Simple Peach Cobbler

If you make one dessert this summer, let it be this Peach Cobbler. With just 30 minutes of hands-on time before baking in the oven, this is one of our “go-to” summer desserts. Vegan-adaptable. 

Perhaps the truth depends on a walk around the lake. ~Wallace Stevens

This peach cobbler is everything you dream about in a cobbler, crispy golden biscuit crust atop juicy warm, bubbling peaches.  If you are a peach lover, make sure to make this dessert at least once before peach season ends. Your future self will thank you. 😉

It really couldn’t be any simpler and the flavors just shine here. Not to mention the texture of the biscuits- perfection!

Serve the warm Peach Cobbler with a scoop of vanilla ice cream (or my new favorite- Cardamom Ice cream-coming soon) and prepare to melt in the deliciousness. Such a treat!

Ingredients in Peach Cobbler

Biscuit Dough

• All-purpose flour
•  salt
•  baking powder
• Sugar
• cold butter or sub-vegan butter
•  half and half or plant-based substitute

Peach Filling

• Ripe peaches
•  sugar or an alternative like coconut sugar
• lemon juice
• vanilla
• flour, arrowroot powder or cornstarch ( for thickening)
• cinnamon
• cardamon or nutmeg
•  salt

Can this be made vegan?

Yes, absolutely. Substitute vegan butter or cold coconut oil for the butter and plant-based milk or cream.

How to make Peach Cobbler

Preheat oven to 375F

Make the peach filling. Rub the peaches with a soft towel to remove the peach fuzz and wash. Cut into ¾-inch chunks and place in a bowl and add sugar, lemon juice, vanilla, arrowroot, cinnamon, cardamom and a pinch of salt, stir to combine. Pour this into a 1 ½ quart to 2-quart baking dish (a 9-inch pie plate is perfect).

Make the biscuits. Whisk flour, salt, sugar and baking powder in a medium bowl.

Cut cold butter into thin slices and add it to the flour mixture and using two knives or a pastry cutter, cut the flour into the flour, then use your fingers to mix it in and break it apart until the flour resembles coarse sand, and the butter pieces are no bigger than pea-size.

Pour in the half and half, stirring as you go to incorporate the flour mixture.

Add just enough until it clumps together, and give it just a couple of kneads. If very sticky, sprinkle with a little more flour. If dry, another few tablespoons half and half. Don’t overmix.

With floured hands, divide the dough into six balls. Pat the balls into disks no thicker than a ½-inch thick. Place these over the peach mixture.

***TIP: The center will take longer to cook than the edges, so pat this center biscuit thinner, like ⅓-inch thick or even ¼ inch thick. Otherwise, the center may be doughy. (Don’t worry, it will still puff up with the baking powder.)

Bake in the middle of the oven,  for 35 minutes-45 minutes or longer. The cobbler is done when liquid is bubbling, biscuits are golden, and the internal temp of the biscuits are close to 200F. Use a thermometer!

NOTE: Keep in mind, that the biscuit topping cooks underneath from the bubbling cobbler. Even if it looks “done” on top, if the liquid is not bubbling, the biscuits will be raw.

How to serve Peach Cobbler

With ice cream of course! Vanilla ice cream is perfect here, or if you can get your hands on Cardamom ice cream, even better! There are many vegan ice creams out there too!

Some people love their cobbler drizzled with heavy cream or whipping cream- also delicious!

More recipes you may enjoy!

• Strawberry Rhubarb Cobbler with Orange and Ginger
• Skillet Cobbler
• Strawberry Rhubarb Crisp (vegan & gluten-free)
• Mini Pear and Berry Crumbles with Nigella Seeds
• Farm-Style Peach Galette
• Plum Galette with Buckwheat Crust
• Rustic Pear Galette with Walnut Crust

Simple Peach Cobbler

★★★★★ 5 from 1 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 30
• Cook Time: 45
• Total Time: 1 hour 15 minutes
• Yield: 6 1x
• Category: dessert
• Method: baked
• Cuisine: american
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This recipe for Peach Cobbler is simple and easy, and allows the glorious flavor of summer peaches to shine through. With just 30 minutes of hands-on time before baking in the oven, this is easily one of our “go-to” summer desserts. Vegan-adaptable.

---

Ingredients

Units USM Scale 1x2x3x

Peach Filling

• 2 lbs peaches
• 1/2 cup sugar, or alternative sugar like coconut sugar, brown sugar, etc.
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 1 tablespoon flour, arrowroot powder or cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom or nutmeg
• pinch salt

Biscuit Dough

• 1 1/2 cups All-Purpose flour
• 1/2 teaspoon salt
• 2 tablespoons sugar, or alternative sugar
• 2 teaspoons baking powder
• 6 tablespoons cold butter (3 ounces) or vegan butter or cold coconut oil
• 2/3–3/4 cup half and half ( or vegan alternative)

Bake at 375F middle rack 35-45 minutes.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375F
2. Make the peach filling. Rub the peaches with a soft towel to remove the peach fuzz and wash. Cut into ¾-inch chunks and place in a bowl and add sugar, lemon juice, vanilla, arrowroot, cinnamon, cardamom and a pinch of salt, stir to combine. Pour this into a 1 ½ quart to 2 quart baking dish (a 9-inch pie plate is perfect).
3. Make the biscuits. Whisk flour, salt, sugar and baking powder in a medium bowl.  Cut cold butter into thin slices and add it to the flour mixture and using two knives or a pastry cutter, cut the flour into the flour, then use your fingers to mix it in and break it apart until the flour resembles coarse sand, and the butter pieces are no bigger than pea-size. Pour in the half and half, stirring as you go to incorporate the flour mixture. Add just enough until it clumps together, and give it just a couple of kneads. If very sticky, sprinkle with a little more flour. If dry, another few tablespoons half and half. Don’t overmix.
4. With floured hands, divide the dough into six balls. Pat the balls into disks no thicker than a ½-inch thick. Place these over the peach mixture. TIP: The center will take longer to cook than the edges, so pat this center biscuit thinner, like ⅓-inch thick or even ¼ inch thick. Otherwise, the center may be doughy. (Don’t worry, it will still puff up with the baking powder.)
5. Bake in the middle of the oven,  for 35 minutes-45 minutes or longer. The cobbler is done when liquid is bubbling, biscuits are golden, and the internal temp of the biscuits are close to 200F.
6. If the biscuits are over-browning, tent with foil. You really want to get them cooked all the way through.

---

Notes

Serve with vanilla ice cream or vegan ice cream.  Leftovers can keep on the counter (for 2 days) or in the fridge for 4 days.

Nutrition

• Serving Size: 1/6 of the dessert with one biscuit
• Calories: 399
• Sugar: 34.8 g
• Sodium: 215.8 mg
• Fat: 15 g
• Saturated Fat: 9.1 g
• Carbohydrates: 63.5 g
• Fiber: 3.3 g
• Protein: 5.6 g
• Cholesterol: 39.9 mg

Keywords: peach cobbler, easy peach cobbler, vegan peach cobbler, peach cobbler recipe