Sweet juicy peaches and fluffy biscuits make this classic dessert absolutely irresistible.
- 8 cups (about 4 lbs) fresh peaches, peeled, pitted and sliced
- 1/2 cup (100g) granulated sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 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
- Preheat oven to 375F.
- In a 9×13″ baking dish, toss together the peaches, sugar, cornstarch, and cinnamon.
- In a large bowl, whisk together the flour, sugar and baking powder. Cut in the butter until the mixture resembles coarse meal.
- Stir in the milk and vanilla until just combined.
- Using a muffin scoop or tablespoon, drop 12 rounded mounds of batter on top of the peaches and sprinkle with coarse sugar.
- Bake for 40-45 minutes until the biscuits are golden and the filling is bubbling.
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.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: peach cobbler recipe, peach cobbler with biscuits, homemade peach cobbler