Easy Peach cobbler is an epic summer dessert ~ the juicy peach filling topped with a simple biscuit crust is irresistible. Use frozen peaches year round.
Every summer I post quite a lot of fruit desserts because I’m crazy about them. I can amuse myself all season long swapping out different fruits in classic recipes like this. Let’s break them down:
They’re all old fruit desserts that have been changed up a billion times, but generally speaking: a cobbler is baked with a biscuit like topping, while a buckle is fruit cake with cake batter (a grunt and a slump are just the same as a buckle.) Crisps and crumbles are pretty similar, topped with a crumbly streusel topping made with butter, flour, and sugar (and sometimes nuts and oats.) A betty is similar but instead it has the streusel topping layered with the fruit, throughout the dish. I want to make them ALL.
it all starts with fresh (or frozen!) peaches
Once you’re in possession of a pound or so of peaches, the rest is a from-the-pantry situation…a little bit of flour, sugar, and butter make the crunchy, biscuit like topping. And there’s nothing fussy or precise about this recipe ~ plop the dough randomly over the top of the peaches. It will spread in the oven and become the most delicious cobbled crust. I love to sprinkle a little sparkling sugar on top just before I slide it into the oven for a little bonus crunch.
how to make a peach cobbler
- Toss sliced peaches (fresh or frozen) with sugar and a thickening agent. You can use cornstarch but I love to use Instant Clearjel, a super charged thickener perfect for juicy summer fruit desserts (find it on Amazon.)
2. Pile the peaches into your baking dish and bake for about 20 minutes, or until hot and starting to bubble.
3. Meanwhile make the cobbler topping. Put flour, sugar, baking powder and salt into a food processor.
4. Pulse to combine everything into a fine crumbly texture.
5. Add buttermilk and process until a soft dough forms.
6. Drop the dough over the hot peaches.
7. Bake until the topping is golden and cooked through.
ice cream is non-negotiable
still craving peaches?
- Easy Spiced Peach Bread
- Easy Peach Butter
- Peaches and Cream Breakfast Cake
- The Easiest Peach Buckle Recipe!
- Gluten Free Spiced Peach Crisp
- Ripe Peach Popsicles
- Preheat oven to 375F
- Toss the peaches with the sugar, clearjel, and extract to combine well.
- Turn into your pie plate and bake for 20-30 minutes, until hot.
- Meanwhile, for the topping, pulse the flour, sugar, baking powder, salt and butter in a food processor until the butter is incorporated and the mixture has the texture of fine crumbs.
- Add the buttermilk and process briefly until a soft moist dough forms.
- Drop the dough in small mounds over the peaches. It's fine if some of the fruit shows through.
- Put back in the oven for 35-40 minutes until the filling is hot and bubbling and the topping is golden. You want to make sure the underside of the biscuit topping has gotten done, especially in the center, so check that.
- Let cool slightly and then serve warm, with ice cream.