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–+ servings
a large casserole tray with peach cobbler, on a table with fruit

The Best Peach Cobbler Recipe (video)

15 minutes prep + 45 minutes cook
6 servings
The best classic peach cobbler recipe with buttermilk biscuits. Juicy peach filling with a touch of cinnamon, served a la mode with vanilla ice cream.

Ingredients 
US Customary - Metric

For Peach Filling:

  • 6 to 7 large peaches, about 6 cups of fruit
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1/4 cup white granulated sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • 2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/4 cup unsalted butter, cubed

For Buttermilk Biscuits:

  • 2 cups all-purpose flour
  • 1/4 cup white granulated sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 1 cup buttermilk
  • 1 tsp vanilla extract

For Serving:

  • vanilla or peach ice cream

Instructions

Making the Peach Filling:

  • Start by preheating the oven to 375°F. You’ll need a large casserole pan for the recipe.
  • Slice each peach in half, then into thin slices, about ¼-inch thick. Place the sliced peaches into the casserole pan.
  • Add the lemon juice and vanilla extract, followed by the sugar, cinnamon, flour, cornstarch, and salt. Use a spatula to toss the peaches until they’re well coated in the dry ingredients. You shouldn’t have patches of dry flour.
  • Cube the ¼-cup unsalted butter into small pieces, then drop them over the peaches.

Making the Buttermilk Biscuits:

  • For the biscuits: cube the butter into small pieces and place it into the freezer for a few minutes. It needs to be ice cold.
  • Place the flour, sugar, baking soda, baking powder, and salt into a food processor. Add the chilled butter and pulse until a crumbly mixture forms, about 30 seconds to a minute.
  • Don’t have a food processor? Cut the butter into the dry ingredients using a pastry cutter or two large forks.
  • Add in the buttermilk and vanilla extract last. Pulse for about 30 seconds to a minute, until a thick biscuit batter forms.
  • Drop large spoonfuls of the biscuit batter on top of the peaches, evenly spaced over the casserole.

Baking Instructions:

  • Bake the peach cobbler at 375°F for 40 to 45 minutes, until the biscuits are golden-brown, and the peach filling has cooked. After baking for 25 minutes, lay a sheet of foil over the cobbler to prevent the biscuits from getting too dark.
  • Remove the cobbler from the oven and put onto a wire rack to cool. Allow the cobbler to cool for 30 minutes prior to enjoying. This will allow the filling to thicken further.

Serving Suggestions:

  • Enjoy this incredible peach cobbler while it’s still warm, after about 30 minutes of cooling. Use a spoon to scoop out the peach cobbler into bowls.
  • Add a scoop of vanilla ice cream or peach ice cream to each serving and enjoy immediately. Warm up any leftovers before enjoying again.

Nutrition

Serving: 1(1/6) serving; without ice cream | Calories: 558kcal | Carbohydrates: 77g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 785mg | Potassium: 369mg | Fiber: 5g | Sugar: 36g | Vitamin A: 1443IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 3mg