Easy Southern Peach Cobbler

4.87 from 43 votes

This is the best peach cobbler recipe; it's so fast, easy, and simple to make from scratch! Baked with delicious cinnamon-sugar drop biscuit-dumplings and spiked with a splash of bourbon, then topped with vanilla ice cream for the perfect southern dessert.

Prep Time5

Cook Time30

Total Time35

Course: Desserts

Cuisine: American

Servings: servings

Calories: 270kcal

Author: Eden Westbrook

Ingredients

Peach Cobbler Filling

3 15 oz cans peaches in light syrup, drained
½ cup light brown sugar
Heaping ½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
3 ounces bourbon optional
Zest of 1 lemon finely grated
Juice of ½ a lemon
1 teaspoon vanilla extract
2 teaspoon cornstarch

Biscuit Topping

1 cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon baking powder
¼ teaspoon kosher salt
6 tablespoon unsalted butter cold and cubed
¼ cup boiling hot water

Cinnamon sugar

1 tablespoon granulated sugar
1 Heaping teaspoon ground cinnamon
Vanilla Ice Cream for serving

Instructions

Spiced Peach Mixture
Preheat your oven to 425 degrees F (220 degrees C/200 degrees C in a fan-forced oven).
In a large mixing bowl, stir together sliced peaches, brown sugar, cinnamon, ginger, nutmeg, lemon zest, lemon juice, bourbon, vanilla extract, and cornstarch. Let sit for 5 minutes to macerate as you make the topping.
To make the dumplings
In another large mixing bowl, whisk together the all-purpose flour, granulated and light brown sugars, baking powder, and kosher salt. Use a pastry cutter or food processor to blend the butter into the dry ingredients, cutting the butter up into pea-sized pieces and the mixture looks like coarse meal. Mix in boiling hot water (in a bowl if using the food processor) until just combined with a baking spatula.
Add the macerated peaches and their juices into an 8x11 or 9x9 baking dish. Drop spoonfuls of the topping over the peaches using an ice cream scoop or cookie scoop.
Bake
Mix together the cinnamon and sugar in a small bowl and generously sprinkle the cinnamon sugar over the entire peach cobbler.
Bake in the preheated oven for 30 minutes, or until the peach cobbler is browned and bubbly.
Remove the peach cobbler from the oven and let cool on a wire rack for 10-15 minutes before serving. Serve warm, topped with vanilla ice cream.

Notes

Using fresh peaches? do this!

You'll need about 7-8 fresh freestone peaches for this recipe!

Bring a large pot of water to a boil. Score the bottoms of your peaches with an X and drop them into the boiling water for about one minute. Use a pairing knife to gently peel the skins off.
Cut the peaches in half, using the seam of the peach as a guide, working the knife around the pit. Twist to open the peaches and gently remove the pits. Slice the peaches into wedges about ½" thick and use in the recipe!

How to Make Peach Cobbler in Advance

Combine peaches, spices, and sugar together in a bowl. Cover and set in the fridge for up to three days. If you're using the bourbon, it will be added the day of baking along with the cornstarch.
Cut the butter into the dry ingredients in a large mixing bowl with the pastry cutter, then cover and put it into the fridge as well. Pour the boiling hot water into the mixture the day of.
Follow the directions to build and bake the peach cobbler the day you're ready for it!

How to Store, Freeze, and Reheat Peach Cobbler

Store: Place the completely cooled peach cobbler in the refrigerator, with a lid or wrapped with plastic wrap or aluminum foil. Keep it away from anything with strong smells like garlicky foods or onions or it can absorb those flavors. It should be eaten within three days.

Freeze: You don’t want to freeze and reheat cobbler twice because that can negatively impact the integrity of the cobbler and raise your chances of getting food poisoning.

To freeze, cool your peach cobbler completely, preferably in the fridge. The syrupy peach filling will solidify into a jammy texture, making it easier for you to scoop out the individual portions into freezer-safe zip-top bags or freezer-safe air-tight containers.

Reheat:

Preheat your oven to 250 degrees F (130 degrees C). You can put it into the oven directly from the fridge as long as it’s in an oven-safe dish. Take the peach cobbler out of the fridge or freezer and transfer it to an oven-safe dish if it's not.
Once the oven is heated, put your cobbler on the middle rack to heat it up. For individual serving sizes, reheat for 10-15 minutes. For a whole cobbler, 30 to 45 minutes, depending on if it's frozen or refrigerated.
Carefully take the peach cobbler out of the oven, and place it on a wire cooling rack for 10 minutes before serving.

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