Peach Cobbler Recipe
Fresh peaches bake into a juicy cinnamon-scented filling under a tender, buttery biscuit topping with crisp golden edges.
Contains: Milk · Wheat
Contains milk and wheat. Check packaged ingredient labels if you need to avoid additional allergens because formulations can vary.
WHY IT WORKS
Why This Recipe Works
01
Thick, Juicy Filling
Cornstarch thickens the peach juices as they bubble, giving the cobbler a spoonable filling without turning the fruit pasty.
02
Keep the Butter Cold
Cold butter leaves small pockets in the biscuit dough that create a tender, lightly flaky topping as the cobbler bakes.
03
Leave Gaps on Top
Spacing the biscuit mounds lets steam escape and gives the peach filling room to bubble and thicken while the topping browns.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Peach Filling
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- Biscuit Topping
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Method
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Heat the oven to 375°F. Lightly butter a 9-inch square baking dish.
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Add the sliced peaches to the baking dish. Sprinkle over 1/2 US cup granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon and 1/4 teaspoon (tsp) salt. Toss gently until the peaches are evenly coated, then spread them into an even layer.
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In a medium bowl, whisk together the flour, 1/3 US cup granulated sugar, baking powder and remaining 1/4 teaspoon (tsp) salt.
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Add the cold butter and cut it into the flour mixture with a pastry cutter, two forks or your fingertips until the largest pieces are about pea-sized.
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Pour in the cold buttermilk and stir just until a shaggy dough forms. Do not keep mixing once no dry pockets of flour remain.
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Drop the biscuit dough in 8 rough mounds over the peaches, leaving small gaps between them so steam can escape. Sprinkle the coarse sugar over the tops.
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Bake for 40 to 45 minutes, until the biscuit topping is deep golden and the peach filling is bubbling well around the edges and through the gaps in the topping. If the biscuits brown too quickly, loosely cover the dish with foil for the final part of baking.
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Let the cobbler cool for 15 minutes before serving so the peach juices can thicken slightly.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Mix the dry biscuit ingredients and cut in the cold butter up to 1 day ahead, then cover and refrigerate. Slice and season the peaches shortly before baking. Once the buttermilk is stirred into the topping, assemble and bake the cobbler promptly.
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Recipe Notes
Ingredient Notes
Ripe but still firm yellow peaches give the filling good flavor while holding their shape. Peeling is optional; thin peach skins soften as the cobbler bakes.
Useful Substitutions
Thawed frozen peaches can replace fresh peaches if you drain away excess liquid first. Whole milk can replace the buttermilk in the biscuit topping, although the biscuits will be a little less tangy.
INGREDIENT QUALITY
Quality Note
Use ripe but still firm peaches. Very soft or overripe fruit releases more juice and can make the filling looser before the biscuit topping is fully baked.
SPEND LESS
Cost-Saving Tip
When peaches are in season, compare the price per pound and use ripe, sound fruit that may be sold in larger packs. Freeze any extra sliced peaches for another recipe rather than letting them over-ripen.
COOKING TIPS
Tips
Slice Evenly
Keep the peach slices close to the same thickness so they soften at roughly the same rate and the filling cooks evenly.
Keep It Cold
Use cold butter and cold buttermilk. Warm fat blends into the flour too quickly and gives the topping a heavier texture.
Do Not Overmix
Stir the biscuit dough only until the flour is moistened. Extra mixing develops gluten and can make the topping tougher.
Look for Bubbling Filling
The biscuits should be golden and the peach juices should bubble through the gaps. That bubbling is important for fully activating the cornstarch.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Let the cobbler cool, cover it and refrigerate it within 2 hours. Use refrigerated leftovers within 3 to 4 days.
Freezing
Freeze fully cooled cobbler in airtight portions for up to about 3 months. Thaw overnight in the refrigerator; the biscuit topping will be softer after freezing.
Reheat in the Oven
Warm portions in a 325°F oven until heated through. Leave them uncovered for the final few minutes if you want to refresh the surface of the biscuit topping.
Reheat in the Microwave
Microwave individual portions in short intervals until hot. This is convenient, but the biscuit topping will stay softer than it does after oven reheating.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Peach Cobbler FAQs
Do I need to peel the peaches for cobbler?
No. Peach skins soften during baking, so peeling is optional. Peel the fruit if you prefer a completely smooth filling or if the skins are unusually thick.
Can I use frozen peaches?
Yes. Thaw the peaches first and drain away excess liquid before measuring and using them. The finished filling may be slightly softer than with ripe fresh peaches.
Why is my peach cobbler runny?
The filling needs to bubble well during baking so the cornstarch can thicken the peach juices. It also thickens as the cobbler cools, so give it the full 15-minute cooling time before serving.
How do I know when the biscuit topping is done?
The topping should be deep golden on top and cooked through underneath, with no wet dough where the biscuits meet the filling. The peach juices should also be bubbling through the gaps.
Can I make peach cobbler ahead of time?
It is best soon after baking, when the biscuit topping is at its crispest. You can prepare the dry topping with the butter ahead and refrigerate it, then add the buttermilk and assemble the cobbler shortly before baking.
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