Peach Cobbler
This post may contain affiliate links. Read my full disclosure policy.
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 top 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. Fresh peaches are best, but thawed-frozen peaches work great, too; just drain off excess liquid .
- 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.
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
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn, this recipe looks delicious! I am wondering if it will work to make half the recipe using a smaller baking dish?
Thanks for all the great recipes!
Ruthie
Sure, Ruthie – that’s fine!
This cobbler is outstanding! My brother took one bite and said it’s better than any cobbler you would get at a 5 star restaurant. I can’t wait to make it again.
Love the recipe! What would be the best way to transport for a church picnic? Trying to think of ways to preserve the crust texture, serve warm, and not spill in my car. Appreciate any suggestions.
Hi Raina, it’s always challenging bringing a warm dessert to a picnic. If you really would like to make the cobbler, I’d cover it loosely with foil and have someone hold it in their lap for the drive over. It’s also good at room temperature so you could go that route. If you want to use peaches, another option is the peach crisp. That’s also good at room temperature and the top of that will stay more crisp than the top of the cobbler. Hope that helps!
We had an abundance of peaches and made two cobblers in the same week- one was this Southern Peach Cobbler, and the other from my favorite food blogger’s site. Hands down, this was the better of the two! If you are browsing recipes and considering this one, stop here and make it!
Now I need to make a few other dishes from this site to see if I have a new favorite source for recipes 🙂
Yes, this is the Best food blog. You will love Jenn
❤️
Agreed!!
Best peach cobbler EVER. The almond extract and buttermilk make the perfect topping, and not having to cook the peaches on the stovetop before baking saves so much time.
Delicious! I use a bit less cinnamon and add some vanilla and almond extract to the peaches but other than that I follow the recipe. Frozen peaches work well in the winter- just under 3 frozen 1 lb bags instead of 8 fresh.
DELICIOUS!!! Not too sweet, excellent flavors, SUPER EASY to make!
THANKS JENNIFER! I’m an experienced home baker, with confidence in my abilities. I share this because, Jenn, my husband said THIS PEACH COBBLER (your recipe) was his all-time favorite dessert I ever made!!! WOW!!!!
FOR OTHER READERS – MY ALTERATIONS:
DID NOT PEEL peaches (we are fine eating the peel & it saves time)
ADDED a pint of Blueberries, as I had to use them up. Wonderful addition.
IDEAS:
No buttermilk or lemon? I make buttermilk with the dry product that sits in fridge, quite helpful
Jenn I’d love it if your web site offered a SEARCH FEATURE in the reviews. Incredibly helpful when you have lots of reviews & I’m looking for something specific (e.g. did anyone else NOT peel peaches & get a good result)
Jennifer as always, Thank YOU for the super clear written instructions. Your recipes have ALWAYS turned out exactly like your photo and get so many compliments. I LOVE buying your cookbook & sending to my friends – to spread the love around. This should be in your next cookbook!
Hi Barrie, so glad you and your husband enjoyed this! While I don’t have a search feature for the reviews, most computers have a function where you can search for certain words. I have a Mac and I hold down the command button and then the F key and it opens a field where I can type in a word to search for. Obviously this may vary based on the kind of computer you have. Hope that helps!
Another winner! This peach cobbler was just perfect! I baked it in a cast iron skillet, done to delicious perfection in 40 minutes. My family loved it! Thanks Jen for your excellent recipes!
Hi Jenn,
I did this cobbler twice : first time I’ve kept it in the oven 40 minutes and had a nice golden crust like yours. When we wanted to eat it after a while, I saw that under that crust it was runny dough. It was too late to put it back in the oven, so I saved as much as I could.
Tonight I tried it again, after 45 minutes it was still runny batter under the crust so I lowered the temperature at 365 F and I kept it another 35 minutes. Finally it’s done after 1 hour and 20 minutes. The crust is really brown now.
I noticed that the peaches, after adding the sugar, leave a lot of juice, around 1 cup. Should I drain the peaches before putting them in the baking dish?
Considering that it takes so long for the batter to cook, as other reviews also indicated, should we lower the temperature from the beginning to avoid the crust to brown so much? Or maybe making it in larger baking dish, to allow the batter to spread in a thinner layer?
Is it possible for you to put a photo with a section of the cobbler, just to see how the cooked batter should look like?
Thanks,
Ingrid
Sorry you had a problem with this! I wouldn’t change the size of the pan or drain the juice from the peaches. For some reason, it may just take a bit longer in your oven (I don’t think you need to reduce the temperature). I would just keep an eye on it and when you notice it starting to get golden on top, I’d lay a piece of foil loosely on top of the baking dish while it continues to bake. And this recipe is on my list to re-photograph soon so I will try to remember to add a picture like you described.
Hi Jenn, just to let you know that after some research, I baked first the fruits only, for 20 minutes at 370 F, I removed some of the accumulated juice, around 3/4 cup and then I added the biscuit topping and cooked for an additional 35-40 minutes at 370 F. The biscuit topping came out perfectly fluffy and cooked through and the fruits also.
So if other people had the same problem, this way it seems to work.
Thank you!
Ingrid
Good to know – glad you found a solution – thanks for reporting back!
Just baked this and used a 9 inch pan, baked for 45 minutes and it was perfectly done throughout.
It may be that your oven temperature is off. I had that problem a while back so I purchased an oven thermometer and it turns out my oven was 15 degrees higher so now I adjust the temperature to fit all my recipes. If it says to bake at 350, I set the oven to 335 and so on. That might help.
Awesome! I used 1 teaspoon of vanilla extract instead of 1/2 teaspoon of almond extract. I used 6 canned peaches instead of 8 fresh peaches. Everything else I used the same measurements. Came out so delicious! I’m just a teenager so seeing my whole family fill up their stomachs eating the food I baked was a great feeling.
Can I use self rising flour?
Hi GG, I haven’t made this with self-rising flour so I can’t say for sure, but I think it should work. Here’s some more info for future reference. Please LMK how it turns out if you try it!