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!
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!)
How to make peach cobbler in 3 steps
- Prepare peaches: Slice peaches and remove pit. Place in a lightly greased baking pan and toss with sugar. Let sit for 15 minutes.
- 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.
- 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.
Frequently Asked Questions
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.
Southern peaches are in season mid-May through mid-August. However, Palisade peaches are in season late June through early October.
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!
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.
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.
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.
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!
Homemade Peach Cobbler
- 6 fresh peaches, sliced and pit removed
- ¼ cup (50 g) granulated sugar
- 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
- ⅓ cup (80 ml) buttermilk, room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Vanilla ice cream for serving
- 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.
- 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.