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Peach Cobbler Recipe

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.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 25 minutes
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

  • 9x13-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.