Easy Southern Peach Cobbler [with Canned Peaches]
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Easy Southern Peach Cobbler [with Canned Peaches]
This old-fashioned Easy Southern Peach Cobbler [with Canned Peaches] recipe is a beautiful rendition of a dessert that is absolutely out of this world good! Entirely from scratch, but using canned peaches for convenience, it has a true Southern touch and will have the entire family asking for seconds. Sweet cinnamon biscuits are the perfect buttery topping [with the option of a crust for a beautiful 3rd layer] to serve with a few scoops of ice cream or whipped cream for a delightful spring or summer sweet treat. Vegan + Gluten-Free options.
Seriously, I don't know what to say about this recipe. There's just something rich and comforting about generous scoops of peach cobbler with a scoop of ice cream that truly makes all things better! When it comes to Southern recipes, it always brings me down memory lane, because I've enjoyed so many of these recipes as a kid growing up in Florida. But if you're in the North (like me in NYC) or states where peaches aren't as readily available or you just feel like enjoying this sweet dessert before peach season, lo' and behold this Easy Southern Peach Cobbler [with Canned Peaches] recipe.
It's just as delicious as using actual fresh peaches, especially when using a high-quality canned peach. Traditionally in the Souther, peach cobbler comes "double-layered" with a flaky, buttery bottom crust and a top crust with made with pie crust or biscuits, like in this recipe. Oh and I recently made this Easy Summer Peach Apple Galette which is a great rendition of a pie meets cobbler. Plus, this Brown Sugar Peach Mint Julep Mocktail is such a refreshing twist on a classic also! Oh and this Vegan Peach Crisp Oatmeal Porridge is so comforting for breakfast and worth trying. Need some food inspiration? Look no further than our lineup of 21 Soul-Satisfying Southern Comfort Food Recipes.
Why I Love Peach Cobbler
Honestly, I'm such a fan of pie in general when it comes to dessert and this peach cobbler is no different! It's just so comforting, busting with flavor, and easy to make---which makes it the perfect recipe for the entire family to enjoy. Plus, if you make it with a double crust and top it with some vanilla ice cream [check out my Homemade No-Church Ice Cream recipe], you're in for a REAL treat! Whew!
While this peach cobbler recipe is in all of it's full dairy glory, you'll love this Vegan Southern Peach Cobbler if you're dairy sensitive or eat a vegan based diet and this Skillet Blueberry Cobbler with Cinnamon Biscuits or Apple Cobbler with Cheddar Herb Biscuits or Southern Strawberry Cobbler for a nice twist! Of course, you won't regret making this peach cobbler because your loved ones will be back for seconds---guaranteed! And if you're feeling in a Southern comfort food mood, then you need to try My Favorite Peach Crumble Pie, BEST Southern Baked Mac and Cheese, and My Grandma's Baked Southern Banana Pudding.
Jump to:
- Why I Love Peach Cobbler
- Do You Use Peeled or Unpeeled Peaches for Cobbler?
- Is it Better to Use Fresh or Canned Peaches for Cobbler?
- How to Make this Classic Peach Cobbler Recipe
- Peach Cobbler Filling
- Peach Cobbler Biscuit Topping Ingredients
- How to Easily Peel Fresh Peaches
- How to Know If Your Baking Powder is Fresh
- Tips for Making the Best Southern Peach Cobbler with Canned Peaches
- Making the Perfect Pie Crust
- Top Reasons Why You'll Love this Peach Cobbler!
- How to Thicken Peach Cobbler Filling
- The Best Egg Wash Alternatives
- How to Make Peach Cobbler with Canned Biscuits
- What to Serve It With
- Common Q + A's for this Easy Southern Peach Cobbler Recipe
- How to Store + Reheat Leftover Peach Cobbler
- More Comforting Southern Recipes to Try!
- MADE OUR RECIPE(S)?
- Easy Southern Peach Cobbler [with Canned Peaches]
Do You Use Peeled or Unpeeled Peaches for Cobbler?
