How to Make Old-Fashioned Fresh Peach Cobbler Recipe

Step back in time and learn how to make Old-Fashioned Fresh Peach Cobble. Made with fresh peaches and a sweet biscuit topping, it’s an easy summer dessert recipe that is fool-proof and the best way to enjoy a bounty of fresh peaches.


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It’s peach season and we can’t seem to get enough of them. Whether we’re enjoying them in a peach cobbler pound cake, a fresh peach dump cake or this each peach cobbler recipe, we are IN LOVE with peaches.

The fool-proof sweet biscuit crust is homemade from scratch and you simply drop it by dollops on top of the peach mixture.

This dessert recipe is a family recipe and I’m really excited to share it with you!

The sweetened, peach layer thickens as it cools, so give it a few minutes once it’s come out of the oven. The cinnamon flavour with the peaches pairs really well together and I can’t put into words how yummy it is!

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.

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.
  • if yu love peach recipes, try our peach crisp and cream cheese peach cobbler too this peach season!

INGREDIENTS & SUBSTITUTIONS

Ingredients for easy peach cobbler with text overlay.

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 your own buttermilk 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.

How to Make Old-Fashioned Peach Cobbler

You can find a full printable recipe card by scrolling to the bottom of this page. I like to include helpful photos for making the recipe and my tips to help ensure that you have the best yummy peach cobbler ever!

Preheat oven to 375°F.

Grease a 9×13-inch baking dish. Set aside.

Peel peaches and slice, then set aside.

Some people prefer to leave the skins on the peaches and that is okay too and completely up to your own personal preference.

Sugar mixture that will be added to peaches in small mixing bowl with spoon.

In a small mixing bowl, combine granulated sugar, cornstarch, cinnamon and nutmeg. Stir to combine.

Sugar mixture is added to peaches.

In a large mixing bowl, combine peaches, lemon juice and sugar mixture. Stir gently to combine.

Transfer the peach mixture to a greased 9×13-inch baking dish.

Flour mixture in large mixing bowl with whisk for biscuit topping.

Next, make the cobbler topping:

In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt.

Butter is added to flour mixture.

Using a pastry blender, or with clean hands, cut in butter until mixture resembles coarse crumbs. (see next photo).

Buttermilk is added to flour mixture.

Combine vanilla extract and buttermilk. Add to flour mixture all at once. Stir just until combined.

Topping is dropped on top of peaches.

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.

Baked Peach Cobbler in blue baking dish.

Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges when the cobbler is ready.

Overhead view of baked Peach Cobbler with spoon and peaches beside the dish.

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 and the juicy filling will thicken as it cools.

HOW TO SERVE PEACH COBBLER

Two scoops of vanilla ice cream on top of peach cobbler on white plate with fork.

Our favorite way to enjoy peach cobbler is with a big scoop of vanilla ice cream or sweetened whipped cream.

How to Store & Reheat Peach Cobbler

Store any leftover peach cobbler, covered in an airtight container in the fridge for 4 to 5 days.

Reheat in a 350°F oven for 15 to 20 minutes, loosely covered with foil to prevent too much browning.

You can also reheat peach cobbler in the microwave in 30 second intervals until heated through.

You Might Also Enjoy These Recipes!

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Close up image of peach cobbler with vanilla ice cream on white plate.

Peach Cobbler


  • Author: Sandra Flegg
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

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.


Ingredients

Peach layer:

6 cups peaches

1 tbsp. lemon juice

1 and 1/4 cups granulated sugar

1 tbsp. cornstarch

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

Cobbler Topping:

1 and 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 and 1/2 tsp.baking powder

1/2 tsp. baking soda

1/2 tsp.salt

1/2 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

  1. Preheat oven to 375°F.
  2. Grease 9×13-inch baking dish.
  3. Peel peaches and slice. Set aside.
  4. In a small mixing bowl, combine granulated sugar, cornstarch, cinnamon and nutmeg. Stir to combine.
  5. In a large mixing bowl, combine peaches, lemon juice and sugar mixture. Stir gently to combine.
  6. Transfer peach mixture to greased 9×13-inch baking dish.
  7. FOR COBBLER TOPPING: In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt.
  8. Using a pastry blender, or with clean hands, cut in butter until mixture resembles coarse crumbs.
  9. Combine vanilla extract and buttermilk. Add to flour mixture all at once. Stir just until combined.
  10. Drop by heaping spoonfuls on top of peaches. Don’t worry about covering the entire area, the topping will spread out as it bakes.
  11. Sprinkle turbinado sugar on top.
  12. Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges when the cobbler is ready.
  13. Let cool 25 to 30 minutes. This step is important because the fruity sauce will thicken as it cools.

Notes

  1. 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.
  2. Turbinado sugar may be substituted for any type of coarse sugar.
  3. Store any leftover peach cobbler, covered in an airtight container in the fridge for 4 to 5 days. 

    Reheat in a 350°F oven for 15 to 20 minutes, loosely covered with foil to prevent too much browning. You can also reheat peach cobbler in the microwave in 30 second intervals until heated through.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

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

This recipe was originally published in summer 2021 and was updated August 2023 to add in additional information.

11 Comments

  1. 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 !!

  2. I love it. My daughter and step daughter both loved it too. I am trying a little brown sugar sprinkled on top with the while sugar just to see how that tastes. Thanks.

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