Fresh Peach Cobbler

Perfectly sweetened and comforting with fresh peaches and a golden biscuit topping! Peach cobbler recipe on

Last weekend when I dropped the pups off at my mother-in-law’s, I walked into boxes of peaches on the counter. Sunset-hued, freshly picked. She was canning them, an annual Quinn family tradition. I helped out for a few moments before Kevin and I had to get on the road to the beach, but was lucky enough to grab a few finished cans as well as an extra box of fresh peaches when I picked the pups up on Sunday.

The peaches were sweet as candy, so I ate several right away. You know the kind of peaches where juice drips down your chin and maybe flies on your new silk WHITE blouse when you take that first bite? Yes, these were just that. I put others into smoothies and, realizing I didn’t even put a dent into my peach stash– I made 3 test-recipe peach cobblers. Results were tasty. And eye-opening.

Perfectly sweetened and comforting with fresh peaches and a golden biscuit topping! Peach cobbler recipe on

Up until this past week, let’s call it The Week of Cobbler, I only made the classic a few times. Each cobbler was good, but certainly nothing I could rave about. In my recipe testing this week, I learned that I have a few peach cobbler standards:

  • The peach syrup has to be rich and sweet, but not overly sweet.
  • The peaches shouldn’t be too flimsy and definitely chunks not slices.
  • Chunks are best.
  • Lemon juice is key to help balance the sweet peaches and sugar.
  • Minimal cornstarch to thicken the peaches, but not too much to weigh them down.
  • Definitely a crisp biscuit topping with a moist interior.
  • But not too crisp! And not undercooked!
  • The biscuit should have a beautiful butter flavor. Bland ruins it all.
  • Golden sheen and cinnamon-sugar on that biscuit, by the way.

It sounds like a tall order, no? Well we can do it. And it’s much easier than you would ever imagine.

Peaches for peach cobbler on
How to make fresh peach cobbler on

First order of business: peel the peaches and cut into chunks. Peach chunks easily fit on your spoon and they don’t become as flimsy as peach slices.

Use brown sugar in the peach filling. There’s extra flavor that way. Only about 1/4 cup of brown sugar– anything more and the already sweet peaches begin to lose their flavor. Because all you’ll taste is sugar! 1/4 cup of brown sugar just keeps it real. Also: cornstarch for a little thickening, lemon juice to cut some sweetness, vanilla because vanilla!, cinnamon & nutmeg for flavor. Not too much of either spice because we really want the peach flavor to shine. And it’s not fall yet. Fall is when we’ll go reeeeeally crazy with cinnamon and nutmeg. Just you wait.

Pre-bake the peaches for just about 10 minutes before the biscuit topping makes an appearance. I do this so the peaches can slightly soften because when we go to bake the entire peach cobbler– topping and all– the peaches won’t get as much attention and could end up being a little too firm.

How to make fresh peach cobbler on

The biscuit topping is made from super basic ingredients like flour, sugar, baking powder & soda, butter, and milk. That’s how easy it is. Mix all of those dry ingredients together, then cut in the cold butter and stir in the milk. We’re using buttermilk today for an ultra rich biscuit.

Now basically you’ll just take portions of the biscuit dough and form little patties. Place it all on top; some peaches can be exposed underneath. It might not look pretty, but it will smell phenomenal. And taste even better. Then, brush the top with an egg wash. Why? For that golden sheen.

This is optional, but you can sprinkle the top with cinnamon-sugar. I recommend it.

How to make fresh peach cobbler on

I know there are a few different ways to make cobbler– and definitely some very passionate peach cobbler eaters! There’s the cake-like variety that I believe starts out with batter on the bottom which floats up to the top. Then there is the sweetened biscuit variety. Of course it’s all personal preference, but I definitely gravitate towards the biscuit. There’s more crunchy texture and the whole thing tastes wholesome and rich, especially when the warm sticky peach syrup and vanilla ice cream cross paths.

