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

Peach Cobbler

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


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


  • 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


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.