Peach Cobbler
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This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.
Peach cobbler is a rustic dessert made from sweet peaches, warm spices, and a homemade biscuit topping, baked until the fruit is bubbling and the topping is golden and “cobbled,” like an old stone pathway. The dessert is a delicious way to use up all your 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, see my apple and blueberry cobblers. Serve with a scoop of vanilla ice cream or dollop of sweetened whipped cream on top.
What You’ll need to make peach cobbler
Step-by-step Instructions
Step 1: Make the Peach Filling
Combine the peaches, sugar, lemon juice, cornstarch, cinnamon and nutmeg.
Mix until evenly combined. Let the peaches sit while you make the topping.
Step 2: Make the Buttermilk Biscuit Topping
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the butter.
Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Combine the buttermilk and vanilla.
Add the buttermilk/vanilla mixture to the crumb mixture.
Stir until evenly moistened but not completely smooth.
Step 3: Assemble and Bake the Peach Cobbler
Transfer the peaches to a buttered baking dish.
Drop the batter in large, evenly spaced dollops on top of the peaches. Then sprinkle the remaining tablespoon of sugar over the batter.
Bake until the bottom is bubbling and the top is golden, 40 to 45 minutes minutes.
Let cool for about 1 hour, and serve with vanilla ice cream or sweetened whipped cream. Enjoy!
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.
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- How to Make Buttermilk
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- Blueberry Cobbler
- Apple Cobbler
Southern Peach Cobbler
This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.
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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As always a perfect recipe! I made this for my grown boys and hubby and it was a success. Particularly, when the cost of food is so expensive these days. Eating at home is the way to go. Thank you for sharing all your recipes with us!
This recipe had a wonderful flavor but I couldn’t get the center crust to bake through. Do you have a solution? Maybe I had too many peaches. I made it in a foil pan to feed 12 people.
Thanks! Will definitely try again!
Hi Janet, sorry you found the center of the crust to be a little underbaked! You mentioned you were serving it to 12 people — did you adjust the recipe at all (or make any ingredient changes/substitutions)?
Is now tied for my favorite desert….EVER. My wife and I joke about starting a restaurant (which we hope never to actually do) but we fantasize about the menu, and this cobbler is on it. I personally am not a “foodie” (definition: we do not get “excited” about food ). And I was ecstatic about this cobbler! THANK YOU Jenn!!!
I made my first (Peach) Cobbler today, Friday, August 19th, 2022. The recipe is simple enough to follow, but be sure to leave yourself time to blanch, peel and then remove the pits from the peaches! This step is time-consuming and can be tricky if the peach flesh is really hanging on to the pit! Overall, the cobbler was well received and made for a nice dessert after our grilled burgers! I will make this again when I have plenty of time to be in the kitchen! 9/10
Excellent peach cobbler! Had some friends over to share it with who are from the South and they said it’s the best peach cobbler they have ever had!
I had to modify a few thing since I live at 9000′, a little less baking powder and a little more flour and buttermilk. Plus I baked it at 385 instead of 375 and it took more like 50-55 min total. But very, very good and I will definitely make it again!
Made this today and it is a wonderful recipe. Tossed out other peach cobbler recipes I had and replaced with yours Jenn. I used a 9 x 13 dish and recipe turned out just fine. I’ve made several of your recipes and have never been disappointed. Thank you…
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 they had ever had!
This is even better than your blueberry cobbler which is a favorite, also. This is the best peach cobbler I have made.
I followed recipe exactly and what a delicious Peach Cobbler!! This is the recipe to keep!
I didn’t need to make any adjustments at all.
Why do I have to peel the peaches?
It’s actually not a must, I just really prefer the texture when they’re peeled.
Found myself with a bunch of fresh peaches and not sure what to do with them. I made my first fruit cobbler yesterday using this recipe. It WAS delicious! Just the right blend of fruit, sugar, and spice, and the biscuit topping was the perfect taste and texture. The prep time was more than stated above ONLY because of my lack of experience. It was very easy to make and even easier to eat ;P Will make again!
This is the second recipe I’ve tried, the first was lemon blueberry loaf (which was absolutely incredible). This is the best peach cobbler I’ve ever had! It was delicious! I again made this with gluten free flour as I have celiac disease and this recipe was loved by my whole family! We served it with vanilla bean ice cream while warm and this is truly comfort food! Thank you, Jen!
I’ve made a lot of cobblers and this one is the best I’ve ever done. Really exceptional cobbler top– very light and crunchy at the same time and the peaches were wonderfully caramelized. I would add a tiny bit less of the spices next time, especially the nutmeg as it almost hid the ripe peach taste, but if your peaches need some help the amount here is perfect. My friends and family had seconds and then the little that was left over for breakfast the next day. Sorry Silver Palate– this one takes the cake (cobbler?).
Thank you Jen!
Do you keep the vanilla extract and add the almond extract or replace it? Is the almond extract in the peaches or in the biscuit dough?
Hi Becky, Yes, if you’d like to include almond extract, I’d still use the vanilla extract and I’d include it in the biscuit dough. Hope that helps!