This biscuit-topped peach cobbler is rustic, comforting, and extremely simple without overcomplicating things. The peaches are obviously the star of the show and the whole dessert won’t leave you with a toothache. It’s pure, fresh, summer goodness.

Perfectly sweetened and comforting with fresh peaches and a golden biscuit topping! Peach cobbler recipe on

Thanks for the peaches mama Quinn! Update: she told me the variety we enjoyed is Red Haven. They are honestly some of the best peaches I’ve ever tasted.

Fresh Peach Cobbler


  • 8-9 medium peaches, peeled and cut into 2 inch chunks (about 10 cups)
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 Tablespoon (7g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Buttermilk Biscuit Topping

  • 2 cups (250g) all-purpose flour
  • 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 (115g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) buttermilk, cold1
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
  • optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan.
  2. Make the filling: In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until thoroughly combined. Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep oven on.
  3. Make the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter (the one I own) or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits). A pastry cutter makes this step very easy and quick! While slowly stirring, slowly drizzle in the buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the peach filling. It doesn't need to be perfect or look pretty-- some peach filling can be showing.
  4. Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar if using.
  5. Bake for 40-45 minutes, or until lightly browned and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean-- it is cooked through and the cobbler is done.) Set the pan on a wire rack and allow to cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Make-ahead tip: This is one of those recipes that should be prepared and baked right away. The biscuit topping won't 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 before using. It will be quite juicy, but that's not a bad thing in cobbler! You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.

Recipe Notes:

  1. If you don't have buttermilk, you can add 1 teaspoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough regular cold milk (whole milk is recommended) to make 1/2 cup. Stir and let sit for 5 minutes. This soured milk can be used in the recipe instead of buttermilk.

Adapted from All Recipes & Serious Eats

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Even though it’s 150% easier than pie, I’m totally counting this towards pie goals. I made a goal to bake a few pies every month through September. I’m going strong and hope a few of you have conquered any pie fears! So far this summer:

Brainstorming some September pie recipe ideas. Thoughts?

Perfectly sweetened and comforting with fresh peaches and a golden biscuit topping! Peach cobbler recipe on



  1. Devon on August 12, 2016 at 12:25 am

    I’ve been experimenting with individual peach cobblers this summer (because I don’t need a big peach cobbler in my house!!). I definitely think I can take your biscuit approach next time! I’ve got got some peaches put up that will be perfect for this! Yum!

    • Sally on August 12, 2016 at 6:53 am

      I should really try individual cobbler next time! They’d be so cute to serve at a dinner party or something. Thanks for the suggestion Devon!

  2. Amy @ Pressure Cook Recipes on August 12, 2016 at 1:26 am

    Hi Sally,

    Lucky you! Huge huge fan of peach right here!!
    Totally need to make this when I get my hands on some great fresh peaches!!
    Have a wonderful weekend, Sally! 🙂


  3. Anna-Sophie on August 12, 2016 at 5:54 am

    Those peaches really do look georgous! And what a lovely tradition to can them!
    About the september pies: how about a plum pie or cobler?

    • Sally on August 12, 2016 at 6:50 am

      I love plums– and love your suggestion thank you!

  4. Mir on August 12, 2016 at 6:15 am

    Rule #1: never wear white when eating dessert. Or eating. Or doing anything except sitting perfectly still staring out into the horizon. Hope your blouse recovered!
    But this looks like it was worth it. I’ve had some pretty meh cobblers, and I can tell that this one is anything but. It’s lovely!

    • Sally on August 12, 2016 at 6:49 am

      Great rule. And yes, it recovered!

  5. Kelly | Maverick Baking on August 12, 2016 at 6:56 am

    This looks so yummy! For your September pie, how about something with pears and chocolate? Like a pear crisp or cobbler with some chocolate through the topping?

    • Sally on August 12, 2016 at 7:03 am

      That sounds unbelievable Kelly! Who doesn’t love chocolate + fruit?!

