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Home · Recipes · Pies, Crisps, & Tarts · Peach Cobbler Recipe

Peach Cobbler Recipe

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159 COMMENTS

Author: Sally

Published: 07/14/2023

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Featuring juicy sweet peaches and a buttermilk biscuit-like topping, peach cobbler is the ultimate comforting
homestyle summer dessert. For the best texture, cut the peaches into chunks instead of slices, and add an egg
wash and a sprinkle of cinnamon-sugar on top before baking. Serve warm with cold vanilla ice cream or fresh
whipped cream for the *best* summer dessert experience.
We don’t usually think of summer fruit recipes as “comfort food”—that’s a term typically used to describe
cold-weather fare—but if there is one, it’s peach cobbler. Juicy peaches with a hint of cinnamon and ginger…
under a buttery biscuit topping… served hot with a scoop of vanilla ice cream melting on top… is like a hug at
first bite. 😉
I originally published this recipe in 2016, and it’s been a reader favorite since. It even preceded my popular
berry cobbler recipe! I haven’t changed this peach version over the years, but I now add a little ginger to the
juicy peach filling because peaches + ginger are a seriously underrated flavor combo.

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One reader, P&C, commented: “Once again, a flawless recipe. We bake with
confidence when we use your recipes, even when we have made slight mistakes,
we always get a good result. This peach cobbler is among the best, if not the best,
I have ever had. ★★★★★“

One reader, Wendy, commented: “This turned out so delicious and beautiful! I
liked that the recipe calls for less sugar than other recipes; it was still sweet
enough for me, and the peaches really shined. Definitely do the egg wash and
sugar-cinnamon topping, it added a nice crunch…. Thank you for this fantastic
recipe! ★★★★★“
Let’s Have High Peach Cobbler Standards
In all of my peach cobbler recipe testing over the years, I’ve learned that there are several standards for this
classic summertime dessert:

● The peach filling has to be rich and sweet, but not overly sweet.
● Chunks are best, just like I recommend in peach pie and peach crumble pie.
● Lemon juice balances the sweet peaches and sugar, just like in this peach crisp.
● Use minimal cornstarch to thicken the peach filling, because too much weighs it down.
● The buttery biscuit topping should be crisp on top, but soft and moist underneath.
● An egg wash + cinnamon-sugar on the biscuit topping adds a beautiful golden sheen and a little
sparkle (just like we do for pie crust), but also makes for the best texture.
● A hint of ginger (just 1/8 teaspoon!) is the BEST flavor booster for peaches.

So, now that we’ve got that all figured out, it’s actually really easy to make this dessert! No chilling, decorating,
or special tools are required for this peach cobbler recipe.
What Are the Best Peaches to Use?
The best peaches for peach cobbler are the same I recommend for other peach recipes including peach pie,
peach cake, peach crisp, and peach bread. You want slightly firm (not hard) peaches with zero bruises or soft
spots. If your peaches are soft, stringy, and mushy, your filling will taste soft, stringy, and mushy.

#1 Success Tip: Use Chunks, Not Slices

For the best texture, cut your peaches into small chunks. Because peaches are so juicy, slices bake into mush,
while chunks retain more of their deliciously soft texture. They’re also easier to eat with a spoon! The same tip
applies for peach pie and apple crisp.
Overview: How to Make Peach Cobbler
The full printable recipe is below, but let me walk you through each step and show you some photos so you
have success when it’s your turn to make this iconic dessert.

● Mix the filling ingredients together. You need peaches, brown sugar, cornstarch, lemon juice,
vanilla, cinnamon, nutmeg, ginger, and a dash of salt. Since peaches are naturally sweet, you
only need 1/4 cup of sugar in the filling. Don’t skip the lemon juice—the filling tastes a little flat
without it. Spread the filling into a greased 9×13-inch pan.
● Pre-bake the peaches. Pre-baking the peach filling for about 10 minutes before adding the
biscuit topping. Without this step, the peaches could remain firm underneath the topping.
● While the peaches pre-bake, make the biscuit topping. Mix a few basic ingredients together.
You need flour, sugar, baking powder, and baking soda. Cut in cold butter with a pastry cutter
until pea-sized crumbs form, like when making for pie crust. These flour-coated butter crumbles
promise a flaky soft, but crisp biscuit topping. After that, mix in buttermilk.
● Top peaches with biscuit dough. Using your hands, form the dough into little patties and place
them on top of the warm peaches. Add an egg wash and sprinkle of cinnamon-sugar on top.

Then it’s ready to bake! A 9×13-inch pan is best for this recipe, but any baking pan that holds 3-4 quarts volume
works wonderfully.
Peach Cobbler Biscuit Topping
You need basic ingredients for the biscuit topping. I recommend using buttermilk for an ultra-rich biscuit flavor.
It’s what I use to prepare my homemade biscuits and strawberry shortcake, too.

You can also find recipes that use a cake-like topping, combining cake batter and peaches. The cake batter is
actually on the bottom and floats above the peaches as it all bakes.

