspoon ground cinnamon 2Make the cobbler filling. Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and salt. Pour into baking dish. Bake for 10 minutes. 3Make the topping. Whisk the flour, 2 tablespoons of sugar, baking powder, and salt together. Using a pastry blender or your fingers, cut the butter into the flour until crumbly. 4Pour in the milk and stir with a fork until a soft dough forms. 5Drop tablespoon-sized dollops of biscuit dough over the pre-baked peaches, leaving some space between each blob. As the cobbler bakes, the topping will spread out a little. 6Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over the top of your cobbler. 7Bake the peach cobbler for 40 to 50 minutes or until the juices are bubbling and the topping is golden brown. Cool for 10 to 15 minutes before serving.
