It isn’t summer without my Peach Cobbler recipe! It’s a delightful summer dessert that I’ve been perfecting over the years, and I can’t wait for you to taste it.
We start with fresh, juicy peaches that bring a burst of flavor to every bite. Then, we add a rich, buttery cobbler topping that’s made entirely from scratch. The combination is just heavenly!
Why you’ll love this recipe
- Jammy filling: This filling is the real deal – jammy, sweet and fruity! Because we’re baking the peach filling without the topping first, there are never any issues with a filling that’s too dry or too soupy.
- Old-fashioned biscuit topping: The buttermilk drop biscuit topping allows the steam from the peach filling to escape, yielding soft a topping that’s soft and fluffy underneath and golden-crunchy on top.
- Easy to make: This peach cobbler may be made from scratch, but you only need a few ingredients and the recipe is easy to pull off!
My go-to summer desserts are definitely all of the summer fruit crisps and all of the cobblers! Cherry crisp, blueberry cobbler, strawberry cobbler… I love them all!
But once mid-July comes around and fresh peaches flood the farmstand, I make it with peaches on repeat! When it’s extra hot, I may resort to my crockpot peach cobbler instead – but as delicious as that one is, nothing beats a good old-fashioned biscuit topped peach cobbler, fresh from the oven!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Peaches: I like fresh best, but frozen or canned are fine, too.
- Buttermilk: Don’t have buttermilk on hand? Use regular milk and stir in 1 teaspoon of white distilled vinegar. Let stand for 5 minutes, then use in the recipe.
- Butter: Use unsalted butter, cold from the fridge. If you prefer using margarine, please use stick margarine intended for baking and not a buttery spread!
How to make peach cobbler from scratch
Before you begin: Heat your oven to 350°F and lightly grease a 9×11 inch casserole dish.
1. Step: Prepare the filling
Add all ingredients for the filling to your prepared casserole dish. Stir well to make sure the cornstarch, sugar and seasoning is evenly coating all of the peaches.
Add the dish to the hot oven and bake for around 20-25 minutes, or until the peaches are soft and the filling is juicy, jammy and bubbly. Don’t forget to stir once halfway through!
2. Step: Make the topping
While the peaches are in the oven, prepare the topping: Combine all dry ingredients in a large mixing bowl, using a whisk to evenly distribute the baking powder.
Add the cold diced butter, use a pastry blender or clean hands to rub the butter into the flour until the mixture resembles crumbs.
Finally, add the buttermilk and using a wooden spoon or rubber spatula, stir just until all of the ingredients have been moistened and no more streaks of dry flour are visible.
3. Step: Assemble the cobbler
Drop tablespoons of batter over the peach filling, making sure to leave gaps for the steam to escape.
4. Step: Bake, cool and serve!
Bake the cobbler for around 20-25 minutes, or until the biscuit topping is golden and baked all the way through. Allow to cool for 20 minutes on a cooling rack for the juices to thicken, then serve warm!
Top tips
- Mixing: Don’t overmix the topping, or it may come out dense! Combine the crumb mixture with the buttermilk just until all of the ingredients have been moistened – the batter will be thick and lumpy, that’s exactly how it should be!
- Filling consistency: Everything depends on your exact peaches when it comes to the filling! The ripeness/sweetness, firmness and juiciness dictate if you need to adjust anything. Once the filling is ready, taste a little (careful, hot!) and adjust if needed:
- More lemon juice or a spoonful of water if the peaches are not releasing any juices/the filling is too dry
- Cornstarch slurry (combine 1 teaspoon cornstarch with 1 teaspoon cold water, quickly stir into the filling juices) if the filling is very soupy/liquidy
- Additional sugar if the filling is too tart
- Additional lemon juice if the filling is too sweet
- Assembly: Make sure to drop the topping in spoonfuls over the filling, do not spread it out! You need the gaps in between for the steam to escape, otherwise your topping may not fully bake.
Helpful hints
Recipe variations
- Texture: Try dicing the peaches instead of cutting them into thin slices for a different texture to the filling.