Although this peach cobbler uses canned peaches specifically, if you'd like to make it more traditional by using actual fresh peaches, you'll want to use unpeeled peaches. Believe it or not, keeping the skin on your peaches actually gives the cobbler more depth flavor and a beautiful color in the filling. And don't worry---the peach skins won't be hard and they actually soften greatly which still makes for the perfect bite!
Is it Better to Use Fresh or Canned Peaches for Cobbler?
The great thing about peach cobbler is that you can totally use fresh, frozen, or canned peaches to create this magical dessert. However, if it's peach season and the summer, it's always best to go with fresh ones!
How to Make this Classic Peach Cobbler Recipe
If you're wondering how to pack all of the classic Southern flavors and textures in just one dessert like this Easy Southern Peach Cobbler [with Canned Peaches], then here's the rundown:
Make the Crust. If using the crust option for the recipe, you'll want to prep the dough and chill in the refrigerator for 1 hour for the best flakiness. You'll roll out the dough, assemble into your prepped baking dish and pre-bake before adding the peaches and topping.
Preheat the Oven. This can be done by preheating the oven to 375 degrees Fahrenheit and lightly greasing a standard 9x13-inch baking dish with butter. You can also use an oven-safe cast iron skillet instead and cook the peaches in it for an easy transfer into the oven [if not using a crust].
Cook the Peaches. You'll first start by prepping your peaches well. This includes draining them thoroughly and patting them dry to remove as much moisture and juice as possible. This avoids the filling from being too watery. Then you'll cook/simmer them over the stovetop along with the butter, sugars, spices, vanilla, and thickening agent for the most velvety filling EVER!
Make the Biscuit Topping. Whip together the biscuit topping and once the cooked peaches are nestled inside the baking dish or skillet, scoop on biscuit dough, brush with egg wash, and bake until deep brown and filling is bubbling. Serve with your favorite topping and wallah!
Peach Cobbler Filling
One of the highlights of this peach cobbler recipe is of course the gooey, velvety, spiced filling. You'll need:
- Sliced peaches. You can use fresh or frozen or canned peaches, which means this is a year-round recipe! If you use frozen fruit, dust the peach slices in a few tablespoons of flour before adding them to the recipe. This helps absorb some of the excess moisture on the frozen fruit. For the canned peaches, you'll need to drain them thoroughly and pat dry to remove all excess moisture + juices.
- Brown sugar. Ensure that it's organic for healthiest option.
- Cane sugar. I use organic sugar. Feel free to substitute with organic brown sugar or coconut sugar.
- Cornstarch mixture. This is where you'll mix the cornstarch and WARM water together for a "milky-like" consistency. It works as a great thickener for the filling since there is moisture involved during the baking process. You can also use all-purpose flour, tapioca flour, arrowroot, etc instead.
- Dessert Lover Blend. For more warming flavors, burst of comfort, and it amplifies the peach notes in this recipe! You can purchase my Dessert Lover Blend or create your own similar homemade version via the notes in the recipe.
- Vanilla extract. The pure vanilla is the best flavor.
- Unsalted butter. I like to bake with unsalted butter, however, you can substitute with salted butter and omit the additional salt.
- Lemon juice. I love to use freshly-squeezed lemon juice. This adds acidity to the cobbler which adds great structure and texture as well as a nice tartness that compliments the peaches.
Peach Cobbler Biscuit Topping Ingredients
The second highlight of this peach cobbler is the Cinnamon Biscuits topping which only requires:
- All-purpose flour. I like Bob’s Red Mill or King Arthur’s organic flour, which is certified vegan.
- Baking powder. This is essential to help your cobbler topping rise.
- Cane sugar. I use organic sugar. Feel free to substitute with organic brown sugar or coconut sugar.
- Dessert Lover Blend. For more warming flavors, burst of comfort, and it amplifies the peach notes in this recipe! You can purchase my Dessert Lover Blend or create your own similar homemade version via the notes in the recipe.
- Unsalted butter. I like to bake with unsalted butter, however, you can substitute with salted butter and omit the additional salt.
- Buttermilk. You can use store-bought buttermilk or make your own by mixing Almond milk or heavy cream + lemon juice together. The milk should be cold.
- Garnish. This is where the real fun is! I love enjoying this peach cobbler with scoops of vanilla ice cream or whipped cream for a nice finish!
