Perfect Peach Cobbler

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This easy peach cobbler recipe features a juicy cinnamon-vanilla peach filling and a golden buttery biscuit topping — the perfect dessert to celebrate fresh peach season!

Nothing says late summertime like a warm peach cobbler fresh from the oven! ♡

I have exactly zero restraint when it comes to adding fresh peaches to my cart while they’re in season. (Shoutout to Costco — this year’s batch has been especially juicy and sweet!) We’ve been slicing them into breakfast oatmeal, tossing them into salads, snacking on them nonstop. But of course, it’s hard to beat one of the most nostalgic peach desserts we grew up with here in the Midwest — a good old-fashioned peach cobbler.

This version is everything I love about the classic, with a simple peach filling that lets the fruit shine and a golden, buttery biscuit topping that bakes up crisp and cozy. And I have to insist that you serve it up warm with a few scoops of cold, melty vanilla ice cream on top. On a hot summer evening, it truly doesn’t get better. So round up some ripe peaches and let’s make a batch!

Recipe Tips

Step-by-step instructions are included in the recipe below, but here are 5 quick tips to make this peach cobbler recipe even better:

1. Use ripe, in-season peaches. The flavor of your cobbler rides entirely on the flavor of the peaches here. So look for ones that are sweet, juicy, and slightly soft to the touch. (That said, if you come home and find that your peaches aren’t quite ripe, you can add a splash of lemon juice to help brighten the flavor!)
2. Don’t skip the pre-bake. That quick 10-minute head start in the oven helps the peaches soften and release their juices, which gives the cobbler a better texture and prevents the topping from getting soggy underneath.
3. Keep your butter and buttermilk cold. Just like when making biscuits or scones, the cold butter helps to create those flaky, tender pockets in the topping.
4. Avoid over-mixing the topping. Pulse the dough *just* until it clumps together, because over-mixing can lead to a tough topping. It’s okay if the dough looks a little rough or shaggy when you scatter it over the peaches.
5. Let it rest before serving. As tempting as it is to dig right in, letting the cobbler cool for 20 to 30 minutes will give the peach juices time to thicken up and mix perfectly with the melty vanilla ice cream.

Variations

This recipe is wonderfully flexible and easy to customize with whatever ingredients you have on hand or love most. Here are a few simple variations you can try to make this cobbler your own:

• Add toasted nuts. Stir ½ cup of chopped toasted pecans or almonds into the cobbler topping dough or sprinkle them on top before baking for extra crunch and flavor.
• Mix in other fruits. Swap out 1-2 cups of the peaches for fresh berries (like blueberries or raspberries), cherries, or even plums for a mixed fruit cobbler twist.
• Add bourbon or rum. Stir 1-2 tablespoons of bourbon or dark rum into the peach filling for a rich, warm note that pairs beautifully with the cinnamon and vanilla.
• Try a spiced topping. Add a pinch of ground ginger, nutmeg, or cardamom to the cobbler topping to give it some extra warming spices.
• Make it gluten-free. Substitute a 1:1 gluten-free flour blend for the all-purpose flour in the topping.

More Fresh Peach Recipes To Try!

Looking for more ways to put fresh peaches to use? Here are a few of our faves!

• Ginger Peach Crisp
• Peach Gazpacho
• Peaches and Meringue
• Grilled Peaches with Bourbon Caramel Sauce

Perfect Peach Cobbler

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• Author: Ali
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 8 to 12 servings

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Description

This easy peach cobbler recipe features a juicy cinnamon-vanilla peach filling and a golden buttery biscuit topping — the perfect dessert to celebrate fresh peach season!

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Ingredients

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Peach Filling

• 4 pounds fresh peaches, sliced 1/2-inch thick
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon 

Cobbler Topping

• 2 cups (240g) all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cut into 1-tablespoon chunks
• 2/3 cup cold buttermilk, plus extra for brushing
• 2 tablespoons turbinado sugar

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Instructions

1. Heat the oven. Heat oven to 375°F.
2. Prepare the peach filling. In a large mixing bowl (or you can do this directly in the baking dish), gently toss together all of the peach filling ingredients until combined. Transfer them to a 9 x 13-inch baking dish and spread the peaches out in an even layer. Bake for 10 minutes while you prepare the cobbler topping.
3. Prepare the cobbler topping. Add the flour, sugar, baking powder and salt to a food processor and pulse briefly to combine. (Or see note below to make the topping by hand.) Scatter the butter chunks on top of the mixture, then pulse in 1-second bursts until the mixture looks like coarse crumbs with a few pea-sized bits of butter left. Drizzle in the buttermilk and pulse just until the dough starts to clump (4 to 6 quick pulses). It will be slightly sticky; avoid over-mixing.
4. Assemble. Carefully remove the pan of hot peaches from the oven. Using your fingers, scatter the cobbler topping in small chunks over the hot peaches. Try to cover the peaches as best you can, but there will naturally be gaps. Brush extra buttermilk on top of the cobbler dough, then sprinkle evenly with the turbinado sugar.
5. Bake. Bake for about 40 minutes, or until the cobbler topping is golden brown and the peaches are bubbly around the edges. Transfer pan to a wire rack and let it cool for at least 20 to 30 minutes so that the juices can thicken. 
6. Serve. Serve warm with vanilla ice cream and enjoy!

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Notes

No food processor? No problem. Just whisk the dry ingredients together in a large bowl, then use a pastry cutter (or your fingers) to cut in the cold butter until the mixture resembles coarse crumbs. Drizzle in the buttermilk and stir with a fork until the dough just comes together.

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