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For an exceptional summer treat, grab some juicy fresh summer peaches and cobble together this simple old fashioned Peach Cobbler.

A casserole dish filled with warm peach cobbler with a biscuit topping.

Fresh Peach Cobbler

Juicy fresh fruit cobblers have stood the test of time. There’s no real baking skills needed to make this memorable summer dessert.

All you do is peel the fruit, make a simple syrup on the stove top then fold together the topping ingredients.

You don’t need a mixer or even a special pan to bake it in. Any oven-proof casserole, deep-dish pie plate or skillet will do. (If using cast iron omit the lemon juice.)

A collage of ingredients needed to make peach cobbler.

Here’s what you need to know…

You can adjust the sauce to make it thicker or thinner by changing the amount of cornstarch used in the recipe. Apricots and peaches are very juicy so don’t skimp on the cornstarch.

In a pinch, substitute whole milk or half-and-half for the cream. However, we do prefer cream for the biscuit dough. The shortcake dough made with milk will spread more like a cake topping.

Omit the lemon juice if baking in cast iron as the acidity strips the skillet seasoning. Lemon juice can cause some of the iron to leach into the food and while it’s not a harmful process, the taste to be less than desirable.

Don’t have 8 peaches on hand? No worries. You can make this cobbler with fewer fruits. Simply reduce the amount of cornstarch accordingly.

Allow the cobbler to rest for 30 minutes before serving so the juices have time to thicken. If you don’t mind loads of runny juice then enjoy while hot from the oven.

For easy slicing, select free-stone peaches, not cling peaches.

A pan with a water, sugar and cornstarch mixture.

A pan with a thickened cinnamon and sugar mixture.

A deep dish pie plate filled with peaches and sauce topping with chunks of biscuit dough.

A deep dish peach cobbler with biscuit topping.

How to make easy Peach Cobbler

This easy and quick recipe comes together in two simple steps. First make the fruit layer then stir the biscuit dough together and dollop on top. Bake and enjoy!

Peel and slice the peaches. Mix with lemon juice and set aside.
Combine the water, cornstarch and sugar in a saucepan. Bring to a boil and cook until very thick.
Stir in the fruit then transfer to a baking dish.
Make the biscuit dough by cutting the butter and flour together then add the cream. Fold with a spatula until combined.
Spoon dollops of the dough over the fruit leaving some space for the peaches to show through.
Bake, cool slightly and enjoy!

A pan of peach cobbler with a spoon scooping out a serving.

Old Fashioned Peach Cobbler Recipe

This peach cobbler recipe can be adapted to all your favorite stone fruits or berries using the exact same method.

For a simple variation sprinkle one cup of fresh blueberries, blackberries or raspberries over the peaches before adding the biscuit topping.

Adjust the amount of sugar to match the sweet or tart flavors of the fruit you’re using in the cobbler. If the fruit is super tart you can increase the sugar by a tablespoon or two.

The shortcake crust rises like a biscuit soaking up the peach syrup and juice as it bakes.

A bowl of peach cobbler with a scoop of ice cream on top.

Why we love the shortcake crust

The shortcake dough is the perfect topping for syrupy peaches. By dropping spoonfuls of dough on top of the fruit instead of covering the peaches completely, the hot peach syrup is able to bubble up between each biscuit.

The top of each shortcake bakes up crisp with a light sugary crust, and the bottom is sweet and moist. This peach cobbler tastes like home!

A closeup of a bowl of peach cobbler with ice cream on top.

Cobblers have been around forever

Cobbler recipes have been around since the American Colonies were under British rule.

I’ve always been told that cobblers were named for the quick and easy method of “cobbling” the ingredients together. Others say that cobblers were named because they resemble cobblestone streets. Perhaps it’s both!

Served warm with a scoop of vanilla ice cream this peach cobbler is homey and comforting, and just like mom used to make … heavenly!

Peach Cobbler

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Yield:

Course: Dessert

Author: Tricia Buice

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5 from 2 votes

Old Fashioned Peach Cobbler with a Shortcake Biscuit Crust just like mom used to make!

Ingredients

For the fruit:

6 cups peeled and sliced peaches (about 8 medium peaches)
1 tablespoon lemon juice (about 1/2 a lemon)
¾ cup granulated sugar (170g)
3 tablespoons cornstarch (24g) add 1 additional tablespoon for thicker sauce
1 cup boiling water (8oz)
1 tablespoon unsalted butter
½ teaspoon cinnamon

For the shortcake biscuits:

1 cup all-purpose flour (126g)
¼ cup granulated sugar (55g)
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter (3oz) cut into small pieces
½ cup heavy cream (4oz) plus extra to brush on top
1 tablespoon coarse or granulated sugar for topping
vanilla ice cream for serving

Instructions

To prepare the fruit:

Preheat oven to 400°F. Lightly grease a 9-inch cast iron skillet or similar sized casserole/baking dish. Place the dish on a foil lined rimmed sheet pan and set aside.
Peel and thick slice the peaches and place in a large bowl. Drizzle with lemon juice and toss to coat. Set aside.
In a medium saucepan stir together the sugar and cornstarch. Slowly whisk in the boiling water. Heat over medium-high and bring the mixture to a boil, stirring frequently. Boil one minute stirring constantly until very thick. Remove from the heat and add the peaches, any peach juice, butter and cinnamon. Stir gently to combine. Pour the peaches into the prepared baking dish. Set aside.

To prepare the shortcake dough:

In a medium mixing bowl whisk together the flour, sugar, baking powder and salt. Add the butter to the flour mixture. Using a pastry blender, cut-in the butter until it resembles a coarse meal. Add the cream and stir gently with a rubber spatula just until incorporated.
Using your fingers or a spoon dollop pieces of the shortcake dough randomly on top of the peaches leaving some open space. Brush each dough mound with cream then sprinkle with coarse sugar. Allow the cobbler to rest for 10-15 minutes before baking.
Bake for 25-35 minutes or until the cobbler is golden brown and the fruit is bubbling and syrupy. Serve warm with ice cream. The sauce will thicken more when cooled.

Recipe Notes

Add 1 extra tablespoon of cornstarch for a thicker sauce.
Store leftovers in the refrigerator for up to 4 days. Rewarm in the microwave on 50% power to desired temperature.
You can use frozen peaches in place of fresh. No need to thaw first.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

More great cobbler recipes

Cobblers can be sweet or savory. Chicken pot pie is one great example of a savory cobbler. Our Winter Vegetable Cobbler is also a personal favorite as well as this amazing Tomato Cobbler and Biscuit & Vegetable Pot Pie Casserole.

Originally published August 2012, updated July 2025

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