Best Peach Cobbler Recipe

Warm caramelized peaches and soft cakey topping came together in this classic homemade 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 Strawberry Roll Cake or Puff Pastry Berry Tart.

This delicious 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

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!