Old Fashioned Peach Cobbler

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Warm caramelized peaches and soft cakey topping came together in this homemade Old Fashioned Peach Cobbler! Served with a scoop of ice cream, this ultimate dessert recipe will be a crowd pleaser!

Peach Cobbler with a scoop of ice cream in a blue bowl.

In the Summertime, I like making very simple desserts, with minimum ingredients and effort. And, of course, they should be loaded with lots of fruits and berries, like Apple and Blueberry Crumble, Strawberry Crumble, Strawberry Roll Cake or Puff Pastry Berry Tart.

This delicious Old Fashioned Peach Cobbler is that dessert recipe that meets all my requirements! Easy to make, just a few ingredients, it’s packed with delicious ripe peaches (that are in season now), and of course, you can serve it with a scoop of French Vanilla Ice Cream (in my case, it’s two scoops!).

Scooped Peach cobbler in a white baking dish.

Why this recipe works

I call this recipe “BEST Peach Cobbler” for a reason! Here’s why:

The filling is not too sweet and has some delicious tart notes. The peaches are beautifully caramelized in their own juices and the cornstarch helps to thicken them up to a syrup consistency.

Thanks to buttermilk, you will have a light and cakey topping. By sprinkling additional sugar, you’ll have a beautiful crust layer that perfectly complements the softer base.

Choosing the right peaches

For this recipe, I prefer to use yellow peaches (like yellow cling or freestone variety) because they have more flavor than the white variety. Also, when you choose your peaches, they should be firm but ripe. If you bought unripe peaches, just let them sit on the counter for a couple of days, until ready to use.

How to make it

Preheat the oven to 375°F.

1. Make the filling.

Peel and slice the peaches and put them in a 9×9-inch baking pan. Add sugar, lemon juice, and cornstarch. Mix everything until well combined (photos 1-6).

Process photos of how to make peach cobbler.

2. Pre-bake the filling.

Bake the filling at 375°F for about 20-25 minutes, until it softens.

3. Make the topping.

While the peaches are pre-baking, we can start working on the topping.

In a mixing bowl, mix the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt). Then set aside (Photos 7-10).

In another mixing bowl, mix wet ingredients (melted butter, vanilla extract, and buttermilk). Set aside (Photos 11-12).

Just before the filling is pre-baked and ready to come out of the oven (about 2 minutes prior), add wet ingredients to the dry ones and mix until combined (Photos 13-14).

4. Bake.

Take the peach filling out and increase the oven temperature to 425°F.

Using your hands, form flat rounds and place the on top of the pre-baked filling. As an option, you can sprinkle the top with some sugar for more crust (Photos 15-17).

Put it back in the oven and bake for about 15-20 minutes, or until the filling is bubbling and the top is golden-brown and baked through (Photo 18).

Tips for best results

For the best filling, make sure you buy organic peaches. They should be ripe but not too soft. Otherwise you will end up with too much liquids and the fruit will be too mushy.
When you mix wet and dry topping ingredients, make sure you do that just before the filling is prebaked. Also, try not to overmix, so it will stay light and fluffy.

Options and substitutions

If you don’t have peaches, you can use pretty much any fruits or berries you have on hand (apples, strawberries, blueberries, cherry, etc.)
If you don’t want to use granulated sugar, you can swap it to coconut sugar or maple syrup.
I also tried using Kefir instead of Buttermilk, and it works just as well! You won’t have any difference in texture.

Frequently Asked Questions

Do I have to peel peaches?

It’s up to you. If you like the texture, feel free to leave the skin on. I personally prefer to peel.

Can I use frozen peaches?

Yes, you can easily use frozen peaches or other frozen fruits or berries. Just make sure you defrost them for at least 15-20 minutes before using.

Can I use canned peaches?

Yes, but it won’t taste the same. Also, usually canned peaches are sweetened, so you won’t need to add any additional sugar to the filling.

How to serve?

I like to serve it with a scoop of Ice Cream or whipped cream.

How to store?

I really doubt you’ll have any leftovers. But if you do, just cover the pan with plastic wrap and refrigerate for up to 2 days. When ready to eat, you can reheat it in the oven at 350°F for about 10 minutes.

Can I double the recipe?

Yes. If you are having a big party, you can easily double the ingredients (except baking soda and baking powder) and use a bigger baking dish.