Ina Garten’s Peach Cobbler recipe is a delicious foolproof dessert, perfect to add to your collection. Butter, cinnamon, nutmeg, vanilla, and lemon juice flavor sweet peaches, which are then covered in a biscuit-like topping that is both crunchy on top and soft and fluffy on the inside.

Ina Garten Peach Cobbler — Ina Garten’s Peach Cobbler

This dessert is heaven on earth with a scoop of vanilla ice cream on top. Despite its magnificent appearance and flavor, this homemade peach cobbler is one of the simplest and most delicious summer sweets ever. Additionally, you can make the filling and topping, and store them separately if you would like to make components of it in advance.

Why You’ll Love This Recipe

It is an Easy, Lazy Dessert. This dessert only involves slicing the fruit, dumping it into a dish, topping it with the biscuit mixture and baking it. It doesn’t include a pie crust and no chilling is required. However, it taste similar to a pie with a fraction of the effort.
It has the Best Filling and Topping. Butter, cinnamon, nutmeg, vanilla, and lemon juice flavor the peaches as they cook and produce a delicious, buttery glaze. The topping is light and pillowy with a crisp exterior and a soft interior. Warm, delicate, sweet, soft, and crispy cobbler with creamy, refreshing vanilla ice cream is a magnificent combination.
Uses Pantry Staples. This quick peach cobbler recipe uses things you likely already have. Sugar, flour, cornstarch, salt, baking powder, butter, cinnamon, nutmeg, and vanilla are pantry essentials. Then, you can mix milk and lemon to make buttermilk.
For A Stress-Free Dessert, Prepare It Ahead. Prep and store the topping and peaches separately if you would like to prepare the dessert ahead. Then, you can bake the peaches for 15 minutes, add the topping and continue baking until brown.
It is Flexible. This dish may be made with canned or frozen peaches, making it suitable for all seasons.

What is Peach Cobbler?

Fruit fillings, including apples, blueberries, blackberries, and cherries can all be cooked in a deep dish to create a cobbler. However, this version uses peaches. In a large baking dish, combine the peaches with the sugar and cornstarch. Top it with a thick drop biscuit topping that has been leavened so that it rises during baking.

Peach cobbler can be made in a wide variety of ways. In some recipes, a cake-like batter is placed in the bottom of the pan before the peaches are added for a more cake-like result. Meanwhile, in other recipes, the topping is a flaky pie crust, but in others, it’s more like a dense cake. Peach cobbler, on the other hand, is neither a cake nor a pie in my book. For this recipe, there must be juicy peach layers at the bottom and a generous biscuit topping.

What are the Best Peaches for Cobbler?

For the best results, make your peach cobbler with ripe, fresh, and somewhat firm yellow peaches. The quality of the peaches directly affects the flavor of the finished cobbler. A cobbler made with underripe peaches will lack the sweetness and taste of one made with ripe ones.

However, make sure the peaches aren’t overripe. Peaches should be fragrant and easy to peel but still have some firmness to them so that the topping doesn’t turn out mushy. Peaches with bruising or mold should be avoided as well.

Ina Garten’s Peach Cobbler Ingredients

You probably have everything you need to make this homemade peach cobbler in your pantry right now except for the peaches. In addition to peaches, you will need:

For The Filling

Butter. It is a good idea to use unsalted butter and regulate the salt level ourselves. Peaches get bathed in a delicate buttery syrup that is created when the butter melts and combines with the sugars. If unsalted butter is all you have, just leave it out of the filling.
Cornstarch. When the peaches cook, they exude fluid that needs to be thickened with cornstarch. For our purposes, this is excellent news since the juices will combine with the sugar, spices, lemon juice, and vanilla to produce a syrupy, sweet, and flavorful sauce. Due to my aversion to gummy fillings, I used only a small amount of cornstarch. Depending on how ripe and tender your peaches are, you may need to add an additional half a tablespoon to a tablespoon of cornstarch.
Lemon Juice and Zest. The sweetness of the peaches is nicely tempered by the mild acidity, which also serves to elevate the fruit’s taste.
Sugars. The filling gets its subtle molasses flavor from a blend of granulated sugar and light brown sugar.
Vanilla Extract. Vanilla adds a jolt of flavor for further enjoyment. For the finest flavor, invest in some good extract.
Spices. The sweetness is tempered by the use of cinnamon, nutmeg, and salt. Add more or less to suit your preferences.

