Easy Peach Cobbler Recipe (1 Bowl!)

Overhead bowl of peach cobbler with a scoop of vanilla ice cream.

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Easy Peach Cobbler Recipe (1 Bowl!)

This easy peach cobbler has sweet, juicy fresh peaches bubbling under a tender, buttery buttermilk biscuit topping. It comes together in one baking dish and is the perfect summer dessert, especially warm with a scoop of vanilla ice cream.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: easy peach cobbler, fresh peaches, peach cobbler, peach cobbler recipe

Servings: servings

Author: Jennifer Pallian BSc, RD

Ingredients

For the Peach Filling

2 ½ lbs fresh peaches sliced (about 8 medium)
½ cup sugar
¼ cup all-purpose flour

For the Biscuit Topping

2 ¼ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
6 tbsp unsalted butter cold (3 oz)
1 ⅓ cups buttermilk

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Set a parchment-lined baking sheet on the lowest rack to catch any drips as the cobbler bakes.
Toss the sliced peaches with the sugar and 1/4 cup flour right in a 1 1/2 quart baking dish (I use a deep-dish pie dish, but you could use a 8x8" square pan).
To make the topping, whisk together the flour, baking powder, and salt in a bowl. Using the large holes of a box grater, grate the cold butter directly over top, then whisk again to combine.
Pour in the buttermilk and fold it into the dry ingredients with a light hand, just until combined. Do not overmix, or the topping will be tough.
Spoon the biscuit topping over the peaches in rough mounds. Bake on the prepared baking sheet for about 60 minutes, until the filling is bubbling vigorously around the sides. Cover loosely with aluminum foil once the topping is light golden, about 20 minutes in and continue baking covered for the remaining time.
Let it rest for 10 minutes before serving.

Video

Notes

Canned peaches: Drain well and swap in for fresh when peaches are out of season. You can cut the sugar slightly, since canned peaches are packed in sweet syrup.

Frozen peaches: Thaw fully and pat dry so the filling does not get watery.

Storage: Cover and keep at room temperature for up to 1 day, or refrigerate for up to 4 days. Reheat (covered with foil) in a 350F oven until hot and bubbling.

Serving: Best served warm with a scoop of vanilla ice cream or a drizzle of cold cream.

Nutrition