Featuring juicy sweet peaches and a buttermilk biscuit-like topping, peach cobbler is the ultimate comforting homestyle summer dessert. For the best texture, cut the peaches into chunks instead of slices, and add an egg wash and a sprinkle of cinnamon-sugar on top before baking. Serve warm with vanilla ice cream or fresh whipped cream for the *best* summer dessert experience.
I originally published this recipe in 2016 and have since added new photos, more helpful success tips, and a bit of ginger to the peach filling.
We don’t usually think of summer fruit recipes as “comfort food”โthat’s a term typically used to describe cold-weather fareโbut if there is one, it’s peach cobbler. Juicy peaches with a hint of cinnamon and ginger… under a buttery biscuit topping… served hot with a scoop of vanilla ice cream melting on top… it’s like a hug at first bite. ๐
This dessert recipe has been a reader favorite since I first published it a few years ago. It even preceded my popular berry cobbler recipe! I haven’t changed this peach version over the years, but I now add a little ginger to the juicy peach filling because peaches + ginger are a seriously underrated flavor combo.
One reader, P&C, commented: “Once again, a flawless recipe. We bake with confidence when we use your recipes, even when we have made slight mistakes, we always get a good result. This peach cobbler is among the best, if not the best, I have ever had. โ โ โ โ โ “
One reader, Wendy, commented: “This turned out so delicious and beautiful! I liked that the recipe calls for less sugar than other recipes; it was still sweet enough for me, and the peaches really shined. Definitely do the egg wash and sugar-cinnamon topping, it added a nice crunch…. Thank you for this fantastic recipe! โ โ โ โ โ “
Let’s Have High Peach Cobbler Standards
In all of my peach cobbler recipe testing over the years, I’ve learned that there are several standards for this classic summertime dessert:
- The peach filling has to be rich and sweet, but not overly sweet.
- Chunks are best, just like I recommend in peach pie, blueberry peach pie, and peach crumble pie.
- Lemon juice balances the sweet peaches and sugar, just like in this peach crisp.
- Use minimal cornstarch to thicken the peach filling, because too much weighs it down.
- The buttery biscuit topping should be crisp on top, but soft and moist underneath.
- An egg wash + cinnamon-sugar on the biscuit topping adds a beautiful golden sheen and a little sparkle (just like we do for pie crust), and also makes for the best texture.
- A hint of ginger (just 1/8 teaspoon!) is the BEST flavor booster for peaches.
So, now that we’ve got that all figured out, it’s actually really easy to make this dessert! No chilling, decorating, or special tools are required for this peach cobbler recipe.
What Are the Best Peaches to Use?
The best peaches for peach cobbler are the same I recommend for other peach recipes including peach pie, fresh peach cake, peach crisp, and peach bread. You want slightly firm (not hard) peaches with zero bruises or soft spots. If your peaches are soft, stringy, and mushy, your filling will taste soft, stringy, and mushy.
#1 Success Tip: Use Chunks, Not Slices
For the best texture, cut your peaches into small chunks. Because peaches are so juicy, slices bake into mush, while chunks retain more of their deliciously soft texture. They’re also easier to eat with a spoon!
Overview: How to Make Peach Cobbler
The full printable recipe is below, but let me walk you through each step and show you some photos so you have success when it’s your turn to make this iconic dessert.
- Mix the filling ingredients together. You need peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, ginger, and a dash of salt. Since peaches are naturally sweet, you only need 1/4 cup of sugar in the filling. Don’t skip the lemon juiceโthe filling tastes a little flat without it. Spread the filling into a greased 9×13-inch pan.
- Pre-bake the peaches. Pre-baking the peach filling for about 10 minutes before adding the biscuit topping. Without this step, the peaches could remain firm underneath the topping.
- While the peaches pre-bake, make the biscuit topping. Mix a few basic ingredients together. You need flour, sugar, baking powder, and baking soda. Cut in cold butter with a pastry cutter until pea-sized crumbles form, like we do to make pie crust. These flour-coated butter crumbles promise a soft and flaky biscuit topping. After that, mix in the buttermilk.