The Cobbler Topping

Flour. Please use either regular baking flour or gluten-free 1-to-1 baking flour.
Baking Powder. Baking powder is essential for making the topping rise so that it is fluffy and airy. Use fresh baking powder to ensure that it works.
Sugar. Sugar helps the crust get golden by encouraging caramelization.
Butter. Butter adds a buttery flavor to the cobbler. Cut your butter into cubes and put it in the fridge to cool. Unsalted butter is ideal so you can regulate the salt. If you must use salted butter, use only a quarter of a teaspoon of salt in the topping.
Buttermilk. Buttermilk boosts the taste and makes the topping soft and flaky. If you don’t have any, you can make sour milk as I do by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then adding enough milk until it reaches 3/4 cup. Then, give it a swirl and let it sit for 10 minutes.
Salt. Salt adds taste, but more importantly, it helps the dough to expand and stretch without ripping by trapping more carbon dioxide inside the gluten. This results in a lighter, fluffier biscuit topping.
Cinnamon and Sugar. Cinnamon and sugar help flavor the topping. Although granulated sugar would work in a pinch, I recommend using raw sugar/coarse sugar for its crunch, sparkle, and taste.

How to Make Ina Garten’s Peach Cobbler

Heat the oven to 375 degrees Fahrenheit. Using nonstick cooking spray, coat a 9 x 13-inch baking dish.
Add all of the “Peach” components (peaches through salt) to the baking dish, toss them together, and spread them out evenly. Bake them in the oven for 15 minutes (it will be very watery after 15 minutes but will thicken later). Prepare the topping in the meantime.
In a large food processor, combine the flour with the sugar, baking powder, and salt (or large bowl). Blend (or whisk) until smooth. Add the butter and pulse it several times to incorporate it into the flour mixture until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than a pea). If you don’t have a food processor, use a pastry cutter to cut the butter into the dry ingredients.
Whisk the vanilla into the buttermilk in a liquid measuring glass before pouring it into the food processor. Pulse the mixture a few times (do not overmix) until the flour mixture is evenly moistened. If you aren’t using a food processor, form a well in the center of the mixture and pour in the buttermilk. Fold the dough together with a spatula until it begins to come together, but don’t overwork it.
Remove the peaches from the oven and immediately cover them with the topping (the peaches need to be piping hot to cook the bottom of the topping). Drop the topping by tiny spoonfuls over the peaches, leaving some space between them so the filling can steam. Add raw sugar and ground cinnamon to the topping.
Bake for 45 to 55 minutes or until the filling is thick and bubbly and the topping is brown.

What to Serve With Peach Cobbler

This easy peach cobbler is a favorite dessert in the summer, so it is only natural that it will go well with any of your favorite summer foods such as burgers, steak kabobs, grilled flank steak, grilled sirloin steak, chili lime grilled salmon, and grilled lemon butter shrimp. This easy peach cobbler is best served warm, but it can also be served at room temperature.

How to Make Ina Garten’s Peach Cobbler With Canned Peaches

Canned peaches are OK to use in the Ina Garten’s Peach Cobbler recipes. They are great for keeping on hand and may be stored in any kitchen pantry. Even though fresh, ripe peaches are ideal, there may be instances when you can’t get them because they’re out of season, you don’t have enough time to pick some up, or they simply aren’t ripe enough. When this occurs, tinned peaches are a lifesaver.

The only thing is that you won’t have to bake the peaches when you use canned peaches as the canned peaches will already be quite tender. This means that the peaches won’t be hot when you add the topping, meaning that the bottom of the biscuits won’t be quite as baked.

Four 29-ounce cans of peaches will be enough for this recipe for peach cobbler. Here are instructions for making peach cobbler with canned peaches.

Drain the cans in a colander one at a time. Don’t rinse them or they will become waterlogged and ruin your cobbler. The most critical component of utilizing canned peaches is thoroughly draining them or else your filling will be runny.
Transfer the peaches to a greased 9 x 13-inch baking dish.
Toss the peaches with the same ingredients as the original recipe, except instead of cubes, use melted butter.
Skip the 15-minute pre-bake for the peaches and top the peaches with the biscuit dough.
Bake according to the recipe directions.

