I love creating this Peach Cobbler With Real Peaches. The blend of peaches, lemon juice, and hints of cinnamon and nutmeg sets a delicious base paired with a biscuity topping of flour, melted butter, and vanilla extract. Every bite highlights balanced, vibrant flavors that make this dish simply irresistible.

Jump to Recipe

I always get excited when it’s time to make Gramma’s Peach Cobbler. I’ve been perfecting this recipe for years, and it’s become a go-to treat in my household.

I start with 6 cups of sliced peaches whether they’re fresh, frozen, or canned, then mix in 1/4 cup granulated sugar, 1/4 cup brown sugar, a splash of lemon juice, and a pinch of ground cinnamon and nutmeg. Adding 2 teaspoons of cornstarch helps bind everything together so the flavors really pop.

What really gets me, though, is the biscuit topping made by combining 1 cup of all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract. Its simplicity takes it to a whole new level, making every bite a surprising treat that keeps you coming back for more.

Why I Like this Recipe

1. I love that this recipe lets me use fresh, frozen, or even canned peaches so it’s super versatile and always works with what I have on hand.
2. The mix of brown sugar, granulated sugar, and spices gives the cobbler a perfect sweet and warm flavor that makes me feel all nostalgic and cozy.
3. I really enjoy how easy it is to make, especially the biscuit topping which comes out golden and crispy even when I’m a bit clumsy in the kitchen.
4. I appreciate that it’s a comforting dessert that doesn’t require too many fancy ingredients or steps, so I can whip it up quickly when I need a taste of home.

Ingredients

Print Recipe (No Advertisments)

Peaches: Provide natural sweetness, fiber, and vitamins.
Juicy slices deliver a fresh burst.
Granulated sugar: Adds sweetness.
Carbohydrate source used sparingly for perfect taste.
Lemon juice: Offers a bold sour note while balancing rich peach flavors and spices.
All-purpose flour: Provides structure and body with carbohydrates, crucial for the topping.
Unsalted butter: Adds a rich, creamy texture and smooth flavor to the dessert.
Ground cinnamon: Warm spice that adds aromatic depth and a subtle sweetness to peaches.
Milk: Supplies moisture and tenderizes the batter for a delightful, soft cobbler.
Brown sugar: Adds depth, moisture and a rich sweetness that complements the fruit.

Ingredient Quantities

6 cups sliced peaches (fresh, frozen, or canned; about 6 to 8 peaches if using fresh ones)

1/4 cup granulated sugar

1/4 cup brown sugar

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 teaspoons cornstarch

1 cup all-purpose flour

1/4 cup granulated sugar (for the biscuit topping)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F and lightly grease a 9×13 baking dish.

2. In a big bowl, toss the sliced peaches with 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon lemon juice, 1/4 teaspoon ground cinnamon, 1/8 teaspoon nutmeg, and 2 teaspoons cornstarch until well coated.

3. Spread the peach mixture evenly in the prepared baking dish.

4. In another bowl, mix together 1 cup all-purpose flour, 1/4 cup granulated sugar for the topping, 1 teaspoon baking powder, and 1/2 teaspoon salt.

5. Stir in 1/2 cup milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract until the batter just comes together; try not to over mix it.

6. Drop spoonfuls of the biscuit topping over the peaches, covering as much of the fruit as possible.

7. Bake in the preheated oven for about 45 to 50 minutes, or until the topping turns golden brown and the peach filling is bubbly.

8. Remove the cobbler from the oven let it cool for a few minutes before serving.

9. If using frozen peaches, make sure you thaw them fully and drain any excess water before mixing with the sugars and spices.

10. Enjoy your warm, homemade peach cobbler with a scoop of ice cream if you like it extra special!

Equipment Needed

1. Oven
2. 9×13 baking dish
3. Large bowl for tossing the peaches
4. Second bowl for mixing the biscuit topping
5. Measuring cups and spoons
6. Mixing spoon or spatula
7. Knife for slicing the peaches
8. Cooling rack or plate for letting the cobbler cool down afterward

FAQ

Q: Can I use frozen or canned peaches?

A: Yeah, you can use fresh, frozen, or canned peaches. Just make sure that if they are frozen, you thaw them out first and drain any extra liquid, so the cobbler isn’t too watery.

Q: Do I need to adjust the sugar if my peaches are really sweet?

A: If your peaches are super sweet, you might want to cut back on the sugar a bit. Everyone’s taste is different so feel free to experiment a little bit for the perfect balance.

Q: Should I mix the peach filling with the dry ingredients for the topping?

A: No, the peach filling should be mixed on its own with the sugars, spices and cornstarch. The topping ingredients need to be stirred separately with the milk, butter, and vanilla until just combined.

Q: How do I know when the cobbler is done baking?

A: The cobbler is done when the topping is golden brown and the filling is bubbly around the edges. If you give it a poke with a toothpick, it should come out clean.

Q: Can I serve this warm or cold?

A: Absolutely, it's great warm right out of the oven. But you can also let it cool and even have it cold if that's your thing. Some people even enjoy it with a scoop of vanilla ice cream.

Gramma’s Peach Cobbler Recipe Substitutions and Variations

Instead of using granulated sugar or brown sugar, you can try honey or maple syrup instead; just keep in mind you’ll need to adjust the liquid quantities a bit.
If you don’t have lemon juice, you can use lime juice which will give a slightly different tartness but it works fine.
Instead of cornstarch, you could use arrowroot powder as a thickener and it does a pretty good job.
You can switch unsalted butter with coconut oil for a little twist in flavor; just note that it might change the texture slightly.
If you run out of all-purpose flour, a gluten-free flour blend can work, though it might affect the overall consistency.

Pro Tips

1. If you use frozen peaches, thaw them completely and drain any extra juice so your cobbler doesn’t turn out too watery.
2. Be careful not to overmix the biscuit topping batter; a few lumps are ok and help keep the topping light and fluffy.
3. Experiment a little with the spices; sometimes a pinch more cinnamon or a bit less nutmeg can really make the flavor pop.
4. Try letting the cobbler cool for a few minutes before you serve it, this gives the juices a chance to settle and makes it easier to dish out.

Gramma's Peach Cobbler Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven
2. 9×13 baking dish
3. Large bowl for tossing the peaches
4. Second bowl for mixing the biscuit topping
5. Measuring cups and spoons
6. Mixing spoon or spatula
7. Knife for slicing the peaches
8. Cooling rack or plate for letting the cobbler cool down afterward

Ingredients

6 cups sliced peaches (fresh, frozen, or canned; about 6 to 8 peaches if using fresh ones)
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup granulated sugar (for the biscuit topping)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

Directions

Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
In a big bowl, toss the sliced peaches with 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon lemon juice, 1/4 teaspoon ground cinnamon, 1/8 teaspoon nutmeg, and 2 teaspoons cornstarch until well coated.
Spread the peach mixture evenly in the prepared baking dish.
In another bowl, mix together 1 cup all-purpose flour, 1/4 cup granulated sugar for the topping, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Stir in 1/2 cup milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract until the batter just comes together; try not to over mix it.
Drop spoonfuls of the biscuit topping over the peaches, covering as much of the fruit as possible.
Bake in the preheated oven for about 45 to 50 minutes, or until the topping turns golden brown and the peach filling is bubbly.
Remove the cobbler from the oven let it cool for a few minutes before serving.
If using frozen peaches, make sure you thaw them fully and drain any excess water before mixing with the sugars and spices.
Enjoy your warm, homemade peach cobbler with a scoop of ice cream if you like it extra special!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.