Peach Cobbler Recipe
This recipe for Peach Cobbler is simple and easy, and allows the glorious flavor of summer peaches to shine through. With just 30 minutes of hands-on time before baking in the oven, this is easily one of our go-to summer desserts. Vegan-adaptable.
How to Make the Best Peach Cobbler
Few desserts capture the essence of summer quite like a warm, bubbling peach cobbler fresh from the oven. This classic American dessert showcases ripe, juicy peaches beneath a layer of golden, buttery biscuits—it’s comfort food at its finest. With just 30 minutes of prep time, you can have this crowd-pleasing dessert ready to bake.
The beauty of this peach cobbler recipe lies in its simplicity. The filling lets the natural sweetness of summer peaches shine through, enhanced with a touch of cinnamon and cardamom for warmth. The biscuit topping is tender and flaky, with a slightly crisp exterior that gives way to a soft, pillowy interior. Best of all, this recipe is easily adaptable for vegan diets—simply swap in vegan butter and your favorite plant-based milk.
Serve this peach cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer treat. It’s perfect for backyard barbecues, potlucks, or a simple weeknight dessert when you want something special without spending hours in the kitchen.
Peach Cobbler
This recipe for Peach Cobbler is simple and easy, and allows the glorious flavor of summer peaches to shine through. With just 30 minutes of hands-on time before baking in the oven, this is easily one of our go-to summer desserts. Vegan-adaptable.
Ingredients
Peach Filling
Biscuit Topping
Instructions
Prepare the Peach Filling
- Preheat oven to 375°F.
- Rub the peaches with a soft towel to remove the peach fuzz and wash. Cut into 3/4-inch chunks and place in a bowl.
- Add sugar, lemon juice, vanilla, arrowroot, cinnamon, cardamom and a pinch of salt, stir to combine.
- Pour the peach mixture into a 1½ to 2 quart baking dish (a 9-inch pie plate is perfect).
Make the Biscuit Topping
- Whisk flour, salt, sugar and baking powder in a medium bowl.
- Cut cold butter into thin slices and add it to the flour mixture. Using two knives or a pastry cutter, cut the butter into the flour, then use your fingers to mix it in and break it apart until the flour resembles coarse sand, and the butter pieces are no bigger than pea-size.
- Pour in the half and half, stirring as you go to incorporate the flour mixture. Add just enough until it clumps together, and give it just a couple of kneads. If very sticky, sprinkle with a little more flour. If dry, add another few tablespoons half and half. Don't overmix.
- With floured hands, divide the dough into six balls. Pat the balls into disks no thicker than ½-inch thick. Place these over the peach mixture. Tip: Pat the center biscuit thinner (about 1/4-inch thick) as the center takes longer to cook.
Bake
- Bake in the middle of the oven, over a sheet pan (to catch any juices) for 35-45 minutes or longer.
- The cobbler is done when liquid is bubbling, biscuits are golden, and the internal temperature of the biscuits is close to 200°F.
- If the biscuits are over-browning, tent with foil. Make sure they are cooked all the way through.
Notes
- For a vegan version, use vegan butter or cold coconut oil and a plant-based milk alternative.
- The center biscuit should be patted thinner than the edge biscuits to ensure even cooking.
- Place a sheet pan under the baking dish to catch any juices that bubble over.
- Fresh, ripe summer peaches work best for this recipe.
