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

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


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.


  • 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


  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.


  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



    Could you send me the ingredients if I do strawberries instead of peaches I don’t think nutmeg would be good with that and I made my cobbler which is the cake one its not buttery enough for me and to much cake I like that crispy buttery goodness

    1. Hi Tawnya! You can definitely make a strawberry cobbler from this recipe. I recommend 10 cups of chopped strawberries, 1/4 cup of granulated sugar, skip the cinnamon and nutmeg, then use the rest of the ingredients as written. Enjoy!

  2. Oh goodness and I mean goodness I made the cobbler with strawberries it was So Good only next time I’ll use a few more strawberries I used 2 pints but it wasn’t quite enough my baking dish is a little bit larger than a 9×13 but it was delicous

    1. Sounds perfect!

  3. Mary Popovich says:

    I made your recipe as directed and everything was perfect. I sift my flour and fill my cup up. Don’t forget to toss dry ingredients together before adding buttermilk. I didn’t have nutmeg, so added just a hint of pumpkin pie spice, super yummy. I did use egg was with buttermilk and sprinkled with cinnamon and sugar. It was a hit

    1. I’m so happy you enjoyed this cobbler recipe, Mary! Thank you for your kind feedback 🙂

  4. This was easy to make & absolutely delicious. I, too, found I needed to add more buttermilk than called for; some, not much more. Next time – tomorrow – I’ll add an extra peach, too. The wash & touch of cinnamon/sugar on top was pretty.

    1. I’m so happy you loved this cobbler, Susan! A delicious way to enjoy fresh peaches this time of year 🙂

    2. Mary Popovich says:

      Sally want to make apple cobblerike the peach…will the ingredients be the same?

      1. Hi Mary! Apples work wonderfully. Same other ingredients but I recommend increasing the cinnamon and nutmeg. Maybe 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.

      2. Mary E Popovich says:

        Sally I’m making the peach cobblers for our festival, they are perfect.. will be making the apple ones too!

  5. I just made this cobbler and it is AMAZING!! Thank you so much for sharing!! The only thing I did differently was add a bit more buttermilk but other than that I followed the recipe exactly and it turned out perfect!

    1. I’m so happy you loved this cobbler recipe! Thanks for your positive feedback 🙂

  6. My best biscuits are when the dough is dry, where there is still some loose powder. Wet biscuit dough comes out too heavy for me. Excellent cobbler recipe, easy to follow and execute and results in a beautiful appearance. I have a sweet tooth so I’ll probably add a little white sugar to the peaches along with the brown sugar. Top-notch recipe that will be repeated here!

  7. perfect! we totally love this recipe, as it’s cooking right now the biscuits are just gorgeous. Thank you, this was simple!

  8. Could I cut this recipe in half? I don’t have quite enough peaches

    1. Yes, that should be fine! Enjoy!

    2. Couldnt find fresh peaches. Can i use canned with the same procedure ?
      Also Can i prepare this ahead and bake after 3 or 4 hrs on the same day?

      1. You can use canned fruit, yes. The flavor and texture of the peaches will be different of course. I would adjust the sugar accordingly. You can assemble ahead and bake after a few hours, yes.

  9. Sensational! Have never made a cobbler before and everyone loved it. Made it just like you wrote, love that it is a tad less sweet. Will make again for Thanksgiving. Thank you!

  10. Hi Sally! I love your recipes-every one I’ve tried has turned out great! I want to make your peach cobbler recipe for my co-worker’s birthday this week, but I can’t find fresh peaches in the store this time of year. Can I use frozen peaches? Is so, would I need to make any adjustments to the recipe?

    1. Hi Jill! Frozen peaches would be just fine, no need to thaw. The bake time will be slightly longer.

  11. Hi Sally,
    Can I reheat this back in the oven when I am ready to serve? If so what should I reheat it at and how long?

    Also if I am using preserved peaches, what amount should I use for sugar?


    1. Yes, definitely. Reheat, covered with aluminum foil, at 300°F (149°C) for about 15 minutes or until warm throughout.

  12. I am so looking forward to trying this recipe. I have started doing some baking and have found that your recipes are always spot on. I love your butter pie crust. I could probably make it blindfolded .
    I cant wait to let you know how this turns out. If its as good as your coconut cake, apple pie, or pineapple upside down cake I am in for a treat. I got a feeling it will be. ; )

  13. I made the peach cobbler tonight andI mean it was on time. I followed recipe exactly except for putting a teaspoon of cinnamon by mistake . I had to make my buttermilk as well.
    Let me just tell you, this is best dessert. Served it with vanilla ice cream while cobbler was warm and it is just amazing. Cant wait to try the next Sally recipe. I love that you tesand tune your recipes. It takes the guesswork out of it for amateurs like myself. Sally , You rock !

