Easy Fresh Peach Cobbler is … easy. Fresh sliced summer peaches baked under a sweet easy biscuit topping. Top with some optional whipped cream (lovely with a hint of cardamom) or homemade vanilla ice cream. Yes, it's summer!
Why Make the Easy Fresh Peach Cobbler
Peaches are in season. YAY! I love fresh summer peaches. So deliciously sweet.I love to use peaches to make both sweet and savory dishes while they are abundant. Sweet like Fresh Peach Almond Torte or Peach Blueberry Crumble. Savory with Fish Tacos with Peach Nectarine Salsa. A perfect summer evening dinner. Or savor the flavor throughout the winter by making some Fresh Peach Butter.
But I was looking for more ways to enjoy this fruit of summer, the peach. While looking through my collection of cookbooks, I found this recipe in Gourmet 1999. Remember the 1990s? Many of you might not have even been born yet. Y2k ... when the calendar changed from 19XX to 20XX - look out, our computers are all going to crash! Not.
But ancient or not a good solid recipe is a good solid recipe.I mean, seriously, you can go all gastro-modern, but the classics will always remain.
And this recipe for Easy Fresh Peach Cobbler is so fresh and so easy, that it just had to make a comeback.
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Ingredients and Substitutions
Filling Ingredients and Substitutions
- Peaches - Look for peaches without bruising. You want them ripe but not overly soft and ripe.
- Sugar - I start with ¼ cup and find it to be just enough. If your peaches are not super ripe you may want to add a bit more.
- Fresh Lemon Juice - Just a bit to add a little acidity.
- Cornstarch - Or tapioca, or even super fine flour. This is to help the juices thicken.
- Pumpkin Spice - If you don't have pumpkin spice, use a combination of cinnamon, cloves, and nutmeg. A ratio of 3 - 2 - 1 accordingly.
- A pinch of salt.
For the Topping
- All-Purpose Flour - You can use a gluten-free substitute as well.
- Sugar - If you choose to use another type of sweetener, it should be dry, not liquid.
- Baking Powder and Salt
- Unsalted Butter - I always use unsalted as it's easy to add salt but harder to remove it. You want the butter cold and in small pieces.
- Boiling Water
That's it. These easy ingredients will be put together to make this easy Peach Cobbler dessert in less than an hour.
Including peeling the peaches.
A short video showing how to make this Easy Fresh Peach Cobbler
Step-by-Step Instructions
Step 1: Peel the peaches
What's the best way to peel peaches?
You can always peel a firm peach using a sharp paring knife, but that is slow tedious work. The best way to peel peaches is to drop them into a pot of hot water.
Bring a large pot of water to a simmer, prepare an ice bath and set it to the side.
Place the unpeeled peaches gently into the simmering water for about 30 seconds. Then remove to the ice bath to cool.
Allow the peaches to cool completely in the ice bath, the skins should be removed very easily. You may need a paring knife to make a small slice, but I found I only needed my fingers.
Step 2: Slice the peaches.
Use a paring knife to cut the peaches off the pit into slices. The slices don't have to be perfect, just keep them all the same general size and thickness.
A word of CAUTION!
Peeled peaches can get very slippery. So do use caution when cutting them from the pit. Wipe or wash your hands and the knife as they get slippery to keep from slicing YOU instead of peaches.
Step 3 - Toss the peaches with sugar, lemon juice, cornstarch (or other thickeners) pumpkin spice, and salt.
Place your sliced peaches directly in the 8x8 square glass baking dish you'll use to bake the cobbler. Sprinkle the sugar, cornstarch, pumpkin spice, and salt over the peaches, then drizzle with the lemon juice. Using your hands, or a spoon, gently mix everything together until all the peach slices are evenly coated with the mixture. The sugar should begin to draw out some of the peach juices, creating a slightly syrupy consistency.
Step 4: Place the peaches in the center of a pre-heated 425ºF (218ºC) oven for 10 minutes.
This pre-cooking step is crucial for the success of your cobbler. It allows the peaches to start releasing their juices and for the cornstarch to begin thickening those juices, which will result in a better texture in the final dessert.
While the peaches cook, prepare the topping
Using your food processor, mix the dry ingredients using on/off pulses. Add the butter to the mix and, using on/off pulses mix until the butter is blended in and the mixture resembles coarse cornmeal.
Add the boiling water all at once, then blend, using long on/off pulses, until the topping comes together. Drop by spoonfuls onto the top of the cobbler.
Return the cobbler to the oven and bake for about 25 minutes, or until the fruit is bubbly and the topping has browned.
FAQ's
I learned to add a pinch of salt to all sweet recipes when I attended the Food and Wine Classic in Aspen. During a fascinating taste test, participants were served identical desserts with one crucial difference—one contained a small amount of salt, the other none. Without telling us the difference, they asked which we preferred and why.
The results were remarkable. Everyone selected the salted version, describing it as "more flavorful," "brighter," and "more complex." The salt doesn't make desserts taste salty—instead, it enhances sweetness by creating contrast and activating more taste receptors. Salt also suppresses bitter notes that might be present in ingredients like chocolate or caramel.
Since that eye-opening experience, I always add that crucial pinch of salt to my desserts. The difference is subtle but significant—it's often what separates a good dessert from a truly memorable one.
It's easiest to make the topping while the peaches cook, but you could make it first. As long as it remains spoonable it's good to go.
