Name: Recipe "Peach Cobbler"
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 6 cup peaches (peeled and sliced (about 8 peaches)); 0.333 cup granulated sugar; 1 lemon zest (zest of 1 large lemon); 2 tbsp packed light brown sugar (packed); 1 tbsp cornstarch; 1 tsp ground cinnamon; 2 cup all-purpose flour; 0.333 cup granulated sugar; 2 tsp baking powder; 0.5 tsp kosher salt; 0.5 cup unsalted butter (chilled, cut into pieces); 1 cup buttermilk (chilled); 1 tsp pure vanilla extract; heavy cream or whole milk (for brushing); turbinado sugar (for sprinkling); vanilla ice cream (for serving, optional)

Save these for later: Peach Cobbler or Blackberry Cobbler.

Why This Peach Cobbler Is a Summer Favorite

I have two peach trees in my backyard, so when summer hits, I’m always looking for ways to use up the harvest. This peach cobbler has become our family’s go-to. The filling is sweet and juicy with a whisper of cinnamon and lemon zest, and the biscuit topping is tender and buttery with a crunchy sugar crust. Served warm with a scoop of vanilla ice cream, it’s everything a summer dessert should be.

What Makes This Peach Cobbler Special

Sweet, juicy peaches with a hint of cinnamon and lemon zest.
Tender, buttery biscuit topping that soaks up the fruit juices.
Comes together in under an hour with simple ingredients.

Key Ingredients for the Best Peach Cobbler

Peaches: Use ripe but firm peaches. If you can’t find good fresh ones, frozen peaches work without thawing.
Buttermilk: Adds tang and tenderness to the biscuit topping. If you don’t have buttermilk, add a teaspoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes.
Lemon zest: Brightens the peach filling. Don’t skip it, it balances the sweetness.

Tools You’ll Need for Peach Cobbler

9×13-inch baking dish
Pastry blender or two forks for cutting butter
Wire rack for cooling

Recipe Tips for Peach Cobbler Success

When making the biscuit topping, handle the dough as little as possible. Overworking it will develop gluten and make the topping tough. Keep the butter cold so it creates steam pockets during baking, giving you a flaky texture. Also, let the peach filling sit while you prepare the topping, this lets the flavors meld and the cornstarch start thickening.

Expert Tips for Perfect Peach Cobbler

If you’ve never peeled peaches before, the boiling water method is a game-changer. Score a small X on the bottom of each peach, drop them in boiling water for 30 seconds, then plunge into ice water. The skins slip right off. Choose peaches that yield slightly to gentle pressure, too firm and they won’t be sweet, too soft and they’ll turn mushy. For the cobbler topping, make sure your baking powder is fresh; old baking powder won’t give you the rise you need.

Peach Cobbler Variations to Try

If you don’t have peaches, nectarines or apricots make a great substitute. For a spiced twist, add a pinch of nutmeg or ginger to the filling. To go gluten-free, swap the all-purpose flour with a 1-to-1 gluten-free baking blend. You can also try a dairy-free version by using cold vegan butter and unsweetened almond milk mixed with a little lemon juice instead of buttermilk.

How to Serve Peach Cobbler

Warm peach cobbler begs for a scoop of vanilla ice cream, the cool creaminess against the hot fruit and tender topping is unbeatable. If you don’t have ice cream, a dollop of whipped cream or a drizzle of heavy cream works too. And honestly, leftovers are fantastic the next morning with a cup of coffee.

How to Store Leftover Peach Cobbler

Let the cobbler cool completely before storing. Cover the dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. The topping will soften, but reheating helps revive it.

How to Freeze Peach Cobbler

You can freeze baked peach cobbler for up to 2 months. Let it cool completely, then wrap the dish tightly in plastic wrap and aluminum foil, or transfer portions to freezer-safe containers. Thaw overnight in the fridge. The topping will be a little softer after freezing, but reheating in a 350°F oven for 15-20 minutes brings back some crispness.

Best Ways to Reheat Peach Cobbler

For the best texture, reheat individual portions in a 350°F oven for 10 minutes. The microwave works in a pinch but will soften the topping considerably. If using the microwave, heat in 30-second intervals until warmed through. Serve with fresh ice cream each time.