    1. I meant test and tune. I had a typo. I can’t type.

  14. Everyone needs to try this cobbler recipe. The peach filling is easy to throw together. I used frozen and thawed peaches and it was great. The biscuit topping was defintiely no fuss as Sally describes and easy to shape onto the filling. Served with whipped cream. Great way to use up last summer’s peaches. Thanks SAlly!

  15. Kerri Griffith says:

    Wonderful recipe!! Thank you for including the cup amount with peaches, super helpful. Here in Florida our peaches tend to be smaller (every bit as good) as other states, so I had to use twice as many.

  16. Can I bake this the day before serving? Or does it need to be eaten right after baking? And should I reheat it day of? Thanks! Love your recipes and cant wait to try this one!

    1. Hi Arielle, it’s best served the day it’s made but you can reheat the next day to serve. Reheat, covered with aluminum foil, at 300°F (149°C) for about 15 minutes or until warm throughout.

  17. Can you halve this recipe? And if so, what size pan would you use? Thanks!

    1. Sure can, Emily. And 8 or 9 inch square pan should work.

  18. Hello Sally,
    I’ve tried some of your recipes, and they are delicious! I was wondering if I can use heavy whipping cream instead of the buttermilk?

    1. Thanks Sheila! You need buttermilk here. You can try using heavy cream in the buttermilk substitute described in the recipe notes, but the topping will be very heavy. I recommend whole milk used in the sour milk substitute instead.

  19. Susan Leonard says:

    You are my go to for ALL desserts! Love them and your special tips. Can I mix peaches with frozen blue berries or frozen strawberries? Is combo cobbler as good as a single fruit?

    1. Yes! I love the combination of peaches and blueberries and use them in together in many recipes! As long as you have a total of about 10 cups of fruit you can mix them up.

  20. I just made this peach cobbler!! It was very fun and so delicious!! Would definitely recommend it to everyone!! Thanks for sharing!

  21. Absolutely delicious. My first peach cobbler. Making again this weekend.

  22. Hello Sally I made this recipe and it was DELICIOUS! I totally recommend it to anyone who is looking for a great,AWESOME and totally addicting peach cobbler
    You’re blog is the best Sally!
    Thanks for such an amazing recipe and keep coming up with more!


  23. Can I use a food proccessor instead of a pastry cutter for the topping?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Christina, You can but be careful not to overwork the dough. You can also just use two forks!

  24. I am so happy to have found this recipe! I use a lot of recipes from an old cookbook passed down by my grandmother, and cross-referenced with the recipe from this site for peach cobbler. I ended up using a mix of slices and chunks, and my dad says this cobbler was perfect – just like his grandmother made! It turned out amazing even though I use gluten-free and dairy-free substitutes!

  25. My husband and father (and myself) said this is the best peach cobbler they have ever had. Sally’s recipes are just flawless – a standard! So delicious. I added my cinnamon in to the biscuit dough, that was the only change!

    I boiled the peaches for 20 seconds and then shocked them in ice water and they peeled incredibly easily!

  26. I’m making this for a b-que get together with family, I have a large mango that I’m going to add to the peaches, can’t wait to try this recipe !
    I love all your recipes!

  27. Cheryle Hansen says:

    I have been cooking and baking for a long time, and I find your recipes to be spot on! I have had great success with everything I have tried. Thanks for such get recipes and I will continue to experiment with all your goodies!

  28. Hi Sally,
    This recipe sounds delicious!! Please let me know if I could sprinkle the top of the biscuit topping without using the eggwash. Could I just use buttermilk? Should I skip it any wash and just sprinkle the cinnamon and sugar on top? Please advise.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carol, You can brush the tops using just buttermilk if you need to leave out the egg.

  29. Could this recipe be made in a cast iron pan? How would the quantities and heat instructions change?

    1. Absolutely! I recommend a 12-inch cast iron skillet. I’m unsure of the exact bake time though. Same oven temperature.

  30. If I were to add fresh cherries to this recipe, what would be the best ratio of cherries to peaches? Also, would I need to adjust any other ingredients?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Mary, we haven’t tested this recipe with cherries but it sounds like a delicious combination. I recommend starting with 8 cups of chunked peaches and 2 cups of halved cherries. Let us know how it goes!

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