Quick & Easy Peach Cobbler

This rich, creamy, and spiced quick and easy peach cobbler is pure perfection. Packed with sweet, juicy peaches and topped with beautifully tender, cinnamon-swirled biscuits, it delivers a luxurious dessert experience made simple with clear kitchen logic!

 

• Prep time: 20 minutes
• Bake time: 30 minutes
• Yields: 8–10 servings

 

Ingredients

• 10 cups peaches, cut into chunks (frozen or fresh)
• 1 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (or vanilla bean paste)
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter (optional, for extra juicy syrup)
• Melted butter (for brushing)
• Cinnamon sugar mixture (for sprinkling)

 

Biscuit Topping Ingredients:

• 3 1/2 cups flour
• 2 tablespoons baking powder
• 2 tablespoons sugar (more if you want them sweeter)
• 1 1/2 sticks salted butter, very cold
• 2 tablespoons cinnamon
• Cold water (enough to make the dough sticky to the touch)

Instructions

1. Prep and Par-Bake the Peaches

Preheat your oven to 350 degrees Fahrenheit. Cut your peaches into chunks. If using frozen peaches, pat them dry slightly before using. Place the peaches into a large mixing bowl and add the brown sugar, salt, cornstarch, ground ginger, cinnamon, vanilla extract or vanilla bean paste, and lemon juice. Mix well until the peaches are evenly coated. Transfer the mixture into a 9 x 13 inch baking dish and bake uncovered for 10 minutes.

 

2. Make the Biscuit Dough

While the peaches are baking, combine the flour, baking powder, and sugar in a separate bowl. Grate the cold salted butter directly into the flour mixture. Using a fork, work the butter into the dry ingredients until fine crumbs form. Add enough cold water to create a dough that is sticky to the touch. Sprinkle the cinnamon over the dough and gently swirl it through to create a marbled effect without over-mixing.

 

3. Assemble the Cobbler

Remove the peaches from the oven after 10 minutes and immediately increase the oven temperature to 425 degrees Fahrenheit. Using your hands, shape the biscuit dough into flat circles and arrange them evenly across the top of the warm peaches.

 

4. Bake and Finish

Return the cobbler to the oven and bake for 15–20 minutes, or until the biscuit topping is golden brown and fully cooked through. While it bakes, combine cinnamon and granulated sugar in a small bowl. As soon as the cobbler comes out of the oven, brush the hot biscuits with melted butter and generously sprinkle with the cinnamon sugar mixture.

 

Chef's Tip:

If you want a really juicy peach cobbler with extra rich syrup, do not dry off your peaches. Before adding the biscuit topping, dot the warm peaches with an additional 4 tablespoons of unsalted butter. For a deeper look at mastering this dough, watch exactly how Pam makes her signature biscuits live here

 

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