Southern Peach Cobbler

Tested & Perfected Recipes

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

peach

In the spirit of hanging onto every last bit of summer, I’m sharing my favorite Southern peach cobbler recipe this week. It’s an easy and rustic dessert made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping — baked until the fruit is tender and bubbling and the topping is crisp and golden.

This dessert is a great way to use up all your summer peaches, as well as any other fruit you’d like to mix in (blackberries would be wonderful). Be sure to add a scoop of vanilla ice cream or dollop of sweetened whipped cream on top!

What You’ll need to make peach cobbler

ingredients

How to make peach cobbler

Begin peeling, pitting and slicing the peaches.

slicing-peaches

Toss the peaches with 2/3 cup of sugar, lemon juice, cornstarch, cinnamon and nutmeg. Let the peaches sit while you prepare the topping.

peaches

In a medium bowl, whisk together the flour, 6 tablespoons of sugar, baking powder, baking soda, and salt.

dry-ingredients

Add the butter.

dry-ingredients-with-butter

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

crumbly-topping-mixture

Add the buttermilk and almond extract.

adding-buttermilk

Stir until evenly moistened but not completely smooth.

topping

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. Sprinkle the remaining tablespoon of sugar over the batter.

ready-to-bake

Place the baking dish on a sheet pan in the oven (to guard against spills) and bake until the bottom is bubbling and the top is golden, about 40 minutes.

baked-cobbler

Let cool for about 15 minutes, and serve with vanilla ice cream or sweetened whipped cream. Enjoy!

Southern-Peach-Cobbler-1

Note: My starting point for this recipe was this recipe from Slate magazine by L.V. Anderson. I increased the sugar significantly, reduced the lemon juice and cornstarch, increased the butter and simplified the cooking process.

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Southern Peach Cobbler

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

Servings: 9

Ingredients

  • 3-1/4 pounds yellow peaches (about 8), peeled, pitted and cut into 1/4-inch slices
  • 2 tablespoons lemon juice, from 1 lemon
  • About 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan
  • 2/3 cup buttermilk (see note below to make your own)
  • 1/2 teaspoon almond extract
  • Vanilla ice cream or sweetened whipped cream, for serving

Instructions

  1. Preheat the oven to 375°F. Butter a 9-inch square or 7 x 11-inch baking dish.
  2. Make the peach filling: In a large bowl, combine the peaches, lemon juice, 2/3 cup sugar, cornstarch, cinnamon and nutmeg and mix well to coat the peaches evenly. Taste the filling; it should have the perfect balance of tart and sweet. If it is too tart, add 1-2 tablespoons more sugar. Set aside.
  3. Make the topping: In a medium bowl, combine the flour, 6 tablespoons of sugar, baking powder, baking soda and salt. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the buttermilk and almond extract and stir with a spoon until just combined. It will look a little bit lumpy -- do not overmix.
  4. Transfer the peach filling to the prepared baking dish (don't leave any of the juices behind) and flatten into an even layer. Drop the batter in large, evenly spaced dollops on top of the peaches. Sprinkle 1 tablespoon of sugar over the batter. Place the baking dish on a foil-lined sheet pan in the oven (to guard against spills) and bake until the bottom is bubbling and the top is golden, about 40 minutes. Let cool for 10-15 minutes, 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: To make your own buttermilk, add 2 teaspoons of lemon juice to a liquid measuring cup. Then, add milk to the 2/3 cup line and let sit for 15 minutes, until the mixture curdles.

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, 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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Reviews & Comments

  • 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!

    • — Barrie on September 11, 2020
    • Reply
    • 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!

      • — Jenn on September 11, 2020
      • Reply
  • 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!

    • — Cindy on August 23, 2020
    • Reply
  • 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

    • — Ingrid on August 4, 2020
    • Reply
    • 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.

      • — Jenn on August 5, 2020
      • Reply
      • 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

        • — Ingrid on August 9, 2020
        • Reply
        • Good to know – glad you found a solution – thanks for reporting back!

          • — Jenn on August 10, 2020
          • Reply
  • 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.

    • — Justin on August 1, 2020
    • Reply
  • Can I use self rising flour?

    • — GG on August 1, 2020
    • Reply
    • 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!

