Featuring juicy sweet peaches and a buttermilk biscuit-like topping, peach cobbler is the ultimate comforting homestyle summer dessert. For the best texture, cut the peaches into chunks instead of slices, and add an egg wash and a sprinkle of cinnamon-sugar on top before baking. Serve warm with cold vanilla ice cream or fresh whipped cream for the *best* summer dessert experience.
We don’t usually think of summer fruit recipes as “comfort food”—that’s a term typically used to describe cold-weather fare—but if there is one, it’s peach cobbler. Juicy peaches with a hint of cinnamon and ginger… under a buttery biscuit topping… served hot with a scoop of vanilla ice cream melting on top… is like a hug at first bite. 😉
I originally published this recipe in 2016, and it’s been a reader favorite since. It even preceded my popular berry cobbler recipe! I haven’t changed this peach version over the years, but I now add a little ginger to the juicy peach filling because peaches + ginger are a seriously underrated flavor combo.
One reader, P&C, commented: “Once again, a flawless recipe. We bake with confidence when we use your recipes, even when we have made slight mistakes, we always get a good result. This peach cobbler is among the best, if not the best, I have ever had. ★★★★★“
One reader, Wendy, commented: “This turned out so delicious and beautiful! I liked that the recipe calls for less sugar than other recipes; it was still sweet enough for me, and the peaches really shined. Definitely do the egg wash and sugar-cinnamon topping, it added a nice crunch…. Thank you for this fantastic recipe! ★★★★★“
Let’s Have High Peach Cobbler Standards
In all of my peach cobbler recipe testing over the years, I’ve learned that there are several standards for this classic summertime dessert:
- The peach filling has to be rich and sweet, but not overly sweet.
- Chunks are best, just like I recommend in peach pie and peach crumble pie.
- Lemon juice balances the sweet peaches and sugar, just like in this peach crisp.
- Use minimal cornstarch to thicken the peach filling, because too much weighs it down.
- The buttery biscuit topping should be crisp on top, but soft and moist underneath.
- An egg wash + cinnamon-sugar on the biscuit topping adds a beautiful golden sheen and a little sparkle (just like we do for pie crust), but also makes for the best texture.
- A hint of ginger (just 1/8 teaspoon!) is the BEST flavor booster for peaches.
So, now that we’ve got that all figured out, it’s actually really easy to make this dessert! No chilling, decorating, or special tools are required for this peach cobbler recipe.
What Are the Best Peaches to Use?
The best peaches for peach cobbler are the same I recommend for other peach recipes including peach pie, fresh peach cake, peach crisp, and peach bread. You want slightly firm (not hard) peaches with zero bruises or soft spots. If your peaches are soft, stringy, and mushy, your filling will taste soft, stringy, and mushy.
#1 Success Tip: Use Chunks, Not Slices
For the best texture, cut your peaches into small chunks. Because peaches are so juicy, slices bake into mush, while chunks retain more of their deliciously soft texture. They’re also easier to eat with a spoon! The same tip applies for peach pie and apple crisp.
Overview: How to Make Peach Cobbler
The full printable recipe is below, but let me walk you through each step and show you some photos so you have success when it’s your turn to make this iconic dessert.
- Mix the filling ingredients together. You need peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, ginger, and a dash of salt. Since peaches are naturally sweet, you only need 1/4 cup of sugar in the filling. Don’t skip the lemon juice—the filling tastes a little flat without it. Spread the filling into a greased 9×13-inch pan.
- 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.
- 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, like when making for pie crust. These flour-coated butter crumbles promise a flaky soft, but crisp biscuit topping. After that, mix in buttermilk.
- Top peaches with biscuit dough. Using your hands, form the dough into little patties and place them on top of the warm peaches. Add an egg wash and sprinkle of cinnamon-sugar on top.
Then it’s ready to bake! A 9×13-inch pan is best for this recipe, but any baking pan that holds 3-4 quarts volume works wonderfully.
Peach Cobbler Biscuit Topping
You need basic ingredients for the biscuit topping. I recommend using buttermilk for an ultra-rich biscuit flavor. It’s what I use to prepare my homemade biscuits and strawberry shortcake, too.
You can also find recipes that use a cake-like topping, combining 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, substantial, and rich, especially when the warm sticky peach syrup and vanilla ice cream topping (a must!) cross paths.
Cut the cold butter into the dry ingredients, and then pour in the buttermilk and mix to combine:
The biscuit dough placement on top of the peaches doesn’t need to be exact or perfect. Some peaches can be exposed underneath. It’s a rustic-looking dish that doesn’t require fussy decorating steps.
Before baking, brush the biscuit layer with an egg wash (egg + buttermilk), then sprinkle it with cinnamon-sugar. These little extras add a gorgeous golden sheen and sweet crunch. Trust me, this additional step only takes a minute, and the results are more than worth it!
