The ultimate comfort dessert featuring a sweet biscuit crust that’s thick and flaky sitting on top warm, gooey baked peaches. It’s super simple to make using common pantry ingredients and works with all sorts of peaches. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream!
While you wait for your cobbler to bake, indulge in a bowl of peaches and cream. You deserve it.
Why My Recipe
- A sweet biscuit crust that’s thick and flaky, the old-fashioned way.
- Lemon juice and zest bring out more flavor from the peaches.
- Use fresh, frozen, or canned peaches of any variety.
One of the best parts of this recipe is that you can use it with any stone fruit. Nectarines, plums, pluots, and any variety of peach you can find. It’s a great recipe to make ahead and reheat when you’re ready to serve. Whether you’re looking for a dessert to bring to a potluck or just want to treat your family to something special, this peach cobbler is your go-to. It’s a guaranteed hit every time!
Ingredient Notes
- Peaches: Fresh peaches are ideal, but you can also use frozen or canned peaches with this recipe, with just slight adjustments.
- Lemon Juice and Zest: Brightens the flavor of the peaches.
- Sugar: Adjust to taste if your peaches are extra sweet or tart.
- Cornstarch: Thickens the filling to avoid a soggy cobbler.
- Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
- All-purpose Flour: This is one of those rare cases where a flour alternative can be used.
- Powdered Sugar: Gives the dough a subtle sweetness.
- Salted Butter: Cold butter is key for achieving the perfect, flaky biscuit topping.
- Half and Half: Adds a creamy richness to the dough.
Use Ripe Peaches
The best way to know if your peach is good? Slice it open and take a bite. But if you want to check before committing, just give it a gentle squeeze. If it feels soft, it’s probably perfectly ripe and ready to go. If it’s still firm with just a little give, let it sit on the counter for a day or two. And if the skin is wrinkly or it’s looking bruised and sad, go ahead and toss it—no one wants that in their cobbler.
If your peaches aren’t quite ripe, the best option is to add just a little extra sugar.
Fresh, Frozen, or Canned Peaches
You can make this cobbler with whatever kind of peaches you’ve got whether they are fresh, frozen, or canned. Fresh peaches are ideal when they’re in season, but don’t stress if you’re working with a bag of frozen or a can from the pantry.
If using frozen peaches, be sure to thaw first and drain off any excess liquid so the filling doesn’t get too watery. Double the amount of cornstarch used to compensate for the excess liquid.
For canned peaches, go with the type that are packed in juice or light syrup, and give them a quick rinse before using. Double the amount of cornstarch used to compensate for the excess liquid.
Peeling Peaches
Peeling peaches doesn’t have to be a pain. The easiest way is to blanch them. Just bring a large pot of water to a boil, then gently lower in your peaches and let them sit for about 30 seconds. Scoop them out and drop them right into a bowl of ice water. After that, the skins should slip right off with your fingers or a paring knife.
If a peach is a little under-ripe, it might need a few extra seconds in the hot water. This trick works like magic and saves so much time compared to peeling with a knife.
Dutch Oven Instructions
Instead of placing everything into a 9×13 pan, you can use a 12-inch Dutch oven. To create a 350°F degree oven environment, place 14 coals on top, and 7 coals on bottom. The cooking time will be about 1 hour. Or just head over to our Dutch Oven Peach Cobbler recipe here!
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze leftover cobbler in a freezer-safe, airtight container. Thaw overnight in the refrigerator and follow the same reheating instructions.
Reheat in a 350°F oven until warmed through, about 15 minutes.
Microwave portions in 20-second increments until warmed through, stirring in between to ensure even heating.
Delicious and baked up beautifully. I used a combo of fresh white and fresh cling peaches. Only change was 1 tsp. of vanilla instead of 1/2 tsp. Great recipe!
Sounds divine!
How much for canned peaches? Cups or cans? Thanks
You’ll still use 3 pounds. Usually cans are about 15.5 ounces (sometimes larger). 3 pounds is 48 ounces.
If i use canned peaches do they need to be drained?
Yes, canned peaches should be thoroughly drained. For canned peaches, go with the type that are packed in juice or light syrup, and give them a quick rinse before using. Double the amount of cornstarch used to compensate for the excess liquid.
Great simple recipe‼️ Timely too, I was looking for a yummy topping yesterday. I increased the butter a bit because blueberries and butter are such good buddies🫠👩🏼🍳
Can this recipe be made in the crockpot/slow cooker?
Yes, cobblers work in the slow cooker. Cover and cook on high for 3 to 4 hours.
This cobbler turned out excellent. I did make some substitutions for our restricted dietary needs. I replaced sugar with monk fruit type sugar. And a few other slight tweaks but all in all it’s a home run, “homemade“ peach cobbler.
Thank you so much for coming back to say how it worked out. I’m sure this will be helpful to anyone needing to make similar substitutions!
This looks delicious! Can’t wait to try this Old Fashioned Peach Cobbler. Thank you!
Enjoy! Be sure to come back and let me know how it goes!
Hi, this recipe for peach cobbler looks delicious 😋.
I would like to make it, but I am not from the U.S I am English.. can you tell me please what is half and half? Is it cream ?
I look forward to your reply.
Many thanks. Sincerely Jeannie.
It’s a mixture of cream and milk. Two parts single cream to one part milk should do it for you!
best cobbler base ever! this is my go to for any fruit cobbler.