Make this old fashioned Peach Cobbler with fresh peaches, brown sugar, cinnamon (and other warm spices), and my personal favorite ingredient, almond extract. Topped with fluffy drop biscuits, this is one summer peach dessert you’re going to eat again and again.
Homemade Peach Cobbler Recipe
It’s no secret that I love peach season, and at this point, based on the amount of peach desserts over here, it’s no secret I love baking with peaches.
Whether it’s my current favorite peach recipe like these Peach Crumb Cake Scones, these Peach Pie Scones (one of my first recipes to ever go viral!), this No Bake Peach Pie, or this easy Cinnamon Roll Peach Cobbler, peaches are one of my favorite go-to fruits in the summer season.
I know we’re all pushing for fall to come asap in the month of august, but guys, I’m still feeling all of the summer vibes, especially when the peaches are ripe and perfect. I’ll take pumpkin September through November, but give me my August with my one true love: the peach.
So all of my peach lovers out there, let’s get to making this classic dessert: easy Peach Cobbler with biscuits!
Three Reasons I Love This Biscuit Topped Peach Cobbler:
- The Biscuits: Let’s just drive this point home. I love biscuits, and I love biscuits on my cobbler recipes. I’ve discovered people have very strong opinions when it comes to cobbler recipes and what is the traditional topping for cobbler. For me, I love a biscuit topped cobbler recipe. I think it makes for an old fashioned peach cobbler recipe you just can’t beat. These ones are cream biscuits that are drop style, meaning once you make the biscuit dough, you just “drop” them on top of the peach cobbler.
- Fresh Peaches: I love using fresh peaches in a homemade peach cobbler. Of course, you can use frozen peaches (sorry, guys, no canned peaches for this cobbler recipe), but if you can, use fresh peaches for cobbler.
- Almond Extract: We use a combination of warm spices, brown sugar, and vanilla extract to bring out the rich peach flavor in this cobbler, but the secret ingredient is the almond extract. Peach and almond pair very together, and the almond extract adds a depth of flavor this cobbler needs to be the very best peach cobbler you’ve ever had.
Here are some other peach recipes I love:
Ingredients for Fresh Peach Cobbler:
- Peaches: Use ripe fresh peaches. You can peel the peaches or leave the peach skins on (I like to leave the skin on when making peach cobbler recipes).
- Granulated Sugar and Brown Sugar
- Cinnamon, Nutmeg, Ginger, and Salt
- Vanilla Extract and Almond Extract: The almond extract is my peach cobbler secret ingredient, but you can omit it and use more vanilla extract if you don’t have any almond extract.
- All Purpose Flour: Flour is used in both the peach cobbler filling and the biscuit topping. The flour helps thicken the fresh peach juices as it bakes (similar to a peach pie recipe).
- Baking Powder
- Unsalted Butter
- Heavy Cream or Half & Half or Whole Milk
- Raw Sugar: I love to use raw sugar to sprinkle on top of the biscuit dough. It adds a pinch of extra sweetness while also adding a bit of a shimmer on top.
- Vanilla Ice Cream: I think fruit cobbler demands a scoop of vanilla ice cream, but you can use whipped cream as well!
How To Make This Homemade Cobbler With Peaches:
This is a brief overview of how to make this recipe. Continue to the recipe card below for a full printable version.
- Peach Filling: Slice peaches into 1/4” slices. Next, in a large bowl, mix fresh peaches with sugar, brown sugar, flour, cinnamon, and salt. Next, add in vanilla and almond extracts, and mix until combined. Allow to sit 5 minutes.
- Baking Dish: Grease your baking dish (you can use a 9” deep dish pie plate like I did or you can use a 9×9 square baking dish, or a 9×13 casserole dish). Pour the peaches into the dish and spread into an even layer. Top with a few pats of butter. Set aside.
- Biscuits: Using the same bowl as the peaches (just because it’s easier), mix flour, baking powder, salt, sugar, cinnamon, ginger, and nutmeg together. Next, add in the cold butter. Using two forks or a pastry cutter, work the butter into the biscuit dough until it resembles coarse crumbs. Lastly, drizzle in the heavy cream (or half & half or whole milk). Gently mix the dough together.
