If you have a craving for something warm, comforting, and bursting with the sweet juiciness of fresh peaches, you’re in for a treat with this Easy Peach Cobbler From Scratch Recipe. This classic Southern dessert takes humble ingredients and transforms them into a golden-baked masterpiece, with tender peach filling and a crisp, buttery crust. It’s the kind of dessert that feels like a warm hug on a plate, perfect for sharing with family and friends or savoring all by yourself on a cozy evening.
Ingredients You’ll Need
This Easy Peach Cobbler From Scratch Recipe uses simple, everyday ingredients that come together beautifully to create layers of flavor and texture. Each component plays its part—fresh peaches give it that vibrant natural sweetness, spices add depth and warmth, while the buttery crust provides the perfect soft yet crisp contrast.
- 8 peaches (peeled and thinly sliced): Choose ripe, juicy peaches for maximum flavor and natural sweetness.
- 3 tablespoons brown sugar: Adds a rich, molasses note that complements the peaches beautifully.
- 3 tablespoons white sugar: Balances sweetness and helps create a caramelized finish.
- 1 tablespoon cornstarch: Thickens the peach filling to a luscious consistency without overpowering it.
- 1 teaspoon lemon juice: Brightens the flavors and prevents the peaches from browning.
- 1/4 teaspoon ground cinnamon: Adds a warm, cozy spice that enhances the fruitiness.
- 1/8 teaspoon ground nutmeg: A subtle hint of spice that rounds out the filling’s flavor.
- 1 cup all-purpose flour: The foundation for the cobbler’s tender crust.
- 3 tablespoons white sugar: Sweetens the crust and helps it brown perfectly.
- 3 tablespoons brown sugar: Adds richness and moisture to the crust.
- 1 teaspoon baking powder: Gives the crust lightness and a nice rise.
- 1/4 teaspoon baking soda: Helps balance the batter’s acidity for a perfect crumb.
- 1/4 teaspoon salt: Enhances all the flavors.
- 6 tablespoons unsalted butter (cold from fridge): Creates flakiness and a rich buttery flavor in the crust.
- 1/3 cup buttermilk: Adds tanginess and moisture to the crust, contributing to its tender texture.
- Sugar (for sprinkling, optional): Adds a sweet, slightly crunchy finish on top of the crust.
How to Make Easy Peach Cobbler From Scratch Recipe
Step 1: Prepare the Peach Filling
Start by peeling and thinly slicing your peaches—this step is key to ensuring a smooth, soft filling that cooks evenly. Toss the peaches with brown sugar, white sugar, cornstarch, lemon juice, cinnamon, and nutmeg. This mixture will macerate while you prepare the crust, allowing the flavors to meld and the juices to thicken beautifully.
Step 2: Mix the Dry Ingredients for the Crust
In a large bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly ensures an even rise and perfect texture in your crust. This base is what will turn into that delightfully tender cobbler topping.
Step 3: Cut in the Butter
Chill your unsalted butter and cut it into small cubes before adding it to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the texture resembles coarse crumbs. This process creates tender pockets of buttery goodness that melt as the cobbler bakes.
Step 4: Incorporate Buttermilk and Assemble
Pour in the buttermilk and gently stir until just combined—don’t overmix, or your crust might turn tough. Pour the peach filling into a baking dish, then drop spoonfuls of the batter evenly over the top. If you like, sprinkle a little sugar over the batter to create a sweet, crunchy crust as it bakes.
Step 5: Bake to Perfection
Bake the cobbler at 350°F (175°C) for about 60 minutes. You’ll know it’s ready when the crust turns golden brown and the peach filling bubbles up around the edges. The smell alone is worth the wait!
How to Serve Easy Peach Cobbler From Scratch Recipe
Garnishes
Serving your cobbler warm with a generous scoop of vanilla ice cream is a no-fail classic. You might also sprinkle chopped toasted pecans over the top for added crunch, or a dusting of cinnamon for an extra cozy touch. Whipped cream works beautifully too, especially if you love a lighter finish.
Side Dishes
This Easy Peach Cobbler From Scratch Recipe shines on its own but pairing it with a cup of spiced tea or freshly brewed coffee enhances the experience. For brunch, serve it alongside creamy yogurt or a refreshing fruit salad to balance the warm sweetness.