Of course it’s all personal preference, but I definitely gravitate towards the biscuit. There’s more crunchy texture
and the whole thing tastes wholesome, substantial, and rich, especially when the warm sticky peach syrup and
vanilla ice cream topping (a must!) cross paths.

Cut the cold butter into the dry ingredients, and then pour in the buttermilk and mix to combine:

The biscuit dough placement on top of the peaches doesn’t need to be exact or perfect. Some peaches can be
exposed underneath. It’s a rustic-looking dish that doesn’t require fussy decorating steps.
Before baking, brush the biscuit layer with an egg wash (egg + buttermilk), then sprinkle it with cinnamon-sugar.
These little extras add a gorgeous golden sheen and sweet crunch. Trust me, this additional step only takes a
minute, and the results are more than worth it!
This biscuit-topped peach cobbler is one of the most delicious ways to enjoy fresh peaches when they’re in
season. The peaches are obviously the star of the show, and the whole dessert won’t leave you with a
toothache. It’s pure, peachy-keen summer goodness.
How do you know peaches are ripe enough for cobbler?

When peaches are slightly firm (not hard) with zero bruises, they’re ready for peach cobbler. If your peaches are
mushy, your dessert will taste mushy.

Do you have to peel peaches for peach cobbler?

While I usually do, you don’t have to peel the peaches when making this dessert.

Can I make this cobbler with frozen or canned peaches?

Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen
peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen,
thawed peaches. Canned peaches are not ideal because they’re already too soft and mushy.

Can I add or use other fruits?

Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can
absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5kg). I particularly
love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.

Can I make this without egg wash?

I brush the biscuit topping with an egg wash (egg beaten with some buttermilk), so it’s golden-brown, crisp, and
shiny. You can skip the egg and brush with just buttermilk if desired.
Fresh Peach Cobbler

★★★★★

5 from 47 reviews

​ Author: Sally

​ Prep Time: 30 minutes

​ Cook Time: 45 minutes

​ Total Time: 1 hour, 20 minutes

​ Yield: serves 10-12

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Description

Juicy sweet peaches and buttery biscuits come together in this classic summer dessert. Cut the peaches into
chunks for the best texture, and use this easy buttermilk biscuit topping for the best flavor. The egg wash
promises a golden crisp topping.

Ingredients

Peach Filling

​ 3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
​ 1/4 cup (50g) packed light or dark brown sugar
​ 1 Tablespoon (7g) cornstarch
​ 1 Tablespoon (15ml) lemon juice
​ 1 teaspoon pure vanilla extract
​ 1/2 teaspoon ground cinnamon
​ 1/8 teaspoon ground nutmeg
​ 1/8 teaspoon ground ginger
​ 1/8 teaspoon salt

Biscuit Topping
 ​ 2 cups (250g) all-purpose flour (spooned & leveled)
​ 1/2 cup (100g) granulated sugar
​ 1 and 1/2 teaspoons baking powder
​ 1/4 teaspoon baking soda
​ 1/2 teaspoon salt
​ 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
​ 1/2 cup (120ml) buttermilk, cold*
​ egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
​ optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

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Instructions

​ Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3-4-quart baking dish
works.
​ For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking
pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep
the oven on.
​ For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large
bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse
pea-sized crumbs. A pastry cutter makes this step very easy and quick! You could also use a food
processor. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly
sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.
​ Assemble the cobbler: Take handfuls of dough and gently flatten out. Place dough all over the top
of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and
cover most of the peaches.
​ Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
 ​ Bake for 40-50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling
around the edges. To test for doneness, stick a toothpick into the biscuit topping and if it comes out
clean, it’s done.
​ Remove cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving.
Serve warm with vanilla ice cream or whipped cream.
​ Cover and store leftovers in the refrigerator for up to 5 days.

Notes

​ Freezing Instructions: I don’t recommend preparing this recipe ahead of time because the biscuit
topping won’t rise as much if it is not immediately baked. You can, however, freeze the prepared peach
filling for up to 3 months. Allow to thaw in the refrigerator, mix in 1 teaspoon of cornstarch (it will be so
juicy, and this helps thicken it, then pre-bake as instructed in step 2. You can also freeze the baked
cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.

​ Special Tools (affiliate links): Vegetable/Fruit Peeler | 9×13-inch Pan | Glass Mixing Bowl | Whisk |
Pastry Cutter | Pastry Brush | Cooling Rack

​ Frozen or Canned Peaches: Fresh peaches are best for cobbler, though you can get away with
unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using.
Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal
because they’re already too soft and mushy.

​ Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white
vinegar or lemon juice to a liquid measuring cup. Then add enough cold whole milk to the same
measuring cup until it reaches 1/2 cup. (In a pinch, cold lower fat or cold nondairy milks work for this
 soured milk, but the topping won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The
homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

​ To Make Without Egg Wash: The egg wash helps the dessert reach that golden-brown, crisp
goodness. You can skip the egg and brush with just buttermilk instead.

​ Other Fruits: Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines,
etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups
(1.5kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry
cobbler.

​ Individual Cobblers: Instead of baking as one big dessert, you can make individual peach cobblers by
dividing the layers and baking in several oven-safe ramekins. Bake time depends on the amount of food
in each ramekin. Bake on a large baking sheet until the filling is bubbling and biscuit topping is golden
brown. It’s easier to bake as a whole and simply serve in individual ramekins or even parfait glasses,
though!

