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 in a baking dish and on a plate.

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 cobbler and blueberry cobbler. Serve with a scoop of vanilla ice cream or dollop of sweetened whipped cream on top.

What You’ll need to make peach cobbler

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.

peaches with filling ingrdientsMix until evenly combined. Let the peaches sit while you make the topping.

peach cobbler filling

Step 2: Make the Buttermilk Biscuit Topping

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

whisked dry ingredients

Add the butter.

butter and dry ingredients

Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

butter incorporated into dry ingredients

Combine the buttermilk and vanilla.

buttermilk and vanilla

Add the buttermilk/vanilla mixture to the crumb mixture.

adding buttermilk mixture to dry ingredients

Stir until evenly moistened but not completely smooth.

Bowl of biscuit batter.

Step 3: Assemble and Bake the Peach Cobbler

Transfer the peaches to a buttered baking dish.

peaches in 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.

peach cobbler ready to bake

Bake until the bottom is bubbling and the top is golden, 40 to 45 minutes minutes.

peach cobbler fresh out of the oven

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.

Peach cobbler in a baking dish and on a plate.

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Peach Cobbler

This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.

Servings: 9
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 10 Minutes


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


  1. Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Note: If you’d like to make your own buttermilk, check out the easy method here.
  7. 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

Powered by Edamam

  • 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, 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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  • Can I make this in a 9×13? Would I need to change any measurements or the baking time?

    • Hi Erin, I would suggest doubling the recipe if you’re using at 9 x 13-inch baking dish. It may take a few minutes longer in the oven, but keep an eye on it. Enjoy!

  • Jenn, this just turned out beautifully, especially since you are so thoughtful to point out little details to make sure things are not overlooked. Your unique flavorings and spices add the subtle, yet unique touch that sets your recipes above others. Great addition to the crust by adding almond. I like to add a little powdered ginger and cardamon sometimes, too- to the peaches- also, a couple of dashes of combination hot red and black pepper to make the fruit flavor pop. Sounds highly unlikely for that, but also works with apples and blackberries.j

  • I made this for a BBQ last weekend and it was a total hit! Great way to use up an abundance of peaches, and was quick and easy to throw together. Thanks!

  • How would I adjust the recipe for a 9×13 pan?

    • I would suggest doubling the recipe. Enjoy!

  • Once again, you have outdone yourself. Everything on your site is a huge hit at my house.
    This was FANTASTIC. Love the minimal sugar & the hint of lemon. Just terrific!

    • — Tamarie Allard
    • Reply
  • Straightforward and delicious – I really enjoy your recipes! Thanks for making it simple to finish up the last of my peaches.

  • Hi,
    I was wondering if you could use something like almond meal or gluten free flour for a gluten free version? Thanks!

  • I haven’t made this yet. I’m curious as to how you would go about adding a bit of bourbon to this recipe?

    • — Laurie Hoffman
    • Reply
    • Hi Laurie, You could replace the lemon juice with bourbon. If you feel like it needs a little citrus, you could add an additional tablespoon of lemon juice. Hope you enjoy!

  • If I make this the night before in order to serve for lunch the next day, will the topping get soggy? Is so, would your kitchen towel tip along with reheating it at 325 prevent this?

    • Hi Sandra, as long as you use a kitchen towel to loosely cover it and reheat it before serving, it should be fine!

      • Thank you!!

  • Me again I actually meant if want to use both blueberries and blackberrys together for this cobbler how much berries??

    • It would still be between 6 1/2 and 7 cups.

  • hello!
    if using blueberries how much is needed?
    looks fantastic!

    • Hi Michele, I think you’d need about 7 cups of blueberries. Also, just be sure to taste and make sure the fruit is sweet enough. You may need to add sugar if the berries are really tart. Hope you enjoy!

  • I’ve made this recipe about 3 times. Always with blueberries. It is delicious. No modifications needed.

  • LOVE all your recipes and this was one of the best! Thanks soooo much!

  • This was fantastic and incredibly simple. I was out of two ingredients (almond extract and nutmeg ) so I subbed vanilla and it was fine. Great flavor and not too sweet. By day 3 it was soggy on top, but that didn’t stop me from loading it up with vanilla ice cream and finishing the leftovers!

  • How to make a cobbler with a sweet cake like crust instead of biscuit crust. Do you have a recipe for hushpuppies?

    • Hi Brenda, I don’t have a hushpuppy recipe. If you looking for more of a fruity cake, you may want to take a peek at this recipe (and you could use peaches here instead of strawberries).

  • Just made this for the first time and it was a huge hit! Thank for another easy and delicious recipe!

  • I prepared everything according to the recipe and baked it for 40 minutes. Everything looked great, but the middle of the topping was undercooked. We ate around the edges and it was delicious. Next time, I’ll bake it a little longer.