- Flavor: Try adding different flavors to the filling – ⅛ teaspoon of ground ginger for some extra spiciness, vanilla extract for delicate sweetness or a little almond extract for a nutty hint!
- Individual servings: You can divide the filling and the topping between ramekins and make individual servings – they bake a lot quicker (baking time depends on your size ramekins), so make sure to keep a close eye on your cobblers in the oven!
Leftovers
Store leftovers covered on the counter for up to a day, or covered in the fridge for up to 3 days.
Gently warm in the oven at 350°F for 10-15 minutes, or in the microwave.
Serving ideas
Cobblers are such a versatile treat – we enjoy them for dessert, as a special afternoon snack and sometimes even as a breakfast treat for summer celebrations.
A scoop or two of vanilla ice cream are a classic with peach cobbler! If we’re having it as a snack or for breakfast, I like to serve it with Greek yogurt (vanilla or plain) on the side for some added protein.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Peach Cobbler From Scratch
Recipe details
Ingredients
For the filling
- 8 peaches peeled and thinly sliced
- 3 tablespoons brown sugar
- 3 tablespoon white sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the topping
- 1 cup all-purpose flour
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter cold from fridge
- ⅓ cup buttermilk
- sugar for sprinkling, optional
Instructions
Prep
- Heat oven to 350°F. Lightly grease a 2 quart casserole dish.
Make filling
- Add 8 peaches (peeled and thinly sliced), 3 tablespoons brown sugar, 3 tablespoon white sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground nutmeg to prepared casserole dish. Stir well to coat evenly. Place in hot oven and bake at 350°F for 20-25 minutes, stirring once halfway through, until peaches are soft and juices are bubbly.
Make topping
- Combine dry ingredients: While peaches are baking, make topping. Combine 1 cup all-purpose flour, 3 tablespoons white sugar, 3 tablespoons brown sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt in large mixing bowl.
- Mix in butter and liquids: Add cold butter to flour mixture, use a pastry cutter or clean hands to rub butter into flour until mixture resembles crumbs. Stir through buttermilk, combining only until all dry ingredients are moistened. Batter will be thick and lumpy.
Assemble and bake cobbler
- Assemble: Drop batter by the tablespoon over peach filling, leaving gaps in between to let steam escape. Sprinkle with sugar, if desired.
- Bake: Bake cobbler for 20-25 minutes at 350°F, until topping is baked through and golden on top.
- Cool: Allow cobbler to cool on cooling rack for 20 minutes to allow juices to thicken. Serve warm.
Notes
Ingredient notes
- Peaches: I like fresh best, but frozen or canned are fine, too.
- Buttermilk: Don’t have buttermilk on hand? Use regular milk and stir in 1 teaspoon of white distilled vinegar. Let stand for 5 minutes, then use in the recipe.
- Butter: Use unsalted butter, cold from the fridge. If you prefer using margarine, please use stick margarine intended for baking and not a buttery spread!
Recipe tips
- Mixing: Don’t overmix the topping, or it may come out dense! Combine the crumb mixture with the buttermilk just until all of the ingredients have been moistened – the batter will be thick and lumpy, that’s exactly how it should be!
- Filling consistency: Everything depends on your exact peaches when it comes to the filling! The ripeness/sweetness, firmness and juiciness dictate if you need to adjust anything. Once the filling is ready, taste a little (careful, hot!) and adjust if needed:
- More lemon juice or a spoonful of water if the peaches are not releasing any juices/the filling is too dry
- Cornstarch slurry (combine 1 teaspoon cornstarch with 1 teaspoon cold water, quickly stir into the filling juices) if the filling is very soupy/liquidy
- Additional sugar if the filling is too tart
- Additional lemon juice if the filling is too sweet
- Assembly: Make sure to drop the topping in spoonfuls over the filling, do not spread it out! You need the gaps in between for the steam to escape, otherwise your topping may not fully bake.
- Store leftovers covered on the counter for up to a day, or covered in the fridge for up to 3 days.
Nutrition
More recipe information
Recipe first published on 08/01/2018. Updated with new recipe, better text and new photos on 07/20/2024.
Liz says
This looks wonderful! I’m putting it on my list!