Homemade Peach Cobbler With Fresh Peaches

Wondering what to make with peaches? This Homemade Peach Cobbler with Fresh Peaches is an old-fashioned recipe like your grandma made. It’s easy to make and the sweet biscuit crust is delicious topped with ice cream!

Love peach desserts? Check out. my peach bread, cream cheese peach cobbler and peach cobbler pound cake next!

this recipe!

It’s peach season and we can’t seem to get enough of them. Whether we’re enjoying them in a peach cobbler pound cake, a fresh peach dump cake or this each peach cobbler recipe, we are IN LOVE with peaches.

The fool-proof sweet biscuit crust is homemade from scratch and you simply drop it by dollops on top of the peach mixture.

TIP: The sweetened, peach layer thickens as it cools, so give it a few minutes once it’s come out of the oven. The cinnamon flavour with the peaches pairs really well together and I can’t put into words how yummy it is!

INGREDIENTS & SUBSTITUTIONS

For a full list of ingredients, see the recipe card at the bottom of the page.

• fresh, ripe peaches – test the peaches by squeezing them gently. They should have a little give to them but not be soft.
• buttermilk – I like to use it in the biscuit topping. Check out the notes section on the recipe card for how to make your own buttermilk in a pinch.
• lemon juice – I only recommend fresh lemon juice to mix in with the peaches for the first steps of the recipe.
• the turbinado sugar (or any coarse sugar).You could skip this ingredient or just use a little granulated sugar if you don’t have any.

How to Make Old-Fashioned Peach Cobbler

STEP ONE – Preheat oven to 375°F.

STEP TWO – Grease a 9×13-inch baking dish. Set aside.

STEP THREE – Peel peaches and slice, then set aside. Some people prefer to leave the skins on the peaches and that is okay too and completely up to your own personal preference.

STEP FOUR – In a small mixing bowl, combine granulated sugar, cornstarch, cinnamon and nutmeg. Stir to combine.

STEP FIVE – In a large mixing bowl, combine peaches, lemon juice and sugar mixture. Stir gently to combine.

STEP SIX – Transfer the peach mixture to a greased 9×13-inch baking dish.

STEP SEVEN – Make the cobbler topping: In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt.

STEP EIGHT – Using a pastry blender, or with clean hands, cut in butter until mixture resembles coarse crumbs. (see next photo).

STEP NINE – Combine vanilla extract and buttermilk. Add to flour mixture all at once. Stir just until combined.

STEP TEN – Drop by heaping spoonfuls on top of peaches. Don’t worry about covering the entire area, the topping will spread out as it bakes.

STEP ELEVEN – Sprinkle turbinado sugar on top. Turbinado is coarse sugar. If you don’t have any you can subsitute with with granulated sugar.

STEP TWELVE – Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges when the cobbler is ready.

STEP THIRTEEN – Although it will be really tempting to sample this cobbler moments after it comes out of the oven, allow it to cool and set at least 25 to 35 minutes and the juicy filling will thicken as it cools.

HOW TO SERVE PEACH COBBLER

Our favorite way to enjoy peach cobbler is with a big scoop of vanilla ice cream or sweetened whipped cream.

How to Store & Reheat Peach Cobbler

Store any leftover peach cobbler, covered in an airtight container in the fridge for 4 to 5 days.

Reheat in a 350°F oven for 15 to 20 minutes, loosely covered with foil to prevent too much browning. You can also reheat peach cobbler in the microwave in 30 second intervals until heated through.

This recipe was originally published in summer 2021 and was updated August 2023 to add in additional information.