Fresh Peach Cobbler

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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

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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


All 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. 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?

  3. 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!

  4. 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 🙂

  5. 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!

  6. 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!

  7. 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.

  8. 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.

  9. 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. 🙂

  10. 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!

  11. 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!

    1. 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.

  12. 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!

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

  14. 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!

  15. 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!

  16. 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!!

  17. 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

  18. 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 🙂

  19. 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. 

  20. 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! 

  21. 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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