This is Grandma’s peach cobbler recipe, the one that brings back so many good memories. It is proof that the best food comes from simple things. For this recipe, you will need beautiful, juicy peaches at their peak. You will also need basic pantry items like flour and sugar that you probably already have. The secret to the fluffy, perfect biscuit topping is all about using very cold butter and tangy buttermilk. This is more than a dessert; it is a taste of home.
Your Guide to a Perfect Cobbler: Tips, Swaps, and Tricks
Here are a few helpful tips for this peach cobbler recipe before you start. While fresh peaches are best, you can definitely use thawed frozen peaches, just be sure to pat them dry. You can even mix in other fruits like blueberries or nectarines. If you do not have buttermilk, you can make your own by adding a teaspoon of lemon juice to regular milk and letting it sit for a few minutes.
For the top, an egg wash gives a nice golden color, but brushing with just buttermilk works too. This recipe also works great for individual cobblers baked in small ramekins. A standard 9×13 pan, a peeler, and a pastry cutter are the main tools that will help you.
Ingredients
For the Peach Filling:
- About 4 lbs of fresh peaches (this is usually 8-10 peaches), peeled and cut into bite-sized chunks
- ¼ cup brown sugar (light or dark is fine), packed
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- A mix of warm spices: ½ tsp ground cinnamon, ⅛ tsp ground nutmeg, and ⅛ tsp ground ginger
- ⅛ teaspoon salt
Simple pantry staples like brown sugar and warm spices come together to enhance the natural sweetness of the fruit.
For the Biscuit Topping:
- 2 cups all-purpose flour (make sure to spoon it into the cup, don’t scoop)
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick), straight from the fridge and cut into little cubes
- ½ cup cold buttermilk
- For the top: 1 large egg mixed with 1 Tablespoon of milk or buttermilk
- Optional sparkly topping: 2 Tablespoons granulated sugar mixed with ½ teaspoon cinnamon
Step-by-Step Instructions
Part 1: Get Everything Ready
- Heat Your Oven: First things first, preheat your oven to 350°F (177°C).
- Prep Your Pan: Get your 9×13 inch pan ready by giving it a light coating of butter or cooking spray. If you have another baking dish that holds about 3 or 4 quarts, that will work perfectly too.
Part 2: Make the Peach Filling
- Mix the Filling: In a large bowl, combine all the ingredients for the filling; the sliced peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, ginger, and salt. Give it all a good stir until the peaches are evenly coated.
- Give the Peaches a Head Start: Spread the peach mixture evenly into your prepared baking pan. Bake it for 10 minutes. This helps the filling get nice and juicy. When the 10 minutes are up, take the pan out and set it on your counter. Keep the oven on!
Then, spread the mixture into your baking pan and give it a short pre-bake to get the juices flowing.
Part 3: Make the Biscuit Topping
- Mix the Dry Ingredients: While the peaches are getting their head start, grab another large bowl for the topping. In the bowl, add the flour, baking powder, granulated sugar, baking salt and soda. Whisk them together so everything is mixed well.
- Cut in the Butter: Now, drop the small cubes of cold butter into your bowl of dry ingredients. Using a pastry cutter or two forks, work the butter into the flour until you have little crumbly bits, about the size of peas.
- Add the Buttermilk: Pour in the cold buttermilk. Use a fork or spatula to gently stir everything until a soft, shaggy dough forms. The key is not to overmix. If it feels too dry, you can mix in one more tablespoon of buttermilk.
Next, gently stir in cold buttermilk just until a soft, shaggy dough comes together; be careful not to overmix.
Part 4: Assemble and Bake
- Top the Cobbler: Now for the fun part. Grab clumps of the biscuit dough and flatten them into small patties with your hands. Lay these dough patties all over the top of the warm peach filling. Don’t worry about making it perfect; just cover most of the peaches. The gaps are what make it a cobbler!
- Add the Finishing Touches: Gently brush the top of the dough with the egg and milk mixture. To get that delicious, sugary crust, sprinkle the cinnamon-sugar mixture all over the top.
- Bake: Place the cobbler in the oven and bake for 40 to 50 minutes. You’ll know it’s done when the topping is a beautiful golden brown and the peach filling is bubbling up around the edges. A good way to check for doneness is to stick a toothpick into the center of a biscuit. A clean toothpick means it’s time to take it out of the oven.
- Cool and Serve: Carefully take the cobbler out of the oven and let it cool on a wire rack for at least 5-10 minutes. This is important so the filling can set up a bit. It’s best served warm, maybe with a scoop of vanilla ice cream.
Storing Leftovers
If you have any leftovers, just cover the pan and store it in the fridge for up to 5 days.
Grandma’s 3 Secrets A Perfect Peach Cobbler
Secret #1: Use Peach Chunks, Not Slices
The first secret is how you prepare the fruit. Grandma always cut her peaches into bite-sized chunks instead of thin slices. Slices tend to break down and get mushy during baking. Using peach chunks means the fruit stays tender and holds its shape, giving you a wonderful texture in every bite.
Secret #2: Give the Filling a Head Start
The second trick ensures that the filling is just as perfect as the topping. You need to bake the peach mixture by itself for 10 minutes before you add the biscuit dough. This makes the fruit hot and syrupy. It is the key to getting a warm, bubbly filling that is completely cooked through at the same time the topping is golden brown.
