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!
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!).
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).
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
It’s up to you. If you like the texture, feel free to leave the skin on. I personally prefer to peel.
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.
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.
I like to serve it with a scoop of Ice Cream or whipped cream.
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.
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.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Old Fashioned Peach Cobbler
Ingredients
Ingredients for Filling:
- 6 peaches peeled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Ingredients for Topping:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
- ⅓ cup buttermilk
- 1 tablespoon granulated sugar to sprinkle on top
Instructions
- Preheat the oven to 375°F.
- Peel and slice 6 peaches and put them in a 9×9-inch baking pan. Add 2 tbsp sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch. Mix everything until well combined.
- Bake the filling at 375°F for about 20-25 minutes, until it softens.
- While the peaches are pre-baking, we can start working on the topping.
- In a mixing bowl, mix the dry ingredients ( 1 cup of all-purpose flour, 2 tbsp sugar, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon and ¼ tsp salt). Then set aside.
- In another mixing bowl, mix wet ingredients (4 tbsp melted butter, ½ tsp vanilla extract, and ⅓ cup buttermilk).
- 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.
- 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.
- 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.
Notes
- 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 pre-baked. Also, try not to overmix, so it will stay light and fluffy.
- 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.
- Use frozen fruits. 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.
- How to store. If you have leftovers, 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.
- Double the recipe. 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.
I haven’t had peach cobbler in quite some time! This is a treat I need to make the next time I have a gathering! It looks way to dangerously good for me to make if I”m the only one eating it! haha!
Yay… finally found this recipe! peach are in season right now and I am looking for any recipe using peach.. Love your recipe! easy yet yummy! this will be new fave in our familiy.
I’m always on the hunt for perfect peach cobbler- I’m a sucker for a good cobbler- I can’t wait to try this one. I love that you use fresh peaches instead of canned.
This is going to be a hit with my family. We love all things peaches and sweets!
The recipe was just awesome. I tried it this weekend and it was just perfect. The flavors and the texture came out wow.Thanks
This is just one of my favorite desserts in the whole world! I love your step by step photos and tips to make it the best. Can’t wait to make it!
This recipe was delicious. I always get so nervous when I see a blogger name a recipe “The Best” anything because usually, it’s not that wonderful–lol Your peach cobbler lived up to its name, and I am impressed!
Oh wow! I can’t believe I am drooling right now! This Peach Cobbler looks absolutely delicious and I can’t wait to have this.