Step back in time with this old-fashioned Peach Cobbler. Made with fresh peaches and a sweet biscuit topping, it's an easy summer dessert recipe.
And just when I thought I wasn't to post another peach recipe, it seemed like it just wasn't fair not to share this peach cobbler recipe!
We enjoyed it with French vanilla ice cream and it is deeeee-li-cious!
The sweetened, peach layer thickens as it cools. The cinnamon flavour with the peaches pairs really well together.
I love it when super easy recipes turn out to be some of the best ones. That is the story with this old-fashioned recipe.
The one in the photo was hardly cool when I heard someone ask if I was also making a cherry cobbler. I took that as a hint and that recipe will be coming very shortly, I think!
WHY YOU'LL LOVE THIS RECIPE
- no mixer, no fancy equipment. This recipe is so easy to make with little mess!
- basic ingredients. Fresh peaches are the stars in this recipe!
- if you have a bounty of peaches, this is a great way to enjoy them.
INGREDIENTS & SUBSTITUTIONS
For a full list of ingredients, see the recipe card at the bottom of the page.
- fresh, ripe peaches - test the peaches by squeezing them gently. They should have a little give to them but not be soft.
- buttermilk - I like to use it in the biscuit topping. Check out the notes section on the recipe card for how to make you're own in a pinch.
- lemon juice - I only recommend fresh lemon juice to mix in with the peaches for the first steps of the recipe.
- the turbinado sugar (or any coarse sugar).You could skip this ingredient or just use a little granulated sugar if you don't have any.
STEP-BY-STEP INSTRUCTIONS
Preheat oven to 375°F.
Grease a 9x13-inch baking dish. Set aside.
Peel peaches and slice, then set aside.
In a small mixing bowl, combine granulated sugar, cornstarch, cinnamon and nutmeg. Stir to combine.
In a large mixing bowl, combine peaches, lemon juice and sugar mixture. Stir gently to combine.
Transfer peach mixture to greased 9x13-inch baking dish.
For the cobbler topping:
In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt.
Using a pastry blender, or with clean hands, cut in butter until mixture resembles coarse crumbs. (see next photo).
Combine vanilla extract and buttermilk. Add to flour mixture all at once. Stir just until combined.
Drop by heaping spoonfuls on top of peaches. Don't worry about covering the entire area, the topping will spread out as it bakes.
Sprinkle turbinado sugar on top.
Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges when the cobbler is ready.
Although it will be really tempting to sample this cobbler moments after it comes out of the oven, allow it to cool and set at least 25 to 35 minutes.
The juicy filling will thicken as it cools.
HOW TO SERVE PEACH COBBLER
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PrintPeach Cobbler
Step back in time with this old-fashioned Peach Cobbler. Made with fresh peaches and a sweet biscuit topping, it's an easy summer dessert recipe.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Ingredients
Peach layer:
6 cups peaches
1 tbsp. lemon juice
1 and ¼ cups granulated sugar
1 tbsp. cornstarch
½ tsp. cinnamon
¼ tsp. ground nutmeg
Cobbler Topping:
1 and ½ cups all-purpose flour
¾ cup granulated sugar
1 and ½ tsp.baking powder
½ tsp. baking soda
½ tsp.salt
½ cup, plus 2 tbsp. butter, cold and cut into cubes
1 tsp. vanilla extract
1 cup buttermilk
2 tsp. turbinado sugar (sprinkle on topping)
Instructions
- Preheat oven to 375°F.
- Grease 9x13-inch baking dish.
- Peel peaches and slice. Set aside.
- In a small mixing bowl, combine granulated sugar, cornstarch, cinnamon and nutmeg. Stir to combine.
- In a large mixing bowl, combine peaches, lemon juice and sugar mixture. Stir gently to combine.
- Transfer peach mixture to greased 9x13-inch baking dish.
- FOR COBBLER TOPPING: In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt.
- Using a pastry blender, or with clean hands, cut in butter until mixture resembles coarse crumbs.
- Combine vanilla extract and buttermilk. Add to flour mixture all at once. Stir just until combined.
- Drop by heaping spoonfuls on top of peaches. Don't worry about covering the entire area, the topping will spread out as it bakes.
- Sprinkle turbinado sugar on top.
- Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges when the cobbler is ready.
- Let cool 25 to 30 minutes. This step is important because the fruity sauce will thicken as it cools.
Notes
- Buttermilk substitute - For 1 cup of buttermilk, put 1 tbsp. lemon juice or white vinegar into measuring cup. Add enough liquid to fill to the 1 cup measuring line. Stir. Let stand for 5 minutes.
- Turbinado sugar may be substituted for any type of coarse sugar.
Nutrition
- Serving Size: 1 helpfing
- Calories: 478
- Sugar: 64.6 g
- Sodium: 266.4 mg
- Fat: 14.3 g
- Saturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 85.4 g
- Fiber: 2.5 g
- Protein: 4.9 g
- Cholesterol: 34.1 mg
Keywords: Peach Cobbler
Connie
Loved the flavors and the peaches with the spices were wonderful..unfortunately I used the food processor for the topping so its wasnt biscuit texture. I would cur down the sugar in both the filling and topping too..
Awesome recipe thanks !!
★★★★
Sandra
Thanks Connie! I'm glad you enjoyed it! Sandra