Consider your summer in the South incomplete until you’ve had yourself a bowlful of Old-Fashioned Peach Cobbler topped off with a scoop of rich and creamy vanilla ice cream!
This easy cobbler recipe comes fully loaded with peaches suspended in a sticky-sweet, lemon-infused syrup. The sweet crumbled biscuit-like crust comes together quick and easy and bakes up buttery, soft on the inside, with a golden, crunchy, cinnamon-sugar topping. Every spoonful is sweet, tart, buttery, and positively bursting with flavor! Fresh or frozen peaches welcome!
If you love crust as much (or more) than fruit fillings, this is the Peach Cobbler recipe for you. The peach-to-topping ratio is positively delightful!
Need more cobbler recipes in your life? Of course you do. Bookmark our delicious, quick, and easy Strawberry Cobbler for next time!
HOW TO MAKE PEACH COBBLER
- Make the Filling – Combine peaches, sugar, lemon juice, cinnamon, and salt in a pot on the stovetop, and simmer until the peaches have softened slightly. Make a slurry with cornstarch and water, add it to the peaches and allow the syrup to thicken. Then, add them to the baking dish.
- Make the Crust – Mix dry ingredients, cut in the butter, and stir in buttermilk.
- Assemble and Bake – Crumble the crust over the peach filling, top with a cinnamon-sugar, and bake at 350°F for 40 minutes.
To make the filling for this Old Fashioned Peach Cobbler, combine sliced peaches (fresh or frozen), sugar, lemon juice, cinnamon, and salt to a saucepan over medium-high heat. Stir the mixture to evenly distribute the ingredients.
Bring the mix to a simmer and then reduce the heat, if necessary, to maintain it. You want to allow the peaches to simmer long enough to slightly soften, but don’t allow them to turn mushy. Keep in mind, peaches going into the pot frozen will take longer to reach this point than fresh peaches (about 16-18 minutes).
Once the peaches are softened, it’s time to make the slurry. A slurry is a simple mix of cornstarch and water and it is used to thicken up sauces, or in this case, a sugar syrup! Once you have your slurry mixed up, add it to the pot, stir, and allow the mixture to bubble for just a few more minutes.
Once the sugar becomes syrupy, remove the mix from the heat and add the vanilla. Then, transfer the peaches to a greased, 9×13″ casserole dish and set it aside while you make the crust.
There’s more than one way to make a cobbler crust. Many recipes call for cake mix, pie crust, but the best ones (eh-hmmm) call for a sweet and buttery biscuit-type dough. This dough is made up of simple ingredients and comes together in about 10 minutes. If you have a food processor, you’re looking at more like 5 minutes. Nice, right?
HOW TO MAKE PEACH COBBLER CRUST
To kick off the cobbler crust, whisk together flour, sugar, baking powder and soda, cinnamon, and salt in a large mixing bowl. Add cold, cubed butter to the mix and cut it in using a pastry blender (or two knives).
Once the butter is broken up into teeny-tiny pieces, add the buttermilk and stir with a wooden spoon until it is evenly incorporated. Gently knead the dough a few times with your hands if necessary to moisten all the crumbs. The mix will be thick.
WANT TO MAKE IT IN THE FOOD PROCESSOR?
Add the flour, sugar, baking powder and soda, cinnamon and salt to the bowl of a food processor fitted with a blade attachment and process briefly to mix. Add the cold, cubed butter and pulse until the butter is broken up.
Then, with the food processor running, stream in the buttermilk through the feed tube. Once the dough comes together, stop the food processor. You’re done!
ASSEMBLY AND BAKE TIME
Once the dough comes together, crumble it evenly over the top of the peach filling. For an extra special touch, combine granulated sugar and ground cinnamon in a small bowl and mix it up to combine. Then, sprinkle it over the dough.
Bake for 40 minutes, uncovered. If you’d like for the filling to set before serving, allow the cobbler to cool for 1-2 hours.
HERE’S WHAT YOU’LL NEED
FROM THE FRIDGE:
- Fresh or Frozen Peaches
- Lemon Juice
FROM THE PANTRY:
- Granulated Sugar
- Baking Powder and Baking Soda
- Ground Cinnamon
- Pure Vanilla Extract
WHAT KIND OF PEACHES SHOULD I USE?
You can use fresh or frozen peaches for whipping up this Old-Fashioned Peach Cobbler. Sliced, frozen peaches are certainly the easier ingredient to work with, but if you’re whipping up this cobbler during peach season, you might find it hard to resist the fresh ones.
HOW TO PEEL FRESH PEACHES
You can go about peeling peaches one of two ways: Use a Y-peeler or you can score the bottom (i.e. to cut a small “x” into the base of the fruit using a paring knife) and drop them into boiling water for about 30 seconds. The boiling water will loosen up the peach skin, allowing you to easily peel it away. The peaches then go from the boiling water to a water bath, and voila! They’re ready for an undressing.
Because peaches are slippery once cut into, the scoring/boiling water method is the standard go-to for peeling away their skins.
DON’T LIKE PEELING PEACHES? THEN, DON’T.