      • — Jenn on August 3, 2020
      • Reply
  • Amazing recipe! I made buttermilk from milk and lemons, and the topping turned out great with it! It didn’t spread as much as the photos, but I think its because I over-mixed the batter. Nevertheless that wasn’t an issue and the topping was light and fluffy. Thank you!!

    • — Anna on July 8, 2020
    • Reply
  • The topping is fantastic! I didn’t follow the recipe regarding the peaches as I had already begun another recipe which was very similar but I wanted a buttermilk topping. (Had buttermilk I needed to use). The topping spread out nicely while cooking though at first it seemed too thick. I still have a lot more peaches to use so I’ll do this recipe again.
    I’d suggest blanching the peaches first for 30-45 seconds in boiling water, then straight into an ice water bath to cool. This makes peeling the skin off extremely easy. No waste of the yummy peach during peeling.

    • — Barb March on June 30, 2020
    • Reply
  • This is hands down my favorite cobbler recipe to date!! I made it Sunday for Father’s day and my husband and kids went nuts over it. All plates were licked clean 😂. I used peaches and blackberries, and I subbed Lakanto (monkfruit) for sugar with the exception of the 1T. that is sprinkled on top. I wasn’t sure the lakanto would brown like sugar does. Thanks Jenn for the recipe! This is one that will be passed on to future generations 😊😋.

    • — Whitney on June 22, 2020
    • Reply
  • Hi, If fresh peaches are not available, can frozen be used in this cobbler recipe? If so, are there any adjustments that should be made? Thank you

    • — Mary on June 1, 2020
    • Reply
    • Sure, just make sure to defrost and drain any excess liquid, then proceed with recipe. Hope you enjoy!

      • — Jenn on June 1, 2020
      • Reply
      • ❤️ this recipe. Being from Canada our peaches have a short season so the best are often frozen. I just mixed the frozen peaches as per your instructions and baked them in the oven for 20 minutes till thawed and then followed the rest of the recipe. Turned out perfect.

        • — Doris Christensen on October 12, 2020
        • Reply
  • We are having trouble getting butter right now because we can’t go to the store but we just harvested a bunch of peaches off our tree. Can I use vegetable or olive oil instead of butter here? The same goes with zucchini bread and I want to make all these recipes but I have to work with what we’ve got. Thanks!

    • — Turtle on May 25, 2020
    • Reply
    • Unfortunately, oil won’t work for this recipe, but vegetable oil will work for the zucchini bread. Hope you enjoy if you make it! 🙂

      • — Jenn on May 26, 2020
      • Reply
      • Thanks! Also, our peaches are small-ish, so would I use about 16 instead? I don’t have a kitchen scale and I’m not sure how many cups of peaches it would be.

        • — Turtle on May 26, 2020
        • Reply
        • I think 16 may be too many, but it’s hard to say without seeing your peaches. I’d guesstimate you will need the equivalent of about 7 cups of sliced peaches.

          • — Jenn on May 27, 2020
          • Reply
        • Definitely ***** I made it tonight and it was delicious 😋. Like all Jenn’s recipes, it was very easy and quick to make. I used 10 small peaches and removed all the juice before putting them in the 8×11 baking dish. I baked it for 40 min and it came out perfect👌 Thanks Jenn!

          • — Kinga on August 22, 2020
          • Reply
  • Hi, can I make this in an 8×8 or would that affect the texture of the topping? Any adjustments? Thanks.

    • — L on May 24, 2020
    • Reply
    • Hi L, if you want to use an 8×8, I’d recommend cutting the recipe by 1/4 or 1/2. Hope you enjoy!

      • — Jenn on May 25, 2020
      • Reply
  • Hi Jenn
    Just wondering if apples or berries could be used instead of peaches?
    Thanks!
    Trudy

    • — Trudy on May 15, 2020
    • Reply
    • Hi Trudy, Apples should work here. If you want to use berries, I’d mix them with another fruit (like apples or peaches) because they release a lot of liquid. Please LMK how it turns out if you try it!

      • — Jenn on May 17, 2020
      • Reply
  • The whole family really enjoyed this. The topping is light and not too thick.
    My granddaughter requested this for her early March birthday, so I reluctantly used canned peaches, but it was still absolutely delicious. I look forward to making it in the summer when fresh peaches are available. This will be my go-to cobbler recipe!

