This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Old fashioned peach cobbler is a timeless summer dessert! Its warm, cakey layers baked with freshly sliced peaches are a match made in heaven. Top the cobbler with vanilla ice cream, and every bite will be a delight!

I love peach season and all the recipes that accompany it! While the peaches are perfectly juicy, you must try this fresh peach pie, this shake, and my favorite fresh peach salsa.

Reasons You’ll Love This Recipe

Simple: This recipe uses simple ingredients and comes together quickly and easily. Bright, juicy peaches layered with buttery, soft cake will be a family favorite for sure!
Crowd Pleaser: Everyone, both young and old, will absolutely love this warm peach treat! It’s great to take to family gatherings or at home after Sunday dinner.
Flavor: The sweet, slightly tart peaches mixed with brown sugar and cinnamon, topped with buttery cake and paired with creamy ice cream, make this flavor combination out of this world!

What You Need to Make This Easy Peach Cobbler Recipe

Most of the ingredients needed for this old fashioned peach cobbler are pantry staples. However, you’ll need to pick up some fresh peaches from your local grocery store or farm stand.

Peach Filling

Brown sugar: Adds a rich caramel flavor and gooey texture.
Cornstarch: Helps thicken the filling, making sure the cobbler doesn’t become runny.
Ground cinnamon: Provides a warm spice that complements the peaches.
Ground nutmeg: Pairs well with cinnamon, adding to the overall appeal of these warm spices.
Fresh peaches: The star of the show provides a juicy, slightly tart sweetness that makes this whole recipe incredibly flavorful.
Peach or Apple juice: These not only add more sweetness but also provide the necessary liquid to help create the syrupy consistency for the filling.
Lemon juice: Brightens the whole dish by enhancing the flavor of the peaches.

Using Different Types of Peaches

Peach Options: You can use fresh, frozen, or canned peaches. For fresh peaches, you can leave the skins on or remove them. If using frozen peaches, thaw and drain them well before use. For canned peaches, drain them thoroughly.
Peeling Peaches: Very ripe peaches are easy to peel after cutting them in fourths and removing the pits. If needed, blanch them by scoring the bottoms with a small X or cutting them into quarters. Boil for 30-40 seconds, then transfer to ice water to stop the cooking. Peel off the skin once cooled. Alternatively, use a vegetable peeler or paring knife.

Biscuit Topping

All-purpose flour: Provides the base for the warm cakey topping.
Granulated sugar: Adds sweetness and the crunchy caramelization that forms on the top of the biscuit topping.
Baking powder: Helps the topping become fluffy and light instead of dense.
Salt: It enhances the flavors of the other ingredients while also balancing the sweetness.
Unsalted butter: This gives the topping a tender, flaky texture while also adding a delicious buttery flavor.
Milk: Gives the topping moisture and helps bind the ingredients.

Old Fashioned Peach Cobbler Recipe

Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch or 4-quart baking dish with pan spray and set aside. In a small bowl, add the brown sugar, cornstarch, cinnamon, and nutmeg and stir until combined.
In a large bowl, stir the peaches, peach juice, lemon juice, and sugar mixture until all the peaches are evenly coated. Set aside.
Whisk together the flour, sugar, baking powder, and salt in a separate large bowl. Add the cubed butter.
Cut it into the flour mixture with a pastry cutter until it is the size of small peas.
Add the milk and stir until fully combined.
Add the peaches to the bottom of the prepared baking dish and spoon the biscuit topping over top. Bake for 40-45 minutes, or until a toothpick comes out mostly clean with only moist crumbs from the biscuit topping in the center of the dish.

***Allow the cobbler to cool for 10-15 minutes before serving. Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.

Overhead shot of brown sugar, cinnamon, nutmeg and cornstarch in glass bowl.

Overhead shot of fresh sliced peaches with cinnamon sugar mixture in glass bowl.

Peach Cobbler Tips and Tricks

I want you to fall in love with this old fashioned peach cobbler. Here are some of my best tips and tricks to make sure it comes out perfect every time!

Butter: Use real butter for the best results. Make sure it’s very cold when cutting it into the flour for a deliciously buttery biscuit topping.
Thickening Runny Cobbler: If your cobbler is runny, then you could add 2-3 teaspoons of cornstarch to the peach filling to thicken the juices into a nice syrup.
Adding Spice: For extra flavor, sprinkle cinnamon sugar on top before baking. Mix 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon.
Peach Juice: Peach juice adds flavor and syrup, but you can use apple juice if preferred. If you use very juicy peaches, you can reduce the juice or skip it altogether.
Testing Doneness: The baking time may vary. To test, insert a toothpick into the center of the biscuit portion. It should come out with a few moist crumbs, not wet batter. If needed, bake for an additional 5-10 minutes.
Cooling: Let the old-fashioned peach cobbler sit before serving. The juices will thicken into a syrup, and the cobbler will cool to a more enjoyable temperature.

Close up shot of old fashioned peach cobbler being scooped out of backing dish.

How to Store and Prepare Homemade Peach Cobbler

If you are lucky enough to have leftover peach cobbler, here are my guidelines for storing it. This is a great recipe to make ahead of time, and I have instructions for that here as well.

Fridge: Old fashioned peach cobbler can be stored covered in the refrigerator for up to 5 days. To reheat, you can warm individual portions in the microwave in 20-second intervals or warm the entire thing in the oven at 350 degrees Fahrenheit for 20 minutes.
Make Ahead: You can prepare this cobbler up to 24 hours before you plan to bake it. Cover it with plastic wrap and store it in the refrigerator. It will likely need 10-15 extra minutes of baking time, but the toothpick test method will be the best way to tell when it is done.
Freeze: You can freeze the assembled, unbaked peach cobbler for up to 3 months. Wrap it several times with plastic wrap, followed by a layer of heavy-duty foil. When you are ready to bake it, add an additional 20 minutes of baking time and bake it from frozen.

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

More Peach Desserts

With peach season in full swing, I’ve rounded up some of my favorite peach recipes. From cool to warm, fresh to baked, I’ve got you covered.

Cake

Pin It

Old Fashioned Peach Cobbler

Reasons You’ll Love This Recipe