I’m officially giving you permission to opt-out of peeling peaches altogether. Forever. I’d be lying if I sat here and typed like I hadn’t been there, done that. The truth of the matter is, it’s really no big deal to leave the skin intact. My guests certainly have never had qualms with it and the variation in color actually makes for an attractive filling!
DOES PEACH COBBLER NEED TO BE REFRIGERATED?
Yes. Any cobbler or pie with a fruit filling should be refrigerated.
HOW TO STORE AND REHEAT PEACH COBBLER
Store any leftover Old-Fashioned Peach Cobbler in the refrigerator. You can leave it in the casserole dish and cover it with plastic wrap or aluminum foil. Or, transfer it to an airtight container. Your cobbler will stay good for about 3 days.
To reheat it, transfer a serving to a microwave-safe plate and heat it on high power for 45 seconds to one minute.
CAN I MAKE IT IN ADVANCE?
Yes, but take note — Peaches are a delicate fruit, and this Old Fashioned Peach Cobbler is most definitely best served fresh, hot-out-of-the-oven rather than undergoing a second go-round in it! Technically, you can make the cobbler as directed, allow it to cool, cover it, and transfer it to the refrigerator. The next day, place it in a preheated 350°F oven, cover it with aluminum foil and bake for about 20 minutes. Then, remove the foil and bake for about 10 minutes more, just until warmed through. Pull the cobbler from the oven as soon as it is heated through and do your best not to overcook it!
That being said, my best recommendation for making Peach Cobbler in advance is to make the peach filling, allow it to cool, and refrigerate it in an airtight container, and save making the topping for just before baking! If you were to make the topping in advance and refrigerate it, the chemical leaveners likely won’t do their job! After you’ve made the fresh cobbler topping, assemble the cobbler and bake as directed!
CAN YOU FREEZE IT?
Yes, you can freeze cobbler. However (again), like most fruit-filled recipes, this one is best served fresh. But, if you’d like to preserve the cobbler for longer than 2-3 days, by all means — freeze away!
To freeze an entire baked cobbler, allow it to cool completely. Then, wrap it tightly with a couple of layers of plastic wrap, followed by a layer of aluminum foil.
The night before you intend to serve the cobbler, transfer it from the freezer to the refrigerator to thaw. To reheat it, place it in a preheated 350°F oven, cover with aluminum foil and bake it for about 20 minutes. Remove the foil and bake for about 10 minutes more, just until it is warmed through. Do not let it overheat or it will affect the quality and flavor of your peaches.
To freeze a Peach Cobbler you’ve already broken into, transfer the remains to a snug, freezer-safe, airtight container, and seal. Use within 3 months.
5 MORE SOUTHERN DESSERTS YOU’LL LOVE
An easy recipe for Old-Fashioned Peach Cobbler fully loaded with peaches suspended in a sticky-sweet, lemon-infused syrup and a sweet crumbled biscuit-like crust comes that bakes up buttery, soft on the inside, with a golden, crunchy, cinnamon-sugar topping.
- 4 pounds peeled and sliced fresh or frozen peaches (no need to thaw frozen peaches)
- 1 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- 2 1/4 cup all-purpose flour
- 1/4 cup granulated sugar, separated
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon, separated
- 1/2 teaspoon fine sea salt + a pinch, separated
- 3/4 cup cold, unsalted butter cut into small cubes
- 3/4 cup buttermilk
Preheat the oven to 350°F and have ready a greased 9x13" baking dish.
To make the filling, add the peaches, sugar, lemon juice, cinnamon, and salt to a large saucepan over medium-high heat and stir to combine.
Allow the mixture to come to a simmer, and reduce the heat (as necessary) to maintain it. Simmer for 12-16 minutes, stirring often, just until the peaches have softened slightly. Frozen peaches will take closer to 16 minutes to reach this point.
Add the cornstarch and 2 tablespoons of cold water to a small bowl and stir to combine. Stir the mixture into the peaches. Allow to continue simmering, about 2 minutes more. Remove from the heat and stir in the vanilla. Transfer the peaches to the prepared dish and set aside.
If you have a food processor, see notes below. Otherwise, proceed with the recipe to make the topping.
In a large mixing bowl, whisk together flour, 2 tablespoons sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
Add the cubed butter and stir. Using a pastry blender, cut the butter into the flour mixture until it resembles small broken up peas. Add the buttermilk and stir until evenly distributed throughout the batter and a thick dough comes together.
Crumble the dough evenly over the peaches. Add 2 tablespoons sugar, 1/4 teaspoon ground cinnamon, and a pinch of salt to a small bowl and mix to combine. Sprinkle the cinnamon-sugar evenly across the topping and bake for 40 minutes.
Remove the cobbler from the oven. If you'd like your cobbler to thicken up before serving, allow it to cool 1-2 hours.
FOOD PROCESSOR TOPPING INSTRUCTIONS:
- Add the flour, 2 tablespoons sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt to a food processor fitted with a blade attachment and mix.
- Then, add the butter cubes and pulse until broken up.
- Stream in the buttermilk and run the processor until a thick dough forms.
- Proceed to Step 8.