How to Make the Best Peach Cobbler

Peach cobbler is one of our all-time favorite summer desserts. We love it with a big ol' scoop of ice cream or some freshly whipped cream right on top (or maybe even both!). There are two different styles of cobbler and both are equally delicious. Ree Drummond makes both versions: Her famous Blackberry Cobbler has a cake-like topping, and this yummy peach version has a sweet biscuit topping. We love a biscuit-style cobbler for peaches—especially when you have juicy summer fruit. Of course, you can always substitute frozen peaches or even fresh plums for a plum cobbler, but there's just something about a fresh, homemade peach cobbler... 

The name cobbler comes from the way you drop the dough onto the fruit filling—it resembles a walkway of cobblestones. (Take a look when you pull this cobbler out of the oven and you’ll see what we mean!) One of the best things about a cobbler is that it's insanely easy to make. We love a good fruit pie in summer (Ree's Peach Galette is perfection), but dealing with pie dough requires a lot more energy. Cobblers are also super versatile—you can experiment with so many different types of fruit. Try Ree’s Rhubarb Cobbler and Mini Raspberry Cobblers next! So, what are you waiting for? Grab your favorite casserole dish and some fresh juicy peaches and learn how to make peach cobbler below.

What's the difference between a cobbler and a crisp?

Both of these desserts have a fruit base, but the difference is the topping: A cobbler is made with a biscuit dough topping that's dropped by the spoonful over the fruit; the topping on a crisp is usually a mix of flour, butter, sugar, and oats or nuts and it's sprinkled over the fruit.

Do you have to peel peaches for peach cobbler?

Your choice! You don’t have to peel the peaches if you don’t want to, but you certainly can—it won't make or break your cobbler either way. The skins will soften in the oven, so if you don’t have the extra time, no need to bother with peeling.