This Peach Cobbler is a cosy summer dessert made with sweet, juicy peaches and a buttery, golden biscuit topping. It’s quick to prep, perfect with a scoop of vanilla ice cream, and comes together in just about an hour — no fancy tools required!

Why You’ll Love This Recipe

Perfect for fresh or frozen peaches – Use whatever you have on hand.
Ridiculously easy – The biscuit topping comes together in minutes with pantry staples.
Sweet, buttery, golden – Soft fruit underneath, with a crisp, caramelised top. Yes please.
Great for feeding a crowd – Scoop and serve with ice cream!

Ingredients to make Peach Crumbler

Peaches – Fresh is best when in season, but frozen (thawed) or canned (drained) work too!
Cornstarch – Helps thicken the peach juices as they bake, so you get a jammy filling.
Cinnamon – Optional, but adds warmth and depth to the fruit layer.
Butter – Melted butter makes the topping rich and crispy around the edges.
Milk – Keeps the batter moist and tender. Use plant-based milk for a dairy-free version.

Substitutions & Variations

Berry cobbler – Add in a handful of blueberries or raspberries for extra flavour.
Spiced version – Try a dash of nutmeg or cardamom for a twist.
Gluten-free – Use a 1:1 gluten-free flour blend for the topping.

Peach Cobbler

Recipe by FlorenceCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Yeild

9×9 pan

This Peach Cobbler is a cosy summer dessert made with sweet, juicy peaches and a buttery, golden biscuit topping.

Ingredients

For the peach filling:
5–6 medium peaches (about 5 cups), peeled and sliced
⅓ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
½ teaspoon cinnamon (optional)
For the cobbler topping:
1 cup all-purpose flour
⅓ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, melted
⅔ cup milk (whole or 2%)

Directions

Preheat oven to 375°F. Lightly grease a 9×9 baking dish or a similar-sized pan.
In a large bowl, combine sliced peaches, sugar, lemon juice, vanilla, cornstarch, and cinnamon (if using). Toss to coat. Pour into prepared baking dish.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in melted butter and milk until just combined — the batter will be thick but spreadable.
Drop spoonfuls of batter over the peach mixture. It doesn’t need to cover completely — it will spread as it bakes.
Bake for 40–45 minutes until the topping is golden brown and the peach filling is bubbling around the edges.
Let the filling cool for at least 10–15 minutes to thicken. Serve warm with vanilla ice cream or whipped cream.

Notes

Peel the peaches easily – Blanch them in boiling water for 30 seconds, then transfer to ice water — skins slip right off!
Don’t overmix the topping – Just stir until everything’s combined. Overmixing = dense topping.
Let it rest – That bubbling fruit needs 10–15 minutes to set up before scooping.

Make Ahead & Storage

Make ahead: Prep the peach filling and topping separately and refrigerate. Assemble just before baking.
To store: Cover and refrigerate for up to 4 days.
To reheat: Warm individual servings in the microwave, or reheat the whole dish in a 300°F oven until warmed through.
To freeze: Freeze baked and cooled cobbler (tightly wrapped) for up to 2 months. Thaw in the fridge and reheat before serving.

Peach Cobbler