This peach cobbler is the ultimate cozy dessert! It’s packed with juicy peaches and topped with a buttery golden crust that’s crisp on top and soft underneath. Serve it warm with a scoop of vanilla ice cream and it is seriously SO good.
Why This Is the Best Peach Cobbler Recipe
Peach cobbler might sound a little simple (or even boring!), but trust me when I say this recipe will make you fall in love with peaches like never before! I’ve never been the biggest peach fan myself, but this old-fashioned peach cobbler recipe honestly surprised me. It’s warm, cozy, buttery, and SO delicious. It’s now become one of my favorite peach recipes! Here’s why you’ll love it:
Juicy, Jammy Peach Filling
The sweet peaches bake down into the most delicious bubbly filling that’s sweet, juicy, and packed with cozy flavors. A little cinnamon, vanilla, and lemon juice help bring everything together and make the peaches taste even more incredible.
Buttery Golden Topping
The topping is what really makes this peach cobbler SO good. It bakes up golden and crisp on top while staying soft and tender underneath, with little buttery pockets throughout. Add the cinnamon sugar topping and honestly… YUM.
So Easy to Make
This easy peach cobbler recipe is super simple and uses basic pantry ingredients, but tastes like something straight from a bakery or family potluck. No fancy equipment or complicated steps needed — just mix, bake, and serve warm with vanilla ice cream for the ultimate cozy dessert.
For more simple, cozy dessert recipes, check out my strawberry cobbler, apple crisp, and bread pudding recipes!
How to Easily Peel Peaches
The easiest way to peel peaches is by using the hot water method! Start by using a small sharp knife to lightly score a small “X” into the bottom of each peach.
Then place the peaches into a pot of boiling water for about 30 seconds before transferring them straight into a bowl of cold water for 1–2 minutes. The skins should loosen and peel off really easily with your hands or a small knife.
How to Make Peach Cobbler
You can find the full list of ingredients for this peach cobbler in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat the oven to 200°C (400°F) conventional.
Peel, pit, and slice the peaches into wedges, then place the sliced peaches into a large bowl. Add in the sugar, cinnamon, salt, lemon juice, cornstarch, and vanilla, then mix well until the peaches are evenly coated.
Transfer the peaches to a 9×13-inch baking dish or pan and spread them out evenly. No need to grease the dish. Bake for 10 minutes to help soften the peaches and release their juices.
While the peaches are baking, prepare the topping. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add in the cold, cubed butter and use your fingers or a pastry cutter to rub the butter into the flour mixture until crumbly with some larger bits of butter throughout.
Next add in the cold milk and vanilla, then gently stir until a soft, shaggy dough forms. The mixture shouldn’t come together into one smooth solid mass — it should look loose and rustic (see video for visual reference). Be careful not to overmix.
Once the peaches are out of the oven, place dollops of the biscuit dough all over the top of the peaches and gently spread it out slightly with your hands as you go. It doesn’t need to be perfect, and it’s okay if some of the peaches are peeking through.
In a small bowl, combine the sugar and cinnamon for the topping, then sprinkle it evenly over the cobbler.
Return the cobbler to the oven and bake for 30–35 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Let the cobbler cool for at least 20 minutes before serving to allow the filling to thicken slightly. Serve warm with a scoop of ice cream!
How to Store Peach Cobbler
Once the peach cobbler has completely cooled, cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container. Store it in the fridge for up to 4 days.
To reheat, simply warm individual portions in the microwave or place the cobbler back into the oven at 180°C (350°F) until heated through. The topping is best enjoyed warm, especially with a scoop of vanilla ice cream on top!
The Best Peach Cobbler
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Peaches
- 7 whole peaches - peeled, pitted and sliced
- ½ cup (100 g) white granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tsps fresh lemon juice
- 1½ tbsps cornstarch
- ½ tsp vanilla extract/essence
Topping
- 2 cups (240 g) all-purpose flour
- ¾ cup (150 g) white granulated sugar
- 2¼ tsps baking powder
- ¾ tsp salt
- ¾ cup (170 g) unsalted butter - cold and cut into cubes
- ⅓ cup (80 g) whole milk - cold
- ¾ tsp vanilla extract/essence
For Sprinkling on Top
- 1 tbsp white granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 200°C (400°F) conventional (see note 1 if using a fan-forced convection oven)
- Peel, pit, and slice the peaches into wedges (see note 2), then place them into a large bowl. Add in the sugar, cinnamon, salt, lemon juice, cornstarch, and vanilla, then mix well until the peaches are evenly coated.
- Transfer the peaches to a 9x13-inch baking dish and spread them out evenly. No need to grease the dish. Bake for 10 minutes to help soften the peaches and release their juices.
- While the peaches are baking, prepare the topping. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add in the cold, cubed butter and use your fingers or a pastry cutter to rub the butter into the flour mixture until crumbly with some larger bits of butter throughout.
- Next add in the cold milk and vanilla, then gently stir until a soft, shaggy dough forms. The mixture shouldn’t come together into one smooth solid mass — it should look loose and rustic (see video for visual reference). Be careful not to overmix.
- Once the peaches are out of the oven, place dollops of the topping all over the peaches and gently spread it out slightly with your hands as you go. It doesn’t need to be perfect, and it’s okay if some of the peaches are peeking through.
- In a small bowl, combine the sugar and cinnamon for the topping, then sprinkle it evenly over the cobbler.
- Return the cobbler to the oven and bake for 30–35 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
- Let the cobbler cool for at least 20 minutes before serving to allow the filling to thicken slightly. Serve warm with a scoop of vanilla ice cream!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
