Peach Cobbler
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Got ripe peaches? This peach cobbler is the dessert to make—sweet, lightly spiced fruit tucked under a rich buttermilk biscuit topping. Simple, cozy, and perfect for any summer occasion.
Peach cobbler is a rustic dessert made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping dolloped on top of the crust, baked until the fruit is bubbling and the top is golden and cobbled, like an old stone pathway. This dessert is a delicious way to use up all your sun-ripened summer peaches, as well as any other fruit you’d like to mix in (a combination of blackberries and peaches would be wonderful).
For more seasonal variations, check out my apple cobbler and blueberry cobbler. And don’t skip the finishing touch—a big scoop of vanilla ice cream or a generous dollop of sweetened whipped cream is a must.
“I made this for my husband’s family last night (all from Georgia—the peach state) and they said it was the best peach cobbler recipe ever!”
Cobbler vs. Crisp vs. Crumble vs. Buckle: What’s the Difference?
A cobbler belongs to the same family of rustic fruit desserts as crisps, crumbles, and buckles, but each has its own structure. A crisp or crumble tops fruit with a streusel, like my peach crisp or strawberry rhubarb crisp. A buckle flips things around entirely, with the fruit scattered over a cake batter instead of under a topping. A cobbler sits in between: biscuit dough dropped over the fruit in big, uneven dollops, which bake up golden and craggy—resembling a cobbled stone path, hence the name. The result is a fruit filling with a rich, slightly savory, biscuit-like topping, rather than a sweet streusel or a cakey crumb.
What You’ll Need To Make Peach Cobbler
- Peaches: Fresh, ripe peaches are best, but thawed frozen peaches work great too; just drain off the excess liquid first. Peel the peaches for the best texture.
- Lemon juice: Brightens the peaches and balances the sweetness of the filling.
- Sugar: Sweetens both the peach filling and the biscuit topping.
- Cornstarch: Thickens the peach juices so the filling turns out perfectly saucy, not soupy.
- Cinnamon & nutmeg: Add a cozy, warm spice note to the peach filling.
- Flour: The base of the biscuit topping.
- Baking powder & baking soda: Give the topping lift so it bakes up light rather than dense. (Curious about the difference? Check out my post on baking soda vs. baking powder.)
- Salt: Balances the sweetness and rounds out the flavor of the topping.
- Butter: Cut cold into the dry ingredients, it creates little pockets that steam as the topping bakes, making it flaky and tender.
- Buttermilk: Adds richness and a subtle tang to the topping. (No buttermilk on hand? See my post on how to make buttermilk using milk and lemon juice/vinegar.)
- Vanilla: Rounds out the flavor of the biscuit topping.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Prep the peach filling. Toss the peaches with the sugar, lemon juice, cornstarch, and spices, then set the bowl aside. As it sits, the sugar and lemon juice will start pulling juice out of the peaches; that’s exactly what you want, since it becomes part of the syrupy filling once baked.
Step 2: Mix the biscuit topping. Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and cut into the dry ingredients until the mixture looks like coarse crumbs. Then stir in the buttermilk mixture just until combined.
Pro Tip: Keep the butter cold and don’t overmix once the buttermilk goes in — both are what give the topping its flaky, tender texture instead of a dense one. The dough should look a little rough and lumpy, not smooth like a typical batter.
Step 3: Assemble and bake. Spread the peach filling in the baking dish, then drop the topping over it in big, uneven dollops, leaving gaps between them. A sprinkle of sugar over the top helps it caramelize into a little extra crunch as it bakes.
Pro Tip: Those gaps in the topping allow the peach juices to bubble up and caramelize around the topping as it bakes, which is what gives the cobbler its classic “cobbled” look and craggy texture, rather than one smooth crust.
Step 4: Cool and serve. The cobbler needs a full hour to cool before serving. Resist the urge to dig in sooner. As it sits, the filling firms up from loose and soupy to properly thick and saucy, so you get clean scoops instead of a runny mess.
“The biscuit topping had just the right amount of sweetness…Combined with the warm spices of the peach filling, it was a match made in heaven!”
More Fruity Summer Desserts You May Like
Peach Cobbler
Ingredients
For the Peach Filling
- 3 lb yellow peaches (7 medium peaches), peeled, pitted, and cut into ¼-in (6-mm) slices
- 2 tablespoons lemon juice, from 1 lemon
- ⅔ cup sugar
- 3 tablespoons cornstarch
- 1¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Biscuit Topping
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 7 tablespoons sugar, divided
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan
- ⅔ cup buttermilk (see note)
- ¾ teaspoon vanilla extract
For Serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 9-in (23-cm) square or 2.5-qt baking dish.
- Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside.
- Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons (75 g) of the sugar, the baking powder, baking soda, and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.
- Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream.
- Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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hello!
if using blueberries how much is needed?
looks fantastic!
Hi Michele, I think you’d need about 7 cups of blueberries. Also, just be sure to taste and make sure the fruit is sweet enough. You may need to add sugar if the berries are really tart. Hope you enjoy!
I’ve made this recipe about 3 times. Always with blueberries. It is delicious. No modifications needed.
LOVE all your recipes and this was one of the best! Thanks soooo much!
This was fantastic and incredibly simple. I was out of two ingredients (almond extract and nutmeg ) so I subbed vanilla and it was fine. Great flavor and not too sweet. By day 3 it was soggy on top, but that didn’t stop me from loading it up with vanilla ice cream and finishing the leftovers!
How to make a cobbler with a sweet cake like crust instead of biscuit crust. Do you have a recipe for hushpuppies?
Hi Brenda, I don’t have a hushpuppy recipe. If you looking for more of a fruity cake, you may want to take a peek at this recipe (and you could use peaches here instead of strawberries).
Just made this for the first time and it was a huge hit! Thank for another easy and delicious recipe!
I prepared everything according to the recipe and baked it for 40 minutes. Everything looked great, but the middle of the topping was undercooked. We ate around the edges and it was delicious. Next time, I’ll bake it a little longer.
This is a great recipe but my biscuit topping was seriously undercooked underneath. I followed the recipe closely including pan size. I baked it for 45 min, taking it out when the top was golden brown, pretty much like the picture. I was surprised to see wet batter when I cut the servings. The only change I made was using about half blackberries and half peaches. If I could fix this it would definitely be my go-to cobbler recipe. The flavors were delicious and the biscuit topping–the portions that were cooked through–was quite tasty. Pretty looking, too. Other thing I noticed was my batter was thicker than yours. Could that make a difference? Although I did spread it to cover 90-95% of the pan.
Hi Donna, the thicker batter shouldn’t have made a difference, but it could be that the berries released a lot of juice and caused the biscuit topping to be soggy.
Jen; Thiscwas absolutely delicious,yet quick & easy to make. Your recipes NEVER disappoint, ALWAYS a hit! Thanks,
Jenny
Delicious and easy! I even used early season peaches not as ripe as I’d like for Father’s Day. I mention this because between an additional 1 T sugar to the peaches and baking, it was still very good! Can’t wait to try it again when peaches are at their peak! I baked mine for 40 minutes and it was bubbly and brown except for the very center. So, I turned off the oven and left it while we ate dinner. It was perfect….still warm with vanilla ice cream. Thanks for a great recipe!