Peach Cobbler

Ingredients

For the Peach Filling

• 7 cups sliced peaches, fresh or thawed frozen
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Biscuit Topping

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup buttermilk
• 1 tablespoon coarse sugar, optional

Substitutions

• In Peach Cobbler, a firm plant-based butter can replace dairy butter; use the same amount and expect a slightly different flavor.
• When making Peach Cobbler, use another fruit with similar moisture and keep the measured amount close to the recipe.
• Omit an optional garnish or replace it with one that matches the main flavor profile.

Instructions

Step 1: Prepare the filling

Heat the oven to 375°F. Toss peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a 9-inch baking dish.

Step 4: Top the peaches

Drop spoonfuls of dough over the hot filling, leaving small gaps for steam. Sprinkle with coarse sugar.

Step 5: Bake

Bake 28 to 32 minutes, until the topping is golden and the peach juices bubble thickly. Cool 15 minutes before serving.

How to Store Leftovers

Cool Peach Cobbler completely before covering. Store it airtight at cool room temperature for up to 2 days, or refrigerate for up to 4 days if the kitchen is warm or the recipe contains fresh fruit.

How to Reheat

Serve Peach Cobbler at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Vanilla ice cream
• Whipped cream
• Coffee or tea
• Fresh berries

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.
• For Peach Cobbler, relying on color alone instead of the center cue.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions