This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Homemade Peach Cobbler is an old fashioned dessert that is incredibly easy to make with a sweet biscuit topping from scratch! It can be made with frozen or canned peaches which makes it a great year round treat! Add some ice cream and this dessert is heavenly!
Do you know the difference between a cobbler and a crisp? How about a brown betty and a crumble? Well, they are different but yet similar. They are all baked fruit desserts. The cobbler is a cross between a cake and biscuit and is so delicious! Now the rest of the baked fruit desserts are just as delicious, but we are focused on the cobbler today! Which has a delightful pie like filling on the bottom and a sweet biscuit topping. So dang good!
This post was originally posted on 6/09/2020 and updated on 8/16/2021.
Homemade Peach Cobbler Ingredients
- Lemon Juice
- Brown Sugar
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Baking Powder
- Salted Butter
- Peaches: Frozen peaches and canned peaches can be used in the recipe. Thaw the frozen peaches before baking and drain canned peaches before using. Peeled and sliced fresh peaches are delicious in the recipe too.
- Brown Sugar: The brown sugar is used to sweeten the peach filling. If you prefer you can use white sugar, but brown sugar really does give the best flavor.
- Salted Butter: Unsalted butter can be substituted, add ¼ teaspoon of salt to the biscuit topping if using unsalted.
- Buttermilk: If you don't have any buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to your measuring cup. Then fill with milk to 1 cup. Let it sit for 5 minutes.
How To Make Old Fashioned Peach Cobbler
- First, you'll need to preheat the oven to 350°F, get a 2 quart or 9x13 baking dish and gather all your ingredients!
- Next, combine the peaches, brown sugar, lemon juice, vanilla, and 1 tablespoon flour in a large bowl.
- Then evenly spread the peaches into the baking dish.
- To make the cobbler topping, stir together the flour, sugar, and baking powder.
- Using a pastry blender or your fingers, cut the cold cubed butter into the flour mix until it resembles course crumbs.
- Next, stir in the buttermilk until it is all mixed together.
- Using a large spoon, dollop the batter (or is it a dough?) on top of the peaches using the back of the spoon to slightly spread it around, but allowing some of the peaches to peek through.
- Bake the cobbler for 35-40 minutes until the top is a nice golden brown and the peaches are bubbling.
- Let the dessert cool a bit before serving. Serve warm, room temp or cold like my dad prefers! Add some ice cream and this dessert is over the top delicious!
FAQs About Homemade Peach Cobbler
Store any leftover cobbler covered tightly in the fridge. It will last 3-4 days in the fridge. You can warm servings of cobbler in the microwave or put the whole baking dish of cobbler that has come to room temperature back in a 350°F oven and warm the cobbler through. Cover the top with foil if it looks to be getting too brown.
Canned peaches are a great substitute for this recipe. Drain them well before using.
A crisp is typically made with a crumble or streusel using oats on top of a fruit filling while a cobbler is more of a biscuit or cake topping over the fruit.
Usually this means your fruit was extra juicy or ripe or it hasn't cooled enough to thicken. Add 1 tablespoon of flour or corn starch to the fruit before baking and it will help thicken the juices of the peaches.
Other Fruity Desserts We Love:
- Strawberry Rhubarb Crisp
- Dad's Apple Crisp
- Very Berry Apple Crisp
- Strawberry Rhubarb Bars
- Raspberry Coffee Cake
- Fresh Fruit Pizza
- Strawberry Pie with No Gelatin
Homemade Peach Cobbler
- Preheat oven to 350°F.
- In a large bowl, combine peaches, brown sugar, lemon juice, vanilla and flour. Stir together and spread evenly into a 2 quart or 9x13 baking dish.
- Stir together flour, sugar and baking powder in a large mixing bowl.
- Using a pastry blender or your fingers, cut the cubed butter in until the mix resembles course crumbs.
- Stir in buttermilk until everything is just combined.
- Using a large spoon, dollop topping over the peaches, spreading it out a little, but letting some of the peaches peek through.
- Bake for 35-40 minutes, until the top is golden brown and springs back when touched.
- Let cool 10 minutes before serving. Serve with ice cream.