- Assembly: Using two spoons, dollop the drop biscuits on top of the peaches until most of the peaches are covered (it’s okay if some of the filling is showing). Sprinkle with raw sugar, if desired.
- Bake: Bake the peach cobbler for about 40-50 minutes, or until the peach filling is bubbling and the biscuits are lightly golden brown.
- Serve: Allow the cobbler to cool for at least 15-20 minutes before serving. Top with vanilla ice cream or homemade whipped cream!
Storage Tips:
- Fridge: Due to the fresh fruit in this peach cobbler, any leftovers should be stored in the fridge in an airtight container (or with your baking dish well sealed with tin foil or plastic wrap).
- Freezer: I do not recommend freezing this cobbler after it’s baked—the texture will be odd once it’s defrosted. If you want to freeze beforehand, I suggest freezing peach cobbler without the biscuit topping. When you’re ready to bake, make the biscuits and then bake.
What Peaches Are Best For Peach Cobbler?
- Fresh: I prefer to use fresh peaches because I love the flavor and texture of fresh peaches. And, I also prefer yellow peaches to white peaches. I think yellow peaches make for more of a classic peach cobbler (think like a traditional southern peach cobbler).
- Pro Tip: Leave the peach skin on to make this easy peach cobbler recipe even easier!
- Frozen: You can substitute frozen peaches if you don’t have any ripe fresh peaches. You can bake the cobbler with frozen peaches, or you can allow the peaches to thaw.
- Canned: I do NOT recommend canned peaches for cobbler. Due to the biscuit topping, the cobbler won’t cook evenly with canned peaches. Either the biscuits will be underbaked and soggy or the canned peaches will turn into mush.
Final Tips And Tricks For Baked Peach Cobbler:
- Drop Biscuits: The drop biscuits are so easy to make for cobbler! They’re soft and fluffy and the cinnamon biscuits pair so well with the brown sugar peaches.
- Ripe Peaches: You know your peaches are ripe when: you gently squeeze at the top of the peach and the top is a little soft, the color at the stem is NOT green (green means it was picked too soon) but rather a yellow color, and the peaches smell fragrant.
- Baking Dish: You can use a deep dish pie plate, a square baking dish, or a rectangular baking dish.
- 6 cups fresh yellow peaches, sliced (you can remove the peach skins or leave them on)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 Tbsp unsalted butter, cold and cubed
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger*
- 1/4 tsp ground nutmeg*
- 1/2 tsp salt
- 3 Tbsp unsalted butter, cold and cubed
- 2/3 - 3/4 cup heavy whipping cream (you can also use half & half or whole milk)
- Raw sugar, optional
Preheat the oven to 375 degrees and grease a 9” deep dish pie plate (alternatively you can use a 9x9 baking dish or a 9x13 casserole dish). Set aside.
- In a large bowl, mix peach slices with brown sugar, granulated sugar, all purpose flour, cinnamon, and salt. Once combined, add in vanilla and almond extracts. Allow to sit 5 minutes or so.
Pour the peach cobbler filling into the pie plate and gently spread the filling into an even layer. Dot the filling with the 1 Tbsp of butter cubes (I usually cut the butter into 6 small squares). Set aside.
- In a bowl, mix flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg together. Using a pastry cutter or a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the heavy cream (beginning with 2/3 cups) into the biscuit mixture and mix until combined. If the dough is too dry, add in the remaining heavy cream.
Using two spoons, spoon dollops of biscuit dough on top of the peach filling (it’s okay if some of the peaches are showing). Sprinkle with raw sugar, if desired.
Bake for 40-50 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Allow the cobbler to cool about 15 minutes before serving.
- Top with a scoop of vanilla ice cream or whipped cream, if desired.
*If you don’t want to use ground ginger or ground nutmeg, you can omit the spices. You can substitute more cinnamon, if desired.
Try These Other Biscuit Topped Cobbler Recipes Next:
Strawberry Cobbler with Lemon Biscuits
Apple Cobbler with Cinnamon Biscuits
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