peach cobbler recipe

This peach cobbler has a thick, juicy peach filling with an easy drop biscuit topping! It is an easy Summer recipe using fresh peaches, a hint of lemon, and butter for a silky, satisfying filling.  

Who doesn’t love peach season?! I mean, going to the farmers market and picking up all the fresh, ripe peaches you can carry. There’s nothing like it. This peach cobbler recipe is always my first choice for starting off peach season. It is so easy to pull together and warm and comforting. Between the perfectly cooked peach filling and the flakey, tender drop biscuit topping, it’s the perfect recipe to share or keep all to yourself! 

You’re wondering what to do with all these peaches you got from the market. You’re in luck because I, too, buy all the peaches, so I’ve made many beautiful recipes to use them up! For more desserts, you can try my peach galette, peach pie or peach crisp. For breakfast, who doesn’t love peaches and cream overnight oats or a peach pineapple chia smoothie? And if you still have peaches left over, make some peach preserves for a wonderful gift that keeps on giving year-round!

Professional Tips for Making Peach Cobbler

• Slice your peaches the same size. You will want your peaches to be sliced to the same size for an evenly baked filling. This will ensure no peaches are still too chewy or turn to mush. 
• There are different ways to peel peaches of different ripeness. Peel peaches using one of three methods. For overripe peaches, it is best to peel them by pulling the skin off with a pairing knife. For perfectly ripe peaches, slice an “x” in the bottom of each peach and drop it in boiling water for 30 seconds. Pull out with a slotted spoon or spider and place in ice water. Use a pairing knife to pull the skin off, starting at the “x”. The last way to peel peaches is with a fruit peeler. I put together a peach peeling tutorial to help!
• If your peaches aren’t ripe, you can macerate them for a few hours. Peel and slice the peaches, then mix them with the sugar and lemon juice. Cover with plastic wrap and allow to sit for a few hours, stirring a few times. This will allow the sugar to bring out the flavors of the peaches.

Ingredients

• Fresh Peaches: Fresh, ripe peaches are the best option for this cobbler. They have the best flavor, but you can also use frozen peaches if you need to. 
• Lemon Juice
• Unsalted Butter: The butter adds a silkiness to the peach filling and is integral to shortening the gluten strands in the drop biscuit. There is no need to use melted butter because it will get melted during the cooking process.
• All-purpose Flour
• Granulated Sugar: Sugar plays many roles in this recipe. It adds sweetness to the filling and drop biscuit and aids in the thickening process of the peach filling.
• Light Brown Sugar: Light brown sugar adds sweetness and a little moisture to the biscuit. It also adds a light flavor to the drop biscuit that complements the peaches, but you could use all white sugar instead. 
• Baking Powder & Baking Soda: Using baking powder and baking soda gives this drop biscuit dough a more even rise in the oven. 
• Kosher Salt
• Heavy Cream: Heavy cream adds just enough liquid to make a moist, tender drop biscuit topping. It also has fat that will add to the flavor and texture. You could also use whole milk instead.

See the recipe card for full information on ingredients and quantities.

Variations

• Add some spice! You can infuse the filling with cinnamon, ginger, vanilla, or nutmeg. While the filling is cooking, add the whole spices and hot infuse. Be sure to remove the spices before baking. Try also adding some ground cinnamon or spices to the drop biscuit dough. 
• Change the topping. This filling would be delightful with an oat crisp topping like in this fruit crisp recipe, a ginger shortcake, or in an all-butter pie crust.  You could also use the easy crumble recipe from this cranberry crumble pie. 
• Add a bit of liquor to the filling. After you cook the filling on the stove, mix in rum, bourbon, or brandy to the filling. 
• Get creative with the fruit. Pair the peaches with all the summer fruit! Try strawberries or blackberries and peaches. You can even make it a stone fruit cobbler with peaches, apricots, plums and cherries. 
• Make mini cobblers! I mean, how cute would that be! Fill individual ramekins and small baking dishes with the peach filling and top with a scoop of the drop biscuit dough. The baking time will vary depending on the size of the dish. Just be sure the filling boils and the drop biscuit is golden brown.

How to Make this Easy Peach Cobbler Recipe

Use these instructions to make the perfect homemade peach cobbler every time! Further details and measurements can be found in the recipe card below.

Prepare the cobbler: 

Step 1: Preheat the oven to 350°F convection and butter a 9×13 inch baking dish. 

Step 2: Peel the peaches and slice them in half to remove the pit. To make it easier, cross the indent on the top of the peach and slice around like an avocado. You can rock the pit side to side to remove it. Continue to slice the peaches about ¼ of an inch thick. 

For more tips and tricks on how to easily and efficiently peel your peaches watch my Youtube video “How to peel a peach 3 ways!”

Step 3: Combine the sliced peaches, sugar, lemon juice, and butter in a pan and cook on medium heat until the butter has melted and the peaches release their juices. 

If you are using frozen peaches, start cooking them on low to allow them to defrost and give them time to release the juices. Otherwise, the sugar can start to caramelize before the peaches are cooked.

Step 4: While the filling is cooking, combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and kosher salt in a bowl of a stand mixer or in a large bowl. 

Step 5: With a paddle attachment, mix the dry ingredients from above on low to evenly distribute the leavening agents, sugar, and salt throughout the dough. This can also be done in a bowl with a whisk. 

Step 6: Add the cold and cubed butter to the mixer and mix on low. Cut in the butter until only pea-sized pieces remain. You can also do this with a pastry blender by hand. 

Step 7: Once the butter is cut in, slowly pour the cold cream in with the mixer on low or stir with a wooden spoon until just combined. Over-mixing can lead to gluten development and cause the drop biscuit to be chewy. 

Assemble and Bake the Cobbler:

Step 8: Pour the peach filling into the prepared baking dish. 

You can pour the filling directly from the stovetop or use chilled filling. 

Step 9: Using a cookie scoop or tablespoon, top the peach filling with small scoops of the drop biscuit dough. Brush the dough with heavy cream and sprinkle it with sugar. 

Spacing the cobbler dough out allows for steam to escape during the baking process. This helps ensure a thick, rich filling that isn’t runny. Spreading the batter over the peach filling could make it runny.

Step 10: Place the cobbler on a parchment-lined sheet tray to prevent it from spilling into your oven. Bake at 350°F for 30-35 minutes until the filling is bubbling in the center and the drop biscuits are golden brown. 

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, cobbler and crisp recipes or dive deeper into Peach Season with easy peach cake, peach bread, or Italian panna cotta with macerated peaches!