Peach Cobbler
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This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.
Peach cobbler is a rustic dessert made from sweet peaches, warm spices, and a homemade biscuit topping, baked until the fruit is bubbling and the topping is golden and “cobbled,” like an old stone pathway. The dessert is a delicious way to use up all your 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, see my apple cobbler and blueberry cobbler. Serve with a scoop of vanilla ice cream or dollop of sweetened whipped cream on top.
“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 they had ever had!”
What You’ll Need To Make Peach Cobbler
- Peaches: Provide the primary flavor and juiciness for the filling.
- Lemon Juice: Adds brightness, balances the sweetness, and prevents the peaches from browning during preparation.
- Sugar: Sweetens the fruit filling and enhances its natural flavor. Also used to sweeten the biscuit topping.
- Cornstarch: Acts as a thickening agent, ensuring the filling has a perfect consistency without being too runny.
- Ground Cinnamon and Nutmeg: Add warmth, depth, and complexity to the filling, complementing the natural sweetness of the peaches.
- All-Purpose Flour: Forms the base of the biscuit dough, providing structure and stability. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder and Baking Soda: Serve as leavening agents that make the biscuits rise, resulting in a light and fluffy texture.
- Butter: Creates a flaky texture in the biscuits by forming layers of fat that melt during baking.
- Buttermilk: Adds moisture and a subtle tanginess to the dough. If you don’t have buttermilk on hand, you can make your own. See note in recipe below.
- Vanilla Extract: Infuses the topping with a subtle vanilla flavor, enhancing the overall taste of the biscuit topping.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Peach Filling
Combine the peaches, sugar, lemon juice, cornstarch, cinnamon and nutmeg.
Mix until evenly combined. Let the peaches sit while you make the topping.
Step 2: Make the Buttermilk Biscuit Topping
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the butter.
Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Combine the buttermilk and vanilla.
Add the buttermilk/vanilla mixture to the crumb mixture.
Stir until evenly moistened but not completely smooth.
Step 3: Assemble and Bake the Peach Cobbler
Transfer the peaches to a buttered baking dish.
Drop the batter in large, evenly spaced dollops on top of the peaches. Then sprinkle the remaining tablespoon of sugar over the batter.
Bake until the bottom is bubbling and the top is golden, 40 to 45 minutes minutes.
Let cool for about 1 hour, and serve with vanilla ice cream or sweetened whipped cream. Enjoy!
Note: My starting point for this cobbler was this recipe from Slate magazine by L.V. Anderson. I increased the sugar significantly, reduced the lemon juice, increased the butter, and simplified the cooking process.
Frequently Asked Questions
The answer is…it depends. When making desserts that contain fruit, you can’t automatically substitute one fruit for another because different fruits vary in juiciness and sweetness. These variables can impact the recipe’s texture and amount of sugar needed. If you have a question about substituting another fruit, I’m happy to weigh in! Just email me at jennifer@onceuponachef.com.
Sure! Whether you have sliced and frozen peaches from the previous summer, or are using some purchased from the freezer aisle at the supermarket, they’ll work nicely. Just thaw and drain them before incorporating into the recipe.
Absolutely — the cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
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Peach Cobbler
This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.
Ingredients
For the Peach Filling
- 3 pounds yellow peaches (7 medium peaches), peeled, pitted and cut into ¼-inch 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 with a knife
- 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
- Vanilla ice cream or sweetened whipped cream
Instructions
- Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart 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 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.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
Nutrition Information
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- Per serving (9 servings)
- Calories: 280
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 53 g
- Sugar: 39 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 235 mg
- Cholesterol: 18 mg
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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Jen,instead of using glass dish can i use a metal dish or aluminum dish?Thanks..
Hi Liza, A metal cake pan will work fine. Enjoy!
Tried this for the first time…loved it! My daughter & I were going to share but decided not to. I added a bit more cinnamon because we love cinnamon & topped with homemade whipped cream. Only problem, it’s summer so very hot to use oven so took forever for my house to cool down but kinda worth it!
I love your Southern Peach Cobbler. With the abundance of peaches that we have in SC this recipe will be made often. Our family enjoys so many of your recipes! Thanks for sharing them.
Can I substitute vanilla extract for the almond extract in your Southern Peach Cobbler dish? My daughter has tree nut allergies.
Hi Carla, Yes absolutely. Enjoy!
Can you make this with other berries? I have a brother-i-law that is allergic to peaches. Also can you half this recipe as it is to much for 2 people and if so, does the cooking time stay the same? Thank you, love all of your recipes, makes me feel like I can cook delicious meals and not the same ole-same old.
Hi Pauline, Yes you can make it berries — just be sure to taste and make sure the fruit mixture is sweet enough. You may need to add sugar if the berries are really tart. Halving the recipes works well; use an 8-inch square pan and cook time will be the same. Enjoy and please let me know how it turns out!
Ok, Jenn. I finally made this for Thanksgiving along with the usual Holiday pies, I didn`t halve the recipe as I was making for the whole family, it was gone before the pies and family was upset as there was hardly enough for them to have seconds. It came out beautiful and now I`ve been requested to make for the Christmas meal. Thank you for this wonderful recipe, but I will have to make 2 now for the holiday LOL.
To make life easier,can this be made without peeling the peaches?
Unfortunately, no — peaches do need to be peeled. Sorry!
HI Jenn
Hope you had Aunt Kathy in mind as you published this favorite dessert of hers! Since I am a purist just an FYI, I do not put in cinnamon or nutmeg as I want the true flavor of PEACH to dominate with no distracting enhancements.
Thanks for making me smile
Wonderful and easy
Your blog post reminded me so much of my life at DC & Maryland, especially the weather. 😉
My husband request this recipe as soon as he saw “peach”. I will post again after my experiment. Enjoy your summer!
Thanks so much for and especially the tip on how not make it soggy!! You are such a blessing! Everything you post and I try is a hit in my family. You make my cooking life look like I am a pro!
On August 27 Wendy thanked you for tip on how to prevent the southern peach cobbler soggy. Would you please repeat this tip as I would like to make the recipe today with Washington state peach I just bought.
Cathie
Hi Cathie, It’s at the end of the recipe: cover with kitchen towel (instead of plastic wrap). Enjoy!