Peach Cobbler is the ultimate way to celebrate juicy, sun-ripened peaches. If you’re lucky enough to have a basket full of them on hand, stop what you’re doing—this recipe is calling your name. Bursting with naturally sweet fruit and topped with a golden, buttery biscuit crust, it’s the kind of dessert that makes you sigh with happiness after just one bite. But this isn’t just any cobbler—it’s rich, warm, cozy, and so easy to make with simple pantry staples. Whether you’re baking for a summer BBQ, a cozy night in, or just craving something nostalgic, this cobbler is everything you didn’t know you needed.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – No fancy tools or complicated techniques needed.
- Simple Ingredients – Everything is likely already in your kitchen.
- Crowd-Pleaser – Perfect for family dinners, potlucks, or Sunday dessert.
- Comforting & Cozy – Just the right balance of sweetness and warmth.
- Textural Bliss – Juicy fruit meets a golden, biscuit-style topping with a hint of crunch.
Unlike other versions, this cobbler uses macerated peaches to concentrate flavor and a thick batter that bakes into tender, biscuit-like bites. The sprinkle of demerara sugar adds a toasty finish that guests will rave about.
Ingredients Needed
For the Peach Base:
- 6–8 ripe peaches, peeled and cut into thick wedges
- ⅓ cup granulated sugar – Helps draw out juices for a natural syrup
- 1 tablespoon lemon juice – Adds brightness to balance the sweetness
- 1½ teaspoons cornstarch – Thickens the syrup slightly
- ¼ cup reserved peach juice – Use from the maceration, top off with water if needed
For the Biscuit Topping:
- 1½ cups all-purpose flour – Or use self-raising flour and skip leaveners
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda – Gives the topping extra lift and tenderness
- ¼ teaspoon salt
- ⅓ cup granulated sugar – Just enough sweetness without overpowering the fruit
- 6 tablespoons cold unsalted butter, cut into cubes – For that crumbly, biscuit texture
- ½ cup plain yogurt – Adds moisture without thinning the dough
For Finishing:
- 1½ tablespoons demerara sugar – Adds a crunchy, caramelized finish
- ½ teaspoon ground cinnamon – A warm touch of spice on top
How to Make Peach Cobbler
1. Prep the Peaches
Peel the peaches, remove the pits, and slice each one into 8 wedges. Transfer to a large mixing bowl.
2. Macerate the Fruit
Sprinkle the peaches with ⅓ cup of sugar and gently toss. Let them sit at room temperature for 40 minutes. This draws out the natural juices and intensifies the flavor.
3. Drain and Reserve Juice
Place the peaches in a colander set over a bowl to catch the juices. Measure out ¼ cup of the juice and return it to the mixing bowl. If you come up short, top it up with water or extra peach juice.
4. Make the Syrup
Whisk the reserved juice with cornstarch and lemon juice. This creates a light syrup that thickens while baking.
5. Coat the Peaches
Toss the drained peaches back into the syrup mixture and stir gently to coat each slice evenly.
6. Assemble Base
Pour the peach mixture into a ceramic or glass baking dish (about 11×7 inches). Avoid metal pans—they can react with the fruit and darken it.
7. Prebake the Peaches
Place the dish in a preheated 375°F (190°C) oven and bake for 12 minutes. This helps the fruit soften and begin releasing more syrup before the topping goes on.
Topping and Assembling
8. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
9. Add Butter
Rub the cold butter into the dry mixture using your fingertips until it resembles coarse breadcrumbs. You can also pulse it in a food processor 8–10 times for the same result.
10. Fold in Yogurt
Add the yogurt and gently stir with a rubber spatula just until a shaggy dough forms. Avoid overmixing—leaving a few dry streaks is okay!
11. Top the Cobbler
Drop large dollops of the dough over the partially baked peaches, spacing them out so the syrup bubbles up between the gaps. Sprinkle the top with demerara sugar and a dash of cinnamon.
12. Bake to Golden Perfection
Return to the oven and bake for 20–25 minutes, or until the topping is golden and cooked through (internal temp should hit 203°F or 95°C). If you don’t have a thermometer, peek inside a biscuit to check—it should be fluffy and fully baked.
13. Rest Before Serving
Let the cobbler cool for at least 20 minutes before serving. This gives the syrup time to thicken slightly while staying deliciously warm.
Serving and Storage Tips
- Serving Suggestions: Spoon into bowls and top with vanilla ice cream or a dollop of whipped cream. Add fresh mint for a pop of color.
- Leftovers: Store covered in the fridge for up to 3 days.
- Reheating: Warm individual portions in the microwave for 30–45 seconds or reheat in the oven at 350°F until warmed through.
Helpful Notes
- Using Frozen Peaches: Thaw completely and drain well before using.
- No Yogurt? Try sour cream or buttermilk.
- Want It Extra-Crispy? Broil the cobbler for 1–2 minutes at the end, watching closely!
- Add a Twist: Try adding a handful of raspberries or blueberries with the peaches for a fruity spin.
Peach Cobbler
Ingredients
Method
- Peel the peaches, remove the pits, and slice each one into 8 wedges. Transfer to a large mixing bowl.
- Sprinkle the peaches with ⅓ cup of sugar and gently toss. Let them sit at room temperature for 40 minutes.
- Place the peaches in a colander over a bowl. Reserve ¼ cup of the juice, topping with water if needed.
- Whisk the reserved juice with cornstarch and lemon juice to create a light syrup.
- Return the peaches to the syrup mixture and stir gently to coat each slice.
- Pour the peach mixture into an 11×7 inch ceramic or glass baking dish.
- Bake in a preheated 375°F (190°C) oven for 12 minutes to soften the fruit.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Rub the cold butter into the dry mixture until it resembles coarse breadcrumbs.
- Add the yogurt and gently stir just until a shaggy dough forms. Do not overmix.
- Drop large dollops of dough over the peaches. Sprinkle with demerara sugar and cinnamon.
- Bake for 20–25 minutes, or until golden and fully cooked (internal temp of 203°F or 95°C).
- Let the cobbler rest for at least 20 minutes before serving.
Notes
Conclusion
This Peach Cobbler is more than a dessert—it’s a bite of summer warmth in every spoonful. The juicy peaches, buttery biscuit topping, and perfect blend of sweetness and spice make it a recipe you’ll come back to again and again. Whether you’re serving it at a backyard cookout or treating yourself on a quiet night in, it hits the sweet spot every time.
Tried it? Let us know in the comments below and don’t forget to leave a ⭐⭐⭐⭐⭐ rating!
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What fruit combos do you love in cobbler? Drop your ideas below!
Frequently Asked Questions (FAQ)
What to make with lots of peaches?
Peach cobbler is a fantastic choice! You can also make peach jam, peach pie, smoothies, or grill them with honey for a light dessert.
Why does my stomach hurt after eating peaches?
Some people have sensitivity to peach skin or the sorbitol found in peaches. Peeling the fruit or cooking it (like in this cobbler!) can help make it easier to digest.
What can I do with my peaches before they go bad?
Macerate them for cobbler, freeze them for smoothies, or turn them into a quick jam or peach syrup for pancakes.
Can you freeze fresh peaches?
Absolutely! Slice, peel, and freeze them in a single layer on a baking sheet, then transfer to freezer bags. Great for baking or smoothies later.