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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Can I use frozen peaches? If so, how many cups? Thanks!
Hi Sonia, Frozen peaches are fin here – I’d thaw and drain them before incorporating them into the recipe. And I’d guesstimate you’ll need about 7 cups. Hope you enjoy!
There’s no way that 1 cup of flour is enough for this. Dough was way too loose
Fresh peaches are in season so it’s a good time to bake. This recipe was delicious. My husband loves all fruit pies but I’m not into baking pies. Fruit cobbler is easier (for me) and just as good. I used a little too much buttermilk in the dough but it still turned out good. Next time I’ll add it slowly.
Great recipe. I followed it completely and the results were delicious. I didn’t peel the peaches so I’m guessing that’s how the lovely pink color entered the juices. I appreciate your adjustments to the process by not having to pre-bake the fruit. PS: only managed to get 6 servings, but that’s on us.
Delicious, easy, and pretty quick to make.
I have the cobbler in the oven now, I made the biscuit topping in my Cuisinart. I had to add 1/3 cup flour as the batter was too loose. I’m sure it will be delicious though!
Could I mix the peach filling and freeze for later cobbler?
Hi Michele, I haven’t tried it, but think it should work. Hope you enjoy!
First time making this and it was absolutely delicious! Followed the directions as written and as with all your recipes, it is a definite keeper. The biscuit topping had just the right amount of sweetness and it was light, moist, perfectly browned and crumbly. Combined with the warm spices of the peach filling, it was a match made in heaven! Hardest thing for me was having to be patient and wait for it to cool! I’d give it 10 stars if I could. Thanks for another winner, Jenn!💜
As always a perfect recipe! I made this for my grown boys and hubby and it was a success. Particularly, when the cost of food is so expensive these days. Eating at home is the way to go. Thank you for sharing all your recipes with us!
This recipe had a wonderful flavor but I couldn’t get the center crust to bake through. Do you have a solution? Maybe I had too many peaches. I made it in a foil pan to feed 12 people.
Thanks! Will definitely try again!
Hi Janet, sorry you found the center of the crust to be a little underbaked! You mentioned you were serving it to 12 people — did you adjust the recipe at all (or make any ingredient changes/substitutions)?
Is now tied for my favorite desert….EVER. My wife and I joke about starting a restaurant (which we hope never to actually do) but we fantasize about the menu, and this cobbler is on it. I personally am not a “foodie” (definition: we do not get “excited” about food ). And I was ecstatic about this cobbler! THANK YOU Jenn!!!