Pies & Tarts

Gemma’s Best-Ever Peach Cobbler

4.69 from 99 votes
As it turns out, the Best-Ever Peach Cobbler recipe comes straight from my childhood — filled with sweet peaches, a cobbler topping, and even baked in the same dish my mum used!
A serving of Best Peach Cobbler recipe topped with whipped cream.

Hi Bold Bakers!

My mum used to make us different kinds of fruit-based desserts all the time, like crumbles, and they were such a big part of my childhood that I just had to — I’m definitely not going to say steal — bring the dish she used back in Ireland home to the States with me so I could use it just like she used to.

And boy do I have the perfect recipe for it! This is my Best-Ever Peach Cobbler recipe — it reminds me of those desserts my mum used to make me as a kid, despite being a classic American dessert.

I think I love crisps, crumbles, and cobblers so much because other than some lovely memories being tied to them, I don’t have to make a pie crust. Don’t get me wrong, pie crusts are very simple (and I can teach you How to Make Pie Crust, and event a Gluten-Free Pie Crust), but being able to just spoon in the peaches and then sprinkle on an easy topping partway through baking without the fuss of rolling out and shaping a crust appeals to the work smarter, not harder, part of me.

You understand.

All About Peaches

Yes, you can use either fresh or frozen peaches here, but I chose to use fresh. They were pretty tart, but that’s OK because they got balanced by the sugar very quickly. I also didn’t peel them, because I don’t think the skin is an issue at all — and I love a big slice of peach, so I didn’t dice small.

So, just to break it down, here are a few things about peaches for this recipe:

  • Use fresh or frozen (whatever you have will get you to the same finish line!)
  • Peel or unpeeled (that’s up to you)
  • Big slices or small chunks (that’s also up to you)
  • Sugar will balance out the tartness, so don’t be concerned about that

What Makes This The Best-Ever Peach Cobbler

Honestly, the peaches and biscuit topping do a lot of the work! But I do happen to do a few things a bit differently. All of it adds up!

  1. It’s optional, but vanilla paste really does have an impact on the overall depth-of-flavor here. You can use extract too, but there’s just something lovely about the paste if you have it.
  2. I mix the corn starch, salt, lemon juice, and paste into about a 1/4 cup of leftover juices from letting the peaches sit — instead of just adding it to the peaches themselves (I’ll show you in the video below). This helps regulate the amount of liquid in your cobbler, and of course, the corn starch helps thicken the final product too.

What You Need To Make The Best Peach Cobbler

A top-down view of my Best-Ever Peach Cobbler recipe to show texture, color, and peaches.

How to Make Peach Cobbler

Peach cobbler is awesome. There’s no other way to put it. It’s awesome, and it’s so easy to make. Unlike a pie, you don’t have to make and roll out the crust! Here’s what you’re about to get into, here’s what you’ll be doing (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat the oven to 375°F (190°C).
  2. Wash and cut up the peaches either into slices or chunks. I leave on the skin as it breaks down during baking.
  3. Toss the peaches with sugar and allow to macerate for 20 minutes in the bowl.
  4. After this time liquid will come from the fruit. Strain off the liquid from the peaches and add to it the cornstarch, lemon juice, 1/4 teaspoon salt, and vanilla paste. Stir to make your sauce. If there are any cornstarch lumps break them up with your fingers.
  5. Add in peaches to the liquid and stir to coat. Add the filling into a small 8″ x 8″ baking dish.
  6. Bake the peaches for 10 minutes to cook and reduce.
  7. Make the biscuit topping: Whisk together flour, baking powder, baking soda, sugar, and remaining 1/4 teaspoon of salt in a large bowl.
  8. Rub the cold cubed butter into the flour mixture using your fingers until it resembles coarse breadcrumbs. You can also do this using a dough cutter.
  9. Stir in yogurt (or sour cream) until just combined and dough holds together. Be careful not to over mix as it will toughen.
  10. Remove peaches from the oven and scatter the biscuit topping in mounds on top. Return to the oven.
  11. Bake for roughly 40-45 minutes, or until juices are bubbling and biscuits are golden brown.
  12. Allow the cobbler to cool for 20 minutes. Serve warm with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 3 days.

Gemma’s Pro Chef Tips For Making The Best Peach Cobbler Recipe

  • Use cold butter when making your cobbler topping.  If salted butter then all the better for flavor.
  • Peeling peaches? Life’s too short! Don’t waste your time and just use them as is. When the skin is thin it breaks down and gives a lovely color to your cobbler.
  • Feel free to use frozen or fresh peaches. Frozen fruit is a great option as it is usually farmed at the peak of the season.
  • Add the cobbler topping partway through baking so it doesn’t overcook, not at the beginning.
  • Add blueberries into your cobbler for a burst of flavor and color.
  • If you have a little vanilla extract or paste add it in there to your filling. It really elevates the flavor.

