Peaches are in season!!! What better dessert can you think of? Baked with fresh peaches, glazed in a rich sauce, with a biscuit type of dough and served hot, with your favorite ice cream on the side or on top. Enjoy the melt in your mouth with this delicious recipe of Peach Cobbler!

Picking the right peaches:

If your peaches aren’t ripe, when they are cooked or even eaten raw they will have a bitter taste. So before you actually make the dessert I highly recommend you tasting your peaches if they’re not bitter.

Can I use canned peaches or fresh peaches?

I would highly recommend using fresh peaches. But if you can’t get any fresh peaches then I would go with frozen peaches. Canned peaches would be my last option.

Why I blanch the peaches?

Blanching the peaches makes the skin peel off easily.

How to blanch your peaches?

Bring a pot of water to boil. On the bottom of your peach make a x mark with your knife. Place your peaches into the boiling water for 30 seconds and then place into an ice bath. Take your peaches out of the ice bath and use a paper towel to dry them. Peel the peaches.

What is an ice bath and why is it needed?

An ice bath is the same amount of cold water and ice cubes. An ice bath is needed for cooling down the peaches right away and to prevent them from cooking.

Can I cut the peaches into cubes or halves instead of wedges?

Yes, you can cut them in any shape or form, I just like them in wedges.

How to make Brown butter?

Making brown butter is really simple. Add your butter into your pan on a medium to low heat. Let the butter melt and constantly mix so your butter evenly browns at the same time. When it becomes brown that’s when you know it’s ready. If you are not sure on how the color haves to look like, in the video of the peach cobbler, I will show you what it looks like.

How to make a slurry?

To make a slurry you only need cornstarch and water. Mix it together, so there’s no lumps of cornstarch.

How do I know that my filling has thickened?

Your filling will start to thicken when you add in your slurry. Your peach cobbler will start bubbling. At that time you will need to mix it a few times and take it off heat. The filling will thicken more in the oven so there’s no need to worry for it too cook long on the stove. If you cook your filling on the stove for a long time your peaches in the oven will become broken down and overcooked. You want your peaches soft but at the same time you want them to keep their shape.

Can I bake in a baking dish instead of an oven safe pan?

Yes, you can bake in a baking dish if you don’t have an oven-safe pan. Another option can be a cast iron or a glass casserole dish.

Why is it important to mix all your dry ingredients?

Mixing your dry ingredients helps your dough rise evenly and when its evenly combined your dough will have the same taste. For example, if your baking powder is not distributed evenly it won’t rise in each dough ball and you will end up having with some dough tasting more like baking powder.

What temp does my butter have to be for the dough?

Your butter has to be cold, straight out of the fridge. Cut it into small cubes.

How to incorporate your butter into the dry ingredients?

When adding butter to your dry ingredients you can use a pastry hand blender, food mixer or you can do it by hand.

What kind of pieces does my butter need to be when it’s incorporated with the flour mixture?

It should look like a crumb texture.

How long does my milk have to stand to be room temp?

For at least 30 minutes.

What texture does the dough have to be?

The dough will be like a thick batter.

How long should I let the dough to rest?

The dough should at least rest for 5 minutes maximum, before placing onto the peaches.

What size of cookie scoop did I use for scooping my dough?

Size: #50

Can I drizzle butter and sugar on top of the dough?

Yes, the traditional way of making a cobbler before it goes into the oven is sprinkling it with sugar and drizzling the melted butter on top of the dough. It’s optional.

What will happen to the dough if I drizzle with butter and sprinkle with sugar?

It will give your dough a shinier look when you add butter and the sugar will crystalize.

How long do I bake it for?

You will bake the peach cobbler for 40 minutes at 400 F or until light golden brown.

Can I reheat it for the next day?

Yes, and if you reheat it in the oven it’ll taste exactly the same as the day before.

Do I eat my cobbler hot or cold?

Peach cobblers are eaten hot, with a side of ice cream.

Serving size: about 7 people if 2 biscuits per person or about 15 people if 1 biscuit per person.

Peach Cobbler

Peaches are in season!!! What better dessert can you think of? Baked with fresh peaches, glazed in a rich sauce, with a biscuit type of dough and served hot, with your favorite ice cream on the side or on top. Enjoy the melt in your mouth with this delicious recipe of Peach Cobbler!


  • Oven Safe Pan or Cast iron


Peach Filling

  • 6 peaches ripe
  • 1/3 cup of granulated sugar
  • 5 tbsp of unsalted butter (browned)
  • 1 tbsp of lemon juice
  • 1/4 tsp of cloves
  • 1/4 tsp of cinnamon
  • 3 tsp of cornstarch
  • 2 tsp of water


  • 1 1/2 cups of all-purpose flour
  • 1 tsp of baking powder
  • 1/8 tsp of salt
  • 1/4 cup of sugar
  • 1/4 cup or 4 tbsp of unsalted butter (cubed and cold)
  • 1/2 tsp of vanilla extract
  • 3/4 cup of milk(room temp.)
  • Melted butter (optional 1-2tbsp)
  • Sugar granulated(optional 1-2 tsp)
  • Your choice of ice cream


  • Preheat oven to 400F.
  • Bring a pot of water to boil and set an ice bath on the side.
  • On the bottom of each peach make a X mark with your knife.
  • Once your water is boiling, place 3 peaches at a time and let them stay in there for about 30 seconds. From the boiling water, transfer your peaches into the ice bath. Dry them with a paper towel.
  • Peel the skin off the peaches.
  • Chop your peaches into wedges.
  • In a big pan on medium to low heat, place your unsalted butter and let it cook until it turns into a nice golden brown color.
  • Once your butter is browned, add your sugar and bring it to a light simmer. Constantly mix until it turns into a saucy paste.
  • Add in your peaches then cinnamon, cloves and lemon juice. Stir until combined.
  • In a bowl mix your cornstarch and water to make a slurry and add it to your peaches. Your peach filling will start to thicken.
  • If you are using an oven safe pan, take it off the heat and set aside. If you don’t have an oven safe pan, then transfer your peaches into a baking dish.
  • In a bowl add all your dry ingredients and mix with a hand whisk. Then add your cubbed butter to the flour mixture and use your hands to break down the butter. Once fully incorporated, the flour mixture should have a crumb texture.
  • Then add in your milk and vanilla. Use a spatula to combine the mixture. When the mixture is combined, let it rest for 5 minutes.
  • Use an ice cream scoop to scoop the dough and place on top of the peach filling. If you don’t have an ice cream scoop, you can use a spoon. When placing your dough, make some spaces in between because your dough will spread when baking.
  • This step is optional and I didn't add this step in my video, but those that love extra sugar and butter on top this step is for you. On top of your dough, drizzle melted butter and sprinkle some sugar ontop.
  • Place in your oven to bake. Bake for about 40 minutes or until the top is golden brown.
  • Enjoy!!!!!!