Dessert · 18 Ingredients
Fresh Peach Cobbler
Bake fresh peach cobbler with lightly spiced peach chunks and a buttermilk biscuit topping. Includes frozen-peach guidance, storage and a buttermilk substitute.
By Spare Hours · · Adapted from Sally’s Baking Addiction
- Prep*
- 30 min
- Cook*
- 45 min
- Total*
- 1 hr 20 min
- Makes
- 10–12 servings
*Source recipe estimates. Allow about 1 hour 20 minutes. The filling bakes for 10 minutes before the topping is added, followed by a 40–50-minute final bake and a 5-minute rest.
Before You Begin
Fresh peach chunks bake into a lightly spiced filling beneath a rustic buttermilk biscuit topping. A short first bake warms the fruit before the dough goes on, then the cobbler returns to the oven until the filling bubbles and the biscuits turn golden.
Serve it warm after a 5-minute rest, with vanilla ice cream or whipped cream if you like. Keep the butter and buttermilk cold while you make the topping.
- Peel and chop the peaches into 1- to 1½-inch pieces, measuring 10 cups for the filling.
- Prepare a lightly greased 9×13-inch pan or another 3- to 4-quart baking dish, and heat the oven to 350°F (177°C).
- Keep the cubed butter and buttermilk cold. Have a pastry cutter, two forks or a food processor ready for working the butter into the flour.
Printable Recipe Card
Fresh Peach Cobbler
10–12 servings · 18 ingredients. Adapted from Sally’s Baking Addiction. Allow about 1 hour 20 minutes. The filling bakes for 10 minutes before the topping is added, followed by a 40–50-minute final bake and a 5-minute rest.
Ingredients
Check off each ingredient as you prepare it.
Peach Filling
Biscuit Topping
Finishing
Cooking Steps
Prepare the oven and pan
Heat the oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan, or use another 3- to 4-quart baking dish.
Give the filling a first bake
Combine all the peach filling ingredients in a large bowl and spread them in the prepared dish. Bake for 10 minutes. Remove the dish while you make the biscuit topping, leaving the oven on.
Mix the biscuit dough
Whisk the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Work in the cold cubed butter with a pastry cutter or two forks until the mixture contains coarse, pea-sized crumbs; pulsing in a food processor is another option. Add the cold buttermilk and stir gently until evenly mixed. The dough should be slightly sticky. If it is too dry, add 1 more tablespoon buttermilk.
Cover the warm peaches
Take handfuls of dough and gently flatten them into patties. Lay the pieces over the warm peach filling, covering most of the fruit. The topping does not need to form a single smooth sheet.
Brush the topping
Brush the biscuit dough with the egg wash. Sprinkle with the optional cinnamon-sugar mixture if using.
Bake until golden and bubbling
Bake for 40–50 minutes, until the biscuits are golden brown and the peach filling bubbles at the edges. Insert a toothpick into the biscuit topping to check it: the toothpick should come out clean.
Rest and serve warm
Set the pan on a cooling rack and rest for 5 minutes. Serve the cobbler warm, with vanilla ice cream or whipped cream if desired.
Refrigerate leftovers
Cover leftover cobbler and keep it in the refrigerator for up to 5 days.
Recipe Notes
Fresh or frozen peaches
Fresh peaches are the preferred choice. Unsweetened frozen peaches can also be used: thaw, chop and blot them dry first. Canned peaches are less suitable because their texture is already very soft.
Make ahead and freeze
Bake the biscuit topping promptly after mixing; preparing the whole unbaked cobbler in advance can reduce its rise. You can freeze the prepared peach filling for up to 3 months. Thaw it in the refrigerator, stir in 1 teaspoon cornstarch to account for the extra juice, then give it the 10-minute first bake. Baked cobbler can also be frozen for up to 3 months; thaw overnight in the refrigerator and warm in the oven before serving.
Buttermilk substitute
Put 1 teaspoon white vinegar or lemon juice into a measuring cup, then add cold whole milk until the mixture reaches ½ cup. Stir and leave for 5 minutes before using. Cold lower-fat or nondairy milk can work in a pinch, though the topping may be less moist and rich.
Without egg wash
Brush the biscuit dough with buttermilk instead of the egg wash if you prefer to omit the egg. The egg wash contributes to the golden, crisp finish.
Spare Hours · sparehours.puzzlegames.app/recipes/fresh-peach-cobbler/ · Recipe source: https://sallysbakingaddiction.com/fresh-peach-cobbler/
Recipe Source
Adapted from Sally’s Baking Addiction: Fresh Peach Cobbler. Ingredient amounts, method details and source time estimates come from the supplied recipe record. The instructions have been rewritten for this page.
The food image is an illustration supplied in this collection, derived from the source recipe photograph. Image credits
