Peach Cobbler Recipe

Peach Cobbler is the ultimate summertime treat—a golden, biscuit-topped sensation that delivers juicy sweet peaches with just the right hit of cinnamon and buttery shortcake. Whether you’re celebrating peach season or just need a taste of simple comfort, this classic American dessert comes together easily with fresh peaches and a handful of kitchen staples. Savor it warm with a scoop of vanilla ice cream and you’ll understand why Peach Cobbler has been a cherished staple for generations.

Ingredients You’ll Need

Part of the magic of Peach Cobbler is how simple and familiar the ingredients are. Each component boosts the flavor, brings texture, or adds a pop of color—proving you don’t need anything fancy to create something remarkable.

• Peaches: Fresh peaches are the star; go for ripe, juicy ones for the best flavor and texture.
• Lemon Juice: A splash of lemon brightens up the fruit filling and balances the sweetness.
• Granulated Sugar: Sweetens both the peaches and the biscuit topping, making every bite perfectly delicious.
• Cornstarch: Thickens the peach syrup so it’s lusciously glossy and not runny.
• Boiling Water: Kickstarts the cornstarch and sugar mixture, ensuring a smooth, rich sauce for the fruit.
• Unsalted Butter: Adds richness and a silky finish to both filling and biscuit topping.
• Cinnamon: A sprinkle delivers that cozy, comforting aroma and flavor Peach Cobbler is known for.
• All-Purpose Flour: The base for those fluffy, rustic shortcake biscuits.
• Baking Powder: Responsible for lifting the biscuits up into tender, golden mounds.
• Salt: Just enough to keep the sweetness in check and round out all the flavors.
• Heavy Cream: Produces soft, melt-in-your-mouth shortcake dough, with some extra for that gorgeous glossy finish.
• Coarse or Granulated Sugar for Topping: Sprinkled on top for sparkle and a bit of crunch.
• Vanilla Ice Cream: Optional, but highly recommended for serving—melts beautifully into the warm Peach Cobbler.

How to Make Peach Cobbler

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 400°F. Lightly grease a 9-inch cast iron skillet or similar baking dish—this helps prevent sticking and adds a touch of crispness. I also recommend placing your dish on a foil-lined, rimmed baking sheet. Peaches can be dramatic and bubbly, and this keeps your oven clean and stress-free as the cobbler bakes.

Step 2: Slice and Prep the Peaches

Peel and thick-slice your peaches, then toss them with a squeeze of lemon juice in a big bowl. The lemon really wakes up the fruit and keeps those beautiful slices from turning brown while you work on the syrup.

Step 3: Cook the Peach Syrup

In a medium saucepan, stir together sugar and cornstarch, slowly whisking in the boiling water until smooth. Heat this mixture over medium-high and bring it to a boil, stirring constantly; it will thicken quickly. After a minute of bubbling, remove from the heat and gently stir in the peaches, any collected juices, butter, and cinnamon. The result: a fragrant, juicy, totally irresistible peach filling.

Step 4: Make the Shortcake Biscuit Dough

In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry blender or your fingers until the mix resembles coarse, pea-sized crumbs. Pour in the heavy cream and stir gently—you just want it to come together. The less you handle it, the more tender those biscuit mounds will turn out.

Step 5: Dollop and Top the Cobbler

Using your fingers or a spoon, drop pieces of the shortcake dough randomly over the peaches, making sure to leave some spaces for steam (and syrupy magic) to bubble up during baking. Brush each dough mound lightly with cream, then scatter coarse sugar over the top for sparkle and crunch. Let your assembled Peach Cobbler rest for 10 to 15 minutes to give the dough a head start on puffing up.

Step 6: Bake to Golden Perfection

Slide your cobbler into the oven and bake for 25 to 35 minutes, or until the top is golden and the peaches are bubbling and syrupy. If your kitchen is filled with the scent of warm peaches and cinnamon, you’re on the right track. Let it cool slightly so the syrup thickens as it stands—then serve warm, preferably with a scoop of ice cream melting into every bite.

How to Serve Peach Cobbler

Garnishes

No Peach Cobbler is complete without an irresistible finishing touch. Top each bowl with a generous scoop of vanilla ice cream—the cold creaminess melting into the steamy peach filling is truly magical. A sprinkle of extra cinnamon or a few toasted sliced almonds can elevate both the flavor and the look. If you’re feeling fancy, a dollop of whipped cream never disappoints.

Side Dishes

For gatherings, Peach Cobbler is delicious alongside a fresh fruit salad or a pitcher of homemade iced tea. If you’d like a Southern-inspired feast, serve it after barbecue or fried chicken for that classic sweet finish everyone loves. Even simple shortbread cookies make a fun, crunchy pairing for the cobbler’s softness.

Creative Ways to Present

Get playful with your Peach Cobbler presentation: try baking and serving it in individual ramekins for personal-sized treats, or spoon the warm peaches and biscuits into mason jars for a picnic-ready dessert. You can even top pancakes or waffles with leftover cobbler for a decadent brunch twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peach Cobbler covered in the refrigerator for up to four days. The flavors deepen and concentrate, so the next-day slices might be even better than the first. To keep the biscuits from becoming too soft, avoid tightly sealing the dish until completely cool.

Freezing

If you want to make Peach Cobbler ahead, you can freeze the whole baked cobbler once it cools completely. Wrap it well in plastic wrap, then foil, and freeze for up to three months. Let it thaw in the fridge overnight before reheating.

Reheating

To bring back just-baked warmth, reheat Peach Cobbler in a 350°F oven, loosely covered with foil to prevent the biscuits from over-browning, until heated through (about 15 to 20 minutes). For single servings, a quick zap in the microwave at fifty percent power keeps everything moist and delicious.

FAQs

Can I use frozen peaches instead of fresh?

Absolutely! If fresh peaches aren’t available, frozen peaches work beautifully in Peach Cobbler. There’s no need to thaw them first; just toss them straight into your filling and adjust sugar as needed to taste.

What if I want a thicker sauce?

For a thicker peach syrup, simply add an extra tablespoon of cornstarch while preparing the filling. This helps the sauce hold up, even after the cobbler sits for a while—perfect if you love extra syrup on your biscuits!

Can I make Peach Cobbler ahead of time?

Yes, you can prep and bake Peach Cobbler a day ahead, then store it covered in the fridge. When you’re ready to serve, just reheat in the oven until bubbly and warm. It’s a great timesaver for gatherings—no last-minute fuss!

What’s the best way to peel peaches?

If peeling peaches sounds tricky, try cutting a small X on the bottom of each peach and blanching them in boiling water for 30 seconds. The skins will slip off effortlessly, leaving you with perfectly smooth fruit for your cobbler.

Can I use other fruits with peaches?

Definitely! While Peach Cobbler shines brightest with peaches, you can blend in blueberries, raspberries, or nectarines to create your own delicious twist. Just keep the fruit ratio similar for the saucy, jammy filling everyone loves.

Final Thoughts

If you love the taste of ripe peaches wrapped in golden biscuits with the perfect touch of cinnamon, this Peach Cobbler awaits you! There’s nothing quite like serving it warm from the oven and seeing smiles all around the table. Give it a try and make this cherished dessert part of your summer traditions—you’ll be looking forward to peach season all year long.

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