This biscuit-topped peach cobbler is one of the most delicious ways to enjoy fresh peaches when they’re in season. The peaches are obviously the star of the show, and the whole dessert won’t leave you with a toothache. It’s pure, peachy-keen summer goodness.
When peaches are slightly firm (not hard) with zero bruises, they’re ready for peach cobbler. If your peaches are mushy, your dessert will taste mushy.
While I usually do, you don’t have to peel the peaches when making this dessert.
Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they’re already too soft and mushy.
Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.
I brush the biscuit topping with an egg wash (egg beaten with some buttermilk), so it’s golden-brown, crisp, and shiny. You can skip the egg and brush with just buttermilk if desired.
Fresh Peach Cobbler
- 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 come 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
Peach Filling
- 3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
Biscuit Topping
- 2 cups (250g) all-purpose flour (spooned & 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 (8 Tbsp; 113g) 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
- Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3-4-quart baking dish works.
- For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
- For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. A pastry cutter makes this step very easy and quick! You could also use a food processor. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.
- Assemble the cobbler: Take handfuls of dough and gently flatten out. Place dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.
- Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
- Bake for 40-50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping and if it comes out clean, it’s done.
- Remove cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: I don’t recommend preparing this recipe ahead of time because 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, mix in 1 teaspoon of cornstarch (it will be so juicy, and this helps thicken it, then pre-bake as instructed in step 2. You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
- Special Tools (affiliate links): Vegetable/Fruit Peeler | 9×13-inch Pan | Glass Mixing Bowl | Whisk | Pastry Cutter | Pastry Brush | Cooling Rack
- Frozen or Canned Peaches: Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they’re already too soft and mushy.
- 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.
- To Make Without Egg Wash: The egg wash helps the dessert reach that golden-brown, crisp goodness. You can skip the egg and brush with just buttermilk instead.
- Other Fruits: Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.
- Individual Cobblers: Instead of baking as one big dessert, you can make individual peach cobblers by dividing the layers and baking in several oven-safe ramekins. Bake time depends on the amount of food in each ramekin. Bake on a large baking sheet until the filling is bubbling and biscuit topping is golden brown. It’s easier to bake as a whole and simply serve in individual ramekins or even parfait glasses, though!
I took Sally’s peach cobbler to a luncheon yesterday. Today, I am busy making copies of her recipe for everyone. We topped the cobbler with peach ice cream and we all thought we had died and gone to heaven. Fabulous recipe!
I love your site. It is so helpful with all the tips and how to save it if gone wrong. thank you!
God bless you.
First time trying to do a cobbler. I followed the recipe for the filling. As far as the topping went, I was to hesitant on my skills for that part so I substituted for buttermilk biscuit fluffy pre-made from Whole Foods. Oh I love the way my house smells and waiting on it to cool off to taste the yummy cobbler! Thank you
This is the absolute best peach cobbler recipe! Living right by a peach orchard, I’m always looking for new recipes to try that highlight this summertime treat and this is- by far- my favorite to use. It’s simple, quick, and just “peachy”. Definitely making again before summer ends!
I don’t like peaches at all, but I made this and everyone who tried it, loved it.
I had the most beautiful cobbler! And then I dropped it putting it in the oven! Won’t be pretty but it will still taste good.
Made 3, 2 person cobblers instead of one large one. Only hubby and I so keeping it small and simple. Awesome taste and love the buttermilk biscuit topping. A winner!!!
I love so many if your recipes!! Are you planning to include nutritional values with calories??
Hi Patti! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I used 2 1/2 cups of blueberries and 6 cups of peaches (chunks) following the recipe for the filling in peach cobbler, and I followed the recipe for the biscuit topping, but the topping was too crumbly and never was able to make into patties as you showed. Right now it is baking and looks more like a crumble. It is not like my usual biscuit topping. Help!
Happy to help! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Absolutely DELICIOUS! Perfect textures throughout, so much flavor. Best peach cobbler I’ve ever had. My husband’s new favorite! Sally never disappoints!
I made this recipe exactly as written. It was easy to make and it was SO delicious. Everyone loved it. Will definitely make again with peaches or other in season fruit.
Made this for a cookout today and folks were licking the plate! Seriously it was gone in 5 mins and everyone was raving about it. Thank youuuuu!
I made this with vegan and glutan free ingrediants and came out great! Thank you!
1. If the fresh peaches are soft, bordering on over-ripe, do they still need to be pre-baked? 2. Do you happen to know if powdered buttermilk reconstituted with water will work the same as liquid buttermilk?
