Homemade peach cobbler is made with fresh peaches and a simple dough topping. Serve this summer dessert warm with vanilla ice cream!

peach cobbler serving in a bowl with scoop of vanilla ice cream next to fresh peaches

Peach cobbler is a classic summer dessert and it is incredibly easy to make. Find ripe peaches at your local grocery store or farmer’s market and make a simple cobbler topping using basic baking ingredients. This dessert is best when served warm with vanilla ice cream or whipped cream.

Why this recipe works

Well, I love this recipe because just a little sugar is used to help make the peaches juicy and sweet. When peaches are in season the fruit really doesn’t need that much sugar! Also, the easy cobbler topping is made in one bowl! It’s buttery and crisp when it comes out of the oven. A little sprinkle of cinnamon sugar on top is the perfect touch.

Why is it called a cobbler? I personally wondered this so I thought I’d share the answer. The biscuit dough is dropped on top of the fruit in small rounds to give the appearance of a cobbled road. Therein lies the name! This easy peach cobbler is literally cobbled together (not going for looks here!)

peach cobbler ingredients in bowls labeled with text

How to make peach cobbler in 3 steps

  1. Prepare peaches: Slice peaches and remove pit. Place in a lightly greased baking pan and toss with sugar. Let sit for 15 minutes.
  2. Make cobbler topping: In a medium bowl, whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Combine the wet and dry ingredients and mix until the mixture resembles biscuit dough.
  3. Assemble and bake: Pick up spoonfuls of dough and form a flat disc about 2 to 3 inches in diameter. Place discs on top of peaches spaced apart. Sprinkle with sugar if desired. Bake at 425° F for 20 to 25 minutes.
photo collage demonstrating how to make peach cobbler in a casserole dish
homemade peach cobbler in a baking dish with sugar sprinkled on top of baked biscuit topping

Frequently Asked Questions

Do you peel peaches for peach cobbler?

Dealer’s choice. I could care less about the skin being on peaches, but if you have the time and strong desire to peel peaches, then you are more than welcome to.

When are peaches in season?

Southern peaches are in season mid-May through mid-August. However, Palisade peaches are in season late June through early October.

Can you use frozen or canned peaches in peach cobbler?

Yes, for frozen peaches, defrost the peaches first and drain any water. Then toss the peaches in sugar as directed in recipe. Canned peaches may also be used with the water drained. Personally, I think fresh peaches taste the best!

Does peach cobbler need to be refrigerated?

Yes, leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.

Can you freeze peach cobbler?

Yes, you can freeze baked cobbler once it has cooled, however the topping may become soggy once defrosted. To freeze unbaked cobbler, prepare fruit and topping in an oven safe baking dish. Cover and freeze for up to 3 months. You can bake the frozen cobbler in the oven at 350 F for 20 minutes longer than the recipe directs.

peach cobbler servings in a bowl topped with a scoop of vanilla ice cream and sprig of mint

Do you love summer fruits in desserts? As do I and I have a handful of recipes that you will love! If you want to make another cobbler, give my blueberry cobbler a try. The blueberries are bursting with flavor and the cobbler topping is soft and sweet. Sometimes crisps are preferred, in which case you should try this peach crisp. It has an oatmeal crumble topping that is simply delicious! Another popular recipe is triple berry pie. It’s the perfect use for pints of raspberries, blueberries and blackberries.

peach cobbler in a baking dish next to bowl of peach cobbler served with scoop of vanilla ice cream

Fresh peach cobbler is one of my favorites for summer (although it might be a tie with my peach crisp). It’s best when made with peaches when they are in season and served warm with a scoop of vanilla ice cream. Consider serving it when on family vacation at the beach or lake house. It may also be shared with friends at a barbecue or evening cookout!

I hope you enjoy this homemade peach cobbler recipe. If you make it this summer, be sure to tag @ifyougiveablondeakitchen so I can see your dessert!

peach cobbler in a bowl with scoop of vanilla ice cream and sprig of mint leaves

Homemade Peach Cobbler

Homemade peach cobbler is made with fresh peaches and a simple dough topping. Serve this summer dessert warm with vanilla ice cream!
5 (5 ratings)

Ingredients

Peach Filling

  • 6 fresh peaches, sliced and pit removed
  • ¼ cup (50 g) granulated sugar

Cobbler Topping

  • 1 cup (125 g) all purpose flour
  • 2 tablespoons cornmeal
  • ¼ cup (50 g) granulated sugar, plus 2 teaspoons for sprinkling
  • 1 ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (56 g) unsalted butter, melted and slightly cooled
  • cup (80 ml) buttermilk, room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • Vanilla ice cream for serving

Instructions 

  • Preheat oven to 425° F. Grease a square ceramic baking pan or casserole dish. Set aside.
  • Slice peaches and remove pit. Place in prepared baking pan. Sprinkle 1/4 cup granulated sugar over the peaches and toss to coat. Set aside.

Cobbler topping

  • In a large bowl, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined.
  • Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Place on top of peaches and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Sprinkle 2 teaspoons sugar on top of dough.
  • Bake cobbler at 425° F for 20 to 25 minutes or until the dough is golden brown and the peaches are bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.

Notes

Peaches: Canned peaches may be used in a pinch. Drain excess water and use only 3 Tablespoons sugar. Frozen peaches may also be used. Defrost and drain them, then use as directed in the recipe.
Storing peach cobbler: Peach cobbler is best when eaten the day it is prepared. However is can be covered and refrigerated for 2 or 3 days. Reheat in the oven at 350 F for 10 minutes or until heated through.
Freezing peach cobbler: Baked peach cobbler can be frozen for up to 3 months, however the dough topping will be a little soggy. Instead, Freeze unbaked cobbler for up to 3 months. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs (total 40 to 45 minutes). If the top starts browning, cover with aluminum foil.
Suggested tools:
  • Kitchen scale to weigh ingredients. I use this one for all my recipes. 
  • Baking dish to make the cobbler in. I love Emile Henry casserole dishes (they’re a classic!)
  • Mixing bowl to combine ingredients.
Serving: 1serving, Calories: 221kcal, Carbohydrates: 39g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 179mg, Potassium: 267mg, Fiber: 2g, Sugar: 23g, Vitamin A: 561IU, Vitamin C: 5mg, Calcium: 59mg, Iron: 1mg

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