Who loves homemade peach cobbler? 🙌 This fresh peach cobbler is made from scratch with juicy peaches and golden, buttery drop-biscuit dough. A cozy, crowd-pleasing summer dessert that’s easier than pie.
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Tips for making From-Scratch Peach Cobbler
- Fresh peaches are best in this cobbler recipe, but in a pinch you can use 4 cans of cling peach slices in water (not syrup). Drain and rinse, then pat dry gently with a paper towel. Follow the rest of the steps as shown.
- It’s important to use very cold butter when combining with the dry ingredients to create a tender crumb.
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Peach Cobbler Recipe
This fresh peach cobbler is made from scratch with juicy peaches and golden, buttery drop-biscuit dough. A cozy, crowd-pleasing summer dessert that’s easier than pie.
Ingredients
Filling:
- 8 large ripe peaches
- 1/3 c white sugar
- 2 T fresh lemon juice
- 2 t all-purpose flour
- 1 t salt
- 1 t nutmeg
- 1 t cinnamon
- 1 t vanilla extract
- ¼ c packed brown sugar
Topping:
- 1 c all-purpose flour
- ¼ c sugar
- ¼ t salt
- 1 t baking powder
- ¼ c heavy cream
- ¼ c water
- 8 T unsalted butter very well chilled
Instructions
- Preheat oven to 400F with the rack positioned in the center.
- Grease an 8” x 8” or 9" x 9" high-sided baking dish.
- Peel and chop the peaches into 2-inch slices or chunks.
- Add peaches, white sugar, lemon juice, flour, salt, nutmeg, cinnamon, and vanilla extract to a large glass bowl.
- Thoroughly mix ingredients and then transfer them to the pan.
- Sprinkle mixture with an even layer of the brown sugar before placing the pan in the oven.
- Bake for 10 minutes.
- While peaches are baking, add flour, sugar, salt, and baking powder to a different bowl and stir to combine.
- Cut the cold butter into very small pieces with a sharp knife then add to the bowl with dry ingredients.
- With clean fingers, massage the butter with the drys until pebble-sized dough forms.
- Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Don't overwork the dough.
- Carefully remove the pan of peaches from the oven; dollop spoonfuls of the dough mixture on top of the hot peach mixture.
- Bake for an additional 30–40 minutes, until the crust is golden brown and the peach mixture bubbles at the edges.
- Remove from the oven and let the pan of cobbler rest for 10–15 minutes.
- Serve warm, ideally with a scoop of vanilla ice cream or whipped cream.
- To store: Refrigerate in an airtight container for up to 4 days. To reheat: Preheat oven to 325 °F, cover cobbler with foil, and bake ~15 minutes or until heated through.
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