  • This is a great recipe but my biscuit topping was seriously undercooked underneath. I followed the recipe closely including pan size. I baked it for 45 min, taking it out when the top was golden brown, pretty much like the picture. I was surprised to see wet batter when I cut the servings. The only change I made was using about half blackberries and half peaches. If I could fix this it would definitely be my go-to cobbler recipe. The flavors were delicious and the biscuit topping–the portions that were cooked through–was quite tasty. Pretty looking, too. Other thing I noticed was my batter was thicker than yours. Could that make a difference? Although I did spread it to cover 90-95% of the pan.

    • — Donna Fletcher
    • Reply
    • Hi Donna, the thicker batter shouldn’t have made a difference, but it could be that the berries released a lot of juice and caused the biscuit topping to be soggy.

  • Jen; Thiscwas absolutely delicious,yet quick & easy to make. Your recipes NEVER disappoint, ALWAYS a hit! Thanks,

  • Delicious and easy! I even used early season peaches not as ripe as I’d like for Father’s Day. I mention this because between an additional 1 T sugar to the peaches and baking, it was still very good! Can’t wait to try it again when peaches are at their peak! I baked mine for 40 minutes and it was bubbly and brown except for the very center. So, I turned off the oven and left it while we ate dinner. It was perfect….still warm with vanilla ice cream. Thanks for a great recipe!

  • I made this (I live in England, UK) for some friends tonight and we hoovered it!! Everything turned out perfect and the topping was yummy. Everyone just loved it!

    Thank you from rainy England! x

  • Can I used strawberries with this recipe instead?

    • — Jennifer Truska
    • Reply
    • Hi Jennifer, Strawberries release a lot of liquid so I’d probably mix them with another fruit.

  • Thank you for this recipe- it turned out delicious!

  • We loved this peach cobbler this past summer. The biscuit topping is tender and lightly sweet. I love that I can always count on your recipes to work. Thanks for a beautiful website and sharing the tasty recipes.

  • It did not turn out well for me. the peaches where to watery and the topping doughy. I was very disappointed.

    • Oh no — I’m sorry you had trouble with the recipe. Feel free to email me and we can troubleshoot what went wrong.

  • I have made many of your recipes and loved every one. This is the first recipe that I didn’t enjoy. I thought the peach mixture was delicious, however I didn’t fancy the biscuit topping. Mine turned out crispy and looked like your pictures, however it tasted almost bread-like. I have made scones and biscuits many times without problems, so I don’t think that I made a mistake – but, maybe I did? Essentially, I am confused about whether this was meant to be less sweet and taste bread like and have a more dense texture, or whether it wasn’t supposed to be and I messed up somehow. Either way, thank you for continuing to develop recipes for this site. I really enjoy it.

    • Hmmm…the biscuit topping should not be dense or bread-like at all, but rather like a light, tender, slightly sweet biscuit. Did you add the leavening agents?

      • Yes, I did add the leavening agents. hmmmm… I don’t know Jenn. But, I believe then that the recipe is supposed to be delicious and I just did something wrong. These things happen with baking I guess. I’ll try again another time!

  • Hi,
    I have made this recipe twice and my family and I love it so very much. Can I keep the love going with canned peaches and if so, what adjustments would you recommend?

    • Hi Delfina, If the canned peaches are sweetened, you may need to reduce the sugar just a bit. Otherwise, just drain the peaches well and the recipe should work fine.

  • Peaches are looking kind of sad where I live. Could I substitute nectarines?

    • Hi Amanda, Yes, nectarines will work well.

  • Just made this and it’s amazing. It smells so good. I topped it with some vanilla icecream. This is the 3rd recipe of yours I tried and another winner. Going to be making one of your cake recipes this week for my son’s 3rd birthday.I’m sure it will be a winner as well.

  • I made this tonight for the first time. It was the only dessert for a 6-person dinner party. Everyone loved it. The hint of almond in the buttermilk biscuit topping and cinnamon swirled among the peaches were two flavors people remarked about. While preparing it I had my doubts that the topping would fully cover the whole dish, but once cooked, it reached all corners and filled in all gaps.

  • YOU saved my life! I have been looking for a peach cobbler recipe that was simple to make. I made this today and it was so GOOD! I followed every step. I served it with whipped cream. Thanks for recipe.

  • this is an absolutely wonderful recipe. I made it this past weekend and my boyfriend…love that he had seconds and asked to take some home with him. I will be making it this weekend for a Labor Day cookout. wonderful recipe.

  • I made this dessert for dinner this evening! Oh my gosh!!!!! DELICIOUS!!! Absolutely 5 star. My family raved over it!!!!

