Easy Peach Cobbler Recipe for Summer

This peach cobbler recipe creates the perfect summer dessert with juicy peaches and a golden buttermilk biscuit topping. After years of testing different methods, I’ve discovered the secrets to making cobbler that’s never soggy or overly sweet.

The Perfect Summer Comfort Food

Summer peaches deserve a special treatment, and cobbler delivers exactly that. The combination of warm, cinnamon-spiced fruit with buttery biscuits creates pure comfort in every bite. This isn’t just another dessert recipe – it’s a family tradition waiting to happen.

I remember my first attempt at peach cobbler years ago. The results were disappointing – mushy fruit and dense topping. But through countless kitchen experiments, I’ve perfected this recipe that consistently delivers restaurant-quality results at home.

Why This Recipe Works

• Fresh peach chunks are the secret. Unlike thin slices that turn to mush, chunky pieces hold their shape and texture during baking. The fruit stays tender but not soggy.
• Pre-baking makes all the difference. This crucial step ensures the peaches start cooking before the biscuit topping goes on. Without this technique, you risk undercooked fruit beneath perfectly baked biscuits.
• Buttermilk creates superior flavor. The tangy richness of buttermilk elevates the biscuit topping far beyond basic milk alternatives. It adds depth and helps create that golden, crispy exterior.

Essential Ingredients

1. For the Peach Filling:

• 3.5 to 4 pounds fresh peaches (about 10 cups chunked)
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon salt

2. For the Biscuit Topping:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 1/2 cup cold buttermilk
• 1 egg plus 1 tablespoon milk for egg wash
• 2 tablespoons sugar mixed with 1/2 teaspoon cinnamon

Step-by-Step Instructions

1. Preparing the Peach Filling

1. Select slightly firm peaches without bruises or soft spots
2. Peel and cut them into 1 to 1.5-inch chunks
3. Mix the chunked peaches with brown sugar, cornstarch, lemon juice, vanilla, and all spices in a large bowl
4. Spread this mixture in a greased 9×13-inch baking pan
5. Bake at 350°F for 10 minutes while you prepare the topping

2. Creating the Biscuit Topping

1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl
2. Cut in cold butter using a pastry cutter until the mixture resembles coarse pea-sized crumbles
3. Pour in cold buttermilk and gently mix until just combined
4. Avoid overworking the dough – it should feel slightly sticky when properly mixed

3. Assembly and Baking

1. Take handfuls of biscuit dough and flatten them into patties with your hands
2. Place these over the warm peach filling, covering most of the fruit
3. Brush the dough with egg wash for that golden shine
4. Sprinkle with cinnamon sugar for extra sweetness and crunch
5. Bake for 40 to 50 minutes until the biscuit topping turns golden brown and peach juices bubble around the edges
6. Test doneness by inserting a toothpick into the biscuit layer – it should come out clean

Pro Tips for Success

• Choose the right peaches. Slightly firm fruit works best. Overly soft peaches create mushy filling, while hard peaches won’t cook properly.
• Don’t skip the ginger. Just 1/8 teaspoon enhances the peach flavor without being noticeable. This secret ingredient makes a remarkable difference.
• Use minimal thickener. Too much cornstarch weighs down the fruit filling. One tablespoon provides perfect consistency without heaviness.
• Serve immediately. Fresh peach cobbler tastes best warm with vanilla ice cream or whipped cream melting on top.

Storage and Variations

• Storage: Store leftover cobbler covered in the refrigerator for up to five days. Reheat portions in the oven to restore the crispy topping texture.
• Fruit variations: Try equal parts blueberries and peaches, or substitute nectarines, plums, or cherries. Maintain the same total volume of about 10 cups of fruit.
• Frozen peaches: Work in a pinch – thaw, chop, and blot dry before using. However, fresh peaches deliver superior flavor and texture.

The Perfect Ending

This homemade peach cobbler transforms simple ingredients into something extraordinary. The contrast between sweet, spiced peaches and crispy, buttery biscuits creates dessert magic that brings families together around the dinner table.

Whether you’re entertaining guests or treating your family, this recipe delivers consistent, delicious results that showcase summer’s best flavors.

Easy Peach Cobbler

This peach cobbler recipe creates the perfect summer dessert with juicy peaches and a golden buttermilk biscuit topping. Features chunky peaches, pre-baked filling, and a crispy cinnamon-sugar topped biscuit layer that’s never soggy.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Cooling Time 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

Peach Filling

• 3.5-4 lbs fresh peaches peeled and cut into 1- to 1.5-inch chunks (about 10 cups)
• 1/4 cup packed brown sugar light or dark
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon salt

Biscuit Topping

• 2 cups all-purpose flour spooned and leveled
• 1/2 cup granulated sugar
• 1.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter cold and cubed
• 1/2 cup buttermilk cold

For Assembly

• 1 large egg beaten with 1 tablespoon milk or buttermilk for egg wash
• 2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon

Equipment

• 9×13-inch baking pan
• Large mixing bowl
• Pastry Cutter
• Whisk
• Pastry brush
• Vegetable Peeler

Method

 

1. Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan.
2. Select slightly firm peaches without bruises or soft spots. Peel and cut them into 1 to 1.5-inch chunks.
3. Mix the chunked peaches with brown sugar, cornstarch, lemon juice, vanilla, and all spices in a large bowl.
4. Spread this mixture in the greased baking pan. Bake for 10 minutes while you prepare the topping.
5. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
6. Cut in cold butter using a pastry cutter until the mixture resembles coarse pea-sized crumbles.
7. Pour in cold buttermilk and gently mix until just combined. Avoid overworking the dough – it should feel slightly sticky when properly mixed.
8. Take handfuls of biscuit dough and flatten them into patties with your hands.
9. Place the dough patties over the warm peach filling, covering most of the fruit.
10. Brush the dough with egg wash for that golden shine.
11. Sprinkle with cinnamon sugar for extra sweetness and crunch.
12. Bake for 40 to 50 minutes until the biscuit topping turns golden brown and peach juices bubble around the edges.
13. Test doneness by inserting a toothpick into the biscuit layer – it should come out clean.
14. Remove from oven and cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

Storage: Store leftover cobbler covered in the refrigerator for up to 5 days. Reheat portions in the oven to restore crispy topping texture.

Fruit Variations: Try equal parts blueberries and peaches, or substitute nectarines, plums, or cherries. Maintain the same total volume of about 10 cups of fruit.

Frozen Peaches: Work in a pinch – thaw, chop, and blot dry before using. However, fresh peaches deliver superior flavor and texture.

Buttermilk Substitute: Add 1 teaspoon white vinegar or lemon juice to a measuring cup, then add cold milk to reach 1/2 cup. Let sit 5 minutes before using.