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With a buttery biscuit topping and juicy spiced peaches, Homemade Peach Cobbler is the ultimate easy dessert. Enjoy year-round with fresh, frozen or canned peaches.
My Favorite Peach Cobbler Recipe
When it comes to classic southern desserts, there are two recipes that stand out in my mind; homemade banana pudding and peach cobbler. After living in the south for 20+ years, I have learned from the best how to make both of these desserts.
Today is all about my favorite peach cobbler recipe. Made with a sweetened, buttery biscuit topping and warm, spiced peaches, this peach cobbler is a little bit of heaven in dessert form.
And it couldn't be easier to make! With basic pantry staples and fresh, frozen, or canned peaches, this warm, gooey, buttery peach cobbler comes together with just minutes of prep work. It can and SHOULD be enjoyed year-round.
Happy Cooking! xo Kristen
Ingredients for Peach Cobbler
- Peaches: This recipe can be made with fresh peaches, defrosted frozen peaches, and even drained, canned peaches. I personally recommend fresh or frozen peaches for the best tasting cobbler, but canned peaches are pretty tasty too.
- 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 to give it a sweet, caramelized finish.
- Spices: Cinnamon is a classic addition to peach cobbler, but I also add a bit of ground ginger. It is unexpected but it gives the cobbler filling so much warmth and makes this recipe stand out.
- 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 juices from the peaches to create a thick, rich, syrup in the cobbler. Use tapioca starch or arrowroot powder in place of cornstarch if needed.
- Homemade Biscuit Mix: Mix all-purpose flour, salt, and baking powder for a simple homemade buttermilk biscuit base that is so much better tasting than a pre-made mix.
- Butter: Be sure to use unsalted, cold butter for the best results.
- Buttermilk: Buttermilk is a key ingredient in the cobbler topping. However, there is no need to purchase buttermilk if you don't have it on hand. Simply add ½ teaspoon distilled vinegar or lemon juice to a mixing cup and pour in enough milk to equal ½ cup milk. Let sit for 5 minutes before using.
How to Make Peach Cobbler
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Peach Filling. In a large mixing bowl, combine peeled, sliced peaches (fresh, defrosted, or canned) with brown sugar, cornstarch, and spices. Transfer to a buttered baking dish.
- Prebake Peaches. Before adding the biscuit cobbler topping, you want to prebake the peaches for 15 minutes. This allows the peaches get perfectly soft without overcooking the cobbler topping.
- Prepare Cobbler Topping. While the peaches are baking prepare the biscuit mixture by whisking together the dry ingredients in a large bowl or base of a food processor. Cut cold cubed butter into the mixture until the dough resembles wet sand. Drizzle in the buttermilk and gently mix until just biscuit dough is JUST combined. Do not over mix to prevent a tough topping.
- Top Peaches with Biscuit Topping. Dollop the biscuit mixture evenly over the partially baked peaches. Brush the biscuit dough with an egg wash or buttermilk and then sprinkle with granulated sugar. This will give the cobbler a deliciously golden, slightly caramelized topping.
- Bake. Bake until the biscuit topping has browned and peach filling is bubbly and thick.
- Serve. Let it cool slightly, but keep in mind that Peach Cobbler is best when enjoyed warm. And while it stands on its own, it is even better when topped with no-churn vanilla ice cream, homemade vanilla ice cream, fresh whipped cream, or even milk.
Recipe FAQs
The easiest method is to parboil the peaches slightly. Score the skin on the peaches with a paring knife. Drop the peaches into boiling water for 15 seconds, or until the skin begins to peel. Use a slotted spoon to remove the peaches from the water and place them into ice water. Once cooled, remove the peaches from the ice bath and the skin should just peel right off.
Yes! To double this recipe, simply double the ingredients and use a 4-quart or 9x13 baking dish to bake the peach cobbler. The baking instructions and time will remain the same.
More Favorite Dessert Recipes
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Peach Cobbler
Video
Ingredients
Peach Cobbler Filling
- 6 cups sliced peaches, about 5-6 peaches, peeled
- ¼ cup dark brown sugar
- 1 tablespoon cornstarch
- 1 small lemon, juice and zest
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon table salt
Biscuit Topping
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ½ cup buttermilk, see note about homemade buttermilk
Cobbler Topping
- 1 large egg
- 1 tablespoon milk or buttermilk
- 1-2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350℉ (175℃). Grease an 8x8-inch pan or 2-quart baking dish well with butter and set aside.
- In a large bowl, combine 6 cups sliced peaches, ¼ cup dark brown sugar, 1 tablespoon cornstarch, the zest and juice of 1 small lemon, ½ teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, and ⅛ teaspoon table saltGently mix together using a spatula or wooden spoon until the peaches are evenly coated with the spices and sugar.
- Spoon the peach mixture into the prepared pan and bake for 15 minutes.
- While the peaches are baking, prepare the biscuit topping by whisking together 2 cups all-purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt together in a large bowl. Cut in ½ cup unsalted butter (cold and cubed), 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 ½ cup buttermilk and gently mix until just biscuit dough is JUST combined--do not over mix! If the peaches are not ready yet to be topped with the cobbler, refrigerate this mixture.
- After 15 minutes of pre-baking, remove the peaches from the oven and dollop the dough evenly over the peach filling.
- In a small bowl whisk together 1 large egg and 1 tablespoon milk or buttermilk. Brush this mixture over the cobbler dough and then sprinkle with 1-2 tablespoons granulated sugar.
- Return the peach cobbler to the oven and bake for 37-42 minutes, or until lightly browned and the biscuit topping is cooked through and golden.
- Serve warm along with ice cream of whipped cream if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published in 2020 and updated in 2025.
This tasted delicious but I had trouble with the topping. It was very stiff and I had to roll it out in order to put it on the cobbler. I wasn’t able to spoon on top but had to lay it on.
Thank you for sharing that Joyce. The topping should be scoopable, but not loose.
Can I use light brown sugar or should it be dark?
Light brown sugar will work. Enjoy!
In your recipe “instructions”, the vanilla (1/2 Tsp Pure Vanilla Extract - from the “ingredients”) is missing for the Filling. Which is incorrect?
Hi Frances! I am sorry for that omission. Add the vanilla to the peach cobbler filling, along with the peaches, cornstarch, lemon juice, etc.
Blackberry Crisp recipe. Could you use pineapple, apple or peaches in this recipe?
Hi Larry, for the blackberry crisp, you can use apples or peaches for sure--I even have a recipe for Apple Crisp and one for Peach Crisp. For cobbler, you can use apples or peaches (or berries). I wouldn't recommend pineapple for either dish--it won't bake up well in a crisp or cobbler.