Recipe Variations

This traditional peach cobbler recipe is my all-time favorite. However, don’t feel restrained from trying new things. Here are some suggestions for tweaking this peach cobbler below.

Add Some Berries. Add 2 cups of berries, whether raspberries, blueberries, or blackberries. Frozen berries require one extra tablespoon of cornstarch.
Substitute With Various Types Of Stone Fruits. In the past, I’ve used a combination of peaches, nectarines, and even peacharines.
Include Coconut. The filling is wonderful with some sweetened coconut.
Add Nuts. Mix some chopped pecans or walnuts into the peach filling.
Swap the Topping. Add streusel topping to the peach cobbler instead of the biscuit dough and transform it into a crisp.
Make Gluten-Free Peach Cobbler. In place of regular flour, use a gluten-free 1:1 baking flour, such as Bob’s Red Mill, in the topping. The remaining components are completely gluten-free.
Make Vegan Peach Cobbler. In this case, you should substitute the butter with vegan butter.

How to Store Peach Cobbler

In The Fridge. Peach cobbler should be cooled to room temperature before serving. Keep it refrigerated or stored in an airtight container by covering it with plastic wrap or foil once cooled. Peach cobbler may be stored for up to four days in the fridge.
In The Freezer. After it has cooled fully, cover it in plastic wrap, and then foil, and store it in the freezer for up to six months. Take it out the night before you plan on using it and defrost it in the fridge.
To Make Ahead. Make the filling as directed in the recipe. Place it in a 9 x 13-inch greased baking dish, cover it securely with plastic wrap, and chill it for up to 24 hours. Then, follow the recipe’s instructions for the topping before covering and refrigerating it. When you’re ready to bake it, take the topping out of the fridge and wait until the peaches have baked for 15 minutes (or as long as the recipe specifies) before adding it and continuing to bake it until golden.
To Reheat. If you only need to heat a few servings at a time, the microwave is a good option, but the topping won’t get as crispy as it would in the oven. To microwave a portion of cobbler, simply place it on a microwave-safe dish and warm it in in 30-second increments until warmed through. Reheat the peach cobbler in the oven by placing it on a baking sheet and heat it in a 350 degree Fahrenheit oven for 15 to 20 minutes or until cooked through. You can also reheat individual servings by moving them into a smaller baking dish or cast-iron pan.

Recipe Tips

Prepare The Peaches By Slicing Them Thinly, But Not Too Thinly. If you want your peaches to be delicate but not mushy after baking, cut them into slices no thinner than a 1/4-inch thick.
Peaches Should Be Sliced Evenly. Peaches that have been uniformly cut thin will cook evenly.
Add Additional Cornstarch If The Peaches Are Very Ripe. To prevent the cornstarch from dissolving completely, add an extra half to one tablespoon if your peaches are very ripe and tender.
Use Real Butter. Butter, not margarine, is essential for the greatest peach cobbler.
For The Biscuit Topping, The Butter Should Be Chilled. As the topping bakes, the cold butter will begin to melt, releasing steam and creating small pockets of air that will make the topping light and fluffy. If the butter softens or melts before the topping bakes, the topping will flatten and be tough.
Coat The Peaches With The Topping While They Are Still Hot. The bottom of the cobbler won’t cook properly if the peaches aren’t boiling hot before the topping is added. Make sure you make the topping while the peaches are baking so you can add it when the peaches are piping hot.
Don’t Pack On The Topping Too Tightly. If the topping is poured on top of the peach filling without leaving spaces between the dollops, the topping will likely be soggy. Meanwhile, leaving space will allow the peaches to caramelize, the filling to thicken, and the bottom of the topping to cook more quickly.
The Biscuit Batter Should Not Be Overworked. Be careful not to overwork the dough by pulsing it too many times or mixing it for too long. If you work the dough too much, the butter will melt and the gluten in the wheat will be overactivated, making for a tough and flat topping. The dough will be fine if it is a bit crumbly.
Prevent Burnt Topping. Toppings never get browned in my oven. This peach cobbler recipe is foolproof, but if it’s your first time preparing it, it’s best to be cautious. As soon as the topping begins to brown, tent it with foil and continue baking.
Watch For A Bubbling Filling. Peach cobbler is done baking when the topping is golden brown and the syrup is bubbling up the sides of the pan.
Serve Warm. When re-heated, this peach cobbler dish shines.

