Fresh Peach Cobbler
A simple, juicy fresh peach cobbler with a buttery biscuit topping. Perfect for summer, this recipe uses ripe peaches for a syrupy filling and a golden, tender topping.
Ingredients
Filling
- 6 cups fresh peaches peeled and sliced (about 6–8 medium peaches)
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp cornstarch or 3 tbsp for very juicy peaches
- ¼ tsp ground cinnamon optional
- Pinch of salt
Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter cold and cubed
- ⅓ to ½ cup milk or buttermilk
- 1 large egg optional
- Turbinado or coarse sugar for sprinkling, optional
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss sliced peaches with granulated sugar, brown sugar, lemon juice, vanilla, cornstarch, cinnamon and salt. Let sit 10 minutes.
- Whisk flour, sugar, baking powder and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk (and egg if using) until just combined.
- Transfer peaches to a 9x13-inch baking dish. Drop spoonfuls of biscuit dough over peaches, leaving gaps for steam. Sprinkle with coarse sugar if desired.
- Bake 35–45 minutes until topping is golden and filling is bubbling. Tent with foil if top browns too quickly.
- Cool 15 minutes to thicken slightly. Serve warm with vanilla ice cream or whipped cream.
Notes
- If peaches are extra juicy, increase cornstarch to 3 tablespoons to prevent a runny filling.
- To peel peaches easily: blanch in boiling water 30–60 seconds, then plunge into ice water and slip skins off.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven.
Nutrition
Calories: 340kcalCarbohydrates: 58gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 280mgSugar: 36g
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