Peach Cobbler is a rich, soul-warming dessert that perfectly embodies the flavors of summer with each spoonful. This recipe begins with ripe, juicy peaches that are sweetened and softened, then baked beneath a golden, buttery biscuit topping. It’s a dish that combines comfort with elegance—simple to make, yet bursting with homemade charm. Whether you’re enjoying it with loved ones or indulging solo, this cobbler captures the warmth and sweetness of the season. Get ready to fall in love with every fruity, flaky bite of this Southern classic.
Why You’ll Love Peach Cobbler
Peach Cobbler is the epitome of comfort food: it’s fruity yet indulgent, simple in preparation yet stunning in flavor. The peaches become tender and syrupy, pooling with their juice that thickens beautifully during baking. The biscuit topping is lightly sweet, golden, and perfectly crumbly—all achieved with everyday pantry items. Whether you’re serving it at a gathering or enjoying a solitary scoop with ice cream, it’s a joyous, nostalgic dish that warms from the inside out. Plus, it’s flexible—ideal for adapting to whatever fruit you have on hand.
Ingredients
Here’s everything you’ll need, refined and rewritten for clarity:
- Peach Filling
- 1.5 kg / 3 lb (about 8) yellow peaches – peeled, pitted, and cut into wedges
- 1/4 cup superfine sugar
- 1 tsp cornstarch (cornflour)
- 1 tbsp lemon juice (plus more to taste)
- Pinch (1/8 tsp) of salt
- Cobbler Topping
- 1 1/4 cups all-purpose flour
- 1/3 cup superfine sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (or 1 1/2 tsp extra baking powder)
- 1/4 tsp salt
- 85 g (6 tbsp) unsalted butter, cold
- 1/2 cup plain full-fat yoghurt (or sour cream)
- Finish & Serve
- 1 tsp demerara sugar
- 1/2 tsp ground cinnamon
- Optional: A scoop of ice cream or a dollop of whipped cream
Step-by-Step: How to Make Peach Cobbler
- Macerate the Peaches
Toss the peach wedges with superfine sugar in a large bowl. Let the mixture rest for about 40 minutes so the peaches release their juices and become sweeter. - Preheat the Oven
Around 20 minutes into maceration, preheat your oven to 210 °C (410 °F), or 200 °C fan. - Prepare the Syrup
Drain the peaches in a colander, reserving the juices. Measure out around 1/4 cup (65 ml) of peach juice, and whisk in cornstarch, salt, and lemon juice until smooth. - Combine Peaches and Syrup
Gently mix the peaches into the syrup until they are evenly coated. - Par-bake Peaches
Spoon the fruit and syrup mixture into a glass or ceramic baking dish measuring approximately 28 x 18 cm (11 x 7 inches). Bake for 12 minutes, then remove from oven. - Make the Topping
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Work the cold butter into the flour mixture with your fingers until it forms coarse, crumb-like pieces—or pulse briefly in a food processor. - Add Yoghurt
Stir in yoghurt just until a dough forms, leaving some streaks of flour visible. - Top the Peaches
Drop spoonfuls of the biscuit dough over the par-baked peaches—don’t fully cover, so steam can escape and the syrup reduces. - Add Topping Sugar & Spice
Sprinkle with demerara sugar and cinnamon for texture and aroma. - Bake Until Golden
Bake for 20 minutes, until the topping is golden and an instant-read thermometer reads about 95 °C (203 °F) in the center. - Let It Rest
Let the cobbler sit for 20 minutes after baking to allow the juices to set and the sauce to naturally thicken. - Serve
Spoon warm peach cobbler into bowls and serve with ice cream or whipped cream for maximum comfort.
Helpful Tips
- Juiciness Variation: Adjust lemon or sugar based on peach sweetness—tart for balance, sweet for indulgence.
- Dish Choice Matters: Glass or ceramic is best—metal can oxidize and darken the peaches.
- Peeling Tip: Use ripe yet firm peaches to ensure they maintain nice shape while softening.
- Even Topping: Leave gaps in the topping to allow syrup evaporation—this is crucial for a syrupy yet not soggy base.
- Temperature Check: The 95 °C internal biscuit temperature ensures your topping is baked through without losing moisture.
Substitutions And Variations
- Other Fruits: Try replacing peaches with nectarines, plums, or white peaches for a tasty variation.
- Time-Savers: Use self-rising flour or a simple pour-over batter with canned peaches for a faster prep—similar to Trisha Yearwood’s style.
- Fruity Mix-In: Add berries or rhubarb for jammy complexity.
- Flavor Boosters: Mix in vanilla extract, almond essence, or citrus zest for added depth.
Storage Instructions
- Room Temperature: Covered, the cobbler holds well for up to 1 day.
- Refrigeration: Store in an airtight container—will stay good for 3–4 days. Reheat gently in a low oven or microwave before serving.
- Freezing: Freeze portions in airtight containers for up to 1 month. Thaw overnight in fridge and reheat to enjoy the syrupy texture and warm fruit bliss.
