Peach Cobbler is a classic Southern baked dessert made with sweet peaches and a biscuit or cake-like topping.
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Unlike crisps or crumbles, cobblers have a soft, rustic topping that soaks up the fruit juices while staying crisp on top. It's a warm, comforting treat often served with a scoop of vanilla ice cream.
This peach cobbler recipe I shared on Camila Made is an easy summer dessert made with ripe yellow peaches and a fluffy buttermilk biscuit topping.
The peaches are lightly spiced with cinnamon and nutmeg, sweetened with both granulated and brown sugar, and thickened with cornstarch for a rich, jammy filling.
The soft, golden biscuits have a hint of vanilla and a crunchy turbinado sugar finish. My husband and kids love this homemade peach cobbler-it's one of our favorite ways to enjoy fresh peaches.
Give this peach cobbler a try-it's a dessert worth making again and again. For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.
Ingredients You'll Need
- Yellow peaches: I use fresh yellow peaches for their natural sweetness, vibrant color, and juicy texture. They hold up well during baking and create a rich, jammy filling.
- Granulated and light brown sugar: This combination adds balanced sweetness. The brown sugar brings a subtle hint of molasses, which deepens the flavor of the peaches.You can use either one.
- Cornstarch: Cornstarch helps thicken the fruit filling, giving it a luscious, glossy texture without being runny.
- Cinnamon and nutmeg: These warm spices enhance the natural flavor of the peaches and add a cozy, homemade feel to the dish.
- Vanilla extract: A splash of vanilla adds depth and ties the fruit and biscuit topping together with a familiar, comforting aroma.
- Buttermilk: The acidity in buttermilk helps tenderize the biscuit dough and gives it a subtle tang. It also reacts with the baking soda for a better rise.Don't have buttermilk? You can make your own at home. [Click➡️ here for my easy method.] You can also substitute with ⅓ cup plain whole-milk yogurt.
- Cold unsalted butter: Using cold butter ensures the biscuit topping bakes up tender and flaky, with just the right amount of richness.
- Turbinado sugar: I sprinkle this over the biscuit topping for a golden, crunchy finish.It can be substituted with granulated sugar.
How to Make Peach Cobbler
Note: The full instructions are provided in the recipe card below.
- Preheat the oven to 375°F and grease an 11 x 8.75-inch baking dish with butter.
- In a bowl, mix the peaches with sugars, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until crumbly, then stir in the buttermilk and vanilla until just combined.
- Pour the peach mixture into the prepared dish. Spoon the biscuit dough on top and sprinkle with turbinado sugar.
- Bake for 40 to 45 minutes until golden brown and bubbly. Let cool slightly before serving with ice cream or whipped cream.
Storage, Make Ahead, & Freezing
Storage: Cover any cooled leftover cobbler with plastic wrap and store in the refrigerator. Reheat in a 350°F (175°C) oven for about 10 to 15 minutes, or until warmed through.
Bake the cobbler up to one day in advance. Let it cool completely, then cover with foil and store at room temperature.
To reheat, place in a 300°F (150°C) oven, covered with foil, for 25 minutes. Remove the foil and bake for another 15 to 20 minutes or until heated through.
Freeze: I don't recommend freezing this cobbler, as the biscuit topping can become soggy and lose its texture once thawed.
Camila's Tips & Variations
- If your peaches are firm, use a vegetable peeler to remove the skins. If they're too soft, blanch them in boiling water for 30 seconds, then transfer to an ice bath to easily peel.
- You can swap the buttermilk in the biscuit topping with whole-milk yogurt or use low-fat or nonfat yogurt, but the biscuits will be slightly less rich.
- In dry climates, the dough may need up to 1 extra tablespoon of buttermilk or yogurt to come together properly.
- Don't mix the biscuit dough ahead of time-if it sits too long, the leavening will lose strength, and your biscuits won't rise well.
- This cobbler is best served warm with vanilla ice cream or homemade whipped cream.
- Leftovers can be reheated in a 350°F (175°C) oven until warmed through-just as good the next day!
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes! If using canned peaches, choose those packed in juice (not syrup) and drain well. For frozen, thaw and drain before using.
Do I have to peel the peaches?
It's up to you. If the peaches are firm, you can peel them with a vegetable peeler. If they're too soft, blanch and shock them to remove the skins easily.
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Recipe
Easy Peach Cobbler
Ingredients
- 3 pounds (1.5 kg) yellow peaches (about 7 medium peaches), pitted and cut into ¼-inch slices
- 2 tablespoons fresh lemon juice
- 67 g (⅓ cup) granulated sugar
- 67 g (⅓ cup) light brown sugar
- 24 g ( 3 tablespoons) cornstarch
- 1-¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
For the Sweet Biscuits:
- 130 g (1 cup) all-purpose flour
- 67 g ( ⅓ cup) granulated sugar
- 1-½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 71 g (5 tablespoons) cold unsalted butter , cut into small chunks, plus more for greasing the pan
- 156 ml (⅔ cup) buttermilk or homemade buttermilk
- ¾ teaspoon pure vanilla extract
- 1 tablespoon turbinado sugar for sprinkling
For Serving:
- Vanilla ice cream or sweetened whipped cream
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 11'' x 8.75'' baking dish with butter; set aside.
- For the filling, in a medium bowl, combine the peaches, sugars, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch. Mix until well combined and the peaches are evenly coated. Set aside.
- For the biscuit, in a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs.
- Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula, just until combined; do not overmix.
- Transfer the peach mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the peaches; sprinkle with 1 tablespoon of turbinado sugar over the batter.
- Bake until the tops are golden brown and juices are thick and bubbling about 40 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