A serving of my Best Peach Cobbler recipe, topped with whipped cream, and ready to eat.

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Full (and printable) recipe below!

Watch The Recipe Video!

Gemma's Best-Ever Peach Cobbler Recipe

4.69 from 99 votes
As it turns out, the Best-Ever Peach Cobbler recipe comes straight from my childhood — filled with sweet peaches, a cobbler topping, and even baked in the same dish my mum used!
Author: Gemma Stafford
Servings: 6 people
Prep Time 30 mins
Cook Time 40 mins
As it turns out, the Best-Ever Peach Cobbler recipe comes straight from my childhood — filled with sweet peaches, a cobbler topping, and even baked in the same dish my mum used!
Author: Gemma Stafford
Servings: 6 people

Ingredients

Peach Pie Filling

  • 7 (2.5 lbs/1135g) firm peaches,
  • ¼ cup (2oz/57g) sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1/2 teaspoon vanilla paste, optional

Cobbler Topping

  • 1 cup (5oz/142g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • cup (2.5oz/71g) cold butter, diced
  • ½ cup (4oz/115g) plain yogurt (or sour cream)

Instructions

Make the Peach Cobbler Filling

  • Preheat the oven to 375°F (190°C).
  • Wash and cut up the peaches either into slices or chunks. I leave on the skin as it breaks down during baking but that is up to you.
  • Toss the peaches with ¼ cup sugar and let sit for 20 minutes in the bowl.
  • Strain off the liquid from the peaches and add to it the cornstarch, lemon juice, 1/4 teaspoon salt and vanilla paste.
  • Add back in the peaches to the liquid and stir to coat. Place the peach filling in a small 8" x 8" baking dish.
  • Bake the peaches for 10 minutes to cook and reduce.

Make the Cobbler Topping

  • While peaches bake, make the biscuit topping: In a bowl, whisk together flour, baking powder, baking soda, 1 tablespoon of sugar, and remaining 1/4 teaspoon of salt.
  • Rub butter into the flour mixture using your fingers until it resembles coarse bread crumbs.
  • Stir in yogurt (or sour cream) until just combined and dough holds together. Be careful not to overmix as it will toughen.
  • Remove peaches from the oven and scatter the biscuit topping in mounds on top. Return to the oven.
  • Bake for 40-45 minutes, until juices are bubbling and biscuits are golden brown.
  • Let cool for 20 minutes. Serve warm with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 3 days.

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lindabean
1 month ago

This looks like the Perfect recipe to use our last batch of Texas Famous Fredricksburg Peaches in! We live about an hour away from an orchard there, where we go at least once each season to pick our own peaches! AND I have the SAME dish to bake it in that you have! Recognized the pattern on the side! Will post a photo when I get to make it. Today, hubby has the kitchen making another batch of Home Brew Beer! Well-worth giving him the kitchen for the day! I’m afraid all the kitchen fun we are having during our… Read more »

Ronda Porter
Ronda Porter
1 month ago

Really good, but I made it with fresh mulberry’s from our tree!! delish!!

2 days ago

can you freeze the clobber once baked.

Maria Teresa Cos
Maria Teresa Cos
4 days ago

Hi Gemma!
I am from the Philippines and unfotunately we don’t have fresh peaches here. Can i use canned peaches instead? Thank you.

Rita Myers
Rita Myers
5 days ago

Delicious! Best ever!

Rita Myers
Rita Myers
5 days ago

Just made this recipe today. Absolutely delicious! Best ever!

6 days ago

So easy, I used two large canned peaches, let drain. Used flour didn’t have corn starch on hand. Did not add sugar to the mixture to cover peaches, figured with them being in own juices they would be sweet enough. Crumble think will use brown sugar and some cinnamon,. BUT really good and light, kid and partner liked it too. three thumbs up here.

Mandy
Mandy
6 days ago

Mine didn’t turn out the best. I am not sure what I did wrong. 🙁

Dawn Robertson
9 days ago

I made this with Bob’s 1 To 1 Gluten Free Baking Flour and it turned out great! My only regret was that I was a little short on the peaches. I had 4 that were the size of softballs and should have had one more. The flavor of the peaches and the balance of tart vs sweet is perfect. The topping is nice and biscuit-y. I sprinkled some cinnamon on it too. Loved it with a scoop of Butter Pecan Ice Cream. Thank you Gemma 😊

Irene
Irene
10 days ago

Easy to make, and the biscuit topping was delicious! Unfortunately the peaches I used were ripe but not so good, so the cobbler itself was not the best, but that’s not the recipe’s fault. The biscuit topping though is perfection, so 5 stars it is!

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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