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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Amazing recipe! I made buttermilk from milk and lemons, and the topping turned out great with it! It didn’t spread as much as the photos, but I think its because I over-mixed the batter. Nevertheless that wasn’t an issue and the topping was light and fluffy. Thank you!!
The topping is fantastic! I didn’t follow the recipe regarding the peaches as I had already begun another recipe which was very similar but I wanted a buttermilk topping. (Had buttermilk I needed to use). The topping spread out nicely while cooking though at first it seemed too thick. I still have a lot more peaches to use so I’ll do this recipe again.
I’d suggest blanching the peaches first for 30-45 seconds in boiling water, then straight into an ice water bath to cool. This makes peeling the skin off extremely easy. No waste of the yummy peach during peeling.
This is hands down my favorite cobbler recipe to date!! I made it Sunday for Father’s day and my husband and kids went nuts over it. All plates were licked clean 😂. I used peaches and blackberries, and I subbed Lakanto (monkfruit) for sugar with the exception of the 1T. that is sprinkled on top. I wasn’t sure the lakanto would brown like sugar does. Thanks Jenn for the recipe! This is one that will be passed on to future generations 😊😋.
Hi, If fresh peaches are not available, can frozen be used in this cobbler recipe? If so, are there any adjustments that should be made? Thank you
Sure, just make sure to defrost and drain any excess liquid, then proceed with recipe. Hope you enjoy!
❤️ this recipe. Being from Canada our peaches have a short season so the best are often frozen. I just mixed the frozen peaches as per your instructions and baked them in the oven for 20 minutes till thawed and then followed the rest of the recipe. Turned out perfect.
We are having trouble getting butter right now because we can’t go to the store but we just harvested a bunch of peaches off our tree. Can I use vegetable or olive oil instead of butter here? The same goes with zucchini bread and I want to make all these recipes but I have to work with what we’ve got. Thanks!
Unfortunately, oil won’t work for this recipe, but vegetable oil will work for the zucchini bread. Hope you enjoy if you make it! 🙂
Thanks! Also, our peaches are small-ish, so would I use about 16 instead? I don’t have a kitchen scale and I’m not sure how many cups of peaches it would be.
I think 16 may be too many, but it’s hard to say without seeing your peaches. I’d guesstimate you will need the equivalent of about 7 cups of sliced peaches.
This is the second peach cobbler I’ve made. I found this one to be missing something. The peaches we’re fantastic, and the flavor of the topping was great but the texture was not as soft and fluffy as I would have hoped. I followed the directions carefully and it just wasn’t a great texture.
Definitely ***** I made it tonight and it was delicious 😋. Like all Jenn’s recipes, it was very easy and quick to make. I used 10 small peaches and removed all the juice before putting them in the 8×11 baking dish. I baked it for 40 min and it came out perfect👌 Thanks Jenn!
Hi, can I make this in an 8×8 or would that affect the texture of the topping? Any adjustments? Thanks.
Hi L, if you want to use an 8×8, I’d recommend cutting the recipe by 1/4 or 1/2. Hope you enjoy!
Hi Jenn
Just wondering if apples or berries could be used instead of peaches?
Thanks!
Trudy
Hi Trudy, Apples should work here. If you want to use berries, I’d mix them with another fruit (like apples or peaches) because they release a lot of liquid. Please LMK how it turns out if you try it!
The whole family really enjoyed this. The topping is light and not too thick.
My granddaughter requested this for her early March birthday, so I reluctantly used canned peaches, but it was still absolutely delicious. I look forward to making it in the summer when fresh peaches are available. This will be my go-to cobbler recipe!
Oh my goodness that was the best Peach Cobbler that I have ever tasted and I have made plenty. Only change I made was adding quartered prune plums to the peaches. But the absolute best thing was the CRUST. So light and tasty and by far the best I have tasted.
Hi Jenn,
Approximately how many cups will 8 peaches yield?
Thanks!
Hi Leslie, It really depends on the size of the peaches, but I’m guessing about 7 cups.