This Peach Cobbler Recipe has fresh, ripe peaches with a crisp, biscuit on top. It's wonderful on its own or served with vanilla ice cream!

Estimated reading time: 4 minutes

Peach Cobbler Recipe

Hi Everyone! What American recipe screams Summer?

This Peach Cobbler Recipe, of course!

This Peach Cobbler Recipe tastes great served with No-Churn Vanilla Ice Cream or Vanilla Whipped Cream.

Did you see my Cherry Cobbler Recipe?

That's another great cobbler recipe perfect for Summer or whenever you want.

Ingredients

Biscuit Topping

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon Kosher salt
• ½ teaspoon cinnamon optional
• ¼ cup unsalted butter cubed and chilled
• 1 large egg
• ¼ cup milk

Peach Cobbler Filling

• 6 cups fresh or frozen unsweetened pitted and sliced peaches
• 1 cup granulated sugar
• 2 tablespoons cornstarch

Topping

• 1 recipe Vanilla Whipped Cream, optional
• 1 recipe No-Churn Vanilla Ice Cream, optional

Kitchen Tools

• measuring spoons and cups
• 9 x 9 inch baking dish
• mixing bowls
• kitchen utensils
• chef's knife

Web Story

Directions

Please note: the full printable recipe is at the bottom of this blog post.

• Preheat oven to 400 degrees F.

For Biscuit Topping

1. In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt, and optional cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until the mixture looks like coarse crumbs. Set aside.
2. In a small-medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined.

For Peach Cobbler Filling

1. In a large saucepan, over medium heat, add the pitted and sliced peaches, 1 cup sugar, and cornstarch. Cook until the peaches release their juices, stir continuously. The mixture should be bubbly.

I know you will love this Peach Cobbler Recipe!

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What’s your favorite kind of cobbler recipe?

Please let me know in the comments below!

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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This recipe post was originally published on 8/9/2017 and updated and republished on 7/28/2021