I love eating desserts. One of my favorite desserts to eat during the summertime when the peaches are in season is this amazing peach cobbler. It is so full of flavor and oh-so delicious.
Cobblers are enjoyed by many people all over the world. Probably the most famous cobbler is of course the peach cobbler. This homemade peach cobbler is definitely my favorite cobbler. Serve it with a scoop of vanilla ice cream and you are in for a real treat.
This recipe is incredibly easy to make using just a handful of everyday ingredients. If I can do it, you can do it. Let’s get baking!
What is a cobbler?
A cobbler is a dessert that has some sort of fruit filling like peaches, apples, berries, etc. It is baked with a crust which is usually like an American biscuit or British scone on top which produces a “cobbled” look when baked. Another popular style is a batter-based cobbler like this peach cobbler.
I actually prefer the batter-based kind a little bit more. But you can’t go wrong with either! It is said cobblers originated from British American colonies that lacked traditional ingredients for puddings, so the cobbler was made using easy “biscuit/scone” ingredients along with the stewed fruit. Then the cobbler evolved from there. Lots of different variations for one of my favorite kinds of desserts.
If you prefer berries over peaches check out my homemade blackberry cobbler recipe.
The Ingredients for Homemade Peach Cobbler
You will need the following ingredients to make this peach cobbler from scratch:
- Flour – Use all-purpose/plain flour, you can also use self-rising flour if you do omit the baking powder and half of the salt.
- Sugar – The sugar will add sweetness and can be reduced according to your taste. Or substituted with a different sweetener.
- Butter – You can use salted or unsalted.
- Milk – I prefer to use whole milk, but any milk will work, including almond milk.
- Salt – This will add balance to the sweetness.
- Baking powder – The baking powder serves as the main leavening agent for the cobbler batter. Which becomes the top crust.
- Peaches – You can’t make homemade peach cobbler without peaches. I like to use ripe but not overripe peaches.
- Lemon – The zest and juice from the lemon give it a nice acidic punch of flavor.
- Vanilla extract – A nice flavor booster and flavor enhancer. This is optional.
- Cinnamon – I love adding cinnamon to these kinds of desserts.
- Nutmeg – Another favorite spice for pies, cobblers, galettes, etc.
How to make amazing peach cobbler at home
Begin by preheating the oven to 375 F/190 C.
Rinse and dry the peaches then slice them into small pieces. You can peel the peaches if desired, I never do. Place the small thin peach slices into a medium to large pot.
Next, add 1 cup of the 2 cups of sugar, the zest of 1 lemon, and the juice from half of that lemon. I like to use my handy citrus press to get the lemon juice and my awesome microplane tool to get the zest. Links to those tools can be found above.
NOTE: You can reduce the amount of sugar to 1/2 cup if you don’t want it very sweet, or even less depending on how ripe and sweet your peaches already are.
Place the pot of peaches on a burner and set the heat between medium-low and medium. Stir occasionally and cook until it boils. This is the filling for the peach cobbler.
Prepare the cobbler batter or crust
While the peaches are cooking, which will take around 10 minutes or so to bring them to a boil, prepare the batter.
Add the flour, salt, baking powder, the other 1 cup of sugar, and cinnamon to a medium bowl and whisk. Or place all the ingredients in a sifter and sift them into the bowl.
Next, pour the milk into the bowl and whisk until all combined then add the vanilla extract and mix. I always use a whisk but you can use a hand mixer as well. And just like that the batter is ready to go.
NOTE: Again if you want to use self-rising flour, just omit the baking powder and half of the salt.
Bake that homemade peach cobbler
Melt the butter and pour it on the bottom of a 13×9-inch pan. Tilt the pan so the butter covers the bottom. It’s okay if the butter isn’t completely melted, mostly melted is fine.
NOTE: You can melt the butter in the microwave, on the stovetop in a pot, or in the pan in the oven while it is preheating, just keep an eye on it so the butter doesn’t burn.
Now pour the batter over the butter and make sure it is evenly distributed on the bottom of the pan.
Next, pour the peaches over the top along with all the liquid and evenly spread those out. Sprinkle cinnamon and nutmeg on top if desired.
Bake again at 375F/190C for 35 to 45 minutes until it is nice and golden brown on the top.
Allow the peach cobbler to cool for 10 to 15 minutes then you can serve. You shouldn’t need a knife to cut it into squares, just use a turner. It usually takes about 12 servings.
How to use biscuit or scone dough for peach cobbler
As mentioned above there are a few types of cobbler one that is a batter based like this one, and then one that has more of a biscuit/scone style topping.
If you want to do the style with the biscuit dough skip making the batter and pour the peach mixture right on top of the butter in the pan then lay down these homemade biscuits on top. Then bake the homemade cobbler. That will give it a more pronounced “Cobbled” look on top. If you use the biscuits just roll them or press them thinner so they don’t puff up so high when they bake.
Can I use canned peaches to make this cobbler?
Yes! You sure can use canned peaches. This recipe will use about 2 cans of peaches depending on the size of the can. Pour the peaches without the juice into the pot and only add half of the sugar. Then add the lemon juice and zest. No need to bring it to a boil, just stir and heat until the sugar dissolves. The rest of the recipe will be the same.
How long does from scratch peach cobbler last?
Store the cobbler covered in the fridge where it will keep for 4 to 5 days. I don’t usually even heat it up, I love it cold. Although it is best when it is freshly baked. It can also be frozen for 2 to 3 months.
Here are a few more recipes you may like:
Amazing Homemade Peach Cobbler
- 13×9 baking dish
- Wooden spoon
- Citrus press optional
- 5 to 6 medium peaches approx 914g
- 1 lemon for juice and zest, only use half for the juice 1 tbsp – 15ml, zest
- 2 cups of Sugar, divided 400g
- 1 cup of All-Purpose Flour/Plain flour 120g
- 1 cup of milk 237ml
- 1/2 tsp vanilla extract 2g
- 1/2 tsp salt 2g
- 1 tbsp of baking powder 14g
- 1/2 tsp cinnamon 1g
- 1/2 cup of unsalted butter 114g
- A few pinches of cinnamon
- A few pinches of nutmeg
- Preheat the oven to 375 F/190 C.
- Rinse, dry, and slice the peaches. Peel them if desired and add them to a medium pot on the stovetop. Set the burner temp to medium. Add 1 cup of sugar, the zest from a lemon, and the juice from half the lemon. Stir occasionally and bring the mixture to a boil.
- While the peaches are heating up, in a large bowl whisk together the flour, salt, baking powder, and the other one cup of sugar. Then add the milk and whisk, next the vanilla extract, and mix until a smooth batter forms.
- Melt the butter and pour it into a 13×9 baking dish. Pour the batter on top of the butter, but don't stir it in.
- Then after the pot of peaches boils carefully pour the mixture on top of the peach cobbler batter in the pan. Gently spread out the peaches. Sprinkle with cinnamon and nutmeg if desired.
- Bake the peach cobbler for 35 to 45 minutes until nice and golden brown on top. Allow it to cool and then serve it up plain or with a scoop of vanilla ice cream. Enjoy!
Do you like this amazing homemade peach cobbler recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.