Can I use frozen or canned peaches?

Frozen peaches will work for the cobbler! When using frozen fruit, I would either defrost and drain it or add a thickening agent to the filling. I would not suggest using canned peaches. They are already very soft, and when baked, they will just turn into a mushy peach filling.

Do I need to peel my peaches?

I suggest peeling the peaches, but it is not necessary. The skins will add more texture to the filling, and you just want to be careful not to burn them when pre-cooking the filling.

How do I know my peaches are ripe and ready for a cobbler?

I like to use smell and touch to tell when my peaches are perfect. The peach will smell delicious; if it doesn’t, it won’t have very much taste. With touch, you want to gently squeeze your peach. If it has a slight give to it, it's perfect and ready to be made into a cobbler!

How do I serve my peach cobbler?

My personal favorite is a simple warm cobbler with vanilla ice cream and toasted pecans on top! It is also fantastic served at room temperature with a slightly sweetened spiced whipped cream or salted caramel sauce . You could always lean into the fresh peach flavor with this homemade peach ice cream recipe !

peach cobbler recipe

Description

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.

Ingredients

Scale

Filling:

9 1/2 cups peaches, peeled, pitted & sliced
1 1/2 cups granulated sugar
1 lemon, juiced
1/4 cup butter, cut into pieces

Biscuits:

2 cups all-purpose flour (250g)
1/3 cup granulated sugar (57g)
1/3 cup light brown sugar, packed (56g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
7 tablespoons unsalted butter, cold, cubed (100g)
3/4 cup heavy cream, cold

Optional Topping

3 tablespoons sugar
2 tablespoons heavy cream

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Instructions

Preheat the oven to 350°F convection and butter a 9×13 inch baking dish.
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 1/4 of an inch thick.
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.
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.
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.
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.
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.
Pour the peach filling into the prepared baking dish.
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.
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.

Notes

Flavor Tips – Taste the peach filling with the sugar and lemon juice before cooking with the butter. Some peaches are sweeter than others, so you might need to adjust.

Variations – Add ginger to the filling and some sliced candied ginger to the drop biscuit for a warm spiced peach cobbler.

Storage –Store the baked cobbler in a covered dish at room temperature for up to 3 days. A well-wrapped or airtight container will last up to 10 days in the refrigerator or 3 months in the freezer.