You have several excellent alternatives depending on what's available:
Fresh alternatives:
Nectarines make a perfect substitute as they're essentially the hairless cousin of the peach with nearly identical flavor and texture.
A mixture of stone fruits also works beautifully—try combining peaches with plums or apricots for a more complex flavor profile.
Firm, ripe pears or apples can work in this recipe with a slight adjustment to the spices (consider adding more cinnamon).
When fresh isn't an option:
Frozen peaches can work well with some adjustments. Let them thaw completely, then pat them thoroughly dry with paper towels to remove excess moisture. You'll likely need to increase the cornstarch or thickener by about 1-2 teaspoons to account for the higher water content.
Canned peaches are a year-round option. Choose peaches packed in juice rather than heavy syrup if possible, drain thoroughly, and reduce the added sugar in the recipe by 1-2 tablespoons since canned peaches are typically pre-sweetened. Drain canned peaches extremely well and consider patting them dry before using.
The texture and flavor will be slightly different with these substitutions, but your cobbler will still be delicious! The fresh peach version remains the gold standard, but these alternatives ensure you can enjoy this dessert even when perfect peaches aren't in season..
You can make this gluten-free by using gluten-free flour.
Absolutely! While a food processor makes the topping preparation quick and efficient, you can easily make this cobbler using traditional hand methods:
For the topping without a food processor:
Whisk together all the dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl
Cut the cold butter into small cubes, then incorporate it into the dry ingredients using a pastry cutter (the most efficient manual method) or two knives used in a scissor motion or your fingertips, working quickly to rub the butter into the flour until it resembles coarse crumbs.
Once the butter is incorporated and the mixture has that coarse texture, pour in the boiling water.
Stir quickly with a fork or wooden spoon until just combined - the dough will be slightly sticky and soft.
Drop spoonfuls of this dough over your hot peach filling as directed in the recipe.
This hand method takes just a few extra minutes and gives you more control over the texture. Many bakers actually prefer making biscuit-style toppings by hand, as it's easier to avoid overworking the dough, which keeps the topping light and tender. The key is working quickly, especially when using your fingers, to prevent the butter from melting from the warmth of your hands.
Serving Suggestions
This warm, golden peach cobbler is a celebration of summer that deserves the perfect presentation. Serve it slightly warm (about 20-30 minutes after removing from the oven) when the filling has thickened but still retains its juicy character and the topping maintains its delightful contrast of crisp exterior and tender interior.
For an elevated experience, pair your easy peach cobbler with one of these delicious accompaniments:
Whipped Cream: Fresh whipped cream with a hint of cardamom creates a sophisticated flavor pairing with peaches. The warm, aromatic notes of cardamom (just ¼ to ½ teaspoon per cup of cream) complement the fruit beautifully, offering a subtle spice that transforms a simple topping into something memorable. Add a touch of vanilla extract and just enough sugar to lightly sweeten.
Ice Cream: A scoop of vanilla ice cream creates the perfect temperature contrast with warm cobbler. As it slowly melts into the juices of the peach filling, it creates a luscious sauce that's simply irresistible. While homemade ice cream is wonderful, a quality store-bought version works beautifully too.
For Breakfast: Yes, I said it! Cold leftover cobbler makes a delightful breakfast treat. Serve with a dollop of Greek yogurt for a moment of summer morning indulgence.
For special occasions, create a cobbler bar with various toppings—toasted sliced almonds, a drizzle of honey, or even a splash of bourbon-spiked caramel sauce for the adults—letting everyone customize their perfect bowl of summer comfort.
Storage
- Cover and refrigerate leftovers for up to 3 days
- Reheat individual portions in the microwave for 30-45 seconds or place the whole dish in a 300°F oven until warmed through
Easy Peach Cobbler
Ingredients
- For the Filling
- 4 cups sliced peeled and pitted fresh ripe peaches about 6 large
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- ½ teaspoon pumpkin spice or you could use a combo of cinnamon, cloves, and nutmeg a 3 - 2 - 1 ratio
- A pinch of salt
- For the Biscuit Topping
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons ¾ of a stick cold unsalted butter, cut into small pieces
- ¼ cup boiling water
- Fresh whipped cream or vanilla ice cream, for serving, (optional)
Instructions
- Heat the oven to 425°F (218C)Prepare the Peaches: Toss the peaches with the sugar, lemon juice, cornstarch, spice, and salt in a 2-quart nonreactive baking dish (glass works really well here) and bake in the middle of the oven for 10 minutes.
- Make the topping while the peaches cook: In the work bowl of your food processor, pulse together the flour, sugar, baking powder, and salt until blended. Add the butter and pulse until the mixture resembles coarse meal. Add water and pulse until just combined. (if you don't have a food processor, you can use your fingers or a pastry blender to mix in the butter and then add the water and stir to combine).
- Remove the peaches from the oven and drop spoonfuls of the topping over the top. Bake in the middle of the oven until the topping is golden, about 25 minutes (the topping will spread as it cooks). Serve warm or at room temperature.
Notes
- Easily peel the peaches by dropping them into a pot of boiling water for 30 seconds. Remove to an ice bath. Allow the peaches to cool then peel the skins.
Brian says
Amazing fruit desert. Pair with a nice late harvest new world white wine or splurge and get a nice Sauterne!