Creative Ways to Present
Think outside the bowl by serving the cobbler in individual ramekins for a fancy touch. You could also layer it with granola and Greek yogurt for a peach cobbler parfait twist that’s perfect for breakfast or dessert. For gatherings, a rustic presentation in a cast-iron skillet adds charm and lets everyone dig in family-style.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your peach cobbler tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 3 days, allowing you to enjoy the comforting flavors even after a busy day.
Freezing
This recipe freezes exceptionally well. After baking and cooling, wrap it securely with foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently to enjoy a freshly baked feeling all over again.
Reheating
Reheat leftovers in a 350°F oven for about 15-20 minutes until warmed through and the crust regains its crispness. Microwaving works too but might cause the crust to get soggy, so oven reheating is recommended for the best experience.
FAQs
Can I use frozen peaches for this recipe?
Absolutely! Frozen peaches work well if fresh aren’t in season. Just thaw and drain them well before using to avoid excess moisture that could make the cobbler watery.
Is it necessary to peel the peaches?
Peeling is traditional and gives a smoother texture, but if you don’t mind a bit of extra texture and fiber, you can leave the skins on—just make sure to wash them thoroughly.
Can I make this cobbler gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend, and double-check that your baking powder and baking soda are gluten-free. The texture might vary slightly but it will still be delicious.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/3 cup of regular milk. Let it sit for 5 minutes before using. This mimics the tanginess and acidity that a recipe like this benefits from.
Can I add other fruits to the cobbler?
Definitely! You can mix in berries, cherries, or even apples to customize your cobbler. Just adjust the sugar slightly based on the sweetness of the additional fruits.
Final Thoughts
This Easy Peach Cobbler From Scratch Recipe is one of those timeless desserts that never fails to bring smiles. It’s straightforward enough to whip up on a weeknight but special enough to impress guests. Once you try it, you’ll understand why it’s a beloved classic—peachy, buttery, and downright irresistible. Go ahead and treat yourself and those you love to a comforting slice of homemade cobbler today!
Print
Easy Peach Cobbler From Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Description
This easy peach cobbler from scratch is a classic Southern dessert featuring juicy, spiced peaches baked under a buttery, biscuit-like topping. Perfect for showcasing fresh peaches, this comforting cobbler combines a sweet, tender fruit filling with a golden, fluffy crust that bakes to perfection. Ideal for family gatherings or a cozy treat, it requires simple ingredients and minimal prep time.
Ingredients
Peach Filling
- 8 peaches, peeled and thinly sliced
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Cobbler Topping
- 1 cup all-purpose flour
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold from fridge
- 1/3 cup buttermilk
Optional
- Sugar for sprinkling on top
Instructions
- Prepare the peach filling: In a large bowl, combine the sliced peaches, 3 tablespoons brown sugar, 3 tablespoons white sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg. Toss gently to evenly coat the peaches with the sugar and spices, then set aside to let the flavors meld and the filling thicken slightly.
- Make the cobbler topping: In a separate mixing bowl, whisk together the all-purpose flour, white sugar, brown sugar, baking powder, baking soda, and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually stir in the buttermilk just until the dough comes together; do not overmix.
- Assemble the cobbler: Preheat the oven to 375°F (190°C). Pour the peach filling into a greased 9-inch square baking dish or similarly sized oven-safe dish. Drop spoonfuls of the cobbler topping evenly over the peaches, covering as much of the fruit as possible. Optionally, sprinkle the top with a little extra sugar for a crunchy crust.
- Bake the cobbler: Place the assembled cobbler in the preheated oven and bake for about 55 to 60 minutes, or until the topping is golden brown and cooked through, and the peach filling is bubbling around the edges. Remove from the oven and allow to cool slightly before serving.
Notes
- Peeled peaches can be softened by blanching them in boiling water for 30 seconds, then plunging into ice water to make peeling easier.
- You can substitute fresh peaches with frozen, but be sure to thaw and drain excess liquid before mixing.
- For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of vinegar and use a dairy-free butter alternative.
- Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra indulgence.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