  6. Caley on August 12, 2016 at 7:13 am

    Yum!!!!!!!!!!!!! Also, I know you say that photographing cobblers is hard, but these are great…you even caught the cinnamon in the top! 🙂 They are lovely pictures. Also also, it’s so nice that you get along well with your mother-in-law 🙂

  7. Marina @ A Dancer's Live-It on August 12, 2016 at 7:20 am

    This looks PHENOM. I’ve had some really awful peach cobblers before, but I’m totally making this to reintroduce my tastebuds to what it SHOULD taste like! 😉 

  8. Patricia @Sweet and Strong on August 12, 2016 at 8:39 am

    Yum this looks so good, definitely need to take advantage of having fresh peaches in the summer.  And vanilla ice cream is a MUST!  Or we used to top peach cobbler with whipped cream, both are the perfect topping.  Have a great weekend!

  9. Hayley on August 12, 2016 at 9:19 am

    I’ve actually never made (or for that matter, had) peach cobbler before! The closest I’ve ever gotten is strawberry shortcake. Peaches aren’t really a popular summer fruit over here (they get lost between all the blueberries, apples and rhubarb), but I should hit a farmer’s market up soon because I do like peaches. I can’t imagine serving this sort of dessert without ice cream though. Besides obvious reasons, it makes it look much prettier for photos. (P.S can you believe we’re already into the middle of August??)

    • Sally on August 15, 2016 at 7:57 pm

      I can’t believe it’s August. I can’t believe it’s August. I can’t believe it’s the MIDDLE of August. Where did summer go! And thanks for reminding me about strawberry shortcake. It’s been way too long since I had some!

  10. Andrea on August 12, 2016 at 9:46 am

    My aunt made a cobbler the way you described about the batter rising to the top. I had never heard of that before. I told my sister, ” That’s not a cobbler”.
    I still don’t consider it to be one… to me cobbler is the cobble on top. Lol You don’t have cobble you don’t have a cobbler. That sounded good in my head.

  11. Shelby @ Go Eat and Repeat on August 12, 2016 at 10:28 am

    I have been obsessing over pie too lately! I made two in the last two weeks! I can’t wait to see your other creations!

  12. Katie on August 12, 2016 at 10:45 am

    This sounds delicious! I love the flavour of peaches 🙂

  13. Tina in NJ on August 12, 2016 at 10:58 am

    Mom always made Peach Roll with Bisqick from a  recipe on the box, which is no longer on the box! Then she topped it with a vanilla custard sauce. Yum! Maybe I’ll see what the Internet has that’s similar, or maybe I’ll make the custard sauce and serve it with your cobbler.

    • Sally on August 15, 2016 at 7:56 pm

      Intrigued by the vanilla custard sauce! Sounds amazing paired with this.

  14. Angela on August 12, 2016 at 11:30 am

    HA girl I just ate a peach like that a little while ago (and I’m wearing white too, WAH!) Luckily my blouse was spared. I wanted to ask where you got your little white serving bowl- it is absolutely ADORABLE!!!!!!!!! And for a September pie… have you ever thought about trying a shoo fly pie? It’s a PA thing, I know… but the molasses flavor is awesome and def screams FALL! Have a fantastic weekend and give those pups a kiss from me- I’m obsessed with their Instagram, glad I asked if you had one!

    • Sally on August 15, 2016 at 7:55 pm

      Shoo fly! What a great idea. And the bowls are from Pier 1. 🙂 I love them! Perfect serving size for crisps, cobblers, a bowl of ice cream, etc. 🙂

  15. Heidi @ Red Checkered Tablecloth on August 12, 2016 at 12:12 pm

    That looks so yummy! Our very first attempt at making peach cobbler a couple of years ago as newlyweds taught us to always use an oven liner–or put a cookie sheet underneath the pan. Not that you have that problem. 🙂

    • Sally on August 15, 2016 at 7:54 pm

      It can definitely overflow, so that’s a wonderful tip to add! Thanks Heidi.

  16. Jill on August 12, 2016 at 12:37 pm

    How about a grape pie? I believe it is more of a Western, NY thing because of our annual grape festival but they are delicious with a crumb topping! Or grape/blueberry pie. I heard that combination is fantastic! With vanilla ice cream of course!

