Peach Cobbler Recipe

peach cobbler in a bowl with vanilla ice cream on the side

This peach cobbler has a buttery biscuit topping that bakes up crispy on top and tender underneath, with a thick, syrupy peach filling that bubbles up from below.

Course Dessert

Cuisine American

Keyword peach cobbler, peach cobbler recipe

Prep Time 15

Cook Time 40

Resting Time 15

Total Time 1 10

Servings

Calories 386kcal

Author Tanya Harris

Ingredients

Peach Filling

3 tablespoons unsalted butter
2 (15 ounce) cans of peaches in fruit juice 1 can drained, 1 can undrained
⅓ cup packed light brown sugar
1½ teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt

Biscuit Topping

1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup cold unsalted butter cut into cubes
½ cup milk

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish (8×8-inch). Add butter to the dish and place in the oven for a few minutes until melted. Tilt to coat the bottom evenly.
Meanwhile, in a large bowl, combine peaches (1 drained, 1 with juice), light brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir until the peaches are well coated.
Carefully remove the baking dish from the oven. Pour peach mixture into the buttered baking dish and spread evenly.
In a separate bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Add cold cubed butter and work in with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Pour in milk and stir just until a thick batter forms.
Drop biscuit mixture in large spoonfuls over the peaches. Gently spread over the peaches. The batter will not cover the entire baking dish. Focus on covering the middle, and leave the edges exposed.
Bake for about 40-50 minutes, until topping is golden brown and set and filling is bubbling around the edges.
Let cool for 15–20 minutes before serving. Serve warm, ideally with vanilla ice cream.

Notes

Very cold butter makes a big difference in the topping texture. If your butter starts to soften, freeze it for a few minutes before using.
Do not drain both cans of peaches. The juice from one undrained can creates the syrupy filling.
Allow resting time before serving. The juices thicken as the cobbler cools.
Storage: refrigerate for up to 4 days; freeze for up to 3 months.

Nutrition