This peach cobbler is incredibly easy to make and may be the best you’ve ever tasted. It combines a juicy, sweet peach filling with a biscuit-like topping that bakes up golden and slightly crisp. Serve it warm with a generous scoop of vanilla ice cream for a classic summer dessert.
Originally published June 28, 2022.
For me, this is a dessert worth skipping dinner for. The scent of warm peaches and spices as it bakes is irresistible, and the combination of tender fruit with a tender, slightly biscuit-textured topping makes every bite comforting and satisfying. Peach cobbler is a summer tradition—perfect for backyard barbecues, holiday gatherings, or a simple family dessert any warm evening.
The peach filling is juicy and well balanced, not overly sweet, and the honey adds a lovely shine and depth to the flavor. The topping is somewhere between a biscuit and a cake: it rises and forms golden clumps that contrast beautifully with the bubbling fruit beneath. Add as much vanilla ice cream as you like—the mild sweetness complements the peaches without overpowering them.
Ingredients
- Peaches — ripe is best; if slightly underripe, slice thinner to help them soften while baking
- Corn starch — for thickening the filling
- Granulated sugar
- Honey — adds subtle sweetness and a glossy finish to the filling
- Cinnamon
- Nutmeg
- Fresh lemon juice — brightens the peach flavor
- Cold butter — cubed, for finishing the top and for the topping
- All-purpose flour
- Brown sugar
- Baking powder
- Salt
- Heavy cream — for the cobbler topping
How To Make Peach Cobbler
The filling.
Begin by washing the peaches. You can peel them if you prefer, but leaving the skins on keeps the fruit an attractive golden-yellow with reddish highlights after baking. Halve each peach along the natural seam, twist to separate, and remove the pit. If a peach clings to the pit, cut around it to free the fruit.
Place the sliced peaches in a mixing bowl and toss with corn starch, granulated sugar, honey, cinnamon, nutmeg, and lemon juice. The corn starch will thicken the juices as the cobbler bakes, creating a saucy, spoonable filling.
The cobbler topping.
In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Cut in cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some slightly larger pieces. Stir in the heavy cream until the dough begins to come together. At first the mixture will be crumbly and rough; press with the back of a spoon and your hands to form larger clumps or “gobs” of topping.
Transfer the peach filling to a greased 9×12-inch baking dish, spreading it evenly. Break the topping into pieces and scatter the clumps over the peaches so some fruit remains visible; the topping will expand and bake into irregular golden peaks. Dot the top with 2 tablespoons of cold cubed butter and sprinkle a teaspoon of sugar over the surface to encourage browning and a touch of crunch.
Baking and serving. Bake at 375°F (190°C) for about 45 minutes, until the topping is golden and the filling is bubbling. Remove the cobbler from the oven and let it rest for about 30 minutes so the filling sets slightly; it will still be warm and saucy. Serve slices topped with vanilla ice cream or whipped cream for a classic finish.
More Summer Recipes
- Instant Pot ribs — tangy, tender barbecue ribs made quickly
- Honey cornbread — moist cornbread with a touch of honey
- Classic guacamole — creamy, seasoned avocado dip
- Red potato salad with dill, cucumber, and celery — a light summer side
- Italian pasta salad with salami — a flavorful picnic favorite
- Avocado, corn, and tomato salad — fresh and fast
- S’mores cookie bars — a campfire-inspired treat