- Top peaches with biscuit dough. Using your hands, form the dough into little patties and place them on top of the warm peaches. Add an egg wash and sprinkle of cinnamon-sugar on top.
Then it’s ready to bake! A 9×13-inch pan is best for this recipe, but any baking pan that holds 3โ4 quarts volume works wonderfully.
Peach Cobbler Biscuit Topping
You need basic ingredients for the biscuit topping. I recommend using buttermilk for an ultra-rich biscuit flavor. It’s what I use to prepare my homemade biscuits and strawberry shortcake, too. If needed, you can use my buttermilk substitute instead.
You can also find recipes that use a cake-like topping, combining cake batter and peaches. I use this method when I make my easy cherry cobbler and my apple cobbler.
Of course itโs all personal preference, but I definitely gravitate towards the biscuit. Thereโs more crunchy texture and the whole thing tastes wholesome, substantial, and rich, especially when the warm sticky peach syrup and vanilla ice cream topping (a must!) cross paths.
Don’t Overwork the Biscuit Topping
Like when you’re making any type of biscuits or scones, you should be careful not to overwork the dough. Overworking or over-handling this dough will result in a tough and dense topping. We want to keep it flaky and soft, so mix the ingredients together *just* until combined.
Cut the cold butter into the dry ingredients, and then pour in the buttermilk and mix to combine:
The biscuit dough placement on top of the peaches doesn’t need to be exact or perfect. Some peaches can be exposed underneath. It’s a rustic-looking dish that doesn’t require fussy decorating steps.
Before baking, brush the biscuit layer with an egg wash (egg + buttermilk), then sprinkle it with cinnamon-sugar. These little extras add a gorgeous golden sheen and sweet crunch. Trust me, this additional step only takes a minute, and the results are more than worth it!
This biscuit-topped peach cobbler is one of the most delicious ways to enjoy fresh peaches when they’re in season. The peaches are obviously the star of the show, and the whole dessert won’t leave you with a toothache. It’s pure, peachy-keen summer goodness.
When peaches are slightly firm (not hard) with zero bruises, they’re ready for peach cobbler. If your peaches are mushy, your dessert will taste mushy.
While I usually do, you don’t have to peel the peaches when making this dessert.
Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because theyโre already too soft and mushy.
Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5โ1.8kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.
I brush the biscuit topping with an egg wash (egg beaten with some buttermilk), so it’s golden-brown, crisp, and shiny. You can skip the egg and brush with just buttermilk if desired.
Fresh Peach Cobbler
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 20 minutes
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Juicy sweet peaches and buttery biscuits come together in this classic summer dessert. Cut the peaches into chunks for the best texture, and use this easy buttermilk biscuit topping for the best flavor. The egg wash promises a golden crisp topping.
Ingredients
Peach Filling
- 10 cups (around 1.8kg) peeled chopped fresh peaches (1- to 1.5-inch chunks)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
Biscuit Topping
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold*
- egg wash:ย 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
- optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Lightly grease a 9×13-inch baking pan. Any 3- to 4-quart baking dish works.
- For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
- For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. A pastry cutter makes this step very easy and quick! You could also pulse in a food processor. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.
- Assemble the cobbler: Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm peach filling. There’s no special trick to thisโjust flatten the dough in sections and cover most of the peaches.
- Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
- Bake for 40โ50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
- Remove cobbler from the oven, and set the pan on a cooling rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: I don’t recommend preparing this recipe ahead of time because the biscuit topping wonโt rise as much if it is not immediately baked. You can, however, freeze the prepared peach filling for up to 3 months. Allow to thaw in the refrigerator, mix in 1 teaspoon of cornstarch (it will be so juicy, and this helps thicken it); then pre-bake as instructed in step 2. You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
- Special Tools (affiliate links): Vegetable/Fruit Peeler | 9×13-inch Pan | Glass Mixing Bowl |ย Whisk | Pastry Cutter | Pastry Brush | Cooling Rack
- Frozen or Canned Peaches: Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because theyโre already too soft and mushy.