    Jen, thank you so much for all of the wonderful recipes you create and post. I haven’t made a single recipe that wasn’t superb! You are absolutely my favorite chef to follow! Thank you for all of your efforts that allow the rest of us to cook five-star dishes!!!!!

  • Made this over the weekend and everybody loved it! I wasn’t sure about adding the cinnamon and nutmeg, but it worked out so well! Thanks for another great recipe!

  • Looks great, can’t wait to try! Perfect way to end the summer. Really enjoy your marinades, perfect for summer grilling.

  • I’ve got some frozen peaches. How can I adapt this recipe? Would I need to drain them first?

    • Hi Joy, Frozen peaches will work just fine — defrost and drain any excess liquid, then proceed with recipe. Please let me know how it turns out 🙂

      • Since frozen are already sliced, how much would you use? Hard to calculate 8 peaches… Is it necessary to thaw first? Thanks so much!

        • Hi Evelyn, Yes, you should thaw and drain any excess liquid from the peaches. And regarding the amount of peaches, if you’re using storebought, they’re usually sold in pound bags, so you’ll need 3 1/4 pounds worth. If they’re peaches you’ve already sliced up, I’m guesstimating that you’ll need approximately 7 cups worth. Enjoy!

  • This was a really nice change from a streusel style topping. I liked the addition of nutmeg too. The spice level was really awesome.

  • Had an abundance of plums and made substituted for peaches. Adjusted the spices. Delicious!

  • Living in the heart of peach country I am always trying new recipes with this luscious fruit. This one was a winner – my only change was that I did not add quite as much sugar as called for because my good ole Alabama peaches were already so sweet but that is as easy adjustment by just a quick taste. I ended with unsweetened whipped cream (just a personal preference thing – my son loves ice cream on his). Yummy.

  • Made the Peach Cobbler last night & it turned out so well!! We are enjoying the leftovers for breakfast this morning. Jenn, your recipes never disappoint!

  • Jen,instead of using glass dish can i use a metal dish or aluminum dish?Thanks..

    • Hi Liza, A metal cake pan will work fine. Enjoy!

  • Tried this for the first time…loved it! My daughter & I were going to share but decided not to. I added a bit more cinnamon because we love cinnamon & topped with homemade whipped cream. Only problem, it’s summer so very hot to use oven so took forever for my house to cool down but kinda worth it!

  • I love your Southern Peach Cobbler. With the abundance of peaches that we have in SC this recipe will be made often. Our family enjoys so many of your recipes! Thanks for sharing them.

    • — Teresa Cochran
    • Reply
  • Can I substitute vanilla extract for the almond extract in your Southern Peach Cobbler dish? My daughter has tree nut allergies.

    • Hi Carla, Yes absolutely. Enjoy!

  • Can you make this with other berries? I have a brother-i-law that is allergic to peaches. Also can you half this recipe as it is to much for 2 people and if so, does the cooking time stay the same? Thank you, love all of your recipes, makes me feel like I can cook delicious meals and not the same ole-same old.

    • Hi Pauline, Yes you can make it berries — just be sure to taste and make sure the fruit mixture is sweet enough. You may need to add sugar if the berries are really tart. Halving the recipes works well; use an 8-inch square pan and cook time will be the same. Enjoy and please let me know how it turns out!

      • Ok, Jenn. I finally made this for Thanksgiving along with the usual Holiday pies, I didn`t halve the recipe as I was making for the whole family, it was gone before the pies and family was upset as there was hardly enough for them to have seconds. It came out beautiful and now I`ve been requested to make for the Christmas meal. Thank you for this wonderful recipe, but I will have to make 2 now for the holiday LOL.

  • To make life easier,can this be made without peeling the peaches?

    • Unfortunately, no — peaches do need to be peeled. Sorry!

  • HI Jenn

    Hope you had Aunt Kathy in mind as you published this favorite dessert of hers! Since I am a purist just an FYI, I do not put in cinnamon or nutmeg as I want the true flavor of PEACH to dominate with no distracting enhancements.

    Thanks for making me smile

    • — Kathy Hattendorf
    • Reply
  • Wonderful and easy

  • Your blog post reminded me so much of my life at DC & Maryland, especially the weather. 😉
    My husband request this recipe as soon as he saw “peach”. I will post again after my experiment. Enjoy your summer!

  • Thanks so much for and especially the tip on how not make it soggy!! You are such a blessing! Everything you post and I try is a hit in my family. You make my cooking life look like I am a pro!

    • On August 27 Wendy thanked you for tip on how to prevent the southern peach cobbler soggy. Would you please repeat this tip as I would like to make the recipe today with Washington state peach I just bought.


      • Hi Cathie, It’s at the end of the recipe: cover with kitchen towel (instead of plastic wrap). Enjoy!

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