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peach cobbler

Fresh Peach Cobbler

This classic peach cobbler recipe transforms seasonal peaches into a comforting masterpiece with juicy fruit filling topped with sweet golden biscuit topping. Perfect for both novice bakers and seasoned chefs alike.
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Course: Dessert
Cuisine: American
Keyword: Peach Cobbler, Summer Dessert, Fruit Dessert, Baked Peaches
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 340kcal
Cost: medium

Equipment

  • 9x13-inch Baking Dish or 10-inch Cast-Iron Skillet
  • Mixing bowls
  • Pastry Cutter or Fingertips
  • Large Pot (for peach blanching)

Ingredients

Fruit Filling

  • 6 cups fresh peaches peeled and sliced (about 8-10 medium peaches)
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 1 pinch salt

Biscuit Topping

  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter cubed
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar for sprinkling (optional)

Instructions

  • Bring a large pot of water to a boil. Cut a small X on the bottom of each peach. Carefully place peaches in boiling water for 30 seconds, then immediately transfer to an ice bath. The skins should easily peel off. Slice peaches into ½-inch wedges, discarding pits.
  • In a large bowl, gently toss sliced peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt until evenly coated. Let the mixture sit for 15 minutes to allow the peaches to release some juice.
  • Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish or a 10-inch cast-iron skillet. Transfer the peach mixture to the prepared dish, spreading it evenly.
  • In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using your fingertips or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  • Stir in buttermilk and vanilla extract until just combined—overmixing will create a tough topping. The dough should be sticky and somewhat lumpy.
  • Drop spoonfuls of the biscuit mixture over the peach filling, leaving some gaps for the filling to bubble through. Sprinkle with coarse sugar if desired. Bake for 45-50 minutes until the topping is golden brown and the filling is bubbling.
  • Allow the cobbler to cool for at least 20 minutes before serving. This resting period allows the filling to set up properly.

Notes

For best results, use ripe but firm peaches that yield slightly to gentle pressure.
Place a baking sheet under your cobbler dish to catch any potential overflow during baking.
If using frozen peaches, thaw and drain them well before using.
Store leftover cobbler covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

Calories: 340kcal | Carbohydrates: 57g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 290mg | Potassium: 285mg | Fiber: 3g | Sugar: 38g | Vitamin A: 789IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1.2mg
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