- Buttermilk: You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough cold whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, cold lower-fat or nondairy milks work for this soured milk, but the topping wonโt taste as moist or rich.) Stir it and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- To Make Without Egg Wash: The egg wash helps the dessert reach that golden-brown, crisp goodness. You can skip the egg and brush with just buttermilk instead.
- Other Fruits: Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5โ1.8kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.
- Individual Cobblers: Instead of baking as one big dessert, you can make individual peach cobblers by dividing the layers and baking in several oven-safe ramekins. Bake time depends on the amount of food in each ramekin. Bake on a large baking sheet until the filling is bubbling and biscuit topping is golden brown. It’s easier to bake as a whole and simply serve in individual ramekins, though!
Reader Comments and Reviews
After some of the comments I was reluctant, so I decided to half the recipe. Used a round, Pyrex pie dish. I omitted the ginger as Iโm not a big fan. I always use metric for most accuracy and bc I live in Europe. (I appreciate Sally for always converting!) I was also unsure about if they were same type of peaches in USA. Being from Louisiana I remember ours being so much juicer than here! All that to say, this turned out spectacular. Not too sweet, perfect peach to biscuit ratio. That buttermilk biscuit reminded me of home too. Delicious! Perfect for 4-6.
I love peach cobbler, picked peaches off it tree and gave it a try. Havenโt tasted yet but I am excited to try it! It turned out beautiful!
I am to make this delicious cobbler . Thank you very much.
Made this as directed tonight for my wifeโs Bunco group. They absolutely loved it! For some reason I did have to bake it quite a bit longer to get the biscuits done and the fruit bubbling but it was worth the wait!
Husband did not like all the flavors added which he said covered the taste of the peaches. Chose this recipe over others with fewer ingredients. Sorry will not be making this again.
Curious if anyone has tried this with canned biscuits instead of the fresh made. Iโm being lazy admittedly, so wanted to see if this was a viable option!
Donโt look further. This is the best peach cobbler recipe. Donโt deviate, make it exact. I use fresh peaches and the topping was perfectly sweet, was slightly gooey but not underbaked. So yummy and got rave reviews. Was so easy to make too!
If I were to make the day before and reheat it, how long and at what temp should I reheat it at?
Hi Sophie, you can reheat it in the oven for a few minutes at 350ยฐF (177ยฐC) to your liking. Hope itโs a hit!
I usually love your recipes but dis not care for this at all. I make peach cobbler to enjoy the taste of in season peaches NOT ginger. Big pass for me
I made this a week & a half ago & everyone loved it
I loved all the spices but Iโm a ginger & peach kind of girl
I also added a container of fresh raspberries to the top before I added the biscuit topping
I did not pre cook the raspberries with the peaches
They cooked perfectly
Iโm making another this weekend with peaches, nectarines, & blueberries
This is by far the worst recipe for peach cobbler I have ever seen.
1st, 10 cups of peaches to only 2 cups of flour. Does not even come close to covering the top of a 9×13 pan. As well as 10 cups of peaches makes way too much liquid.
I followed this recipe to a tea everything as it said. The cobbler came out running and gooey too much juice from the peaches overpowered the topping.
I ruined 10 cups of farm fresh peaches of which I could have probably made three Peach cobblers from all these.
This recipe is too much Peach and not enough cobbler topping I suggest finding another recipe or recalculating this recipe if you decide to use.
Gosh; I had leftover topping. I flattened it a bit more thinly and had plenty of coverage. Based on other recipes, I used 5 lbs of peaches. After peeling and cutting out the pits and any harder residue from them, I had the perfect amount for my 9×13 inch glass pan. I’m so sorry you weren’t happy with this recipe.