  17. sarah on August 12, 2016 at 2:47 pm

    Can you use frozen peaches with this recipe instead of fresh?

    • Lorri on October 9, 2016 at 8:37 pm

      I was wondering the same thing.  If I don’t have fresh peaches would frozen work?

  18. Callie on August 12, 2016 at 6:40 pm

    This looks delish!! 
    Have you ever tried the powdered buttermilk that comes in a tub and you just add water? I never usually keep buttermilk in the fridge, but I like your other suggestions as well!

    • Sally on August 15, 2016 at 7:51 pm

      Hey Callie! I have recently actually– just as wonderful in cakes and such. But I always have whole milk in the fridge for baking, so souring it is definitely easy.

  19. Iram on August 12, 2016 at 10:07 pm

    Sally I forgot to ask you earlier, but what do you enjoy watching in the Olympics? I know you used to swim, so do you get amazed by those athletes? Btw, this looks really good. Thx for sharing.

    • Sally on August 15, 2016 at 7:50 pm

      Swimming has been my favorite– always is! Gymnastics too. I’m constantly blown away by the talent, drive, impossibly hard work, stamina, strength… all of it… of the olympians!

  20. Laura | Tutti Dolci on August 12, 2016 at 11:07 pm

    This is the prettiest peach cobbler ever! I’m in love with that perfect golden topping and those peaches look incredible!

    • Sally on August 15, 2016 at 7:48 pm

      Thanks so much Laura! xo

  21. Maryh on August 13, 2016 at 7:42 am

    Looks delicious! I’m going to make this tomorrow for company. What do you think about baking it in a cast iron skillet?

    • Sally on August 15, 2016 at 7:46 pm

      Definitely! Make sure it’s a large skillet. (and sorry for the day late response!)

  22. Maureen Liggett on August 15, 2016 at 3:14 pm

    Hi, Sally, Last Monday I made your peach pie recipe for a special dinner with family; they just loved it! Today, I made your peach cobbler recipe and it’s fantastic!
    Thank you so much!

    • Sally on August 15, 2016 at 6:49 pm

      So glad you made both! Thanks for reporting back about them. 🙂

  23. Wendy on August 15, 2016 at 7:31 pm

    Another great recipe! It is delicious and super easy. Thank you so much for all that you do – it is appreciated. 

  24. Susan on August 19, 2016 at 2:10 pm

    Perfect timing! I just brought home half a bushel of fresh Michigan peaches and need something to do with them. My mouth is watering already. Thank you!

  25. Melissa on August 19, 2016 at 6:38 pm

    How ripe do the peaches need to be before I use them in this recipe? I really want to make this recipe for dessert tomorrow but my peaches aren’t totally soft yet. Should I just wait? —I really hope not!!

    • Sally on August 21, 2016 at 5:59 pm

      I would wait at least 1 more day. A little soft is best 🙂

  26. Patty on August 20, 2016 at 1:22 pm

    I was looking for something to take to a birthday pot luck. I had some coral spring peaches and voila. I didn’t have vanilla , so I used vanilla butternut . The only other thing I did differently was to drizzle honey on the baked cobbler. My husband overhead the other party patrons say, eat this. It’s the best I’ve ever had. And no, there were no leftovers. Thank you for the tip

    • Sally on August 21, 2016 at 5:48 pm

      The addition of honey sounds to die for on this!

  27. Autumn on August 20, 2016 at 3:01 pm

    My boyfriend and I are visiting his family in North Carolina right now and I made this and your chocolate chip cookie skillet for a large dinner get together, I was a little nervous making peach cobbler for southerners since I’m from Michigan. But we all agreed it was the BEST peach cobbler we’ve ever had! Everyone has been raving about both desserts for days now 🙂

    • Sally on August 21, 2016 at 5:48 pm

      Incredible. 🙂 Have fun on vacation!