Hi Trish, I can’t tell you for sure, but we typically recommend using peaches that are only slightly soft, so the filling doesn’t taste mushy. That said, some readers have commented that they’ve had success with using softer, riper peaches and skipping the pre-baking step, so you can certainly try that, or simply reduce the pre-baking time. We haven’t tested this recipe with powdered buttermilk, but don’t see why it wouldn’t work. Hope it turns out well!
This was so good! A little unconventional in the directions but that’s fine, bc the finished product is absolutely DELICIOUS. I substituted homemade vanilla bean paste for the extract and used homemade vanilla sugar in the biscuit dough. I also mixed vanilla sugar with cinnamon to sprinkle on after the egg wash. My husband nearly ate the whole thing lol
Have you tried. Tea bisc or bisquick for the topping instead of making your biscuit topping
Great cobbler one question – baked minimum time of 40 minutes – had used toothpick and thought it came out clean. Maybe didn’t insert far enough but the underside of biscuit seemed a little undercooked. Wasn’t sure exactly what texture should be. Directions said moist and soft but didn’t know if better way to tell fineness
Delicious – so flavorful! I
Had a question – I felt like my biscuit topping was a little too wet but tried baking a little longer. Do you think I had my Pattie’s too thick or a different tip. I had to put bake in oven later because I thought it was done – toothpick had come out clean
Hi Irene, I’m so glad you loved the flavor! If you try it again, you could bake it for a bit longer, but lightly cover with aluminum foil to make sure the top doesn’t over-brown. Hope this helps!
Can I half the recipe and use 8×8 pan? Looking for less temptation, lol!
Hi Mary, yes, absolutely. Happy baking!
I prepared exactly as the recipe stated. This peach cobbler is the absolute best I have ever had. My husband couldn’t stop eating it and every time I go in the fridge for something, I have to have a spoonful. And it holds up well. The ginger and lemon juice are spot on and give it such a fresh taste. Thank you again, Sally, for a magnificent recipe. This one is a keeper and will be made several times over this summer.
Amazing! I think I lost count on how many cups of peaches I peeled & diced…it may have been 11 or more cups. It was still delicious and a big hit at my church’s coffee hour after church. I brought Cool Whip for topping. Thanks Sally!
Every recipe I have ever tried from Sally has been great. I have never been disappointed. I especially like how she gives so much information about baking and how to prepare. I truly have have learned so much about baking. Thanks Sally
The. Very. Best. I only had about 5-1/2 cups of peaches so I made 1/2 recipe but made 3/4 recipe of the biscuit topping. (We like biscuits.) I used a full teaspoon of vanilla and added a teaspoon of almond flavoring as well. The egg wash on the biscuits is a stroke of genius, Sally! It put this dish over the top. This will be my future go-to for all cobblers and I’m hoping to try it with berries next time. Thank you very much!
I loved the biscuit topping! I also like the peaches chopped versus sliced. However, my peaches weren’t naturally sweet. No amount of sugar and spices would have helped them.
Tried many other recipes. This one is the best with it suggestions and pictures you can’t go wrong!
What is a good substitute for butter in making cobblers?
Could cold coconut oil work instead of butter to make this dairy free?
Hi Marie, the biscuit topping won’t be as sturdy, and may melt a little more down into the peach filling. That being said, it should still work. You will also lose that buttery flavor, of course.
To Sally and Marie: what about using Spectrum organic all-vegetable (it’s non-hydrogenated, expeller-pressed, organic palm fruit oil) shortening and butter flavoring? Spectrum is available at natural food stores and some large grocery store baking aisles. I keep it on hand for when I’m making desserts for my vegan friends and relatives. So far, so good.
It’s so delicious!! I love that it’s not too sweet and the biscuit topping with the cinnamon and sugar is just divine ❤️
Can I bake earlier in the day and serve at room temperature . Will the crust still be good?
Hi Linda, we find it’s best served warm, but you could prepare it earlier in the day, cover, and then reheat to your liking when ready to serve.
Really want to make this but always hate peeling the peaches (usually go for nectarines if I do)…so please don’t gasp at this question…(I can hear you!!) Any chance this would work with canned (gasp) peaches? Especially if I do with fresh (yes, fresh!) blueberries…
Hi Caryn, canned peaches are not ideal because they’re already too soft and mushy. But you can skip the peeling if you prefer!
Blanch your peaches & they just slide out of their peel
I will need to make this earlier in the day as I am taking it to a different location for dessert. What are the recommended reheating instructions? Thanks!
Hi Elizabeth, you can reheat it in the oven for a few minutes to your liking. Hope it’s a hit!
Hi Caryn- if you blanch the peaches by boiling water, lower to simmer when it boils, place peaches in for 30 seconds, then put peaches in ice water bath- the skin slides right off!!
The only peach cobbler recipe you’ll ever want. It’s the only one I use. One of the best things about this recipe is that the biscuit topping is delicious and doesn’t get mushy.