Old Fashioned Peach Cobbler with Fresh Peaches

This old-fashioned peach cobbler is a timeless Southern classic made with fresh peaches. It’s baked right in your skillet and topped with a crisp yet tender biscuit topping. Serve it warm with ice cream—though that goes without saying!

“This recipe was fantastic! Looked through countless peach cobbler recipes and this one was a winner! Will definitely make again.”

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When my husband came home with a 25 lb. box of Georgia peaches, I was at a loss about what to do with all those peaches, especially since it was just the two of us with all our children off to college.

Wondering what to do with all these juicy peaches? Make a peach cobbler from scratch, of course! No doubt about it

Peach desserts are a must in the summer. I often bake favorites like Peach Kuchen (German Peach Cake) and peach pound cake, both of which always earn rave reviews.

The star of peach desserts, however, has to be old-fashioned peach cobbler. This easy, timeless Southern peach dessert is made from scratch using sweetened fresh peaches. The crust is made of a flaky biscuit topping coated with sugar. Not just a family favorite, it is always a guaranteed hit with guests, too!

Ingredients List

For peach filling

• Fresh Peaches with skin peeled off.
  • If you’re using frozen peaches, remember to thaw and drain them first before adding the rest of the filling ingredients.
• Sugars: I use a mixture of light brown sugar and granulated sugar.
• Spices: Cardamom (or Cinnamon) and nutmeg
• Cornstarch: Used as a thickener for the peach filling and gives a clear appearance. (Flour often makes the filling cloudy)

For biscuit topping

• All-purpose flour: Basic ingredient for making the biscuit dough.
• Baking powder: Leavening agent that helps the biscuit topping to rise.
• Cold butter: Used to create a flaky and tender biscuit topping.
• Milk: Provides moisture and richness to the biscuit dough.
• Egg: Binds the biscuit dough together and adds richness to the texture.

How to Peel Fresh Peaches

Peeling peaches for your old-fashioned peach cobbler takes effort but is well worth it. You can peel them with a fruit peeler or by blanching in boiling water. Just be careful with the peeler, as it’s very sharp.

Note: Some people make their peach cobbler without peeling the peaches. It is a personal preference but I like my cobbler without the skin.

Option 1. Using a fruit peeler

• Peel off the skin of the peaches, then slice the peaches into segments with a paring knife.
• Be careful using the peeler tool though. The blade is serrated and very sharp.

Option 2. Blanching peaches in boiling water

• Bring a pot of water to boil. Add peaches and boil for 30 seconds.
• Take the peaches out and dump them into a bowl of cold water.
• Using a knife, slit the top of peaches and peel off the skin.

How to make Old Fashioned Peach Cobbler

Prepare peaches

• Peeled peaches can be slippery. Using a paring knife, slice the peaches into segments and put them in a skillet. (or 2.5-qt baking pan)
• Add the sugars, spices, cornstarch and a pinch of salt. Toss well.

Make biscuit topping dough

Cutting the butter into the flour mixture creates a biscuit with a crispy outside and tender crumbs inside. Make sure to sprinkle extra sugar on top of the biscuit topping to create an even crispier texture.

• Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
• Cut in the butter pieces to the flour mixture until the flour turns into coarse crumb.

• Whisk egg and milk together in a small mixing bowl and add to the flour mixture.
• Using a fork, stir the mixture until just combined. Drop mounds of biscuit topping on the peach filling.

Bake your cobbler

Bake your cobbler in a skillet or a 2-qt baking pan at 400˚F for 30-40 minutes. Skillet desserts give a rustic, old-fashioned look and create a comforting feeling.

Serving and storing

Enjoy your old-fashioned peach cobbler warm with vanilla ice cream or whipped cream for the best flavor. Store leftovers in the fridge for 3-4 days.

To reheat, let the cobbler reach room temperature, then warm it in the oven at 350 degrees F for about 10-15 minutes or until heated through. Enjoy!

Check out more dessert recipes

• Peach Custard Pie with Streusel Topping
• Blueberry Dumplings
• Katmer (Turkish Pistachio Dessert)
• No Bake Sour Cream Lemon Pie
• Nectarine Blackberry Crisp