  28. kate blakeman on September 4, 2016 at 11:43 pm

    Love your website & all the detailed information you share with each recipe.  I prepared this Peach Cobbler today & took it to a family party & it was a huge success.  Absolutely delicious with vanilla ice cream.  Thank you so much for perfecting all of your recipes so those of us baking them know we are in for a treat. 

    • Sally on September 5, 2016 at 6:46 pm

      Thanks so much Kate!

  29. Madi on September 5, 2016 at 6:40 pm


    I want to let you know, I made this today (I replaced the peaches with fresh blueberries) AND it was DELICIOUS. 

    thank you for sharing your recipes! 

    • Sally on September 5, 2016 at 7:01 pm

      I bet it’s so good with blueberries! Thanks for coming back to let me know. 🙂

  30. Tifanie on September 13, 2016 at 11:14 pm

    Great recipe. I made it tonight using some white peaches that didn’t ripen well. But they were stars in this cobbler! Whole family enjoyed it. I’ll be back to try more recipes! 🙂


  1. Ije on May 8, 2018 at 9:53 pm

    Best peach cobbler i ever had! Thanks for this delicious recipe!

  2. Elizabeth on September 2, 2018 at 2:43 pm

    Thanks for the recipie! Only 1 out of all the peaches I bought ended up being usable (the rest were somehow both hard and brown at the same time?…never going back to that farmer’s stand…) so I made up the rest of the fruit with plums, cherries, blueberries, and apricots. I followed the rest of the recipie to a T but when I got to the biscuits I realized something was seriously off. I checked out Serious Eat’s recipie per your note about adaptation and it look like Stella’s ratio is 1/2 cup of buttermilk and 1/2 cup of butter per 1 cup of flour, but yours doubles the flour so that explains why the batter was so crumbly. I added the extra buttermilk but didnt catch the butter till after I put it in the oven. I highly recommend that you correct the ratio on the recipie. Thanks again!


  1. Jaclyn Culbertson on May 6, 2018 at 4:59 pm

    Could I use canned peaches? I know it’s not ideal, but I am craving this and we don’t have fresh quality peaches yet.

    • Sally on May 7, 2018 at 9:50 am

      You can, yes! The flavor and texture of the peaches will be different of course. I would adjust the sugar accordingly.

  2. Emily on May 22, 2018 at 8:38 pm

    Hi Sally, do you have any tips for peeling fresh peaches? I find the flesh too soft and I am losing a lot of it with the skin. Thanks!

    • Sally on May 23, 2018 at 12:34 pm

      Be sure to use a very sharp knife! If your knife is too dull it will pull the flesh of the peach before it slices through it.

      • Rebecca on August 5, 2018 at 10:53 pm

        Boil water, dunk peaches for a few seconds, then get them in an ice bath always works for me. They just peel under cold running water and with my hands.

  3. Tania B. on June 3, 2018 at 2:42 pm

    Hi, Sally! I want to make a cherry cobbler for a big birthday party. I think a cobbler or two would be better/easier for a big group than a pie… Could I meld your fresh cherry pie filling with this biscuit topping? Suggestions on how to update the recipes at all?

    • Sally on June 4, 2018 at 10:04 am

      Yes, absolutely! No need to change anything about the cherry pie filling (I suggest this cherry pie). Just top with biscuits and you’re in business!

  4. morgen on June 26, 2018 at 11:45 am

    I need to make a blueberry cobbler, could I use blueberries with this biscuit topping recipe? Would I have to change the recipes at all?

    • Sally on June 26, 2018 at 12:14 pm

      Hi Morgan! I haven’t tried this exact recipe with blueberries instead of peaches, but you could always use my blueberry pie filling underneath the biscuit topping.

  5. Theresa on July 3, 2018 at 12:29 pm

    Can I use Pillsbury pie crust for the peach cobbler recipe

  6. Pat Oare on September 6, 2018 at 11:30 am

    I can’t get the recipe for fresh peach cobbler to print out. What do I do ?

Leave a Comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes

Recipes You'll Love




Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...


Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...


Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks