Peach Cobbler
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Got ripe peaches? This peach cobbler is the dessert to make—sweet, lightly spiced fruit tucked under a rich buttermilk biscuit topping. Simple, cozy, and perfect for any summer occasion.
Peach cobbler is a rustic dessert made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping, baked until the fruit is bubbling and the topping is golden and “cobbled,” like an old stone pathway. This dessert is a delicious way to use up all your sun-ripened summer peaches, as well as any other fruit you’d like to mix in (a combination of blackberries and peaches would be wonderful).
For more seasonal variations, check out my apple cobbler and blueberry cobbler. And don’t skip the finishing touch—a big scoop of vanilla ice cream or a generous dollop of sweetened whipped cream is a must.
“I made this for my husband’s family last night (all from Georgia—the peach state) and they said it was the best peach cobbler recipe ever!”
What You’ll Need To Make Peach Cobbler
- Peaches, lemon juice, cinnamon & nutmeg: Form the sweet, tangy, warmly spiced filling. The lemon juice brightens the peaches and balances the sweetness, while the spices add a cozy note.
- Sugar: Sweetens both the peach filling and the biscuit topping.
- Cornstarch: Thickens the peach juices so the filling is perfectly saucy, not soupy.
- Flour, baking powder, baking soda, and salt: The dry ingredients for the biscuit topping.
- Butter, buttermilk & vanilla: Work together to make the topping rich, tender, and flavorful with a hint of tang. (If you don’t have any buttermilk on hand, see my post on how to make buttermilk using milk and vinegar.)
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Prep the peach filling. In a large bowl, toss the peaches with the sugar, lemon juice, cornstarch, cinnamon, and nutmeg until evenly coated. Let them sit while you make the topping.
Step 2: Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, then add the butter cubes.
Pro Tip: Make sure to keep the butter cold—those little bits steam as they bake, making the topping extra flaky and tender.
Step 3: Cut in the butter. Using your fingers or a pastry cutter, work the butter into the dry mix until it looks like coarse crumbs.
Step 4: Add the wet ingredients. In a measuring cup or small bowl, combine the buttermilk and vanilla, then pour over the crumb mixture.
Step 5: Mix wet and dry ingredients. Stir until the dough is evenly moistened but still a little lumpy. A slightly rough batter bakes up with better texture.
Step 6: Assemble the cobbler. Butter a baking dish, pour in the peaches, then drop the batter in big, spaced-out dollops on top (leaving space between the dollops lets peach juices bubble up around the topping for that classic “cobbled” look). Sprinkle the last tablespoon of sugar over the batter.
Step 7: Bake, cool, and serve. Bake in a preheated 350°F oven for 40 to 45 minutes, until the peaches are bubbling and the topping is golden brown. Let the cobbler cool for about an hour, then dig in! You can bake the cobbler a day ahead; cover with foil and keep at room temp. Reheat in a 300°F oven until warmed through.
Note: My starting point for this cobbler was this recipe from Slate magazine by L.V. Anderson. I increased the sugar significantly, reduced the lemon juice, increased the butter, and simplified the cooking process.
Pro-Tips for Peach Cobbler Perfection
- Don’t underbake it! If you pull it too early—before the top is golden brown—the filling may be runny and the biscuit dough undercooked in the center. Take it out when the top is golden and the juices are bubbling—it’ll finish setting up as it cools.
- Frozen peaches work too. Fresh is fantastic in summer, but thawed-frozen peaches work great, too; just drain off excess liquid .
- Fruit subs. If you’re wondering if you can substitute another fruit for the peaches, the answer is maybe. It depends on how juicy or sweet it is, as different fruits can change the texture and sweetness. If you’re unsure, feel free to email me at jennifer@onceuponachef, and I’m happy to weigh in!
More Fruity Summer Desserts You May Like
Peach Cobbler
This peach cobbler couldn’t be easier—just mix up the filling, drop on the biscuit topping, and pop it in the oven. You’ll end up with a perfectly cozy dessert that tastes like summer.
Ingredients
For the Peach Filling
- 3 pounds yellow peaches (7 medium peaches), peeled, pitted and cut into ¼-inch slices
- 2 tablespoons lemon juice, from 1 lemon
- ⅔ cup sugar
- 3 tablespoons cornstarch
- 1¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Biscuit Topping
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
- 7 tablespoons sugar, divided
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan
- ⅔ cup buttermilk (see note)
- ¾ teaspoon vanilla extract
For Serving
- Vanilla ice cream or sweetened whipped cream
Instructions
- Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish.
- Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside.
- Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.
- Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream.
- Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
Nutrition Information
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- Per serving (9 servings)
- Calories: 280
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 53 g
- Sugar: 39 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 235 mg
- Cholesterol: 18 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn! I’m making this for a dinner with friends, and was wondering which steps (if any) I could do 1 day in advance? Thank you!
Hi Maria, the cobbler can actually be made entirely ahead. See the bottom of the recipe for specific make-ahead instructions. Hope everyone enjoys!
If I’m using frozen peaches that are already peeled and pitted, should I still use 3lbs?
It can be a touch under, but you should still use pretty close to 3 pounds. Because it’s a cobbler, it doesn’t need to be exact. Enjoy!
Hi Jenn, may i know if i can use canned peach slices in syrup for this recipe? And if yes, what alterations should I be making? Fresh and frozen peaches go very expensive where i’m from so am thinking of making a canned version.
Thanks!
Hi Grace, canned peaches would be fine. If they’re sweetened, you may need to reduce the sugar just a bit. Otherwise, just drain the peaches well and proceed with the recipe.