Gramma’s Peach Cobbler
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This sweet, refreshing peach cobbler just might be the easiest dessert to make from scratch. One layer of juicy, tender peaches and a buttery biscuit topping with a crunchy, sugary cinnamon finish layered on top. It’s delicious with whipped cream, ice cream, or on its own.
Try out this peach cobbler recipe on Memorial Day or the 4th of July, or to impress guests at any summer BBQ!
Personally, I enjoy it year-round. Whether it’s made with fresh, frozen, or canned peaches, this baked treat is juicy and delicious — and a total crowd-pleaser! I never have leftovers.
And it truly couldn’t be easier to make. As it’s neither a pie nor a cake, there’s no need to make a filling or crust ahead of time — the uncooked peaches are layered right in the pan, and the biscuit batter is scooped right on top. It all goes into the oven together and comes out perfectly every time.
Table of Contents
The simple, buttery biscuit topping I use here is the same one I use for my berry cobbler. It goes with any fruit!
Fresh, Frozen or Canned Peaches
I like this year-round and oftentimes use thawed frozen peaches or canned (drained).
But when fresh peaches are available, use this method to skin them: to effortlessly peel peaches make a small “+” sign cut on the bottom of each peach and gently immerse the peaches into a pot of boiling water. After approximately 30 seconds, transfer them to an ice-water bath. This quick dip will prevent the peach flesh from cooking while making the skin incredibly easy to peel!
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Peaches – I’ve made this peach cobbler recipe with fresh, canned, and frozen peaches, and it comes out delicious every time! Be sure to drain canned peaches. If using frozen, thaw and pat dry before using.
- Topping – This simple batter is made with all-purpose flour, salt, baking powder, and:
- Milk – Any dairy-free milk substitutes can be used here, including soy milk, almond milk, and oat milk.
- Butter – ½ cup of melted butter makes the biscuit topping rich, flakey, and dense.
- Vanilla Extract – A small but mighty ingredient with floral and caramel-like sweetness. There’s a reason why it’s in almost every dessert recipe!
- Granulated Sugar – I use white cane sugar, but many Southern cobbler recipes use brown sugar or some combination of the two.
- Finishing Sugar – This is a crystalized, larger-grained sugar that’s used as a crunchy finishing touch. Regular white cane sugar can be used as a substitute, though it won’t have the same texture.
- Ground Cinnamon – Along with the sugar, a sprinkling of warm and smokey cinnamon ties the whole dish together! Substitute with ground nutmeg or even apple pie spice if needed!
- Make the Topping. Add the flour, granulated sugar, baking powder, salt, and milk to a bowl and whisk together. After those ingredients are combined, stir in the melted butter and vanilla until the batter is smooth and clump-free.
- Layer the Peach Cobbler. Lightly grease an 11×7-inch baking pan with cooking spray or butter. Arrange the peach slices on the bottom of the pan, completely covering the bottom in a solid layer. Pour the batter over the peaches, keeping it as even as possible. Whisk together the ground cinnamon and finishing sugar and sprinkle it all over the peach cobbler.
- Bake. Bake for 45 at 350 degrees F until the biscuit topping is golden brown.
- Serve. Let the peach cobbler rest and cool for 15 minutes or so — it’s very hot right out of the oven — then serve with ice cream or whipped cream.
Recommended Tools
- 11×7-inch Pan – You can use a slightly more shallow baking pan than you might be used to, as we try to keep both the fruit and batter layers relatively thin. You can make this peach cobbler recipe with any pan, mind you, but you don’t want to make the top layer too thick or it will take forever to bake.
Storing and Reheating
If there’s any dessert that should be enjoyed fresh and warm, it’s peach cobbler. The topping becomes softer as time passes, and the peaches take a while to reheat. Still, any leftovers can be refrigerated and enjoyed for up to 5 days.
Eat the leftovers cold, reheat in the microwave, or warm in an oven preheated to 350 degrees F.
