This peach cobbler features juicy, sweet peaches topped with a layer of buttery, golden biscuits. It is a simple recipe to make that can be used with fresh or frozen peaches, making it a great dessert to enjoy year-round.
This tried-and-true Peach Cobbler recipe is easier and tastier than pie! Serve it with a scoop of ice cream or homemade whipped cream for the perfect dessert.
Peach Cobbler is a classic southern dessert made traditionally made with fresh, ripe peaches and a crumbly biscuit topping.
While there are a million different ways to make a peach cobbler, this recipe is the best for several reasons.
- Fresh peaches are flavored with cinnamon and a bit of ginger, to bring warmth to this dish.
- The peaches are sweetened with just enough sugar to bring out their natural sweetness, without being overly sweet.
- This recipe uses brown sugar instead of granulated sugar to sweeten the peaches, which adds to the rich flavor.
- Lemon juice is added to balance out the sweetness in this cobbler.
- The peaches are pre-baked before topped with the biscuit dough so that the peaches are perfectly tender.
- Cornstarch is added to create a rich, thick syrup from the juices the peaches give off.
- The topping of this cobbler is made with a homemade buttermilk biscuit topping that is light and buttery. It is simple to make and much better than using a boxed or canned biscuit mix.
- The texture contrast between the crisp edges of the cobbler topping where the sugar caramelized into the biscuits, to the fluffy interior of the buttermilk biscuits, to the juicy, soft, warm peaches is absolutely perfect.
- Peaches--While I prefer fresh peaches, you can prepare any time of the year using frozen or canned peaches. Frozen peaches work really well in place of fresh peaches, simply defrost and before preparing this cobbler. While canned peaches are not my favorite in this recipe, they can be used in a pinch. Be sure to follow modifications in the recipe card if using canned peaches.
- Sugar: Brown sugar is used for the fruit filling, as it creates a much richer fruit filling and pairs wonderfully with the peaches. Granulated sugar is used for the biscuit topping.
- Spices: Cinnamon is a classic addition to peach cobbler. I also add in a bit of ground ginger. It is unexpected but it really makes this filling stand out from other recipes.
- Lemon Juice: A tiny bit of lemon juice will help balance out the sweetness and create a rich syrup. Fresh lemon juice is, of course, best, but jarred can be used in a bind.
- Cornstarch: The cornstarch will help to thicken up the peaches juices to create a thick, rich, syrup in the cobbler. Use tapioca starch in place of cornstarch if needed.
- Buttermilk: Buttermilk gives the homemade biscuit topping a tangy flavor and helps to keep the biscuits light and fluffy.
- Homemade Biscuit Mix: Mix together all-purpose flour, salt, and baking powder for a simple homemade biscuit base that is so much better tasting than a pre-made mix.
- Butter: Nothing beats butter homemade biscuits. They give the cobbler topping flavor and keep the biscuit dough light. Be sure to use cold butter for the best results.
If you are out of an ingredient, be sure to refer to my list of baking substitutions. There you will find ways to replace brown sugar, flour, and make homemade buttermilk.
How to Make Peach Cobbler
Making peach cobbler involves a few steps, including making homemade biscuits, but these steps are still easy and the minimal effort pays off for a delicious dessert.
- Grease an 8x8 inch pan well with butter. This will not only help the peaches to not stick to the pan but will help to flavor the cooking liquid of the peaches.
- Peel the peaches. I find it is easiest to peel the peaches by scoring the peach skin and then dropping it into a pan of boiling water for 1 minute. Remove the peaches and place them into an ice bath. This should allow the peach skin to easily peel away from the flesh of the peach. You can also just use a paring knife to remove the skin.
- In a large bowl, stir the peach slices, brown sugar, cornstarch, lemon juice, lemon zest, ginger, cinnamon, and salt together until thoroughly combined and then pour into the prepared baking dish.
- Bake the peaches for 15 minutes BEFORE topping with the biscuit mixture. This lets the peaches get perfectly soft without overcooking the cobbler topping.
- While the peaches are baking, prepare the cobbler biscuit topping. Mix together flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- Add in cold butter and using a pastry cutter, food processor, or two forks, cut the butter into the mixture until it resembles wet sand and the butter is about the size of peas.
- Slowly drizzle in the buttermilk, gently mixing until the dough is just combined. DO NOT OVERMIX. If you do, your topping may end up tough instead of flaky and fluffy.
- Dollop dough all over peach filling.
- Brush the cobbler topping with an egg wash or a bit of additional milk (if egg-free), and then sprinkle with a bit of granulated sugar. This gives the cobbler a deliciously golden, slightly sweetened crust.
- Bake the cobbler until the biscuits are browned and the peach filling is bubbly and thick.
- Serve warm with, milk, ice cream, or whipped cream, as desired.
More Summer Dessert Recipes
Whether you have fresh peaches, frozen peaches, or even canned peaches, this cobbler hits the spot! Let me know in the comments if you like your cobbler served with milk or ice cream!
Peach Cobbler Filling
- 6 cups sliced peaches about 5-6 peaches, peeled
- ¼ cup dark brown sugar
- 1 tablespoon cornstarch
- 1 lemon juice and zest
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon salt
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 and ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup buttermilk see note about homemade buttermilk
- 1 egg
- 1 tablespoon milk or buttermilk
- 1-2 tablespoons granulated sugar
- Preheat the oven to 350 degrees. Grease a 8x8 inch pan well with butter.
- In a large bowl, stir the peach slices, brown sugar, cornstarch, lemon juice, lemon zest, ginger, cinnamon, and salt together until thoroughly combined.
- Spoon filling into prepared pan and bake for 15 minutes.
- Remove from the oven and then prepare the biscuit topping.
- Prepare biscuit topping by whisking together flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in the cold butter, using a pastry cutter, food processor, or two forks, cut the butter into the mixture until it resembles wet sand and the butter is about the size of peas.
- Drizzle in the milk and gently mix until just biscuit dough is JUST combined--do not over mix!
- Dollop dough all over peach filling.
- Mix together the egg and remaining buttermilk.
- Brush the top of the biscuit dough with egg wash and then sprinkle with granulated sugar.
- Bake for 37-42 minutes, or until lightly browned and biscuit topping is cooked through.
- Serve warm along with ice cream of whipped cream if desired.
- Homemade Buttermilk--if you do not have buttermilk, you can easily make your own using milk of any kind. Simply add ½ teaspoon distilled vinegar or lemon juice to mixing cup and pour in enough milk to equal ½ cup milk. Let sit for 5 minutes before using. (I let it sit in the refrigerator for the milk to stay cold for the biscuit topping.)
- If you need this Cobbler to be egg-free, simply brush the biscuit topping with milk instead of the egg wash. Your cobbler top won’t brown as well, but will still be beautiful and delicious!
- Fresh Peaches are best for cobbler. If you choose to use frozen peaches, simply defrost before preparing this cobbler. If you only have canned peaches, select peaches canned in fruit juice and drain well before proceeding with the recipe. DO NOT bake the pre-bake the peaches before topping with the cobbler.
- Use tapioca starch in place of cornstarch if needed.
- Leftover peach cobbler can be stored covered in the refrigerator for 3-4 days.