Peach Cobbler with Biscuit Topping
A classic American peach cobbler with juicy, cinnamon-kissed fruit and a tender, buttery biscuit topping that bakes up golden and crisp at the edges. Designed for reliable results with fresh, frozen, or canned peaches.
Peach cobbler is a cornerstone of American home baking—part fruit dessert, part biscuit, and entirely comforting. The key is balancing the peaches’ sweetness with a little acid and thickener so the filling sets instead of turning soupy. This version uses a simple drop-biscuit topping for maximum tenderness and minimal fuss.
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Servings
8
Ingredients
Peach Filling
- •6 cups sliced peaches (about 2 1/2 lb), fresh or thawed frozen; or 2 (15-oz) cans sliced peaches, drained
- •1/2 cup granulated sugar (use 1/3 cup if peaches are very sweet)
- •2 tbsp light brown sugar, packed
- •2 tbsp cornstarch
- •1 tbsp fresh lemon juice
- •1 tsp vanilla extract
- •1 tsp ground cinnamon
- •1/4 tsp kosher salt
- •2 tbsp unsalted butter, cut into small pieces
Biscuit Topping
- •1 1/2 cups all-purpose flour
- •2 tbsp granulated sugar
- •1 tbsp baking powder
- •1/2 tsp kosher salt
- •6 tbsp cold unsalted butter, cubed
- •3/4 cup cold buttermilk (or whole milk)
- •1 tsp vanilla extract
For Finishing (Optional)
- •1 tbsp coarse sugar or granulated sugar, for sprinkling
- •1/4 tsp ground cinnamon, for sprinkling
- •Vanilla ice cream or lightly sweetened whipped cream, for serving
Instructions
- 1
Heat the oven to 375°F (190°C). Place a 9x13-inch baking dish on a rimmed sheet pan (to catch any bubbling juices).
- 2
Make the filling: In a large bowl, toss peaches with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt until evenly coated. Scrape into the baking dish and dot the top with the 2 tbsp butter.
- 3
Bake the peaches for 10 minutes to jump-start the thickening and get the juices flowing.
- 4
Meanwhile, make the biscuit topping: In a medium bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-size pieces.
- 5
Stir in buttermilk and vanilla just until no dry flour remains. The dough should look shaggy and thick; avoid overmixing for a tender biscuit.
- 6
Remove the dish from the oven. Drop biscuit dough in 10–12 mounds over the hot peaches, leaving small gaps for steam to escape and juices to bubble through.
- 7
Optional: Sprinkle the topping with coarse sugar and a pinch of cinnamon for extra crunch and color.
- 8
Bake 30–35 minutes, until the biscuit topping is deeply golden and the peach filling is bubbling thickly around the edges. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- 9
Cool 15–20 minutes before serving to allow the filling to set. Serve warm with vanilla ice cream or whipped cream.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.