Golden, caramelized peaches bubble beneath a tender, buttery biscuit topping in this classic American dessert. Peach cobbler is rustic, easy to prepare, and irresistibly delicious—especially with a scoop of vanilla ice cream melting into the warm filling.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
For the Peach Filling
8peaches, peeled and sliced
½cupgranulated sugar
¼cupbrown sugar
1tspvanilla extract
1tspcinnamon
½tspnutmeg
1tbsplemon juice
2tbspcornstarch
For the Cobbler Topping
1cupall-purpose flour
¼cupgranulated sugar
¼cupbrown sugar
1tspbaking powder
½tspsalt
6tbspcold unsalted butter, cubed
¼cupboiling water
Preheat Oven & Prepare Peaches
1
Preheat oven to 375°F (190°C).
In a large bowl, toss peach slices with sugars, vanilla, lemon juice, cinnamon, nutmeg, and cornstarch until well coated.
Bake the Peach Base
2
Pour peach mixture into a 9x13-inch baking dish or a large cast iron skillet.
Bake for 10 minutes to begin softening the peaches.
Make the Cobbler Topping
3
In a medium bowl, mix flour, sugars, baking powder, and salt.
Cut in the butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Add boiling water and stir just until combined.
Assemble and Bake
4
Drop spoonfuls of the biscuit batter over the partially baked peaches (don’t worry about full coverage).
Sprinkle the optional cinnamon sugar over the top for extra crunch.
Bake for 30–35 minutes, or until the topping is golden brown and the peaches are bubbling.
Serving Suggestions
5
Serve warm with vanilla ice cream or whipped cream.
Try a drizzle of caramel or a dash of bourbon in the peach filling for added depth.
Ingredients
For the Peach Filling
8peaches, peeled and sliced
½cupgranulated sugar
¼cupbrown sugar
1tspvanilla extract
1tspcinnamon
½tspnutmeg
1tbsplemon juice
2tbspcornstarch
For the Cobbler Topping
1cupall-purpose flour
¼cupgranulated sugar
¼cupbrown sugar
1tspbaking powder
½tspsalt
6tbspcold unsalted butter, cubed
¼cupboiling water
Directions
Preheat Oven & Prepare Peaches
1
Preheat oven to 375°F (190°C).
In a large bowl, toss peach slices with sugars, vanilla, lemon juice, cinnamon, nutmeg, and cornstarch until well coated.
Bake the Peach Base
2
Pour peach mixture into a 9x13-inch baking dish or a large cast iron skillet.
Bake for 10 minutes to begin softening the peaches.
Make the Cobbler Topping
3
In a medium bowl, mix flour, sugars, baking powder, and salt.
Cut in the butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Add boiling water and stir just until combined.
Assemble and Bake
4
Drop spoonfuls of the biscuit batter over the partially baked peaches (don’t worry about full coverage).
Sprinkle the optional cinnamon sugar over the top for extra crunch.
Bake for 30–35 minutes, or until the topping is golden brown and the peaches are bubbling.
Serving Suggestions
5
Serve warm with vanilla ice cream or whipped cream.
Try a drizzle of caramel or a dash of bourbon in the peach filling for added depth.
