The peaches truly shine in this Old Fashioned Peach Cobbler. Juicy summer peaches are topped with an easy sweet drop-biscuit dough for a classic, comforting dessert everyone will love.
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Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 hour 30 minutes
Servings
19 people
Difficulty
Easy
Calories *
244 kcal per serving
Technique
Make the peach filling, prepare cobbler dough, assemble and bake.
Flavor Profile
Sweet, juicy peaches with a buttery, slightly crisp cobbler topping.
* Based on nutrition panel
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I made this cobbler with frozen peaches and added a touch of ginger — it turned out beautifully. The cobbler dough is so easy to work with and will be my go-to for other fruit fillings. ⭐⭐⭐⭐⭐
Mara
This straightforward old fashioned peach cobbler is full of flavor and hard to resist. Serve warm with vanilla ice cream or a drizzle of creme anglaise for a delightful finish.
The recipe comes from Jean Jennings’ family and was included in Nancy Baggett’s 2005 compilation, The All-American Dessert Book. Its simplicity earned it a spot among easy summer desserts.
Table of Contents
- Ingredients in Old Fashioned Peach Cobbler
- Tips for working with cobbler dough
- Chef Lindsey’s Recipe Tip
- Old Fashioned Peach Cobbler Recipe
- Before You Go
When I remade the cobbler in 2022 I left out the 1/4 cup water from the original filling, which produced a thicker, less runny filling. The original called for shortening in the crust, but I used butter and preferred the richer flavor, so I kept that change.
Ingredients in Old Fashioned Peach Cobbler
- Fresh peaches: Ripe summer peaches make the biggest difference. Peel, pit and slice for the best flavor.
- Sugar: Granulated sugar sweetens the filling; adjust to taste.
- Butter: Unsalted butter adds richness and lets you control salt levels.
- All-purpose flour: You can substitute pastry flour for a more tender dough.
- Kosher salt: Enhances flavor in both dough and filling.
- Cold water: Use very cold water (with ice) when bringing the dough together.
- Sugar for topping: A sprinkling of sugar on the dough creates a pleasant crunch—don’t skip it.
Tips for working with cobbler dough
Cobbler dough follows many of the same rules as pie crust. You don’t have to be perfect, but keeping ingredients cold and working efficiently will improve texture and flakiness.
- Keep it cold: Use cold butter or shortening and ice-cold water. Chilled utensils and flour help too.
- Work quickly: Minimize handling to keep the dough tender and to prevent excess gluten development.
- Chill the dough: Letting the dough rest in the fridge helps the topping rise and become flakier.
- Chill the filling (optional): Cooling the filling before adding the dough can prevent a soggy topping, though the cobbler still tastes great if you skip this step.
Peeling peaches can be the trickiest part. There are several easy methods—choose the one that suits you best.
Chef Lindsey’s Recipe Tip
For a sliceable peach filling, add a thickener such as 1 tablespoon cornstarch or tapioca starch. Cook the filling on the stovetop until it bubbles for about 1 minute so the thickener activates and the raw starch taste cooks out. The filling will change from opaque to clear when it’s properly thickened. You can also allow it to bubble again in the oven for extra assurance.
If you try this recipe, please leave a star rating and a comment below—your feedback is always appreciated!
Old Fashioned Peach Cobbler
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Ingredients
For the Filling:
- 9 ½ cups peaches peeled, pitted, & sliced (~4 ½ pounds)
- 1 ⅓ cups sugar
- 8 tablespoons unsalted butter cut into chunks
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 13 tablespoons unsalted butter cubed, or shortening
- ½ cups cold water combined with 2 ice cubes
- 1 tablespoon sugar for sprinkling over dough
Instructions
To make the Filling:
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Preheat the oven to 425°F.
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In a large saucepan, gently stir the peaches and sugar together, then add the butter. Bring to a boil over medium-high heat, then reduce to medium. Stir occasionally and simmer until the peaches begin to release their juices, about 4 minutes. Pour the mixture into a 9 ½ x 13 ½ inch baking dish.
To make the Dough:
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Stir together flour and salt. Add the butter or shortening and cut it into the flour with a pastry blender or fork until the mixture resembles coarse crumbs.
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Measure 7 tablespoons of ice water and sprinkle it over the mixture. Lightly blend with a fork until the dough holds together when pressed; add a little more water if needed.
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Turn the dough onto a lightly floured surface and gently knead until smooth and cohesive.
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Shape the dough into a log and roll it out so it will hang just ½ inch over the edge of the 9 ½ x 13 ½ pan. Trim excess dough and roll those scraps into small balls; drop the balls into the peach filling and stir to incorporate — this helps thicken the filling.
Assembly:
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Center the rolled dough over the filling, fold and tuck the edges neatly, and cut slits in the top with a greased paring knife. Sprinkle 1 tablespoon sugar over the pastry.
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Bake 20 minutes at 425°F, then reduce the oven to 375°F and bake 15–20 minutes more, until the top is golden and the filling is bubbly. Transfer to a wire rack and cool at least 20 minutes before serving.
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Serve warm and enjoy—the combination of buttery topping and sweet peaches is irresistible.
Video
Notes
Technique – If the dough is difficult, tear pieces off, flatten them into small circles, and place them over the filling. They will bake into a delicious topping and save time.
Storage – Store baked cobbler covered at room temperature for up to 3 days, in the refrigerator for up to 10 days, or tightly wrapped in the freezer for up to 3 months.
Nutrition
Before You Go
I hope you enjoy this chef-tested recipe. Try other fruit desserts like crisps and crumbles or explore more pies for seasonal baking inspiration.
