Step back in time with this old-fashioned Peach Cobbler. Made with fresh peaches and a sweet biscuit topping, it's an easy summer dessert recipe.
And just when I thought I wasn't to post another peach recipe, it seemed like it just wasn't fair not to share this peach cobbler recipe!
We enjoyed it with French vanilla ice cream and it is deeeee-li-cious!
The sweetened, peach layer thickens as it cools. The cinnamon flavour with the peaches pairs really well together.
I love it when super easy recipes turn out to be some of the best ones. That is the story with this old-fashioned recipe.
WHY YOU'LL LOVE THIS RECIPE
- no mixer, no fancy equipment. This recipe is so easy to make with little mess!
- basic ingredients. Fresh peaches are the stars in this recipe!
- if you have a bounty of peaches, this is a great way to enjoy them.
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 you're own 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.
Preheat oven to 375°F.
Grease a 9x13-inch baking dish. Set aside.
Peel peaches and slice, then set aside.
In a small mixing bowl, combine granulated sugar, cornstarch, cinnamon and nutmeg. Stir to combine.
In a large mixing bowl, combine peaches, lemon juice and sugar mixture. Stir gently to combine.
Transfer peach mixture to greased 9x13-inch baking dish.
For the cobbler topping:
In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt.
Using a pastry blender, or with clean hands, cut in butter until mixture resembles coarse crumbs. (see next photo).
Combine vanilla extract and buttermilk. Add to flour mixture all at once. Stir just until combined.
Drop by heaping spoonfuls on top of peaches. Don't worry about covering the entire area, the topping will spread out as it bakes.
Sprinkle turbinado sugar on top.
Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges when the cobbler is ready.
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.
The juicy filling will thicken as it cools.
HOW TO SERVE PEACH COBBLER
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