Yield: 9 servings

Peach Cobbler

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Peach Cobbler has a syrupy, thick peach filling and a flaky, crispy, golden brown biscuit topping that's dusted with cinnamon sugar. Add some vanilla ice cream and dig in!


For peach filling:

  • 4 cups peaches, peeled and sliced (about 4-5 large ripe peaches)
  • 1 teaspoon fresh lemon juice
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 2 teaspoons cornstarch

For biscuit topping:

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon Kosher salt
  • 6 Tablespoons unsalted butter, cold
  • ¼ cup boiling water

For cinnamon sugar topping:

  • 2 Tablespoons granulated sugar
  • 1 teaspoon cinnamon


  1. Preheat the oven to 375℉ degrees. Spray an 8”x8” square baking pan with nonstick spray, and set aside. Mix all ingredients for filling in a large bowl. Stir to combine, and place in the sprayed pan. Set aside.
  2. For the biscuit topping, combine the flour, sugars, baking powder, and salt in a bowl. Stir to combine. 
  3. Grate the cold butter into the bowl and stir gently to coat the butter with the flour. Add the boiling water, and stir until just combined.
  4. Drop by small spoonfuls on top of the prepared peach filling.
  5. In a small bowl, mix the granulated sugar with the cinnamon. Sprinkle over the cobbler.
  6. Bake for 50-55 minutes or until the biscuit topping is golden brown and crispy and the filling is thick and bubbly. 
  7. Let it cool slightly as the filling will thicken. Serve warm or room temperature with a scoop of vanilla ice cream or whipped cream.


  • Store covered at room temperature for up to 2 days or in the refrigerator for 4-5 days.
  • Baked cobbler may be frozen in an airtight container, wrapped in foil or plastic wrap and placed in a freezer bag for 3-4 months. 
  • The recipe may be doubled and baked in a 9”x13” pan.
  • To easily peel the peaches, place them them into boiling water for about 30 seconds. Remove and immediately immerse into ice water. The peel will slide right off!
  • When slicing the peaches, cut each into slices that are ¼”-½” thick (about 8-10 slices.) Cut the peaches a little thinner if they are on the harder side.
  • For using frozen peaches: If using frozen peaches, you will need about 4 cups. Let defrost slightly by placing them in a shallow bowl for 15-20 minutes, stirring occasionally. Don’t let them defrost totally, or you will have mushy peaches.
  • Depending on the depth of the dish, you may want to put a cookie sheet under it in case of any spillovers. 
  • A piece of foil can be placed over the dish if the topping is getting too brown.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 155mgCarbohydrates: 37gFiber: 2gSugar: 24gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram