I’m sharing my Best Peach Cobbler, fresh peaches tucked beneath a sweet, crumbly biscuit topping with a small twist you won’t expect.

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I call this the Best Peach Cobbler because every summer I cant resist those syrupy slices of fresh peaches popping with flavor. I use unsalted butter to dot the filling so it makes little pockets of caramel, and the biscuit topping cracks and crumbles just enough to scoop up with a spoon.

It sounds simple but theres a trick to coaxing the juices into syrup instead of running everywhere, and ever since I tried it my friends demand it for every backyard dinner. If you like bold peach flavor and a topping that actually holds its own, read on.

Ingredients

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Peaches: juicy and sweet, full of fiber and vitamin C, give fresh fruit brightness
Granulated sugar: adds sweetness, caramelizes as it bakes, mostly simple carbs, no fiber
Cornstarch: thickens the peach juices, neutral taste, mostly carbs, keeps filling glossy
Butter: adds richness, helps browning and flaky topping, provides fat and flavor
Flour: creates the tender cobbler topping, mostly carbs and some protein
Cinnamon: warm aromatic spice, adds depth and slightly sweet impression
Milk or buttermilk: moistens topping, buttermilk adds tang and tenderizes crumb
Lemon juice: brightens peaches, balances sweetness with a fresh tart note

Ingredient Quantities

Fresh peaches, 6 to 8 medium (about 4 to 5 cups sliced) peeled and sliced

Granulated sugar, 3/4 cup for the filling

Cornstarch, 2 tablespoons

Fresh lemon juice, 1 tablespoon

Ground cinnamon, 1/2 teaspoon

Pinch of salt (for the filling)

All purpose flour, 1 cup (for the topping)

Granulated sugar, 1 cup (for the topping)

Baking powder, 1 teaspoon

Salt, 1/4 teaspoon (for the topping)

Unsalted butter, 6 tablespoons cold and cubed

Milk or buttermilk, 1/2 cup

Large egg, 1

Vanilla extract, 1 teaspoon

Unsalted butter, 1 tablespoon (for dotting the filling)

Turbinado or coarse sugar for sprinkling, optional

Ground nutmeg, 1/8 teaspoon optional

How to Make this

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1. Preheat oven to 375°F (190°C) and grease a 9-inch square or 8×8 baking dish.

2. Peel and slice 6 to 8 medium peaches (about 4 to 5 cups). In a large bowl toss the peaches with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cinnamon, a pinch of salt and the optional 1/8 teaspoon ground nutmeg; let sit 10 to 15 minutes so they release a bit of juice.

3. Pour the peach mixture into the prepared dish and dot the top of the fruit with 1 tablespoon unsalted butter.

4. Make the topping: in a medium bowl whisk together 1 cup all purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt.

5. Cut 6 tablespoons cold unsalted butter, cubed, into the dry mixture with a pastry cutter or your fingertips until it looks like coarse crumbs, some pea sized bits are fine.

6. In a small bowl whisk 1/2 cup milk or buttermilk, 1 large egg and 1 teaspoon vanilla. Pour the wet into the flour mixture and stir just until combined into a sticky dough, add a splash more milk only if it seems too dry.

7. Drop spoonfuls of the topping over the peaches, you can leave some fruit exposed so the filling bubbles up, then sprinkle turbinado or coarse sugar on top if you want extra crunch.

8. Bake 35 to 45 minutes until the topping is golden and the filling is bubbly; if the top browns too fast tent lightly with foil for the last 10 minutes.

9. Let the cobbler rest at least 15 minutes so the filling thickens a bit before serving warm, great with vanilla ice cream or whipped cream.

Equipment Needed

1. 9 inch square or 8 by 8 baking dish, greased
2. Large mixing bowl and medium mixing bowl
3. Measuring cups and measuring spoons
4. Paring knife or chef knife and a cutting board
5. Pastry cutter or fork (or your fingertips) for cutting in the butter
6. Whisk for the wet mix and for the dry stuff
7. Wooden spoon or rubber spatula for stirring and dropping topping
8. Tablespoon or small scoop to portion the topping
9. Baking sheet to catch drips, plus oven mitts and a cooling rack

FAQ

Q: Can I use frozen peaches instead of fresh? A: Yes, you can. Thaw them first and drain off excess juice, or thaw in a colander so they dont get soggy. If they seem very watery add 1 more tablespoon of cornstarch (so 3 tbsp total) to help thicken the filling, and expect a slightly softer texture than with fresh fruit.

Q: Can I make the cobbler ahead or freeze it? A: Sure. You can assemble the filling a day ahead and keep the topping separate in the fridge, then bake next day. For freezing: bake then cool and wrap well, freeze up to 2 months. To reheat from frozen thaw overnight in the fridge then warm in a 350F oven until hot and bubbly.

Q: I dont have buttermilk, what can I use instead? A: Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes till it thickens a bit. Plain yogurt or thinned sour cream works too, same amount. It gives the topping the same tang and lift.

Q: How do I know when the cobbler is done? A: The topping should be golden brown and the peach juices should be bubbling thickly around the edges and center. If the topping is browning too fast cover loosely with foil and bake until the filling is bubbling.

Q: My cobbler sometimes gets soggy on the bottom, how do I avoid that? A: Make sure you toss the peaches with the sugar and cornstarch well, and dont over-slice them too thin. Preheating the oven fully helps set the topping faster. If your peaches are extra juicy pre-cook the filling in a saucepan a few minutes to reduce liquid, then pour into the dish.

Q: Can I reduce the sugar or add other spices? A: Yes, you can cut the sugar a bit if your peaches are super sweet, try minus 2 to 3 tablespoons, taste and adjust. Cinnamon and a pinch of nutmeg are great, you can also add a splash of vanilla or a little fresh ginger for kick, but keep it light so the peach flavor still shines.

The Best Peach Cobbler Recipe Substitutions and Variations

Fresh peaches: if fresh arent available use frozen peaches (thawed and well drained) or canned peaches drained and rinsed. Frozen keep texture pretty close, canned will be softer but still tasty.
Cornstarch: swap with arrowroot powder at a 1 to 1 ratio for a clear glossy filling, or use 3 tablespoons quick cooking tapioca for the same amount of fruit for a slightly silkier, more forgiving set.
All purpose flour for the topping: use a gluten free cup for cup flour blend 1 to 1 for gluten free cobbler, or whole wheat pastry flour 1 to 1 for a nuttier, slightly denser biscuit like top. Might be a bit heavier tho.
Milk or buttermilk: make quick buttermilk by adding 1 tablespoon lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes, or use plain yogurt thinned with a splash of milk, or unsweetened almond milk for dairy free.

Pro Tips

1. Pick peaches that are ripe but still a little firm, not mushy. Trust me it keeps the filling from turning into baby food, and if your fruit is overly soft slice them thicker so they still hold up while baking.

2. Toss the fruit with the sugar and cornstarch and let it sit until juices start to come out, that step matters. If the filling seems too thin after baking you can make a quick cornstarch slurry and stir it into the hot juices on the stove to thicken, works way better than waiting and hoping.

3. Keep the butter for the topping very cold and cut it in until you see pea sized bits. Those little chunks make the best texture, if you mash the butter in too much the topping gets dense so try not to overwork the dough.

4. Bake the dish on a rimmed baking sheet to catch any drips and cover with foil near the end if the top is getting too brown. Let the cobbler rest at least 15 minutes before serving so the filling sets, otherwise you may end up with a soupy mess.