Southern Peach Cobbler

Tested & Perfected Recipes

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


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


How to make peach cobbler

Begin peeling, pitting and slicing the 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.


In a medium bowl, whisk together the flour, 6 tablespoons of 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.


Add the buttermilk and almond extract.


Stir until evenly moistened but not completely smooth.


Transfer the peaches to a buttered baking dish.


Drop the batter in large, evenly spaced dollops on top of the peaches. Sprinkle the remaining tablespoon of sugar over the batter.


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.


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


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


  • 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


  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

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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, 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!!!!

    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.

    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?

    • — 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 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
  • 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?

    • — 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?

    • — 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….

    • — Tiffany K on December 25, 2018
    • Reply
  • 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.

    • — Elizabeth on October 5, 2018
    • Reply
  • 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.


  • 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.

  • 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!

  • 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?

    • 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.

    • 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?

    • 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!

        • — Evelyn on January 12, 2019
        • Reply
        • 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!

          • — Jenn on January 13, 2019
          • Reply
  • 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.

  • 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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