Gemma’s Best-Ever Peach Cobbler

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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

• Measuring Cups & Spoons
• Mixing Bowls
• Serrated knife
• Chopping board
• Strainer
• And Oven-Safe Baking Dish

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.

More Recipes!

• Perfect Apple Pie
• The Only Blueberry Pie Recipe You Need
• Best-Ever Pecan Pie

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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