Mom's Best Recipes
Recipe

Spiced Peach Cobbler Recipe

Warm peaches, cozy spices, and a golden biscuit topping with crisp edges and a soft center. Easy enough for a weeknight, special enough for company.

Author By Matt Campbell
4.8
A warm spiced peach cobbler in a baking dish with golden biscuit topping and bubbling peach juices
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Peach cobbler is one of those desserts that feels like a hug and a mic drop at the same time. Juicy fruit, a little sparkle of sugar, and a topping that lands somewhere between biscuit and cake, depending on how you treat it. This version goes extra cozy with cinnamon, ginger, and a whisper of nutmeg, because peaches love a little warm spice the way fries love salt.

It is also low drama. No pie crust stress. No fancy equipment. Just a pan of peaches that turns jammy in the oven and a buttery topping that bakes into crisp, golden edges. Serve it with vanilla ice cream and watch it go quiet for a second at the table.

Fresh sliced peaches in a mixing bowl being tossed with cinnamon and sugar

Why It Works

  • Big peach flavor, not watery filling: A little cornstarch and a short rest after baking help the juices thicken into a spoonable sauce.
  • Spiced but still bright: Cinnamon and ginger add warmth without covering up the peaches.
  • That perfect topping texture: Cold butter plus a hot oven equals crisp edges and a tender middle.
  • Works with fresh, frozen, or canned peaches: You can make it in any season with a few simple adjustments.

Pairs Well With

Storage Tips

Fridge: Cover the baking dish or transfer to an airtight container and refrigerate for up to 4 days. The topping will soften a bit, but the flavor gets even cozier.

Reheat (best texture): Warm in a 350°F oven for 12 to 18 minutes until the filling is bubbling at the edges. For a single serving, microwave 30 to 60 seconds, then crisp the top in a toaster oven if you feel like being fancy.

Freeze: You can freeze cobbler, but the topping will lose some crispness. Cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 350°F until hot.

Common Questions

Can I use canned peaches?

Yes. Use peaches packed in juice or light syrup if you can. Drain them well. Since canned peaches tend to be less juicy than fresh, you can reduce the cornstarch to 1 to 1 1/2 tablespoons (instead of the full amount) and reduce the added sugar by 1 to 2 tablespoons, depending on how sweet your peaches are.

What about frozen peaches?

Also yes. Use them straight from frozen. Add 5 extra minutes of bake time and use the full amount of cornstarch. If your frozen fruit is especially juicy, lean toward the higher end.

How do I know when cobbler is done?

The filling should be bubbling in the center, not just around the edges, and the topping should be golden brown. If the top browns too quickly, loosely cover with foil for the last 10 minutes.

Can I make it ahead?

You can mix the dry topping ingredients ahead (flour, sugar, baking powder, salt, spices) and keep chilled. When ready to bake, cut in the butter, add the milk, then assemble and bake. For best texture, bake the cobbler the day you plan to serve it.

Why is my cobbler runny?

Usually one of two things: not enough thickener, or it did not rest. This recipe uses enough cornstarch to get you a spoonable, glossy sauce, but you still need that 20 minute rest after baking so the juices can settle and thicken.

A spoon scooping a serving of spiced peach cobbler showing thick peach filling and tender topping

The first time I made spiced peach cobbler on purpose, it was because I had peaches that were half a day away from going full mush and a craving for something warm that did not involve a stand mixer. I threw them in a baking dish, added cinnamon like I meant it, and topped it with a biscuit situation that looked a little chaotic going in.

It came out bubbling and glossy, with those crisp, caramelized corners that make you “accidentally” take the first scoop straight from the pan. Now it is my go-to dessert when I want something that feels special without needing a whole afternoon. Also, I will always advocate for extra topping on the edges. Crisp edges are the whole point.