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Peach Cobbler
Isabella

Peach Cobbler

Peach Cobbler is the ultimate way to celebrate juicy, sun-ripened peaches. With a buttery biscuit topping and golden, bubbling fruit beneath, this cozy dessert is simple to make, wildly satisfying, and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 289
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Peel the peaches, remove the pits, and slice each one into 8 wedges. Transfer to a large mixing bowl.
  2. Sprinkle the peaches with ⅓ cup of sugar and gently toss. Let them sit at room temperature for 40 minutes.
  3. Place the peaches in a colander over a bowl. Reserve ¼ cup of the juice, topping with water if needed.
  4. Whisk the reserved juice with cornstarch and lemon juice to create a light syrup.
  5. Return the peaches to the syrup mixture and stir gently to coat each slice.
  6. Pour the peach mixture into an 11x7 inch ceramic or glass baking dish.
  7. Bake in a preheated 375°F (190°C) oven for 12 minutes to soften the fruit.
  8. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  9. Rub the cold butter into the dry mixture until it resembles coarse breadcrumbs.
  10. Add the yogurt and gently stir just until a shaggy dough forms. Do not overmix.
  11. Drop large dollops of dough over the peaches. Sprinkle with demerara sugar and cinnamon.
  12. Bake for 20–25 minutes, or until golden and fully cooked (internal temp of 203°F or 95°C).
  13. Let the cobbler rest for at least 20 minutes before serving.

Notes

Use thawed, drained frozen peaches if fresh aren't available. Substitute yogurt with sour cream or buttermilk. For extra crisp topping, broil for 1–2 minutes at the end.
Add raspberries or blueberries with the peaches for variety. Serve with vanilla ice cream or whipped cream.