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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I made this last night and wanted to share my experience.
First, although I had announced earlier in the week that I needed eight peaches and would be slowly ripening them individually, when I got ready to peel them there were only six and one of those was no longer any good. Ok. No problem, right? Down to five peaches but I had some blueberries that could fill in. Next, I went to add sugar only to find that the unopened package up on the top shelf was actually cake flour. Oops. Ok. No sugar, no problem.
Decided to use brown sugar instead. Cool. Then made a cup of buttermilk from powder but when I added it to flour and other dry ingredients I forgot to only add 2/3 cups and added the full cup worth. Hmmm. At this point I was starting to mumble to myself and may have said a bad word. So, since the topping looked nothing like the picture due to the extra buttermilk and my brain was fried I simply started pouring flour directly from the canister into the mix until it looked similar to your picture and then I just plopped it on top of the peach mixture and Popped in oven. At this point I must admit I didn’t have a lot of hope for what I had hoped would be a wonderful cobbler that I was making as a family treat., right? Well. It turned out wonderful!!! Really really delicious! The fruit was yummy with the brown sugar and the topping was perfect! A total hit!
Thank you Jenn for another practically foolproof recipe. 🙂
LOL — so glad it defied your expectations and turned out well! 🙂
So easy! So perfect! Loved it!
Beverly, you are hilarious! Your baking style sounds very familiar to me. It’s all about going with the flow!
Loved reading your hilarious baking adventure with the cobbler, Beverly. Thank you for the laugh!
This was absolutely delicious! Went peach picking with my daughter, she made peach sorbet (a millennial!) and I made the cobbler (a baby boomer memory) Wow, better than my memory I suspect. Thanks Jenn
P.S. My daughter bought your cookbook for me as a complete surprise
So glad you enjoyed the cobbler! Hope you enjoy the cookbook just as much. ❤️
Love your blog and cookbook! This tasted good, but I don’t know where I went wrong. I followed the recipe to a “T” and it was so so wet. I had to cook it at least 15-20 minutes longer than stated in the recipe and the topping was still only just done and the peaches were like peach soup. Do you think my peaches were just really juicy? Any ideas where I went wrong?
Sorry you had a problem with this! Did you use fresh or frozen peaches? Did you use a different sized baking dish than the recipe calls for?
Hi Jenn! I used fresh peaches and the recommended baking dish. It tasted great, so I will give it another go today! I probably just made some sort of mistake along the way 🤷♀️
Hope you have better luck the second time around!
Agreed by all, the best cobbler ever! And I grew up eating cobbler. The biscuit topping is so light and fluffy. Made it with half peaches and half nectarines because that is what I had.
jenn, can i use frozen peaches for this dish
Sure, Barb, that will work. 🙂
I made this a couple of weekends ago for company. The peaches were at their peak or a little beyond (very good eating peaches which btw I purchased from Costco), so I wasn’t surprised when the final product was juicy. Everyone enjoyed it anyway — there was only one scoop left which I enjoyed two days later for breakfast with coffee. Yum!
Followed directions to a “T” and it came out beautiful and tasted wonderful…. I used frozen peaches, so when I added the ingredients to the peaches I let them set aside in a strainer. I believe doing this will assure there is not too much liquid.
Thanks for a great recipe….
Amazing. I have made many cobblers and crisps over the years but this was undoubtedly the best. The flavour and texture were right on. One of the only sites I will make a recipe for the first time and serve it to company.
Hi Jenn, I just sent you a note about making the recipe in a 9×13 pan. I hadn’t noticed until now that in your comments you suggested doubling the ingredients. That would be to exactly double each ingredient for both the filling as well as for the biscuit topping? – By the way, I love all your recipes and your cookbook!
Glad you like the recipes, Barb! Yes, you would double all of the ingredients to bake this in a 9 x 13-inch dish. It may take a bit longer in the oven, so keep an eye on it. Hope everyone enjoys!
Jenn,
The batter for the cobbler was much thicker than I expected it to be but I put the cobbler in the oven anyway, knowing that every recipe I’ve tried on your site and in your cookbook turns out well. I was not disappointed and it was a hit with the family too! Thanks Jenn for another great recipe!
So glad it turned out well, Barb. ❤️
Best peach cobbler recipe I have ever tasted!!
We have a lactose intolerant person in our household. Can soy milk work in this recipe? If not, what do you recommend for a peach cake that is dairy-free? Thank you
Hi Adele, I think you could use soy milk but turn it into something that resembles buttermilk: Just add 2 tsp. lemon juice to a liquid measuring cup and then add 2/3 cup of soy milk. Let it sit for 15 minutes and then use it in place of the buttermilk. Hope that helps!
I use Fairlife milk… Comes out perfectly.