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

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.)
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.
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!
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.
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!
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
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
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.
Old-Fashioned Blackberry Cobbler Recipe
Old-fashioned blackberry cobbler with layers of flaky pastry and juicy tart blackberries.
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View this RecipeBlack Raspberry Cobbler
A classic dessert cobbled together in a flash – substitute blackberries or blueberries as desired.
View this RecipeTomato Cobbler – 'Garden to Table'
Savory Tomato Cobbler – it’s hard to come up with enough superlatives to describe this wonderful, delicious, slightly sweet, savory, rich and absolutely delightful Tomato Cobbler … direct from our garden to the table!
View this RecipeOriginally published August 2012, updated July 2025
LIsa Riedl
You can never go wrong with a dessert like this!
Tricia Buice
My thought exactly Lisa – thanks!
Lori @ RecipeGirl
This is honestly my favorite dessert to eat in the summer. SO GOOD!
Tricia Buice
It’s hard to beat! Thanks Lori
Noble Pig
Such a classic, delicious dessert right out of my childhood.
Tricia Buice
I have fond memories too.
Asmita
This looks heavenly!
Stella B's Kitchen
Fabulous pictures! This looks incredibly delicious! I'm with you…so over summer with the heat and I cannot wait for all the wonderful things fall brings us!! Have a great week:)
Angie's Recipes
Tricia, this looks heavenly with caramel and ice cream! Mouthwatering clicks.
Amy (Savory Moments)
This cobbler looks so delicious! I'm drooling right now. I can't get enough peaches lately!
Gerry @Foodness Gracious
Wow, this is totally my comfort dessert, Id rather have this than some pudding anyday!<br />Great recipe..
The Slow Roasted Italian
Tricia, this cobbler sounds divine. Mary hooked me on the recipe she uses long before we ever blogged, its a lot like this one and is AMAZING! I love cobbler, can I get a to go bag please? YUM!
Susan
Yes, please!
Sue/the view from great island
Wow, this looks spectacular, the juices are so thick and I love the way you describe them bubbling up through that crust…drool…
The Café Sucré Farine
Oh my goodness, you have me totally convinced to make this today! It looks heavenly! I love simple, yummy recipes that you can whip up in a hurry. Bookmarked!
Mary
Your cobbler looks heavenly. Peach cobbler is one of my favorite desserts in the world and we make ours almost exactly the same way. I would love to be eating this for breakfast this morning!<br />
Tricia @ saving room for dessert
That's your caramel recipe! I could eat THAT for breakfast. So buttery and rich. Very nice :)<br /><br />http://barefeetinthekitchen.blogspot.com/2012/07/homemade-caramel-sauce.html
Mary
Thanks, Tricia. I came by to tell you I finally replied to your bacon question on today's post. Sorry, I totally spaced it when I saw it last week. Then I was distracted by your new design. Your site looks FANTASTIC! I absolutely love it!