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 vanilla ice cream or fresh whipped cream for the *best* summer dessert experience.
I originally published this recipe in 2016 and have since added new photos, more helpful success tips, and a bit of ginger to the peach filling.
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… it’s like a hug at first bite. 😉
This dessert recipe has been a reader favorite since I first published it a few years ago. 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, blueberry 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), and 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!
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 crumbles form, like we do to make pie crust. These flour-coated butter crumbles promise a soft and flaky biscuit topping. After that, mix in the 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. If needed, you can use my buttermilk substitute instead.
You can also find recipes that use a cake-like topping, combining cake batter and peaches. I use this method when I make my easy cherry cobbler and my apple cobbler.
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.
Don’t Overwork the Biscuit Topping
Like when you’re making any type of biscuits or scones, you should be careful not to overwork the dough. Overworking or over-handling this dough will result in a tough and dense topping. We want to keep it flaky and soft, so mix the ingredients together *just* until combined.
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 (1.5–1.8kg). 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
- 10 cups (around 1.8kg) peeled chopped fresh peaches (1- to 1.5-inch chunks)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) fresh 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- to 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 crumbles. A pastry cutter makes this step very easy and quick! You could also pulse in 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 use your hands to gently flatten out into patties. 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; if it comes out clean, it’s done.
- Remove cobbler from the oven, and set the pan on a cooling 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 buttermilk substitute 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 nondairy milks work for this soured milk, but the topping won’t taste as moist or rich.) Stir it 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 (1.5–1.8kg). 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, though!
Reader Comments and Reviews
Hi, Sally! This recipe sounds amazing, but my audience this time is dairy free. I guess I’ll go with a streusel topping, unless you have a better suggestion?
Hi Barrie, you could try using a plant-based butter and a dairy-free milk to make a DIY buttermilk substitute. Let us know if you try it!
I made this peach cobbler with soymilk (mixed with a teaspoon of lemon juice to make the buttermilk) and earth balance plant based butter, and the cobbler came out absolutely delicious! I made everything else according to the recipe, except I omitted the egg in the eggwash on top and just used soymilk brushed on top of the biscuit dough. I did sprinkle it with cinnamon- sugar. I used fresh, ripe summer peaches. We all love this recipe! Thanks Sally!
This cobbler is absolutely amazing!! I can’t say enough good things about it. The flavor of the peach filing was sooooo delicious, and the biscuit topping was perfectly yummy. Thanks for sharing this recipe.
The peach portion was ok but had to add more spices as they tasted dull and not enough peaches when following your recipe. The biscuit crust has absolutely ZERO flavor! It also encased all the peaches and when done it was a peach cake. This should be classified as cake. Some like cream with cobbler or ice cream. The peach cake would turn into mush. Not an appetizing picture.
Hi Janee, I appreciate you taking the time to make this recipe and share your honest feedback. I’m sorry it didn’t turn out as you hoped. Fresh peaches can vary so much in sweetness and flavor depending on ripeness and variety, so sometimes a little extra spice or sugar is a great adjustment. Thanks for noting that. For the biscuit topping, my goal was a buttery biscuit layer that complements the fruit, but I understand if it felt plain to you. Brushing the tops with buttermilk and adding the cinnamon-sugar mixture can boost both flavor. I know cobbler preferences vary, and, again, I appreciate your detailed notes. Thanks again.
I would love to make a Peach Cobbler, but living in England we don’t ever see a glut of peaches. Alternate years however, my Victoria Plum tree goes manic. Do you recommend any adjustments to the recipe, or should I just “go for it”, in Plum season ?
Hi Karen, You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5–1.8kg).
Perfect cobbler recipe! I like to use whatever ripe soft fruit I have on hand, most recently peach and blueberry, as the recipe holds up well for most fruits. Highly recommend making the original peach before any changes as the recipe begs for no alteration.
I made this for a family reunion. My cousins requested a fruit dessert and I wanted to use peaches. It was fun and easy to make and a huge hit with my entire family. Everyone asked for the recipe, and my husband demanded that I make it again before the summer is over. Another winner from Sally’s awesome website!
We’re so happy you loved this peach cobbler recipe, Marjorie!
Perfect!!!! I omitted the ginger and nutmeg (personal preference) but made no other changes. Just the right amount of sugar in the filling (loved using brown sugar) and just enough cornstarch to thicken slightly. The biscuit topping was generous but also just the right amount (not to mention delicious!!!!). And cutting the peaches in chunks versus slices is the way to go, too!! My search for the perfect peach cobbler stops here!!!
Truly the perfect peach cobbler! I made it in mini pans and my family gave it 5 stars! Vanilla ice cream on top is an absolute must, if you ask me! 😉
Absolutely the best peach cobbler! I used 4 lbs fresh peaches and cut them into chunks as Sally advised. I made no changes to the filling recipe. The cobbler topping is out of this world!
The peach filling was ok but I made this for my family and we did not like the topping. It tasted like a dry, plain, unsweetened biscuit, not the sweet buttery crust I’m used to when making peach cobbler. Was super disappointed since the reviews on this recipe were good.
I agree, the biscuit topping wasn’t sweet enough. I do not like things overly sweet (or salty for that matter) but this def needed a tad more sugar.