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Reader Comments & Reviews

​ MARY says:

​ July 20, 2023

​ Can I half the recipe and use 8×8 pan? Looking for less temptation, lol!
​ Reply
​ TRINA @ SALLY'S BAKING RECIPES says:

​ July 20, 2023

​ Hi Mary, yes, absolutely. Happy baking!
​ Reply
​
​ KAREN says:

​ July 20, 2023

​ I prepared exactly as the recipe stated. This peach cobbler is the absolute best I have
ever had. My husband couldn’t stop eating it and every time I go in the fridge for
something, I have to have a spoonful. And it holds up well. The ginger and lemon juice
are spot on and give it such a fresh taste. Thank you again, Sally, for a magnificent
recipe. This one is a keeper and will be made several times over this summer.
★★★★★
​ Reply
​
​ CYNTHIA PASTULA says:

​ July 17, 2023

​ Amazing! I think I lost count on how many cups of peaches I peeled & diced…it may
have been 11 or more cups. It was still delicious and a big hit at my church’s coffee
hour after church. I brought Cool Whip for topping. Thanks Sally!
★★★★★
​ Reply
​
​ CANDY FOX says:

​ July 17, 2023

​ Every recipe I have ever tried from Sally has been great. I have never been
disappointed. I especially like how she gives so much information about baking and
how to prepare. I truly have have learned so much about baking. Thanks Sally
★★★★★
​ Reply
​
​ MARILYN, BAY AREA CALIFORNIA says:

​ July 16, 2023

​ The. Very. Best. I only had about 5-1/2 cups of peaches so I made 1/2 recipe but made
3/4 recipe of the biscuit topping. (We like biscuits.) I used a full teaspoon of vanilla and
added a teaspoon of almond flavoring as well. The egg wash on the biscuits is a
stroke of genius, Sally! It put this dish over the top. This will be my future go-to for all
cobblers and I’m hoping to try it with berries next time. Thank you very much!
★★★★★
​ Reply
​
​ BARBARA says:

​ July 16, 2023

​ I loved the biscuit topping! I also like the peaches chopped versus sliced. However, my
peaches weren’t naturally sweet. No amount of sugar and spices would have helped
them.
​ Reply
​
​ MPOTTER says:

​ July 15, 2023

​ Tried many other recipes. This one is the best with it suggestions and pictures you
can’t go wrong!
​ Reply
​
​ CHRIS says:

​ July 15, 2023

​ What is a good substitute for butter in making cobblers?
​ Reply
​
​ MARIE says:

​ July 15, 2023

​ Could cold coconut oil work instead of butter to make this dairy free?
​ Reply
​ SALLY says:

​ July 15, 2023

​ Hi Marie, the biscuit topping won’t be as sturdy, and may melt a little more
down into the peach filling. That being said, it should still work. You will also
lose that buttery flavor, of course.
​ Reply
​ MARILYN, BAY AREA CALIFORNIA says:

​ July 16, 2023

​ To Sally and Marie: what about using Spectrum organic
all-vegetable (it’s non-hydrogenated, expeller-pressed, organic
palm fruit oil) shortening and butter flavoring? Spectrum is available
at natural food stores and some large grocery store baking aisles. I
keep it on hand for when I’m making desserts for my vegan friends
and relatives. So far, so good.
​ SHEA MORRIS says:

​ July 14, 2023

​ It’s so delicious!! I love that it’s not too sweet and the biscuit topping with the cinnamon
and sugar is just divine ❤️
★★★★★
​ Reply
​
​ LINDA YOUNG says:

​ July 14, 2023

​ Can I bake earlier in the day and serve at room temperature . Will the crust still be
good?
​ Reply
​ LEXI @ SALLY'S BAKING RECIPES says:

​ July 14, 2023

​ Hi Linda, we find it’s best served warm, but you could prepare it earlier in the
day, cover, and then reheat to your liking when ready to serve.
​ Reply
​
​ CARYN says:

​ July 14, 2023

​ Really want to make this but always hate peeling the peaches (usually go for
nectarines if I do)…so please don’t gasp at this question…(I can hear you!!) Any
chance this would work with canned (gasp) peaches? Especially if I do with fresh (yes,
fresh!) blueberries…
​ Reply
​ LEXI @ SALLY'S BAKING RECIPES says:

​ July 14, 2023

​ Hi Caryn, canned peaches are not ideal because they’re already too soft and
mushy. But you can skip the peeling if you prefer!
​ Reply
​
​ DEB HEIDE says:

​ July 14, 2023

 ​ Blanch your peaches & they just slide out of their peel
★★★★★
​ Reply
​
​ NANCY says:

​ July 14, 2023

​ The only peach cobbler recipe you’ll ever want. It’s the only one I use. One of the best
things about this recipe is that the biscuit topping is delicious and doesn’t get mushy.
★★★★★
​ Reply
​

1234

about the author:

 Sally McKenney

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested
recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from
scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.

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