This peach cobbler is full of fresh, juicy peaches and topped with a sweet biscuit-like topping that gets browned and crunchy as it bakes. It's a delicious summer dessert, especially with a scoop of ice cream!
It may be August, but I am firmly still in summer mode.
Meaning, you're seeing peaches here today, not pumpkin anything just yet.
Cause even if we're starting back to school next week, it's still hot here in the South and I'm still devouring all the yummy summer produce. It's a beautiful season for food and I'm not ready to let it go!
Today, it's the beautiful summer bounty of fresh peaches that we're celebrating.
They're one of my favorite fruits to incorporate throughout the summer when they are in season and so ripe and delicious.
Summer skillet chicken with peaches, mozzarella and basil is a great dinner dish to celebrate peaches.
We eat them at breakfast, too, with this peach baked oatmeal that is a great make-ahead option for busy mornings.
And I love making these individual peach blueberry crumbles for a summer dessert. Bonus: you don't have to share!
Today, we're taking peaches in a classic direction with this easy peach cobbler.
It's full of juicy, sweet peach slices in a yummy syrup that they make as they are baking, plus a delicious topping that bakes up thick, crunchy, browned and irresistible.
It's almost like a sweet biscuit plopped down on top.
You'll be going back for bite after bite of this yummy cobbler!
(If you love desserts like this, check out this healthy apple cobbler too for a fun fall dessert. Cause it's just around the corner... Or see grandma's banana pudding for a dessert that's delicious any time of year!)
OK, let's get cooking so you can enjoy this, too. (You can also check out my Google Web Story for this peach cobbler recipe.)
Now, I've got some notes and tips coming up below on how to make peach cobbler. Just tryin' to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making peach cobbler:
- Peaches: You'll need 4 cups of sliced peaches. For me, that's usually about 4 medium peaches. I halve the slices if they are large, to make eating the cobbler easier.
- Peeling: I tend to go rustic (read: lazy) and don't always peel my peaches for making cobbler. However, some peach skins can have a bit of a bitter taste when cooked, so peel yours if you're concerned about that.
- Sugar: I find ½ cup of sugar is plenty for this dish. If your peaches aren't very sweet, however, you might want to increase this to ⅔ cup.
- Brown sugar: We're sprinkling some brown sugar over the top of this before it goes in the oven. It adds a great caramelization, but you can skip it if you don't have any on hand.
- Flour: I've made this with both all-purpose and white wheat flour and both work well.
- Milk: I use skim milk for this recipe, but 1% or 2% milk would be fine. I haven't tested it with alternative milks, so I'm not sure how those might work.
Otherwise, this is really easy to assemble. (See the photos above for the step-by-step stages of assembly.)
Add your peaches to your sprayed casserole dish, sprinkle with sugar and flour and lemon juice.
Then mix up your batter and dollop it on top of the peaches. I try to do about 6 big dollops and then lightly spread them out. You don't have to make it cover the whole dish; they'll spread out as they bake.
One thing though, if you haven't cut in butter, let me break that process down for you. (If you are all set on this, keep scrolling.)
First thing, You want the butter to be nice and cold.
You want those butter chunks intact in the dough when the cobbler goes into the oven. It's what helps make the cobbler topping light and airy because the cold butter creates steam as it melts in the oven.
How to cut in butter:
- Cutting in butter just means you are incorporating cold butter chunks into the dry flour mixture so that they break down but do not melt.
- Having some little lumps of butter throughout the dough is what makes the biscuit-like topping light and airy.
- Your butter should be very cold.
- I like to cut it into small ¼-inch cubes because then I don't have to work as hard to cut it into the flour mixture. #lazylikethat
- You can cut butter into flour using a pastry cutter or with two butter knives.
A pastry cutter like this would be perfect and it's affordable.
If you don't have one or want to buy one, you can use two regular knives.
Place the cold butter chunks in the bowl with the flour mixture. Hold one knife in each hand and just go to town cutting across the butter down into the flour so that you're breaking up the butter pieces slightly and getting them mixed in. It should only take a couple minutes.
Your butter and flour mixture should end up resembling small peas. (You can scroll up to the process photos to see what that looks like.)
OK, that's the only "hard" part about making this cobbler and it's really not difficult.
So let's get ready to dig into this peach dessert!
As for serving it up, you really should add a dollop of vanilla ice cream for this cobbler. It's kind of the perfect combination of warm cobbler and cold creamy ice cream.
Especially when you scoop some of the peachy syrupy sauce from the bottom of the casserole dish to drizzle over top of your bowl. Oh swoon!
You could also serve this with some whipped cream if you like.
Last thing, let's talk about what to do with the leftovers.
Leftover cobbler will keep, covered, in the refrigerator for up to 5 days. Reheat individual servings in the microwave until warmed through. (The biscuit like topping might lose some crunch, but it's still super delicious.)
I hope you give this peach cobbler a try to share with family or friends on a lovely summer evening. It'll make the night that much more special.
Enjoy!
XO,
Kathryn
Peach Cobbler
Ingredients
- 4 cups sliced fresh peaches
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cold unsalted butter, cut in small pieces
- ½ cup skim milk or milk of choice
- 1-2 tablespoons packed brown sugar
Instructions
- Preheat oven to 375.
- Place sliced peaches in a 2-quart casserole dish sprayed with cooking spray. Sprinkle with sugar and flour then top with lemon juice.
- In a separate bowl, mix flour, sugar, baking powder, baking soda and salt until well combined.
- Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas. (See notes below for more details if needed.)
- Add milk and stir until just combined. The batter will be thick.
- Add the batter mixture in dollops over the peaches in the casserole dish and use your fingers to spread it out a little. (It's OK if it's not covering all of the apples - it will continue to spread out while baking.) Sprinkle the brown sugar evenly over the top of the dish.
- Bake at 375 for 30-35 minutes, until the topping is golden brown and set.
- Remove and let sit for 10 minutes before serving.
Notes
- Cutting in butter just means you are incorporating cold butter chunks into the dry flour mixture so that they break down but do not melt.
- Your butter should be very cold.
- I like to cut it into small ¼-inch cubes because then I don’t have to work as hard to cut it into the flour mixture. #lazylikethat
- You can cut butter into flour using a pastry cutter or with two butter knives. For the knives, hold one knife in each hand and just go to town cutting across the butter down into the flour so that you’re breaking up the butter pieces slightly and getting them mixed in. It should only take a couple minutes.
Video
Nutrition
Gilbert Flores says
Can I use Splenda
Kathryn Doherty says
I haven't tried this recipe using Splenda, but if you bake with it normally, I would think it would work here, too. Would love to hear if you try it!
Abel Rodriguez says
Grate the cold butter and it will be easier to incorporate
Kathryn Doherty says
Yes! That's a great technique too - thanks for sharing!
Susan Rasmussen says
Freeze the butter, then grate it. That’s how I make biscuits