Secret #3: Treat the Biscuit Dough Gently
This final secret is all about the topping. The key to a light and fluffy topping is to handle the dough as little as possible. When you add the buttermilk, mix everything just until it comes together. A soft, slightly messy dough is a good thing. Overmixing makes the biscuits tough, but being gentle guarantees a perfect texture.
How to Store and Reheat Leftover Peach Cobbler
Storing in the Refrigerator
If you have any leftover peach cobbler, simply cover the baking dish tightly. You can use a lid, plastic wrap, or foil. Stored this way in the refrigerator, it will keep well for up to 5 days.
Reheating for That “Fresh-Baked” Taste
To get similar just-baked flavor and texture, the best way to reheat peach cobbler is in the oven. Warming it for a few minutes at 350°F (177°C) will heat the filling through and help the biscuit topping get nice and crisp again. The microwave tends to make the topping soft, so the oven is the best method.
Final Thought
This recipe somehow evokes the feeling of home. It is a reminder of how simple ingredients and a little bit of love can create something truly special for the people you care about. I hope making this old-fashioned peach cobbler brings as much warmth and happiness to your home as it does to mine.
Type your comments on how it turned out with you. If you have read until here, that says you liked this recipe! Great! I have another simple and easy summer dessert for you; that’s Zesty Lemon Tart; check it out. By the way, I share daily ideas and recipes on Pinterest; join our community.😉
Frequently Asked Questions About Peach Cobbler
Why is my peach cobbler runny?
A runny peach cobbler usually happens when the peaches are extra juicy. The cornstarch in this recipe is meant to thicken those juices. The step where you pre-bake the filling is also very important, as it gives some of that extra liquid a chance to cook off before the topping is added.
Do I have to peel the peaches for peach cobbler?
No! Not necessarily. It is a matter of personal preference. Peeled peaches create a smoother filling, while leaving the skins on gives the dish a more rustic feel and is a bit faster to prepare.
What is the difference between a peach cobbler and a peach crisp?
The biggest difference is the topping. A traditional peach cobbler has a soft, biscuit-style topping that is dropped over the fruit. A peach crisp is covered with a crumbly, streusel-like topping that usually contains oats and gets crunchy when baked.
What goes well with peach cobbler?
Try to serve your cobbler with a scoop of vanilla ice cream. There is nothing better than the way it melts into a sweet, creamy sauce over the hot peaches. Another great option is topping it with dollop of whipped cream.
Is a cast iron skillet good for this peach cobbler?
Yes, this recipe works very well in a cast iron skillet. A 10 or 12-inch skillet is the perfect size. It gives the cobbler a great rustic look and helps develop a delicious crust on the bottom. Just be sure to keep an eye on the baking time, as it may cook a little faster than in a glass dish.
Grandma’s Old-Fashioned Peach Cobbler Recipe
Ingredients
Equipment
Method
- Get Ready: Preheat your oven to 350°F (177°C). Lightly grease a 9×13 inch baking pan.
- Make the Peach Filling: In a large bowl, combine the sliced peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, ginger, and salt. Stir until the peaches are evenly coated.
- Pre-bake the Filling: Spread the peach mixture into your prepared baking pan. Bake for 10 minutes. This helps the filling get juicy. Remove from the oven and set aside. Keep the oven on.
- Mix the Dry Topping Ingredients: While the peaches bake, grab another large bowl. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in the Butter: Add the small cubes of cold butter to the flour mixture. Using a pastry cutter or two forks, work the butter in until you have coarse, pea-sized crumbles.
- Add Buttermilk: Pour in the cold buttermilk. Mix gently with a fork or spatula just until a soft dough comes together. Do not overmix.
- Assemble the Cobbler: Grab clumps of the biscuit dough and flatten them into small patties with your hands. Lay these patties over the top of the warm peach filling, covering most of the fruit.
- Add Finishing Touches: Gently brush the top of the dough with the egg wash mixture. Sprinkle the cinnamon-sugar evenly over the top.
- Bake: Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. A toothpick inserted into a biscuit should come out clean.
- Cool and Serve: Let the cobbler cool on a wire rack for at least 10 minutes before serving. This allows the filling to set. Serve warm.
Notes
Grandma’s Secrets for Perfect Cobbler
Use Peach Chunks, Not Slices: The first secret is to cut peaches into bite-sized chunks. Slices tend to break down, but chunks stay tender and hold their shape for the best texture. Give the Filling a Head Start: Bake the peach filling by itself for 10 minutes before adding the topping. This is the key to getting a warm, bubbly filling that’s perfectly cooked. Treat the Biscuit Dough Gently: For a light and fluffy topping, handle the dough as little as possible. Mix just until it comes together. A soft, slightly messy dough is a good thing!Tips, Swaps, and Tricks
- Can I use frozen peaches? Yes. Fresh is best, but thawed frozen peaches work great. Just pat them dry before using. You can also mix in other fruits like blueberries or nectarines.
- DIY Buttermilk: If you don’t have buttermilk, add 1 teaspoon of lemon juice or white vinegar to a measuring cup, then add enough milk to reach the 1/2 cup line. Let it sit for 5 minutes.
- Making Ahead: It’s best not to freeze the unbaked cobbler. For make-ahead, you can freeze the fully baked cobbler or just the peach filling. Thaw in the fridge before reheating or using.