Fresh Peach Cobbler

Juicy sweet peaches and buttery biscuits come together in this classic summer dessert. Peach cobbler is the ultimate comforting dessert, celebrating the season’s fresh flavors. Cut the peaches into chunks for the best texture and use this easy buttermilk biscuit topping for the best flavor.

serving spoon full of peach cobbler

What Peach Cobbler Should Be

Up until this past week, let’s call it The Week of Cobbler, I only made classic peach cobbler a few times. Each cobbler was good, but certainly nothing I would rave about. In my recent recipe testing, however, I learned that there are several 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, as seen in my peach crumble pie.
  • Lemon juice balances the sweet peaches and sugar.
  • Minimal cornstarch to thicken the peaches. Too much weighs 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 the biscuit are necessary.
  • Top with vanilla ice cream or even fresh whipped cream!

It sounds like a tall order, doesn’t it? Well, it’s easier than you can imagine!

peach cobbler in a glass baking dish

peaches
peach filling in a glass baking dish

How to Make Peach Cobbler

Peach cobbler combines juicy sweet peaches with a simple biscuit topping. The biscuit is crisp on top and buttery soft underneath and tastes phenomenal on top of the succulent brown sugar peaches. It’s so much easier than peach pie, but just as satisfying. Let’s break down each step:

  1. Peel the peaches and cut into chunks. Peach chunks easily fit on your spoon and they don’t become as flimsy as peach slices. Peach chunks are also the best for peach pie, too.
  2. Mix the filling ingredients together. You need, peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and a pinch of salt. Since peaches are naturally sweet, you only need 1/4 cup of sugar in the filling. Spread the filling into a 9×13 inch pan.
  3. 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.
  4. 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 crumbs form. These flour-coated butter crumbles promise a flaky soft, but crisp biscuit topping. After that, mix in buttermilk.
  5. Top peaches with biscuit dough. Using your hands, form the dough into little patties and place them on top of the warm peaches.
  6. Bake until the topping is lightly browned.

2 images of dry ingredients and cubes of butter in a glass bowl and pouring milk into combined butter and flour mixture in a glass bowl

Peach Cobbler Biscuit Topping

There are plenty of ways to make peach cobbler. There’s a cake-like variety which combines cake batter and peaches. The cake batter is actually on the bottom and floats above the peaches as it all bakes. 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 topping cross paths.

I love that the biscuit topping is made from basic ingredients. And I know you’ll appreciate that too! I strongly recommend using buttermilk for an ultra-rich biscuit flavor. It’s what I use to prepare my homemade biscuits, too.

The biscuit dough arrangement on top of the peaches doesn’t need to be exact or perfect. Some peaches can be exposed underneath. It might not look pretty, but this peach cobbler smells awesome as it bakes! Before baking, brush the biscuit layer with a little egg wash (egg + buttermilk), then sprinkle it with cinnamon sugar. These little extras add a lovely golden sheen and extra flavor. Highly recommended!

brushing egg wash on biscuit topping on peaches in a glass baking dish

peach cobbler topped with a scoop of vanilla ice cream in a white bowl

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 fresh and pure summer goodness.

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serving spoon full of peach cobbler

Fresh Peach Cobbler

  • Author: Sally
  • 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 combine 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

  • 89 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 (spoon & 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 (115g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) buttermilk, cold*
  • 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

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9×13 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 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, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
  6. Cover and store leftovers in the refrigerator for up to 4 days.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Buttermilk: You can make your own DIY version of buttermilk 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 cold nondairy milks work for this soured milk, but the topping won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

Keywords: peach cobbler

154 Comments

  1. 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!

    1. 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 says:

    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! 🙂

    Amy

  3. 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?

    1. I love plums– and love your suggestion thank you!

  4. 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!

    1. Great rule. And yes, it recovered!

  5. Kelly | Maverick Baking says:

    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?

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

  6. 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 says:

    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 says:

    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. 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??)

    1. 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. 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 says:

    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. This sounds delicious! I love the flavour of peaches 🙂

  13. 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.

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

  14. 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!

    1. 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 says:

    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. 🙂

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

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

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

  18. 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.

    1. 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!

  19. Laura | Tutti Dolci says:

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

    1. Thanks so much Laura! xo

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

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

  21. Maureen Liggett says:

    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!

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

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

  23. 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.

  24. 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. 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!!

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

  26. 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

    1. The addition of honey sounds to die for on this!

  27. 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 🙂

    1. Incredible. 🙂 Have fun on vacation!

  28. 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. 

    1. Thanks so much Kate!

  29. Hi!! 

    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! 

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

  30. 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! 🙂

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