How to Easily Peel Fresh Peaches
If you decide while making this peach cobbler that you'd prefer to peel the skins off your peaches----no worries! A great hack to do so is to gently lower a few peaches at a time (best to use a skimmer) into a pot of boiling water and leave them in fro 20-30 seconds before removing them and into an ice bath to stop the "cooking process". Then you should be able to peel them with no problem without the need for a knife or any tool.
How to Know If Your Baking Powder is Fresh
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your biscuits (and other baked goods) fully rise and bake through nicely.
Incase you weren’t aware, there’s an easy to double check both the baking powder. Here’s what you need:
BAKING POWDER:
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it’s fresh, the mixture should “bubble/fizz”. If no bubble/fizz is present, then your baking powder needs to be replaced.
Tips for Making the Best Southern Peach Cobbler with Canned Peaches
Whether you've made delicious peach cobbler with fresh peaches or canned ones, here are a few great tips to ensure that it comes out perfect every single time:
- Drain + prep those peaches well! One of the worst things for me when it comes to peach cobbler is one that is way too watery. Honestly, growing up, the best peach cobblers had the most velvety, gooey filling and this one promises the same. This is why it's so important to fully drained and pat dry those canned peaches to reduce as much liquids as possible. Don't worry! There will be more than enough liquids created during the cooking process.
- Don't over-mix the dough. This is essential so that your biscuits come out beautifully crisp on the outside and soft + tender on the inside. Just mix until the batter is wet and then let it sit for 2-3 minutes so that it's almost "fluffy" in texture.
- Tweaks needed for fresh or frozen peaches. If using fresh peaches, you'll want to keep as much moisture as possible, so no need to pat dry after rinsing them---just drain. As for frozen peaches, you'll want to add a bit more sugar and butter [about ¼ cup of sugar + 4 Tbsps of butter] so that they come out tender and are "moisturized" when cooking. Also, add another tablespoon of the cornstarch mixture so that the sauce remains gooey during baking because frozen peaches omit A LOT of water content.
- Prep your crust in advance. If you decide to make this cobbler a 3-layer, then the easiest thing to do is prep your crust in advance and refrigerate the dough, so that it's a simple baking process when you begin. Also, feel free to have fun with the designs or use a store-bought crust dough for greater ease!
- Ensure that you use COLD ingredients. When making your crust, it's so imperative that you use very cold ingredients for the best results----flakiness and buttery!
Making the Perfect Pie Crust
When it comes to pies, nothing says comfort quite like a flaky, golden-brown crust, and learning How to Make The Perfect Pie Crust can elevate any dessert especially this Peach Cobbler. Whether you're filling it with apples, pumpkin, or chocolate cream, the secret to an unforgettable pie starts with a well-made crust. Let’s break down the essentials to help you create that perfect crust every time!
Top Reasons Why You'll Love this Peach Cobbler!
- It’s absolutely delicious—-sweet in all of the right places + full warm flavor! A true Souther staple and comfort sweet!
- Super easy to make (plus, no crazy clean-up! Can we say–Everything in one baking dish?)
- Can be enjoyed year-round thanks to using canned peaches.
- Fully old-fashioned with amazing layers of flakiness from the crust [if using], crispiness from the topping + tenderness from the filling.
- Comes with a gluten-free option for those with gluten sensitivity.
- A recipe that everyone in the family will enjoy!
- Perfect for any time of day—Breakfast (if that’s your thing), Brunch, or dessert----whatever!
How to Thicken Peach Cobbler Filling
To thicken your peach cobbler filling is very simple. If you don’t have or don’t want to use cornstarch (as in this recipe), you can always use Tapioca Flour, Arrowroot, or flour instead. Either substitution will help to thicken the mixture just fine.
The Best Egg Wash Alternatives
As you may know, using an 'egg wash' is important when it comes to biscuit toppings and with this peach cobbler, it's no different. Of course, if you can't use regular beaten eggs as egg wash or just don't want to in the moment, now worries! Here are great alternatives:
- Aquafaba (liquid from canned chickpeas) ---- just lightly brush some unto your biscuit topping for a nice golden look.
- Almond milk (or whatever milk used) + maple syrup --- believe it or not, but mixing the two together works just like regular egg wash would.
- Melted unsalted butter ---- just a light brush of melted butter goes a long way!
BISCUIT TIP: GRATE + CUBE THE BUTTER!
Yes---I know. You might be wondering why I've stated this but it works. Since we'll be using 6 Tbsps of butter in this recipe, I simply cube half of the amount butter and grate the other half. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other for these cinnamon biscuits atop this peach cobbler recipe.
How to Make Peach Cobbler with Canned Biscuits
If you're making this peach cobbler and you've decided that you'd rather use canned or "refrigerator" biscuits (as Southerners call it)---that's totally fine! You can still achieve the same deliciousness by making a few tweaks:
- For added flavor, you can remove the biscuits from the can and lightly roll or dust them in a brown sugar, cinnamon, + nutmeg mixture. That way you still get that warm, cinnamon flavor.
- Follow all steps up until the biscuit topping step and add the canned biscuits atop the baked peaches, leaving an inch or so of space in between each one.
- Still brush the tops of canned biscuits for that golden color.
- I recommend cutting the biscuits smaller to ensure that they aren't too large once baked.
- Always use high-quality canned biscuits for the best taste and results.
What to Serve It With
Eating peach cobbler is one of my favorite sports, therefore, I put together a little list of things you can eat this with for the most comforting eating experience:
Keep things traditional with a few scoops of vanilla ice cream or whipped cream for a beautiful touch.
For an extra twist, try this peach cobbler with a few scoops of my maple brown butter walnut ice cream!
The perfect end to a nice Southern Meal like fried chicken, hot honey fried chicken, chicken + waffles, shrimp + grits, cajun seafood boil, mac + cheese, mac + cheese gnocchi, chicken pot pie, cornbread, candied bacon, or some good ole' wings.
Common Q + A's for this Easy Southern Peach Cobbler Recipe
Of course! To make the biscuit topping GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).
Basically, cornstarch, flour, or arrowroot is used to help thicken the filling and ensure that it doesn't come out too runny.
The best way to help to ripe hard peaches is to put them in a paper bag and leave on the counter for a day. And if it still isn't soften, keep it in the bag for another 24 hours or so.
This goes back to the use of cornstarch or arrowroot. Ensuring that you use a good amount of starch on your peaches helps to ensures that the filling isn't soggy or too runny. It helps to create a nice thickened sauce and perfectly tender peaches.
If you're using frozen peaches instead of fresh or canned ones, always remember to dust them in flour prior to adding them to the recipe. Secondly, you'll need to add additional sugar, butter, and thickener to the frozen peaches when cooking over the stovetop for the best results. See the Tips for Making Peach Cobbler in the post!
If your peaches are too ripe and soft, then they might produce too much juice, which causes your cobbler to be a lot more mushy and runny. To avoid this, it's best to ensure that your peaches are firm to the touch. Also, for the biscuit topping, ensure that the dough isn't to dense, but just thick enough. This ensures that it doesn't take an extremely long time to bake through. See the Tips for Making Peach Cobbler in the post!
Basically, lemon juice adds acidity to the cobbler which adds great structure and texture as well as a nice tartness that compliments the peaches.
Overall, this is usually due to an incorrect temperature or bake time. It's always best to ensure that your oven is preheated and that you cook your peaches for 20-25 minutes first. This helps to aid in a fully cooked through cobbler in the end.
Since baking powder is a leavener, this means that it allows baked goods to rise. Therefore, if you forget it in your peach cobbler, you'll more than likely have flat biscuits.
It's always great to test the middle with a toothpick or butter knife to ensure that it comes out mostly clean. Please note that you might see a bit of the filling when tested, but you shouldn't see any biscuit dough that's uncooked. Also, the filling should be bubbly around the sides, and the tops of the biscuits should be more deep amber than golden.
Absolutely! See my Vegan Southern Peach Cobbler recipe!
In general, peaches are generally canned in 15 or 16-ounce cans, therefore, you'll want to use three fresh peaches for every can. For this recipe, I recommend roughly 14-16 fresh peaches, sliced.
How to Store + Reheat Leftover Peach Cobbler
Store any leftovers in a tightly covered container or glass dish covered and refrigerated for 2-3 days before the topping begins to get mushy. To reheat, simply add leftover peach cobbler to a preheated oven of 375 degrees until warmed through.
More Comforting Southern Recipes to Try!
Now that you've mastered this Peach Cobbler recipe, give these recipes that your entire family will love a try next:
- Southern Peach Cobbler Cheesecake
- Stovetop Southern Mac and Cheese
- Southern-Style Cajun Pasta with Pecan Breadcrumbs
- Traditional Southern Iced Sweet Tea
- Classic Southern Banana Pudding
- Ultra-Creamy Southern Cheese Grits
- Nashville Hot Cauliflower + Kale Grits
- Southern Maple Sweet Potato Casserole
MADE OUR RECIPE(S)?
If you tried this Easy Southern Peach Cobbler [with Canned Peaches] recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Easy Southern Peach Cobbler [with Canned Peaches]
Ingredients
CINNAMON BISCUIT TOPPING:
- 2 cups organic all-purpose flour + 2 Tbsps
- 1 cup organic cane sugar
- 2 tsps baking powder
- 1 teaspoon My Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
- ½ teaspoon sea salt
- 1 cup Almond milk, unsweetened + COLD (You can use whole milk or heavy cream or your fave plant-based milk)
- 2 tsps freshly-squeezed lemon juice (You can also use apple cider vinegar, if desired)
- 6 Tbsps COLD unsalted butter, cut into pieces
FILLING:
- 6 (15 oz.) cans organic peach slices, drained well (See Notes for Fresh Peaches option)
- 1 cup organic cane sugar
- ½ cup organic brown sugar
- 3 Tbsps cornstarch + 6 Tbsps WARM water (You can also substitute with all-purpose flour or other thickening agent)
- 1 ½ tsps My Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
- ½ teaspoon sea salt
- ½ cup unsalted butter (You can also sub with salted butter----just omit the salt if you do!)
- 1 tablespoon vanilla extract
- 1 teaspoon freshly-squeezed lemon juice
CRUST [OPTIONAL]:
- 1 ½ cups organic all-purpose flour
- 2 Tbsps organic cane sugar
- Pinch of ground cinnamon, optional
- ½ teaspoon sea salt
- ½ cup unsalted butter, COLD + cubed
- ¼-1/3 cup COLD Almond milk
- 1 teaspoon apple cider vinegar
EGG WASH:
- 1 large egg, beaten
- 1 tablespoon Almond milk, unsweetened
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard (9x13 inch) baking dish or oven-safe cast iron skillet with butter.
TO MAKE THE CRUST [OPTIONAL]:
- In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
- In a large bowl, add the all-purpose flour, sea salt, cinnamon, and cane sugar, whisking them all together.
- Add the cubed or grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
- Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of milk at a time, until it’s moistened BUT not too wet!
- Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
- In the meantime, make the peach filling.
TO MAKE THE PEACH FILLING [OVER STOVETOP]:
- In large skillet [oven-safe if using it for baking] over medium-high heat, add the drained peaches and butter, allowing the butter to melt. Add the sugars, Dessert Lover Blend, vanilla, and lemon juice, stirring to combine. Reduce the heat to low and allow the peaches to cook + simmer for 20-25 minutes, stirring occasionally. Add in the cornstarch mixture [it should be "milky-like in consistency once stirred together] and stir until the peach filling becomes thickened and velvety. Continue to cook for another 3-4 minutes before removing it from heat.
TO MAKE THE CINNAMON BISCUIT TOPPING:
- In a bowl or measuring cup, mix together the milk and lemon juice until combined and allow it to sit for a few minutes to thicken slightly. This acts as the "buttermilk". NOTE: If using whole milk or heavy milk, the thickening should happen more quickly and you might need a little more buttermilk if the batter isn't wet enough.
- In a bowl, add together the flour, baking powder, sugar, Dessert Lover Blend, and salt, whisking everything until combined.