    • — Mary on March 4, 2020
    • Reply
  • Oh my goodness that was the best Peach Cobbler that I have ever tasted and I have made plenty. Only change I made was adding quartered prune plums to the peaches. But the absolute best thing was the CRUST. So light and tasty and by far the best I have tasted.

    • — Debora Gonek on September 1, 2019
    • Reply
  • Hi Jenn,
    Approximately how many cups will 8 peaches yield?
    Thanks!

    • — Leslie on August 30, 2019
    • Reply
    • Hi Leslie, It really depends on the size of the peaches, but I’m guessing about 7 cups.

      • — Jenn on September 2, 2019
      • Reply
  • I made this last night and wanted to share my experience.
    First, although I had announced earlier in the week that I needed eight peaches and would be slowly ripening them individually, when I got ready to peel them there were only six and one of those was no longer any good. Ok. No problem, right? Down to five peaches but I had some blueberries that could fill in. Next, I went to add sugar only to find that the unopened package up on the top shelf was actually cake flour. Oops. Ok. No sugar, no problem.
    Decided to use brown sugar instead. Cool. Then made a cup of buttermilk from powder but when I added it to flour and other dry ingredients I forgot to only add 2/3 cups and added the full cup worth. Hmmm. At this point I was starting to mumble to myself and may have said a bad word. So, since the topping looked nothing like the picture due to the extra buttermilk and my brain was fried I simply started pouring flour directly from the canister into the mix until it looked similar to your picture and then I just plopped it on top of the peach mixture and Popped in oven. At this point I must admit I didn’t have a lot of hope for what I had hoped would be a wonderful cobbler that I was making as a family treat., right? Well. It turned out wonderful!!! Really really delicious! The fruit was yummy with the brown sugar and the topping was perfect! A total hit!
    Thank you Jenn for another practically foolproof recipe. 🙂

    • — Beverly on August 27, 2019
    • Reply
    • LOL — so glad it defied your expectations and turned out well! 🙂

      • — Jenn on August 27, 2019
      • Reply
  • This was absolutely delicious! Went peach picking with my daughter, she made peach sorbet (a millennial!) and I made the cobbler (a baby boomer memory) Wow, better than my memory I suspect. Thanks Jenn

    P.S. My daughter bought your cookbook for me as a complete surprise

    • — Nancy on August 12, 2019
    • Reply
    • So glad you enjoyed the cobbler! Hope you enjoy the cookbook just as much. ❤️

      • — Jenn on August 12, 2019
      • Reply
    • Love your blog and cookbook! This tasted good, but I don’t know where I went wrong. I followed the recipe to a “T” and it was so so wet. I had to cook it at least 15-20 minutes longer than stated in the recipe and the topping was still only just done and the peaches were like peach soup. Do you think my peaches were just really juicy? Any ideas where I went wrong?

      • — Mary S on July 18, 2020
      • Reply
      • Sorry you had a problem with this! Did you use fresh or frozen peaches? Did you use a different sized baking dish than the recipe calls for?

        • — Jenn on July 20, 2020
        • Reply
        • Hi Jenn! I used fresh peaches and the recommended baking dish. It tasted great, so I will give it another go today! I probably just made some sort of mistake along the way 🤷‍♀️

          • — Mary S on August 22, 2020
          • Reply
          • Hope you have better luck the second time around!

            • — Jenn on August 22, 2020
  • Agreed by all, the best cobbler ever! And I grew up eating cobbler. The biscuit topping is so light and fluffy. Made it with half peaches and half nectarines because that is what I had.

    • — Natalie on August 5, 2019
    • Reply
  • jenn, can i use frozen peaches for this dish

    • — barb on August 5, 2019
    • Reply
    • Sure, Barb, that will work. 🙂

      • — Jenn on August 5, 2019
      • Reply
  • I made this a couple of weekends ago for company. The peaches were at their peak or a little beyond (very good eating peaches which btw I purchased from Costco), so I wasn’t surprised when the final product was juicy. Everyone enjoyed it anyway — there was only one scoop left which I enjoyed two days later for breakfast with coffee. Yum!

    • — Andrea L on July 16, 2019
    • Reply
  • Followed directions to a “T” and it came out beautiful and tasted wonderful…. I used frozen peaches, so when I added the ingredients to the peaches I let them set aside in a strainer. I believe doing this will assure there is not too much liquid.

