Peach Cobbler

Published July 14, 2019. Updated July 22, 2019

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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:

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Serving of homemade peach cobbler in a white serving bowl topped with vanilla ice cream and mint.
5 from 27 votes

Peach Cobbler

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
Prep25 minutes
Cook40 minutes
Ready in: 1 hour 5 minutes


Peach filling



For the peach filling

  • Preheat oven to 375 degrees F. 
  • Butter a 13 by 9 by 2 3/4-inch baking dish then pour peaches into baking dish and toss with lemon juice. 
  • In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg. 
  • Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.

For the topping

  • 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.
  • Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture. 
  • 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). 
  • Dollop and just lightly spread spoonfuls of the mixture evenly over top of peaches (about 12 dollops across the top).
  • Whisk together remaining 2 tsp sugar with 1/4 tsp cinnamon and sprinkle evenly over top. 
  • Bake in preheated oven until topping is golden brown and set and and filling is bubbling, about 40 - 45 minutes.
  • Remove from oven and let cool several minutes before scooping into bowls. Serve with vanilla ice cream.


*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.
Nutrition values are estimates only. See full disclaimer here.
Recipe originally shared June 2016, photos have been updated.


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  • Jeannie hellinger

    Excellent recipe I cooked mine in a Dutch oven on my smoker @375 for 1 hour turned out perfect

  • Lisa

    This REALLY IS the best peach cobbler! Made it last night and it’s almost gone not even 24 hours later! I have to confess — I forgot the lemon juice and I may have messed up the baking powder to baking soda ratio (I was rushing a bit), but it still came out excellent! I am going to make it again because I still have enough fresh peaches, and I will take my time and follow the recipe to the letter and I am sure it’s going to be even better. It’s terrific re-heated in the microwave, and you are right about the ice cream. Ice cream is better. (We would always do whipped cream. Nope. Ice cream now and forever.)
    I LOVE this site! Everything I have made so far from this site has been easy and wonderful!

  • Rene Eisweirth

    I have been looking for a recipe just like this one. I made it for dessert last night and it was “The Best Peach Cobbler Ever!!!” I used frozen peaches and made my own buttermilk. I couldn’t be happier with the end result, absolutely delicious!! Thanks for sharing the recipe.

  • Kelli

    Thank you for an exceptional recipe! I had been wanting to try and make a cobbler and now you’ve set the bar in terms of expectations VERY HIGH!! This was incredibly delicious and the topping was light and fluffy as promised. My company was so impressed and so was I.

  • Meredith

    My favourite cobbler recipe, I have made this more times than I can count over the last 4 years. I have peeled the peaches most times but when I am in a rush, I thoroughly wash them, leave the peel on and cut the peaches into smaller pieces. Don’t even bother with other recipes!!

  • Karen

    Hi Jaclyn,

    I love your recipes and your website! It’s my go-to site when making anything new!

    On this recipe….can you use frozen? If I did use fresh, approximately how many peaches is 4 lbs?!

    • Jaclyn

      Jaclyn Bell

      Yes frozen, thawed and drained should work ok too but fresh will be best. 1 lb of peaches is about 3 peaches, so about 12 here.
      Love to hear you trust and enjoy my recipes :)!

  • Gary Z

    I have a question regarding the cobbler sitting and getting mushy: What do you think about baking the dough and the peaches/any kind of berries separately? That way, you can add the baked biscuit to the cooked fruits in portions when desired because they aren’t sitting together getting mushy.

    • Jaclyn

      Jaclyn Bell

      It may work but you won’t get the juices and flavor of the peaches in the topping.

  • Jennifer Collins

    Didn’t peel fresh peaches and the clobber wasn’t running.
    The recipe is a keeper.