I made this today, love the not to sweet and taste those wonderful peaches as the true star!
I don’t own an oven, just an air fryer. Is it possible to bake this in an air fryer? I am craving for this!!!
Hi Kate, I’m afraid we don’t have any experience with baking desserts in an air fryer. If you decide to try it, please let us know what works!
Is it OK to use pie crust rather than biscuit topping?
Hi Nicki, we haven’t tried that so are unsure what to recommend… you may be better off making a peach pie instead!
I don’t have buttermilk, and my regular milk has gone sour in the fridge. Can I replace the buttermilk with the soured milk?
Hi Christine, we wouldn’t recommend it. If it’s only slightly soured it would probably be fine, but if the milk smells really sour or has a lumpy texture, it’s best to discard it.
This is the best cobbler I have ever had thank you
Since I’m retired and live alone, I made this with half of the recipe in an 8×8 inch baking dish. It came out magnificently following the recipe exactly. Will definitely make again!
This was by far the best peach cobbler I have ever made. It was so good.
This was a huge hit! I also appreciate the detailed instructions. I always know your recipes be will be great!
Delicious recipe! Thank you for sharing!!
Thank you for your AMAZING recipes! For the brown sugar, if I have both light and dark on hand, should I go with light as it will have less moisture (to avoid adding moisture, but may have less of an intense molasses flavor) or with dark (to have a more intense molasses flavor, but may add more moisture)?
We love dark brown sugar here, Carmen!
Good morning! LOVE all of your recipes, I tell everyone about your site. If I wanted to make and take some to work tomorrow, is it best to refrigerate leftovers? Can it be reheated in the microwave? Thanks for all of your research, I always look like a star baker! (I did macaroons successfully! Woo hoo!)
Hi Lauren, we find it’s best served warm, but you could prepare it earlier, cover, and then reheat in the oven to your liking when ready to serve.
Hello,
Any recommendations for how thick the biscuit patties should be?
Hi Danny, we flatten them to be fairly thin. You can see pictures in the middle of this post to get a better idea.
I made this tonight but had to change it slightly based on what I had on hand. I used a combination of 7 cups fresh peaches and honeycrisp apples then I substituted vanilla Greek yogurt for the buttermilk. I also added 2 teaspoons of vanilla to the dough mixture just to add a bit more liquid/flavor. Baked in an 8 1/2”x11” pan for 40 minutes. I was nervous using yogurt because the dough seemed drier than I expected but turned out wonderfully! Crunchy on top and tender underneath. A scoop of homemade vanilla ice cream rounded it out beautifully. I can’t wait to try this with other fruit!
I’ve been a baker my whole life (76 years) and never made a cobbler until the other day. I made your peach cobbler. I didn’t have enough peaches so I added blueberries. It was delicious! Everyone raved about it.
My friend went home and the next day she made the cobbler recipe she’s always made that she thought was so good, but said Sally’s was so much better! Never had a bad recipe from you. I will be making this again soon. Thanks for another winning recipe!
I tried this with black cherries for the 4th of July. What a win! I added lemon zest and almond extract since I didn’t have some of the spices listed. The biscuit topping is so easy and so delicious. My boyfriend already asked me to make more. I can’t wait to try this recipe with other fruits!
I made this for a 4th of July party and it was a big hit! But Sally, please add a link to your wonderful peach no churn ice because it’s fantastic served with the warm cobbler. Peach paradise. Thank you Sally!
It’s delicious! I pretty much followed the recipe other than ginger since I didn’t have that I replaced it with pumpkin spice. It’s was perfect sweetness! Not too much not too little. I loved the biscuit filling too, it was enough to fill the whole baking pan which is what I wanted. I made homemade ice cream last night and it paired perfectly!
Hi, can I add in oats to the topping? If so what ratio?
Thank you !
Hi Katelynn, It would take some testing to incorporate oats into the biscuit topping, as you’d likely need to replace some of the flour with the oats rather than adding them in. If you’re interested, here is our peach crisp with oat topping instead!
This recipe is now printed, plastic sleeve, and in the family favorite binder! So easy too! I won’t change a thing! Thanks so much
Ours came out watery, any suggestions?
Thanks !!
Hi Andrea, You could try increasing the cornstarch just a bit, but we caution against too much because it can weigh down the filling. Were your peaches especially juicy? You want slightly firm (not hard) peaches with zero bruises or soft spots. Hope you still enjoyed it!
Thanks for the tips, definitely worth trying again!
My son (10) and I love baking together and use your recipes all the time. I have gone from box to scratch baking because your recipes are awesome and we can follow along. We’re making memories together and you’re there too! LoL
Hello; I have 2 questions for you. The picture on your ad to join for summer recipes shows a baked fruit dessert, I think peaches, in a round baking dish, perhaps a frying pan. I would love to know that recipe.
For the peach cobbler – I want to make it for company and don’t want to construct the biscuits while people are here; can I make the biscuit dough ahead and chill it, then place on top of the peaches before baking. Thanks for your help.
Jane
Hi Jane, that is our fresh peach cake – enjoy! We don’t recommend preparing this biscuit topping ahead of time because the biscuit topping won’t rise as much if it is not immediately baked. See recipe Notes for our recommended make-ahead instructions!