Ina Garten’s Peach Cobbler

Erin Table for Seven

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings servings

Calories 432 kcal

Ingredients

Peaches

5 pounds ripe yet somewhat firm peeled peaches about 14 medium peaches, cut into ¼-inch thick wedges
¼ cup granulated sugar
¼ cup light brown sugar
4 tablespoons unsalted butter cut into small cubes
3 tablespoons cornstarch increase up to 4 tablespoons if the peaches are very ripe/soft
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
1 ½ teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon salt

Biscuit Topping

2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons cold unsalted butter cut into small cubes
1 teaspoon vanilla extract
½ cup buttermilk

Add later

1 tablespoon raw or coarse sugar may substitute with granulated sugar
¼ teaspoon ground cinnamon

Instructions

Heat the oven to 375 degrees Fahrenheit (200 Celsius). Using nonstick cooking spray, coat a 9 x 13-inch baking dish.
Add all of the “Peach” components (peaches through salt) to the baking dish, toss them together, and spread them out evenly. Bake them in the oven for 15 minutes (it will be very watery after 15 minutes but will thicken later). Prepare the topping in the meantime.
In a large food processor, combine the flour with the sugar, baking powder, and salt (or large bowl). Blend (or whisk) until smooth. Add the butter and pulse it several times to incorporate it into the flour mixture until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than a pea). If you don’t have a food processor, use a pastry cutter to cut the butter into the dry ingredients.
Whisk the vanilla into the buttermilk in a liquid measuring glass before pouring it into the food processor. Pulse the mixture a few times (do not overmix) until the flour mixture is evenly moistened. If you aren’t using a food processor, form a well in the center of the mixture and pour in the buttermilk. Fold the dough together with a spatula until it begins to come together, but don’t overwork it.
Remove the peaches from the oven and immediately cover them with the topping (the peaches need to be piping hot to cook the bottom of the topping). Drop the topping by tiny spoonfuls over the peaches, leaving some space between them so the filling can steam. Add raw sugar and ground cinnamon to the topping.
Bake for 45 to 55 minutes or until the filling is thick and bubbly and the topping is brown.

Notes

Prepare The Peaches By Slicing Them Thinly, But Not Too Thinly. If you want your peaches to be delicate but not mushy after baking, cut them into slices no thinner than a 1/4-inch thick.
Peaches Should Be Sliced Evenly. Peaches that have been uniformly cut thin will cook evenly.
Add Additional Cornstarch If The Peaches Are Very Ripe. To prevent the cornstarch from dissolving completely, add an extra half to one tablespoon if your peaches are very ripe and tender.
Use Real Butter. Butter, not margarine, is essential for the greatest peach cobbler.
For The Biscuit Topping, The Butter Should Be Chilled. As the topping bakes, the cold butter will begin to melt, releasing steam and creating small pockets of air that will make the topping light and fluffy. If the butter softens or melts before the topping bakes, the topping will flatten and be tough.
Coat The Peaches With The Topping While They Are Still Hot. The bottom of the cobbler won’t cook properly if the peaches aren’t boiling hot before the topping is added. Make sure you make the topping while the peaches are baking so you can add it when the peaches are piping hot.
Don’t Pack On The Topping Too Tightly. If the topping is poured on top of the peach filling without leaving spaces between the dollops, the topping will likely be soggy. Meanwhile, leaving space will allow the peaches to caramelize, the filling to thicken, and the bottom of the topping to cook more quickly.
The Biscuit Batter Should Not Be Overworked. Be careful not to overwork the dough by pulsing it too many times or mixing it for too long. If you work the dough too much, the butter will melt and the gluten in the wheat will be overactivated, making for a tough and flat topping. The dough will be fine if it is a bit crumbly.
Prevent Burnt Topping. Toppings never get browned in my oven. This peach cobbler recipe is foolproof, but if it’s your first time preparing it, it’s best to be cautious. As soon as the topping begins to brown, tent it with foil and continue baking.
Watch For A Bubbling Filling. Peach cobbler is done baking when the topping is golden brown and the syrup is bubbling up the sides of the pan.
Serve Warm. When re-heated, this peach cobbler dish shines.

Nutrition

Calories: 432kcalCarbohydrates: 89gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 490mgPotassium: 417mgFiber: 5gSugar: 56gVitamin A: 1125IUVitamin C: 13mgCalcium: 104mgIron: 3mg

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