Description
A delicious Fresh Peach Cobbler recipe that combines juicy, sweet peaches with a tender biscuit topping, creating the perfect summer dessert.
Ingredients
Units
Scale
Peach Filling
- 3.5–4 lbs. fresh peaches, peeled and cut into 1- to 1.5-inch chunks (about 10 cups or 1.5-1.8kg)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) 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 (250g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold*
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
- optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3- to 4-quart baking dish works.
- For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
- For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.
- Assemble the cobbler: Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm peach filling. Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
- Bake for 40–50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges. Remove from the oven and cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: I don’t recommend preparing this recipe ahead of time because the biscuit topping won’t rise as much if it is not immediately baked.
- Special Tools (affiliate links): Vegetable/Fruit Peeler | 9×13-inch Pan | Glass Mixing Bowl | Whisk | Pastry Cutter | Pastry Brush | Cooling Rack
- Frozen or Canned Peaches: Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches.
- Buttermilk: You can make your own DIY buttermilk substitute if needed.
- To Make Without Egg Wash: The egg wash helps the dessert reach that golden-brown, crisp goodness.
- Other Fruits: Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc.
- Individual Cobblers: Instead of baking as one big dessert, you can make individual peach cobblers by dividing the layers and baking in several oven-safe ramekins.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 320 kcal
- Sugar: Approximately 25g
- Sodium: Approximately 200mg
- Fat: Approximately 12g
- Saturated Fat: Approximately 7g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 3g
- Protein: Approximately 4g
- Cholesterol: Approximately 40mg