- Add in the COLD butter and using a pastry blender (or two forks), blend in the butter into the dry ingredients until everything looks 'peas-like'.
- Add the 'buttermilk' and stir everything together using a rubber spatula until just combined and wet enough. The batter should look a little thick, but wet like biscuit dough. NOTE: DON'T OVER-MIX!
ASSEMBLE + BAKE:
- IF USING THE CRUST OPTION: Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about ½-inch thick and gently placing it in your baking dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust. Once complete, poke tiny holes around the bottom of the crust using a fork, add parchment paper to the center of the crust and add "pie weights" atop it and pre-bake the crust for 10-15 minutes. Remove from oven and continue recipe.
- Scoop the cooked peaches onto the crust or into your prepared baking dish [if not using the same skillet] and immediately top the peach filling with the biscuit dough by using a spoon (or large ice cream scoop)----- about 2 Tbsps of biscuit dough at a time is fine. Repeat until all dough is scooped on top.
- In a bowl, whisk together the egg and milk to create the egg wash.
- Lightly brush tops of biscuits with a bit of egg wash and bake for 20-25 minutes or until biscuits are deep golden brown (or a more amber-like color), crisp on the outside but cooked through (comes out clean) when tested with a toothpick or knife, and peaches filling is bubbling through. NOTE: Your filling should be 'thickened' and not too watery.
- Remove the cobbler from the oven, slightly cool, and serve immediately with a scoop of your favorite vanilla ice cream or whipped cream!
- Bon Appetit!
Tips & Tricks
- STORAGE: Store any leftovers in a tightly covered container or glass dish covered and refrigerated for 2-3 days before the topping begins to get mushy. To reheat, simply add leftover peach cobbler to a preheated oven of 375 degrees until warmed through.
- GLUTEN-FREE OPTION: To make the biscuit topping GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).
- VEGAN OPTION: To make this vegan-friendly, see my Vegan Southern Peach Cobbler recipe!
- GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit topping, I suggest grating your butter instead of cutting them into cubes. To grate your butter, add the butter to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
- SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
- FRESH PEACHES: If you decide to use fresh peaches, you'll need about 14-16 fresh peaches to equal the amount of canned peaches. You'll want to slice them about 1-inch thick. See FAQ section for more info.
- SPICE MIX [SUBSTITUTE FOR DESSERT LOVER BLEND]: 2 Tbsps cinnamon, 1 teaspoon nutmeg, and 1 teaspoon allspice.
Nutrition
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This peach cobbler was an absolute hit at Thanksgiving this year! The flavor balanced beautifully with a scoop of cold vanilla bean ice cream on top! Thanks you so much for this amazing recipe!! 🦃
Hi Sarae! I'm so thrilled that you enjoyed this recipe, especially on Thanksgiving! Thanks so much for giving it a try! 🙂
Hello Shanika, I just want to say a huge thank you to you for such a wonderful recipe! I have made many peach cobblers and was never completely satisfied. This one was fantastic! My husband asked for this on his 40th birthday and he loved it! The best thing about this recipe is being able to use canned peaches. Thank you so much! I look forward to making more of your wonderful recipes.
Hi Vanessa! WOW! That's such an honor! Thanks SO much for choosing to give my peach cobbler a try! Happy belated 40th to your husband! 🙂
Just made it tonight. Opted for salted butter, cornstarch and whole milk. Used a milk frother to stir all of the ingredients into the cornstarch. The texture of my filling was jellyish, the biscuit dough was plenty textured and lumpy when I put it into the dish, added a thicker egg wash and WOW. My man and I just finished and have added this to the dessert rotation. Can’t wait to try this next summer with fresh peaches. Thank you!
Hi Naomi! Wow---I'm so glad that everything turned out great and that you both enjoyed this peach cobbler! It's a HUGE staple in my house! Thanks so much for giving it a try! 🙂
We just made and tasted this recipe, and it was delicious! The dough for the biscuit topping turned out just as described, and as mentioned in other reviews, the cinnamon, nutmeg, and allspice make it the perfect dessert to suit my need for fall vibes year-round. It's definitely a crowd-pleaser and one we will make again! Also, we so appreciated the inclusion of alternatives to suit other dietary needs/preferences!
