This easy Peach Cobbler recipe is made from scratch with lots of fresh peaches, spices, sweetness and love! Tender, juicy, sweet peaches are baked to perfection beneath a layer of homemade buttery biscuit dough. This cobbler recipe is a summertime staple and always disappears first at parties and potlucks!
It’s summertime, which for me means something very important… It’s peach cobbler season! Peaches are finally back on grocery store shelves and riper than ever. While I can eat plain peaches all day long, I get the most excited to toss them into this easy peach cobbler recipe. Fresh peaches are chopped and tossed in a simple mixture of sugar and spices and baked beneath a layer of homemade biscuits that are seriously satisfying. This is the definition of a tried and true rustic recipe that I really just can’t get enough of. Oh, and it’s worth mentioning that although this recipe may be whipped up entirely from scratch, it’s so EASY!
How to Make Best Peach Cobbler
1. Prepare. Preheat the oven to 400°F and butter a 9×13 baking dish. Set aside.
2. Wash and dry the peaches, then slice them, but not too thin, reference the photo below. You will want to cut each peach into fourths by cutting down each side around the pit.
3. Toss them in a mix of ingredients. Add the peaches to a mixing bowl along with sugars, cinnamon, and salt. Gently stir so the peaches are all fully coated.
4. Make the topping! Mix together the flour, sugars, milk, butter, vanilla, cinnamon, baking powder, and salt until fully incorporated. You don’t want to see any dry streaks.
5. Now, you can use a spoon or your clean hands to just dollop/spread the topping over the peaches! Bake the cobbler for 30-40 minutes. It will be golden brown and bubbly when it’s ready.
Storing Leftover Cobbler:
This old fashioned peach cobbler can be stored with a clean kitchen towel over it at room temperature or refrigerated for up to 3 days. If you cover it tightly with a lid, Saran Wrap, or aluminum foil, it’ll cause the biscuits to become soggy. To reheat your cobbler, you can place each serving in the microwave to heat up for 10-20 seconds or until warm, or just leave it at room temperature.
You can freeze the baked cobbler for up to 2-3 months in an airtight container. Allow the cobbler to come to room temperature and bake at 300°F for 15-20 minutes or until heated through.
Ingredient Notes for Peach Cobbler
Flour – You can make this gluten-free by replacing the all-purpose flour with gluten-free flour.
Peaches – Fresh peaches are best! But, you can use frozen/thawed peaches or canned/drained if you wish.
Spices – You can always add extra cinnamon and nutmeg to the batter if you want to add that flavor along with the sweetness of the sugar.
Milk – Any kind of milk should work well with this easy recipe.
Double It – You can double the peaches if you want more fruit. Please note you will not need to increase the batter as there is not any more room for the dough in the 9×13 baking dish.
Best Peach Cobbler
FOR THE FILLING:
- Preheat the oven to 350 Degrees. Lightly butter a 9x13 inch baking dish and set aside.
- In a large bowl stir together the sliced peaches, brown sugar, granulated sugar, cinnamon and salt. Pour the peach mixture into the prepared baking dish.
- In a second large bowl use a spatula to stir together the flour, brown sugar, granulated sugar, milk, melted butter, baking powder, vanilla extract, cinnamon and salt until well combined.
- Crumble the dough or pour out and spread evenly over the filling using the spatula or your hands.
- Bake in the preheated oven for 35-40 minutes until golden.