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There may be too much moisture in the fruit filling. Make sure the peaches are dry before you add them! This is easy with fresh and frozen peaches, but with canned you need to make sure to thoroughly drain and pat them dry.
Otherwise, the batter might be underbaked. Don’t layer the batter too thick, and using a digital thermometer will help — once the biscuit topping reaches 200 degrees F at its thickest point, it should be good.
The biggest difference is that a crisp has a streusel-like finish, usually containing oats, for a “crisp” bite compared to a cobbler. See my rhubarb and cherry crisp recipes for comparison.
Cobbler is typically soft and tender on the inside and crispy on the outside. The mixture of the two different textures is a big part of what makes it so delicious!
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Gramma’s Peach Cobbler
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup milk
- 1/2 cup butter melted
- 1 tsp vanilla extract
- 2 lbs peaches (See Note 1)
- 1 tsp ground cinnamon
- 1/4 cup finishing sugar (See Note 2)
Instructions
- Preheat oven to 350°F. Coat a 11×7″ pan with cooking spray.
- In a mixing bowl add the flour, sugar, baking powder, salt, and milk. Whisk to combine. Add the melted butter and vanilla and whisk until combined and a smooth batter.
- Scatter peach slices on bottom of pan and pour batter evenly over top. Sprinkle cinnamon and finishing sugar all over top.
- Bake for 45 minutes, until golden brown. Serve warm with a scoop of ice cream or whipped cream.
Video
Notes
- I like this year round and often times use thawed frozen peaches or canned (drained). BUT for when fresh peaches are available, use this method to skin them. To effortlessly peel peaches make a small “+” sign cut on the bottom of each peach and gently immerse the peaches into a pot of boiling water. After approximately 30 seconds, transfer them to an ice-water bath. This quick dip will prevent the peach flesh from cooking while making the skin incredibly easy to peel.
- Finishing sugar is crystalized sugar that is used in baked goods as a topping. It’s crunchy, but feel free to substitute sugar if you can’t find it.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I just made this recipe. Idk about “cobbler” but the texture is like that of a dump cake. Still delicious either way!!
Excellent, so happy you enjoyed this one Red.
Gonna make this tomorrow evening for our Bible Study group. Looks so yummy!!
Enjoy, its one of my favorites Wendy.
I live in Washington state, surrounded by orchards and have tried lots of peach cobbler recipes but this is the very best. Loved the simplicity and deliciousness! A new family favorite! Thank you!
Fantastic! Thanks for coming back to let me know Karen. 🙂
Made this recipe tonight 9/1/2024 and the family loved it!
So happy everyone enjoyed this one Carol!
This is amazing! I’ve tried several cobbler recipes, but this one is the best, hands down!
Excellent! Love reading comments like this. Thanks Pam.
Has anyone tried making this in a slow cooker? Thanks for your input.
This is one of the easiest best tasting i have ever made. I will be making this year round. Family of picky eaters wants more tomorrow night. Thank you for sharing.
One of my favorites, too. Sorry for the late reply as I was on vacation. So glad you enjoyed the recipe Suzie.
The family really enjoyed this. A keeper!
Fantastic! Thanks for coming back and letting me know Maddy. 🙂
This is a perfect Father’s Day dessert! I made this last week and added fresh picked strawberry’s and it was a crowd favorite.
Thanks Kerry, your comment is much appreciated! Those hand picked strawberries were out of this world good. 🙂
Excellent and so easy to make.
Thanks for trying and coming back to let me know Carolyn. 🙂
Always looking for good peach cobbler! A friend who passed away a while ago made THE BEST pc, but she would never share her recipe and, unfortunately, took it to her grave. I’m still searching for that peach cobbler and I’ll let you know if yours is the one ….no pressure, I enjoy the chase (-: However, your recipe sounds like 5 stars for sure.
Thanks for letting me know Gail. I hope mine matches your memory! 🙂