    Thanks for a great recipe….

  • Amazing. I have made many cobblers and crisps over the years but this was undoubtedly the best. The flavour and texture were right on. One of the only sites I will make a recipe for the first time and serve it to company.

  • Hi Jenn, I just sent you a note about making the recipe in a 9×13 pan. I hadn’t noticed until now that in your comments you suggested doubling the ingredients. That would be to exactly double each ingredient for both the filling as well as for the biscuit topping? – By the way, I love all your recipes and your cookbook!

    • Glad you like the recipes, Barb! Yes, you would double all of the ingredients to bake this in a 9 x 13-inch dish. It may take a bit longer in the oven, so keep an eye on it. Hope everyone enjoys!

      • Jenn,
        The batter for the cobbler was much thicker than I expected it to be but I put the cobbler in the oven anyway, knowing that every recipe I’ve tried on your site and in your cookbook turns out well. I was not disappointed and it was a hit with the family too! Thanks Jenn for another great recipe!

        • So glad it turned out well, Barb. ❤️

  • Best peach cobbler recipe I have ever tasted!!

  • We have a lactose intolerant person in our household. Can soy milk work in this recipe? If not, what do you recommend for a peach cake that is dairy-free? Thank you

    • Hi Adele, I think you could use soy milk but turn it into something that resembles buttermilk: Just add 2 tsp. lemon juice to a liquid measuring cup and then add 2/3 cup of soy milk. Let it sit for 15 minutes and then use it in place of the buttermilk. Hope that helps!

  • Could I separate into two portions? If so, what size pan would I use?

    • Hi Jo, You might try making individual ramekins since there really isn’t a smaller pan that would work.

  • Peaches were too runny – add at least double the cornstarch. Not enough biscuit topping add 1.5 times what the recipe calls for. I didn’t use any nutmeg and would reduce the almond extract for my taste.

  • This recipe was FANTASTIC! Love the topping – was soft and delicate, not a hard biscuit crust. Husband and son loved it too! Will make again and maybe with blackberries as some others suggested. Yummy! Thank you for posting this recipe.

  • Hi there! If I replaced peaches with blackberries how many blackberries do I use for a 9×13 pan and what is the cooking time? Thanks!

    • Hi Evan, I’m just guesstimating, but I suspect you’d need about 9 cups of blackberries. I think the baking time should be about the same, but keep an eye on it. Hope that helps!

  • I just made this recipe, and it had that same great taste I remember from my childhood when my grandma made it (I think it was the buttermilk-biscuit topping). I used a mix of blueberries and peaches, which went perfectly together! I recommend this combo to anyone using up summer fruits.

  • Hi Jenn! This is a great recipe but I had a problem with the cobbler dough. It baked nice and golden brown on top but underneath the dough was spongy and barely cooked. It tasted great but I thought the dough would be firmer on the bottom. My best guess is that my dough dollops were too thick and I should’ve smoothed them out more. What are your thoughts? Thanks! PS I love your new cookbook!

    • Hi Donna, the underside of the dough will definitely be moist, but it shouldn’t be undercooked. It could be that you had very juicy peaches. Next time you may want to add a tiny bit more flour to the topping mixture and, as you mentioned, thin/spread out the dollops a bit more before baking. Hope that helps!

  • Can I make this with home canned peaches? I canned peaches this summer and have a ton of them. This recipe sounds delicious!

    • Sure Cheri, I think that should work- just drain the peaches. Hope you enjoy!

  • Peach cobbler was delicious! However I did use a couple extra
    Peaches to fill up the dish. Be sure and check sweetness of the peaches before adding sugar… it may take a little less. I had some raspberries that I added to the cobbler.

    Re

  • I made this recipe a couple of summers ago. It turned out beautifully! Instead of all peaches I used part peaches and part blackberries. The blackberries provided a nice tart contrast to the sweet peaches. I served it with a dollop of butter pecan ice cream on the side.

  • Absolutely amazing! I chose this recipe because it had less sugar than others online (as I knew my diabetic father couldn’t help himself and it was for my sugar conscious mother’s birthday). Everybody loved it. My only critique is it was a little heavy on the spice.

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