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–+ servings
golden peach cobbler in a white baking dish with bubbling peach filling and fluffy biscuit topping dusted with cinnamon sugar

Peach Cobbler

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 380 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowls
  • Pastry cutter or fingertips
  • Whisk
  • Rubber spatula
  • Fork
  • Measuring cups and spoons

Ingredients
  

Peach Filling

  • 3 lbs fresh peaches peeled, pitted, and sliced about ¼-inch thick (or 5–6 large peaches; frozen thawed and drained works too)
  • ⅓ cup light brown sugar packed; reduce to ¼ cup if peaches are very sweet
  • 2 tbsp granulated sugar
  • 1½ tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine salt

Biscuit Topping

  • 1½ cups all-purpose flour spooned and leveled
  • ¼ cup granulated sugar
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine salt
  • ½ tsp ground cinnamon
  • 6 tbsp unsalted butter cold, cut into small cubes
  • ⅔ cup cold buttermilk shaken; full-fat preferred
  • 1 tsp vanilla extract

Cinnamon Sugar Topping

  • 1 tbsp granulated sugar
  • ¼ tsp ground cinnamon

For Serving (Optional)

  • vanilla ice cream or whipped cream for serving

Instructions
 

Prep & Preheat

  • Preheat your oven to 375°F (190°C). Lightly butter or spray a 9x13-inch baking dish and set aside.
  • If using fresh peaches, bring a large pot of water to a boil. Score an X on the bottom of each peach and blanch for 30-60 seconds, then transfer to an ice bath. Skins will slip right off. Pit and slice ¼-inch thick. (Skip blanching if using frozen or canned peaches.)

Make the Peach Filling

  • In a large bowl, combine the sliced peaches, brown sugar, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss gently to coat all the peaches evenly.
  • Pour the peach filling evenly into the prepared baking dish. Spread into an even layer. Set aside while you make the biscuit topping.

Make the Biscuit Topping

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
  • Add the cold cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Don't overwork — visible butter chunks are what create a flaky, tender topping.
  • Add the cold buttermilk and vanilla extract. Stir with a fork just until a shaggy, sticky dough forms. Stop as soon as no dry streaks remain — do not overmix.

Assemble & Bake

  • Drop the biscuit dough over the peach filling in large, irregular spoonfuls. Don't try to spread it evenly — leave gaps between the biscuit mounds so steam can escape and the filling can bubble up around the edges.
  • In a small bowl, mix together the 1 tablespoon of sugar and ¼ teaspoon cinnamon for the topping. Sprinkle evenly over all the biscuit dough.
  • Bake in the preheated oven for 40-48 minutes, until the biscuit topping is deep golden brown and cooked through (a toothpick inserted into the center of a biscuit should come out clean), and the peach filling is bubbling around the edges and in the gaps. If the topping is browning too fast, tent loosely with foil after 30 minutes.

Rest & Serve

  • Remove from the oven and let rest for at least 15 minutes before serving. The filling will thicken as it cools. Serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Notes

MAKE-AHEAD: Bake fully, cool, cover and refrigerate up to 3 days. Reheat covered at 325°F for 20 minutes.
FROZEN PEACHES: Thaw completely and drain/pat dry before using. Add an extra ½ tsp cornstarch to the filling.
CANNED PEACHES: Use two 29-oz cans in juice, drained very well. Reduce brown sugar to 2 tablespoons since canned peaches are already sweetened.
STORAGE: Leftovers keep covered in the fridge for up to 4 days. The biscuit topping softens overnight — reheat in the oven at 325°F for best results. Not recommended for freezing once baked.
GLUTEN-FREE: Substitute a 1:1 gluten-free all-purpose flour blend in the biscuit topping.
VEGAN: Use cold vegan butter sticks and replace buttermilk with full-fat coconut milk plus 1 tsp apple cider vinegar.

Nutrition

Calories: 380kcalCarbohydrates: 62gProtein: 5gFat: 13gSodium: 290mgFiber: 3gSugar: 38g
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