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Peach Cobbler is a special dessert
There are many peach cobbler recipes floating about the internet. They often seem to use ingredients like canned peaches, peach pie filling and refrigerator biscuits. I won’t say that they are terrible by any means. I’ve even made them myself when I was in a hurry. But this version of Peach Cobbler is the quintessential summer dessert.
Fresh peaches and homemade biscuits
I would be the first to admit that this is a bit of a project. Fresh peaches need to be blanched and peeled before you can use them. The skin is fuzzy and most people don’t care for it in cooked applications. But it is not that hard really.
Blanch and peel the peaches
Wash 6 large peaches and take off the stem, if it’s not fallen off already. The peaches should not have any green on them, and they should be firm to the touch, with just a bit of give when you press on them. Riper peaches are ok, but unripe fruit should be given a day or two at room temperature to ripen.
Blanching peaches makes it easy to remove the skin without losing any of the fruit. Boil water in a 3 to 5 quart pot. Have some ice water in the sink or a large bowl. Use a sharp knife and score the skin on the bottom of each peach in an X.
Lower the peaches in the boiling water, and leave them for about 45 seconds. Scoop them out, and immediately put them in the ice water bath. This spider tool ensures you don’t burn yourself. Cool the peaches until they are easy to handle, and starting at the X you made on the bottom, use the edge of a paring knife to peel off the skin.
Use the same knife to cut the peaches into slices, and discard the pits.
Mix the sliced peaches with the filling ingredients
Spread the filling evenly in a 2 to 3 quart baking dish.
This dough is easy to make
The topping comes together quickly, with just a few ingredients. You can use a food processor if you prefer, but I like my little pastry cutter, because there’s less clean-up. Just work the pastry cutter through the ingredients, scraping along the sides every so often, until you have a uniform mixture.
Then, mix in the buttermilk – see the recipe below for full instructions.
Top the peaches
Spread the topping over the peaches. A little extra sprinkle of sugar will give you nice color and bit of crunch – everyone loves that!
Then, you just bake for a great Peach Cobbler!
Here is how to make Peach Cobbler
Peach Cobbler
Ingredients
- 6 large peaches [see notes to use canned peaches]
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated ginger
- pinch of salt
- 1 tablespoon cornstarch
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons light brown sugar
- 4 ounces cold butter cut into small cubes
- 3/4 cup cold buttermilk
- 1 teaspoon vanilla
- granulated sugar to sprinkle on top
Instructions
- Preheat the oven 350º and generously butter a 3 quart flat baking dish.
- Blanch, peel and slice the peaches. [see post for how to balnch them]
- In a large bowl, combine the peaches, the first amount of brown sugar, cinnamon, ginger, salt and cornstarch, mixing well to completely combine.
- Spread the fruit mixture evenly in the baking dish.
- In the same bowl [no need to wash it], mix together the flour, baking powder, salt and the second amount of brown sugar.
- Cut in the butter, using a pastry cutter, your fingers, or two knives - the mixture should resemble coarse crumbs with some bigger bits of butter.
- Mix the buttermilk and vanilla together, and then fold it into the flour mixture. Don't over mix - you will have a shaggy looking dough.
- Using a medium cookie scoop, portion the dough over the fruit - or using a large spoon, push the dough off it with your finger or another spoon.
- Sprinkle the top of biscuits with a tablespoon or so of granulated sugar.
- Place the baking dish in the center of the the oven for about an hour, until the top is nicely browned all over, and the peach filling is very bubbly around the edge.
- Cool for at least 20 minutes before serving.
Notes
Nutrition
That is a pan of wonderful stuff right there
Serve warm with topping or by itself
Looking for other fruit desserts?
Originally posted in July 2013, updated in June 2014, and again in July 2024
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I am totally with you when it comes to the deliciousness of peaches and peach cobbler!
Amen to that Mae!
I really don’t think there is a better dessert on the planet than peach cobbler!
Sue, you will get no argument from me about that!
Cobblers are the best and this one with the peach is very summery and delicious!
Thank you Katerina – hope that you give it a try 🙂
This looks amazing and I can’t wait to get some peaches and make it myself. My husband is going to be so so so happy!
Thanks Lydia – I hope that you both enjoy it!
My favourite dessert, this looks so inviting 😀
Got to try this!
Cheers
Choc Chip Uru
Oh thank you CCU – I hope that you do!
Oh wow that looks insanely delicious!! Peach cobbler is my all time favorite!
It really is Jocelyn – wishing that it was not all gone!
I’m OK with peach skin, but baked goods are usually better without it. So love the tip. And the cobbler — peach is probably my favorite flavor when it comes to cobblers. Really good — thanks.
Hi John – I was lucky to live next door to my grandparents when I was little – I could always get Grandma to peel my peach for me. And thanks for stopping by!
It’s amazing! I made a crumble just two days ago… I wanted to make it tomorrow once more and now that i see your beautiful sunny peach cobbler, I think I’ll skip blueberries and buy peaches instead. I don’t like peach skin even when I eat peaches raw (I moist them with water to make the skin “edible” and also put into boiling water when I bake them or preserve them. Thank you for inspiration!
Oh good Sissi – glad to have been the inspiration for you enjoying this!
i love a good peach cobbler! craving a bowl now.. definitely a recipe i will be saving to recreate in my kitchen. love it!
Thanks Thalia – I hope that you love it!
I came across this on pinterest and pinned it for sweet treats and Christmas. I will definitely be making it soon. Thank you for posting!
Thanks for the pin, Sarah – I hope that you enjoy the recipe!
I’m with you – I don’t like the peel in a cobbler either. I’ve never made a cobbler with a biscuit type topping. Yours looks quite delicious and I DO love that buttermilk biscuit topping!
I want to say that we love this cobbler. If you think it’s too hard with the fresh peaches, trust me – it is not hard at all. It takes longer than using processed ingredients, but the results are SO worth the extra trouble. Thanks for this recipe, Donalyn!
Thank you so much Amanda -I am very glad that you think so 🙂
I come back to this recipe every summer, because it’s so easy and so good. It’s been awhile since I was on your blog and I love the new look and the updates to this recipe. Gorgeous photos as always!
Thank you Regina – you just happened to land here on the day I updated this post and I am so glad to hear you still like it. ♥