The Best Peach Cobbler Recipe (video)

Start by preheating the oven to 375°F. You’ll need a large casserole pan for the recipe.

Slice each peach in half, then into thin slices, about ¼-inch thick. Place the sliced peaches into the casserole pan.

Add the lemon juice and vanilla extract, followed by the sugar, cinnamon, flour, cornstarch, and salt. Use a spatula to toss the peaches until they’re well coated in the dry ingredients. You shouldn’t have patches of dry flour.

Cube the ¼-cup unsalted butter into small pieces, then drop them over the peaches.

For the biscuits: cube the butter into small pieces and place it into the freezer for a few minutes. It needs to be ice cold.

Place the flour, sugar, baking soda, baking powder, and salt into a food processor. Add the chilled butter and pulse until a crumbly mixture forms, about 30 seconds to a minute.

Don’t have a food processor? Cut the butter into the dry ingredients using a pastry cutter or two large forks.

Add in the buttermilk and vanilla extract last. Pulse for about 30 seconds to a minute, until a thick biscuit batter forms.

Drop large spoonfuls of the biscuit batter on top of the peaches, evenly spaced over the casserole.

Bake the peach cobbler at 375°F for 40 to 45 minutes, until the biscuits are golden-brown, and the peach filling has cooked. After baking for 25 minutes, lay a sheet of foil over the cobbler to prevent the biscuits from getting too dark.

Remove the cobbler from the oven and put onto a wire rack to cool. Allow the cobbler to cool for 30 minutes prior to enjoying. This will allow the filling to thicken further.

Enjoy this incredible peach cobbler while it’s still warm, after about 30 minutes of cooling. Use a spoon to scoop out the peach cobbler into bowls.

Add a scoop of vanilla ice cream or peach ice cream to each serving and enjoy immediately. Warm up any leftovers before enjoying again.