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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Could I separate into two portions? If so, what size pan would I use?
Hi Jo, You might try making individual ramekins since there really isn’t a smaller pan that would work.
Peaches were too runny – add at least double the cornstarch. Not enough biscuit topping add 1.5 times what the recipe calls for. I didn’t use any nutmeg and would reduce the almond extract for my taste.
This recipe was FANTASTIC! Love the topping – was soft and delicate, not a hard biscuit crust. Husband and son loved it too! Will make again and maybe with blackberries as some others suggested. Yummy! Thank you for posting this recipe.
Hi there! If I replaced peaches with blackberries how many blackberries do I use for a 9×13 pan and what is the cooking time? Thanks!
Hi Evan, I’m just guesstimating, but I suspect you’d need about 9 cups of blackberries. I think the baking time should be about the same, but keep an eye on it. Hope that helps!
I just made this recipe, and it had that same great taste I remember from my childhood when my grandma made it (I think it was the buttermilk-biscuit topping). I used a mix of blueberries and peaches, which went perfectly together! I recommend this combo to anyone using up summer fruits.
Hi Jenn! This is a great recipe but I had a problem with the cobbler dough. It baked nice and golden brown on top but underneath the dough was spongy and barely cooked. It tasted great but I thought the dough would be firmer on the bottom. My best guess is that my dough dollops were too thick and I should’ve smoothed them out more. What are your thoughts? Thanks! PS I love your new cookbook!
Hi Donna, the underside of the dough will definitely be moist, but it shouldn’t be undercooked. It could be that you had very juicy peaches. Next time you may want to add a tiny bit more flour to the topping mixture and, as you mentioned, thin/spread out the dollops a bit more before baking. Hope that helps!
Can I make this with home canned peaches? I canned peaches this summer and have a ton of them. This recipe sounds delicious!
Sure Cheri, I think that should work- just drain the peaches. Hope you enjoy!
Peach cobbler was delicious! However I did use a couple extra
Peaches to fill up the dish. Be sure and check sweetness of the peaches before adding sugar… it may take a little less. I had some raspberries that I added to the cobbler.
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I made this recipe a couple of summers ago. It turned out beautifully! Instead of all peaches I used part peaches and part blackberries. The blackberries provided a nice tart contrast to the sweet peaches. I served it with a dollop of butter pecan ice cream on the side.
Absolutely amazing! I chose this recipe because it had less sugar than others online (as I knew my diabetic father couldn’t help himself and it was for my sugar conscious mother’s birthday). Everybody loved it. My only critique is it was a little heavy on the spice.