Peach Cobbler

07.14.2019

This really is the best Peach Cobbler you’ll ever taste!! Made with an abundance of fresh juicy peaches and a fluffy cake-like topping (that’s not soggy and uncooked on bottom). Here you’ll learn how to make the perfect homemade peach cobbler every time!

Serving of homemade peach cobbler in a white serving bowl topped with vanilla ice cream and mint.

Fresh Peach Cobbler Recipe

Is anyone else going overboard like me and buying peaches like there’s no tomorrow? This month I’ve bought 20lbs+ in the last few weeks and we’ve been eating them like crazy!

They make the best smoothies, they are one of my favorite fruits for baking, and they’re even excellent added to your main dish (like this Three Cheese Peach and Prosciutto Pizza with Basil, or this Balsamic Peach Chicken Skillet, and this Peach Salad with Grilled Basil Chicken).

But we all know one of the all time best uses for fresh peaches is peach cobbler, right? And not just any peach cobbler — THIS peach cobbler! I’ve made it three times already this summer!

What Makes it the Best?

I’m very particular about my peach cobbler. It shouldn’t have a heavy, dense topping, it should have the perfect amount of sweetness and canned peaches should never be used.

You’ll love that this has more flavor than you’ll find in your traditional peach cobbler (hence why I’ve used buttermilk, a fair amount of real butter and vanilla extract) and there’s no overpowering amounts of cinnamon used here – we want to taste the peach flavor.

And this recipe is made with a fluffy biscuit topping that’s really more cake-like than it is biscuit-like. So it compliments the dense peaches better than a heavy biscuit topping would. Plus it doesn’t end up soggy and uncooked like many cobblers do on that bottom layer of the topping.

Whole pan of peach cobbler.

Peeling is Worth the Extra Time for this Easy Recipe

This may not be as easy as the version with canned peaches and a cake mix, but I’d still consider this an easy peach cobbler recipe. Nothing too difficult, it’s still a straight forward, easy to make dessert.

It just takes a bit of time. As in it does take time to peel all those peaches, but the end result is so worth it! Besides it can seem therapeutic just taking time to breath and peel peaches some days.

It really is the only peach cobbler recipe you’ll ever need. It will easily become the highlight of any summer dinner, and you’ll get requests to make it again, and again, and again!

Put your fresh peaches to good use and make this irresistible peach cobbler this week, you won’t regret it!

Ingredients needed to make peach cobbler shown here.

Homemade Peach Cobbler Ingredients

  • Fresh peachesuse firm but ripe peaches (yellow cling or freestone variety). They shouldn’t be rock hard meaning they aren’t ripe, but they shouldn’t be squishy or soft or you’ll end up with a mushy topping and a mushy peach filling too because of excessive juices. Avoid peaches with bruises or molding. It’s fine if they have a reddish interior, it will give a pretty pink hue to the cobbler.
  • Lemon juice – only use fresh lemon for best flavor.
  • Granulated sugar – I like granulated sugar here but for an added caramel-y flavor you could try brown sugar in the filling. You can also adjust the amount slightly in the filling. If peaches are really sweet you could reduce sugar a bit, if they’re on the tart side you could add a little extra.
  • Cornstarch – this helps thicken up those juices in the peach filling creating a delicious syrupy sauce.
  • Ground cinnamon and nutmeg – you’ll love the added hint of spice from these. If you don’t have nutmeg you could omit that since it’s a small amount.
  • Cake flour or all-purpose flour – I’ve made this with both. You can use all cake flour for a lighter softer topping or all all-purpose flour for a slightly denser topping. Or I even used to use a blend of the two and that works well too.
  • Baking powder and baking soda – we use a blend of the two leavening ingredients since a acidic buttermilk is added.
  • Salt – don’t forget it or the dessert will taste flat.
  • Unsalted butter – if you only have salted butter on hand that will work, then just reduce salt in recipe to a scant 1/4 tsp.
  • Buttermilk – real buttermilk is preferred but in a pinch you can use the buttermilk substitute here if needed (add 1 Tbsp vinegar or lemon juice to a liquid measuring cup add in enough low fat milk to equal 1 cup. Whisk and let rest 5 minutes).
  • Vanilla extract – this is the perfect flavor highlight to pair with peaches. Preferably avoid imitation vanilla.

