Sweet juicy peaches and fluffy biscuits make this classic dessert absolutely irresistible. Not only is it easy to make, but the combination of silky tender peaches and sugar-crusted biscuits baked to a golden perfection is like heaven on a plate. Peach cobbler with biscuits on a blue plate with ice cream.

What is a cobbler?

A cobbler is a dish consisting of a fruit or savory filling poured into a baking dish and covered with either a cake batter, like in my Easy Peach Cobbler, or with biscuits, like in this recipe. The name comes from the appearance of the biscuit topping looking like cobblestones. Homemade peach cobbler in a tray and two serving plates on a wooden table surrounded by two peaches.

Why this recipe is so great:

  • You can use fresh, frozen or canned peaches – You can easily enjoy this recipe all year round. Use fresh peaches when they are in season. Use frozen or canned when fresh are not readily available or when you don’t want to bother with peeling and slicing.
  • Perfect biscuit topping – The biscuit topping is similar to a shortcake. It’s soft and fluffy with a crispy golden top crust. It’s a perfect pairing with the soft baked peaches.

How to make peach cobbler:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a 9×13″ baking dish, toss the peaches, sugar, cornstarch, and cinnamon together to evenly coat.
  2. In a large bowl, whisk together the flour, sugar and baking powder. Cut in the butter until the mixture resembles coarse meal.
  3. Stir in the milk and vanilla until just combined.
  4. Dollop the batter on top of the peaches and sprinkle with coarse sugar. Bake at 375F for 45 minutes until golden and bubbly.

A picture collage of how to make homemade peach cobbler

Do you peel peaches for peach cobbler?

You don’t have to. It’s perfectly fine to leave the skin on as it will soften while it’s baking. I personally prefer it without the skin, so I take the extra step or just use frozen peaches that are already peeled and sliced.

What are the best peaches for cobbler?

Ripe but firm peaches are the best because they are easy to handle, flavorful, and naturally sweet.

How to make cobbler with frozen or canned peaches:

If you are using frozen peaches, thaw overnight in the fridge or on the counter for an hour and prepare the filling as instructed. If you are using canned peaches, skip the sugar and prepare as instructed.

How to store:

Leftovers can be covered and stored in the refrigerator for up to 4 days. Serve cold or reheat in the microwave to warm up.

How to freeze:

If you are planning on freezing the whole thing, I recommend baking it in a 9×13″ deep aluminum foil tray with lid. This way, once it’s completely cooled you can simply put the lid on and store the whole thing in the freezer for up to 3 months. If you are planning on just freezing a portion of the cobbler, then just transfer the amount you want into a freezer-friendly container and store in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave or oven before serving.

Peach cobbler served with ice cream on a light blue plate.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Homemade Peach Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 12
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

Sweet juicy peaches and fluffy biscuits make this classic dessert absolutely irresistible.

Ingredients

Peach filling

  • 8 cups (about 4 lbs) fresh peaches, peeled, pitted and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon

Biscuit topping

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/4 cup (57g) cold salted butter, cubed
  • 1 cup (250ml) cold milk
  • 1 tsp vanilla extract
  • 2 tbsp coarse sugar

Instructions

  1. Preheat oven to 375F.
  2. In a 9×13″ baking dish, toss together the peaches, sugar, cornstarch, and cinnamon.
  3. In a large bowl, whisk together the flour, sugar and baking powder. Cut in the butter until the mixture resembles coarse meal.
  4. Stir in the milk and vanilla until just combined.
  5. Using a muffin scoop or tablespoon, drop 12 rounded mounds of batter on top of the peaches and sprinkle with coarse sugar.
  6. Bake for 40-45 minutes until the biscuits are golden and the filling is bubbling.

Notes

Leftovers can be covered and stored in the refrigerator for up to 4 days. Serve cold or reheat in the microwave to warm up.

How to freeze:

If you are planning on freezing the whole thing, I recommend baking it in a 9×13″ deep aluminum foil tray with lid. This way, once it’s completely cooled you can simply put the lid on and store the whole thing in the freezer for up to 3 months. If you are planning on just freezing a portion of the cobbler, then just transfer the amount you want into a freezer-friendly container and store in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave or oven before serving.

How to use frozen or canned peaches:

If you are using frozen peaches, thaw overnight in the fridge or on the counter for an hour and prepare the filling as instructed. If you are using canned peaches, skip the sugar and prepare as instructed.