Hi Alexandria! I'm SO thrilled that you enjoyed this recipe! I definitely love the added spices as a nice burst of flavor. Thanks so much again for giving it a try! 🙂
Hello. Just wondering if I could adapt this to make in jars? I think everything should be the same, just watch the time and cooking? Very excited to try this.
Hi Kate! I haven't tried them in jars, but you probably would be better off making them in ramekins (or mini oval bakeware) just so that you wouldn't have to "layer" it too deeply since you'll need to bake the peaches a bit before adding the topping to avoid the biscuits from being undercooked. 🙂
I think you need to add that one should remove 1 tablespoon of milk and then add the lemon juice or vinegar to make the "buttermilk". My batter came out too thin and I'm convinced this is the error.
Also ,salt is not listed in the ingredients for the topping but then is listed in the instruction for making the topping.
Hi Fran! I'm so sorry to hear that your batter wasn't perfect! I know that different brands might have a slight difference in consistency which might cause this to happen, however, I haven't had any issues with the amount used. I appreciate your feedback and hope that you get a chance to make it again.
What would be a good replacement for arrowroot powder? Can we use flour or corn starch instead?
Hi Taslima! Yes, that's correct! Either of those work! 🙂
This is AMAZING!!!! This is the second time I’ve tried making peach cobbler and this recipe is a WINNER! My family couldn’t stop eating it and licked their plates clean. I love the fall notes of cinnamon, allspice and nutmeg. This will always be my go to recipe. Thank you so much for sharing! 😊💕
Hi Bree! OMMGGG!! I'm so happy that your family enjoyed this! It's really something that my family loves also! I'm so honored that it'll now be your go-to! Thanks so much for giving it a try! 🙂
I haven’t even eaten it yet but I can tell how these ingredients came together that this is gonna be BOMB‼️ thank you for this
Hi Tee! I'm SO happy that everything came out great! I truly hope that you enjoyed it! 🙂
An amazing recipe but I have no clue what went wrong with the dough I followed the recipe to a T but my dough came out like pancake batter. Maybe I need to add more flour? Or is that a size of over mixing?
Hi Nicky! Thanks so much or giving my recipe a try! The batter should be like a "thick pancake" batter, which you'll scoop atop the peaches. Rest assured, once it bakes----it'll be great! 🙂
First time making peach cobbler! Although my dough didn’t cook all the way through (definitely an error on my part) it was so tasty! I can’t wait to make it again!
Hi Tiffany! OMGGG! I'm so glad to hear that you enjoyed this recipe! Definitely hope that you make it again with the biscuits perfected! Thanks so much for giving it a try! 🙂
Wow! This one was so good! My husband and I had some friends coming into town, so I wanted to make a full spread home cooked meal. I came across your recipe on IG, which led me to your website. I made this cobbler with the canned biscuit topping dipped in the cinnamon/sugar/nutmeg mixture, followed the rest of the recipe omiting only the lemon, and it turned out AMAZING! Our friends said it was some of the best cobbler they've ever had! THANK YOU!!!! This one is a keeper!!
OMGGGGGG, Courtney! This comment makes me SO happy! I'm thrilled that everyone enjoyed this cobbler recipe and I love that you chose to use canned biscuits! Definitely a great way to switch things up! Thanks so much for giving it a try! 🙂
This was more of a cake like topping. was hoping for a crust topping.
Hi TJ! I'm so sorry to hear that this didn't turn out how you expected! Traditional peach cobblers have a biscuit topping which is a balance between cake + crust. However, I have plenty of traditional crust recipes on my site if that's what you're looking for! 🙂
This was really delicious! As for me, I don't dry my peaches entirely, (I don't pat dry with paper towels after draining) but the end result wasn't mushy at all. I especially enjoyed the taste of the biscuit dough. Also, adding Allspice to the peach filling was a master move (in my case, I only had Chinese five spice but it still worked).
Hi Bre! Wow---I'm truly so happy that you enjoyed this recipe! I'm thrilled that the texture + taste worked great for you. This one is definitely one of our faves! Thanks so much for giving this recipe a try! 🙂