Peach Cobbler Frequently Asked Questions

What’s the difference between peach cobbler and peach crisp?

Cobblers have a biscuit dough or cake-like topping, while crisps are made with oats and have a sweet, crumbly topping. This recipe uses a buttermilk biscuit topping.

Can I use frozen peaches?

Yes. Do not thaw the peaches before using. Frozen peaches will release more juices while baking, so the filling may be slightly runnier, but still delicious.

How do I know when the cobbler is done?

Bake until the topping is golden brown and the fruit is bubbling around the edges. This usually takes 45 to 50 minutes at 375°F.

Can I make peach cobbler ahead of time?

You can assemble the cobbler a few hours ahead and keep it in the fridge, but it’s best baked fresh. Leftovers keep for up to 3 days in the fridge.

Recipe

Peach Cobbler

Peach Cobbler- sweet, juicy peaches topped with a biscuit-like topping. Serve warm with vanilla ice cream for the BEST summer dessert.

mediumVegetarian

20 min

Prep Time

45 min

Cook Time

1 hr 5 min

Total Time

Servings

Dessert

Course

American

Cuisine

421 kcal

Calories

Ingredients

Servings

6 cup peaches, peeled and sliced (about 8 peaches)
0.333 cup granulated sugar
1 lemon zest, zest of 1 large lemon
2 tbsp packed light brown sugar, packed
1 tbsp cornstarch
1 tsp ground cinnamon
2 cup all-purpose flour
0.333 cup granulated sugar

2 tsp baking powder
0.5 tsp kosher salt
0.5 cup unsalted butter, chilled, cut into pieces
1 cup buttermilk, chilled
1 tsp pure vanilla extract
heavy cream or whole milk, for brushing
turbinado sugar, for sprinkling
vanilla ice cream, for serving, optional

Instructions

1
Preheat oven to 375 degrees F.
2
To make the peach filling: Place the sliced peaches in a large bowl. Set aside.
3
In a small bowl, combine the granulated sugar and lemon zest. Rub the mixture together with your fingers until fragrant. Add the lemon sugar to the peaches along with the brown sugar, cornstarch, and cinnamon. Gently stir until the peaches are well coated. Let the mixture sit while you prepare the cobbler topping.
4
To make the cobbler topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture with a pastry blender or two forks, or by using clean hands and pinching the butter between your forefinger and thumb. Mix until the butter pieces are pea-sized.

5
In a medium bowl, whisk together the cold buttermilk and vanilla. Pour the mixture into the dry ingredients and stir with a spatula until the dough just comes together. It will be sticky; don’t over mix.
6
Pour the peach mixture into a 9x13-inch pan. Drop pieces of the cobbler topping on top of the peaches—it is fine if there is space between the dollops. Lightly brush the cobbler topping with the heavy cream and sprinkle with the turbinado sugar.
7
Bake for 45 to 50 minutes, until the cobbler topping is golden brown, and the peaches are bubbling. Let cool on a wire rack for 15 minutes before serving with vanilla ice cream, if desired.

Nutrition (per serving)

421kcal

Calorie breakdown

Protein7%30 kcal

Fat25%106 kcal

Carbohydrates68%296 kcal

How this was calculated — 16 of 16 ingredients matched

peachesPeaches, yellow, raw605 kcal

granulated sugarSugars, granulated308 kcal

lemon zestLemon peel, raw0 kcal

packed light brown sugarSugars, brown114 kcal

cornstarchCornstarch57 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

granulated sugarSugars, granulated308 kcal

baking powderLeavening agents, baking powder, low-sodium10 kcal

kosher saltSalt, table0 kcal

unsalted butterButter, salted860 kcal

buttermilkMilk, buttermilk, fluid, whole149 kcal

pure vanilla extractVanilla extract14 kcal

heavy cream or whole milkMilk, buttermilk, fluid, whole1 kcal

turbinado sugarSugar, turbinado4 kcal

vanilla ice creamIce creams, BREYERS, No Sugar Added, Vanilla Chocolate Strawberry1 kcal

Serving size ≈ 251 g · 10 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: cobbler, dessert, nutFree, Oven Baked, peach, vegetarian

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