Nutritional Information
Per serving (based on original recipe’s provided data):
- Calories: 465 kcal
- Carbohydrates: 79 g (of which sugar ~51 g)
- Protein: 7 g
- Fat: 16 g (sat 9 g, poly 1 g, mono 4 g, trans 1 g)
- Cholesterol: 40 mg | Sodium: 299 mg | Fiber: 5 g | Potassium: 731 mg
- Vitamins & Minerals: Vitamin A (1428 IU), Vitamin C (21 mg), Calcium (94 mg), Iron (2 mg)
Serving Suggestions
- Traditional Pairing: Serve warm with a scoop of vanilla ice cream or a cloud of whipped cream for the ultimate indulgence.
- Elevated: Add a drizzle of caramel or a sprinkle of chopped nuts for texture contrast.
- Fresh Twist: Top with fresh mint or a dollop of crème fraîche for brightness.
- Creative Pairing: Serve alongside strong coffee or sweet tea for a Southern-inspired meal.
Frequently Asked Questions About Peach Cobbler
Q: Can I use frozen or canned peaches?
Yes! Frozen peaches work well—thaw and drain excess liquid before using. With canned peaches, skip macerating and adjust juice for syrup. Ensure fruit content is around 60–70% to estimate quantity—roughly 4–5 400 g cans will match fresh volume.
Q: Why is my topping not crisp?
Often a soggy topping means too much juice trapped beneath. To avoid this, leave gaps so heat reduces the syrup. Cold butter and minimal mixing also foster flakiness. Ensure baking until the biscuit registers ~95 °C in the center.
Q: How do I adjust sweetness for tart peaches?
Taste the tossed peaches pre‑bake—add extra sugar or lemon juice as needed. You can also sprinkle more sugar over the topping before baking for a sweet crust.
Q: Can I make cobbler ahead of time?
Absolutely. Bake as directed, then cool and cover. Reheat in a warm oven before serving. The flavors often deepen overnight.
Conclusion
Thank you for cooking along with this warm and welcoming Peach Cobbler recipe—a dish filled with sunshine, sweet fruit, and cozy biscuit topping. I hope you find it as comforting and satisfying as I do—deliciously easy to make, beautifully fragrant, and perfect for sharing or savoring solo. May each spoonful fill your home with the joy of summer and the ease of homemade goodness. Happy baking, and enjoy every sweet, juicy bite—thanks for being part of this food-loving community!
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Peach Cobbler
- Total Time: 1 hour 12 minutes
- Yield: 6 servings 1x
Description
Peach Cobbler is a warm, cozy dessert made with fresh summer peaches and a golden biscuit topping. It’s easy to prepare and delivers the perfect balance of sweet fruit and soft, crisp crust. Serve it warm with ice cream or whipped cream for a comforting, crowd-pleasing treat.
Ingredients
1.5 kg / 3 lb yellow peaches (about 8), peeled and sliced
1/4 cup superfine sugar
1 tsp cornstarch
1 tbsp lemon juice
Pinch of salt
Topping:
1 1/4 cups all-purpose flour
1/3 cup superfine sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
85g (6 tbsp) unsalted butter
1/2 cup full-fat yoghurt or sour cream
Finish:
1 tsp demerara sugar
1/2 tsp cinnamon
Optional: ice cream or whipped cream
Instructions
- Macerate the Peaches
Toss the peach wedges with superfine sugar in a large bowl. Let the mixture rest for about 40 minutes so the peaches release their juices and become sweeter. - Preheat the Oven
Around 20 minutes into maceration, preheat your oven to 210 °C (410 °F), or 200 °C fan. - Prepare the Syrup
Drain the peaches in a colander, reserving the juices. Measure out around 1/4 cup (65 ml) of peach juice, and whisk in cornstarch, salt, and lemon juice until smooth. - Combine Peaches and Syrup
Gently mix the peaches into the syrup until they are evenly coated. - Par-bake Peaches
Spoon the fruit and syrup mixture into a glass or ceramic baking dish measuring approximately 28 x 18 cm (11 x 7 inches). Bake for 12 minutes, then remove from oven. - Make the Topping
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Work the cold butter into the flour mixture with your fingers until it forms coarse, crumb-like pieces—or pulse briefly in a food processor. - Add Yoghurt
Stir in yoghurt just until a dough forms, leaving some streaks of flour visible. - Top the Peaches
Drop spoonfuls of the biscuit dough over the par-baked peaches—don’t fully cover, so steam can escape and the syrup reduces. - Add Topping Sugar & Spice
Sprinkle with demerara sugar and cinnamon for texture and aroma. - Bake Until Golden
Bake for 20 minutes, until the topping is golden and an instant-read thermometer reads about 95 °C (203 °F) in the center. - Let It Rest
Let the cobbler sit for 20 minutes after baking to allow the juices to set and the sauce to naturally thicken. - Serve
Spoon warm peach cobbler into bowls and serve with ice cream or whipped cream for maximum comfort.
Notes
Substitute nectarines, plums, or white peaches.
For canned peaches, skip maceration and use juice for syrup.
Use glass or ceramic baking dishes; metal may discolor fruit.
Leave topping gaps to help syrup thicken.
Store in fridge up to 4 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 465 kcal
- Sugar: 51 g
- Carbohydrates: 79 g
- Protein: 7 g