Showing the steps to making peach cobbler. In a mixing bowl whisking together sugar, cinnamon, nutmeg and cornstarch.

How to Make Peach Cobbler

  • Preheat oven and prepare baking dish: preheat oven to 375F and grease a 13 by 9-inch baking dish.
  • Make fresh peach filling: add sliced peaches to baking dish, toss with lemon juice.

Pouring sugar mixture over peaches in baking dish.

  • In a medium mixing bowl whisk together sugar, cornstarch, cinnamon and nutmeg.
  • Pour mixture over peaches in baking dish and toss to coat.

Whisking flour and sugar in a baking dish to prepare fluffy biscuit topping for peach cobbler.

  • Make the topping: in a large mixing bowl whisk together flour (sift cake flour first if using cake flour), sugar, baking powder, baking soda and salt.

Cutting butter into flour mixture in glass mixing bowl with a pastry cutter.

  • Cut butter into flour mixture.
  • Make a well in the center of mixture (push the flour mixture to the sides of the bowl to create a bowl shape in center).

Pouring buttermilk into well in flour mixture.

  • Mix in buttermilk vanilla mixture and fold and stir just until combined.

Finished peach cobbler topping in a mixing bowl.

  • Assemble cobbler: dollop batter evenly over peach layer in baking dish and lightly spread outward.
  • Note: it may look like you don’t have enough but the topping puffs and spreads nicely in the oven and will cover all the peaches.

dolloping cobbler topping over peach layer in baking dish.

  • Sprinkle with sugar and bake: Sprinkle with cinnamon sugar and bake until topping is cooked through, about 40 – 45 minutes.

Prepared cobbler with cinnamon sugar topping, shown before baking in oven.

Can I Make This with Frozen Peaches?

Yes. Just keep in mind fresh will be best. If using frozen sliced peaches you’ll want to thaw and drain the peaches first. Then add to the recipe as directed.

Can I Make It with Canned Peaches?

In case you missed the previous mention above, no, don’t use canned peaches. It won’t be anywhere near the same.

Could I Leave the Peels on?

If you like the texture then yes you could leave them on. I personally prefer them without leaving a polished smooth finish.

Can I Make it in Advance?

No. It should be baked immediately after preparing. Otherwise sugar will draw out juices in peaches and cobbler topping will lose leavening power and end up dense.

How Long Does it Keep?

Unfortunately peach cobbler is best served within an hour of preparing. As it sits the topping absorbs moisture from the filling and will become soggy. It tastes best warm from the oven anyway with an ice cold scoop of creamy vanilla ice cream!

Finished peach cobbler shown after baking.

Tips for the Best Peach Cobbler

  • First and foremost use good quality peaches. Not those rock hard peaches with a hidden brown interior, they’re also mealy duds with a bad texture. These are often what you’ll find when peaches aren’t in season in the summer.
  • Use bigger peaches for less hassle peeling.
  • Use up as much of the peach as possible. Sometimes peaches will pull right away from the core when sliced in half, other times they don’t. So just cut away as much of the peach flesh as possible from the core, or just toss in a couple of extra peaches.
  • Use cold butter. You’ll get a batter that’s easier to work with and you’ll end up with a fluffier topping.
  • Use cake flour for the fluffiest option or if you like it a little denser use all-purpose flour.
  • Don’t over-mix the topping (once you add the buttermilk) or topping won’t be as fluffy.
  • Sprinkle the cobbler topping with cinnamon sugar for a pretty finish and an extra layer of flavor.
  • And don’t forget the ice cream! It’s just not the same served without it.

Overhead close up image of peach cobbler showing texture of filling and topping.

More Peach Desserts You’ll Love:

More Must Try Cobbler Recipes:

 

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Peach Cobbler

5 from 12 votes

The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every summer. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times better!

Servings: 10
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

Peach filling

  • 4 lbs fresh peaches (firm but ripe) peeled, cored and sliced thick
  • 1 1/2 Tbsp fresh lemon juice
  • 1/2 cup (100g) granulated sugar
  • 1 Tbsp (8g) cornstarch
  • 3/4 tsp ground cinnamon, divided
  • 1/8 tsp ground nutmeg

Topping

  • 1 1/2 cups (200g) cake flour or all purpose flour* (scoop and level to measure)
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp (143g) unsalted butter, cold and diced into small cubes
  • 1 cup (235ml) buttermilk
  • 1 tsp vanilla extract
  • 2 tsp (8g) granulated sugar, for sprinkling over top

Instructions

For the peach filling

  1. Preheat oven to 375 degrees F. 

  2. Butter a 13 by 9 by 2 3/4-inch baking dish then pour peaches into baking dish and toss with lemon juice. 
  3. In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg. 
  4. Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.

For the topping

  1. If using cake flour sift into a large mixing bowl, if using all-purpose flour just add to bowl (no sifting is necessary). Add 3/4 cup sugar, baking powder, baking soda, and salt and whisk to combined.

  2. Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture. 
  3. Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and fold and stir with a spoon just until combined (don't over-mix, it should be lumpy). 

  4. Dollop and just lightly spread spoonfuls of the mixture evenly over top of peaches (about 12 dollops across the top).

  5. Whisk together remaining 2 tsp sugar with 1/4 tsp cinnamon and sprinkle evenly over top. 

  6. Bake in preheated oven until topping is golden brown and set and and filling is bubbling, about 40 - 45 minutes.

  7. Remove from oven and let cool several minutes before scooping into bowls. Serve with vanilla ice cream.

Recipe Notes

*Recipe originally listed as using 3/4 cup cake flour and 3/4 cup all-purpose flour, now I either use all of one or the other. Cake flour offers a fluffier softer topping while all-purpose flour is a bit more dense. 

Nutrition Facts
Peach Cobbler
Amount Per Serving
Calories 370 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 33mg11%
Sodium 176mg8%
Potassium 498mg14%
Carbohydrates 61g20%
Fiber 3g13%
Sugar 43g48%
Protein 5g10%
Vitamin A 990IU20%
Vitamin C 12.9mg16%
Calcium 90mg9%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Peach Cobbler
Calories: 370 kcal
Author: Jaclyn
Recipe originally shared June 2016, photos have been updated.

44 comments

  • Margie Foster: I need to substitute gluten free flour and xanthm gum. It sounds so great. Do you think it would be ok? August 15, 2019 at 8:15pm Reply

    • Jaclyn: Unfortunately without testing I can’t say for sure. August 17, 2019 at 10:51pm Reply

  • Mirian Mendoza: Hello, the taste of the cobbler I made was delicious and flavorful. The problem is that it was soupy and the cake mix didn’t fluff up. But was soft and when I mixed everything with the cake flour it wasn’t lumpy like in the picture. What would you suggest? August 12, 2019 at 10:44pm Reply

    • Jaclyn: Did you use buttermilk, milk would make it runny? And are you sure there was the proper amount of flour added and baking soda/powder weren’t left out accidentally? If none of those are the issue next time I’d try an extra 1/4 cup flour and just be careful not to over mix. Hopefully we can get it to turn out perfect for you! August 13, 2019 at 8:49am Reply

  • Successful Writer: The directions were clear and this came out *perfectly*!!!

    I did a couple of things slightly differently but it did not make a difference in the result:
    1) I put the peaches in the baking pan, which I lightly buttered first, in the oven while it was warming up to 375 degrees, about 10 minutes.

    2) I combined 1% milk with 1/2 and 1/2 instead of using buttermilk.

    3) I used Truvia instead of pure granulated sugar, which translates into 1/2 the sugar and a lot fewer calories. August 8, 2019 at 10:24am Reply

  • Christie: Loved this recipe! July 24, 2019 at 9:41pm Reply

  • Rebecca Hale Reeder: This was scrumptious! Been making the Paula Dean peach cobbler for years and this is by far much better! Yum yum! July 21, 2019 at 9:10pm Reply

  • Janet Vinyard: Peaches that pull away from the pit easily are “freestones” and peach pits that are more difficult to remove are from “cling” peaches. The freestones are usually available starting in July. This recipe sounds great! July 15, 2019 at 7:48am Reply

    • Jaclyn: Thanks for the helpful tip! I wish the grocery store would label them that way :). July 16, 2019 at 8:29am Reply

  • Nicole: This is the best peach cobbler I’ve ever had! I did use the cake flour and I think that helped. It didn’t last long at all and everyone raved about how delicious it was. Thank you so much for an amazing recipe! This one is definitely a keeper!! July 14, 2019 at 5:27pm Reply

  • Bernie Smith: Well worth the extra time. Thanks for working to perfect this for our benefit! July 14, 2019 at 5:04pm Reply

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