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.

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

Last weekend when I dropped the dogs off at my mother-in-law’s, I walked into boxes of peaches on the counter. They were sunset-hued, freshly picked Red Haven peaches. She was canning them, a Quinn family tradition. I helped out for a few moments before my husband and I had to get on the road for the beach. I was, however, lucky enough to grab a few finished cans as well as an extra box of fresh peaches when I picked the dogs back up.

The peaches were sweet as candy, so I ate several right away. You know the kind of peaches where juice drips down your chin when you take that first bite? 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 different peach cobblers. Results were tasty and eye-opening.

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

What Peach Cobbler Should Be

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 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!

Peaches for peach cobbler on sallysbakingaddiction.com
How to make fresh peach cobbler on sallysbakingaddiction.com

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.

How to make fresh peach cobbler on sallysbakingaddiction.com

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!

How to make fresh peach cobbler on sallysbakingaddiction.com

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.

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

 

Print

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: 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.

Keywords: peach cobbler

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

120 Comments

  1. Thinking of serving this to a group of about 20. How would fresh whipped cream as a topping be instead of the ice cream? 

  2. Would this cobbler be ok if left covered on the counter for 2 days before serving or should it be refrigerated?

  3. Good morn LOVE al your recipes, makes me feel like a real homemaker, I have made your bread, biscuits and today pie, all are FANTASTIC and easy thank you so  much really feel like a Grandmother now

  4. 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.

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

  5. 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!

    1. 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.

      1. 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.

  6. 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?

  7. 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?

  8. I just put the peach cobbler in the oven, I’m hoping that everyone will love it. Ill let you know. It was really an easy way to make it. Bar peeling. 🙂

  9. 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!

  10. I made this for our Labor Day dessert and it was unbelievably delicious! I had some local orchard peaches left and I did not have time to bake a pie. My almost 90-year old dad loves peach cobbler & I have been looking for a good recipe and I can emphatically say I have found it. I knew if I looked at your website I would not be disappointed. Your recipes rock Sally.
    Thanks for this fabulous recipe and all the time you take on this website.

    1. Hi Jenny! I haven’t tried cherries, but apples work wonderfully. Same sugar amount but I recommend increasing the cinnamon and nutmeg. Maybe 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.

  11. Could you make this with blueberries? And if so would fresh or frozen blueberries work? I’ve been looking for a blueberry cobbler recipe and I was wondering if this recipe would work for that.

  12. Hi all your recipes look amazing! I was wondering if I could make this recipe using tin peaches and how many tins should I use? Thank you x

  13. This recipe came our great. It was a bit too sweet, so next time I will reduce the sugar in the peaches.

    1. Hi Beyza! You can use strawberries instead. I would replace the brown sugar with regular white granulated sugar. Feel free to leave out the cinnamon and nutmeg in the filling, too.

  14. I don’t think you can go wrong with cobbler, whether it be the kind with a cake like topping or what not. But I’ve been looking for a ‘sweet biscuit’ type for a long time.
    Happy to say this one is it!! Thank you Sally, this is going into the file.
    I made it with some fresh Georgia peaches yesterday and we all had too much of it! Delish!

  15. Amazing recipe! The peaches off my tree are quite juicy, so I upped the cornstarch to 3 Tbsp. It was perfect. I also cut the butter into the flour, then stuck it in the freezer while the peaches did their 10 minutes. This will be my go to recipe from now on. Thanks!

    1. Hi Carmen! You can use canned fruit, yes. The flavor and texture of the peaches/berries will be different of course. I would adjust the sugar accordingly.

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

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.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

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

View More

Sally's Cookie Palooza

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

View More

Sally's Pie Week

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

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×