Easy Peach Cobbler with Biscuit Topping

Peach cobbler is the dessert late summer was invented for: ripe peaches baked until they slump into their own syrup, covered with a rough, golden biscuit topping that soaks up the juice at the edges and stays crisp on top. It asks for no mixer, no rolling pin and no patience beyond waiting for the oven, and it perfumes the whole house while it bakes.

It sits in our Desserts collection next to other fruit-first favorites like our Easy Apple Crisp with Oat Topping, and it follows the same rule: the fruit is the point, the topping is the frame. When peaches are at their best, this needs very little sugar to taste like itself — the cinnamon and lemon do the seasoning work.

The one technique that matters is dropping the biscuit dough onto hot filling. The filling goes into the oven while you mix the topping, so the biscuits start cooking the moment they land, rising tall instead of spreading into a flat, gummy layer. It takes no extra time — just the right order of operations.

Fresh, frozen or canned peaches?

Fresh ripe peaches are the first choice: they should smell like peaches and give slightly when pressed. Frozen sliced peaches are a genuinely close second — thaw and drain them well, and add an extra teaspoon of cornstarch since they release more juice. Canned peaches work in a pinch if drained thoroughly, but cut the sugar in the filling to 1/2 cup (100 g), because they arrive already sweetened.

A biscuit topping that stays tender

Cobbler topping is biscuit dough, and it obeys biscuit rules: cold butter, cold buttermilk, and a light hand. Cut the butter in until the pieces are pea-size, stir the buttermilk in just until no dry flour shows, and drop the dough in rough spoonfuls rather than smoothing it — the craggy surface is what crisps and catches the sprinkled sugar. Leave small gaps between the mounds so steam from the fruit can escape and the filling thickens properly.

Ingredients

• 6 cups sliced fresh peaches (900 g), peeled if you like
• 3/4 cup granulated sugar (150 g)
• 1 tablespoon cornstarch (8 g)
• 1 tablespoon lemon juice (15 ml)
• 1 teaspoon vanilla extract (5 ml)
• 1/2 teaspoon ground cinnamon (1.5 g)
• 1/4 teaspoon kosher salt (1.5 g)
• 1 1/2 cups all-purpose flour (180 g)
• 1/4 cup granulated sugar (50 g), plus 1 tablespoon for sprinkling
• 1 tablespoon baking powder (12 g)
• 1/2 teaspoon kosher salt (3 g)
• 6 tablespoons cold unsalted butter (84 g), cut into small cubes
• 3/4 cup cold buttermilk (180 ml)

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Heat the oven and start the filling. Heat the oven to 375°F (190°C). In a large bowl, toss the peaches with the 3/4 cup sugar, cornstarch, lemon juice, vanilla, cinnamon and 1/4 teaspoon salt until every slice is coated and the sugar starts to draw out juice.
2. Warm the filling first. Tip the peaches and all their juice into a 9 x 13 inch (23 x 33 cm) baking dish, spread them level, and bake for 10 minutes while you make the topping. The filling should be steaming and starting to bubble at the edges when the dish comes back out.
3. Mix the biscuit topping. Whisk the flour, 1/4 cup sugar, baking powder and 1/2 teaspoon salt in a large bowl. Cut in the cold butter with your fingers or a pastry blender until the mixture looks like coarse crumbs with pea-size pieces. Stir in the cold buttermilk just until a shaggy dough forms — do not overmix.
4. Drop the topping over the hot fruit. Working quickly, drop the dough over the hot peaches in 8 to 10 rough spoonfuls, leaving small gaps between them. Sprinkle the extra tablespoon of sugar over the top for a crisp, sparkly finish.
5. Bake until golden and bubbling. Bake for 30 to 35 minutes more, until the biscuits are deep golden and cooked through and the peach filling bubbles thickly in the gaps. If the top browns early, lay a sheet of foil loosely over it for the last 10 minutes.
6. Rest and serve warm. Rest the cobbler for at least 20 minutes — the filling sets from soupy to saucy as it cools slightly. Serve warm, ideally with vanilla ice cream or softly whipped cream.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

Cobbler keeps, covered, at room temperature for 1 day or in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven for 10 to 15 minutes to re-crisp the biscuits; the microwave softens the topping. Baked cobbler freezes for up to 3 months — thaw overnight in the fridge and reheat in the oven before serving. Nutrition figures are estimates from standard ingredient data and vary with brands and substitutions.

Easy Peach Cobbler with Biscuit Topping

Recipe by Ahsan ul Haq, FryDaily editor · Published 19 October 2026

Juicy peaches, golden biscuit top — summer dessert at its simplest.

Yield: 8 servings  ·  Scale: 1x2x3x

Prep20 minutes

Cook40 minutes

Total1 hour

Servings8 servings

Calories340 kcal

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Ingredients

• 6 cups sliced fresh peaches (900 g), peeled if you like
• 3/4 cup granulated sugar (150 g)
• 1 tablespoon cornstarch (8 g)
• 1 tablespoon lemon juice (15 ml)
• 1 teaspoon vanilla extract (5 ml)
• 1/2 teaspoon ground cinnamon (1.5 g)
• 1/4 teaspoon kosher salt (1.5 g)
• 1 1/2 cups all-purpose flour (180 g)
• 1/4 cup granulated sugar (50 g), plus 1 tablespoon for sprinkling
• 1 tablespoon baking powder (12 g)
• 1/2 teaspoon kosher salt (3 g)
• 6 tablespoons cold unsalted butter (84 g), cut into small cubes
• 3/4 cup cold buttermilk (180 ml)

Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.

Instructions

1. Heat the oven and start the filling. Heat the oven to 375°F (190°C). In a large bowl, toss the peaches with the 3/4 cup sugar, cornstarch, lemon juice, vanilla, cinnamon and 1/4 teaspoon salt until every slice is coated and the sugar starts to draw out juice.
2. Warm the filling first. Tip the peaches and all their juice into a 9 x 13 inch (23 x 33 cm) baking dish, spread them level, and bake for 10 minutes while you make the topping. The filling should be steaming and starting to bubble at the edges when the dish comes back out.
3. Mix the biscuit topping. Whisk the flour, 1/4 cup sugar, baking powder and 1/2 teaspoon salt in a large bowl. Cut in the cold butter with your fingers or a pastry blender until the mixture looks like coarse crumbs with pea-size pieces. Stir in the cold buttermilk just until a shaggy dough forms — do not overmix.
4. Drop the topping over the hot fruit. Working quickly, drop the dough over the hot peaches in 8 to 10 rough spoonfuls, leaving small gaps between them. Sprinkle the extra tablespoon of sugar over the top for a crisp, sparkly finish.
5. Bake until golden and bubbling. Bake for 30 to 35 minutes more, until the biscuits are deep golden and cooked through and the peach filling bubbles thickly in the gaps. If the top browns early, lay a sheet of foil loosely over it for the last 10 minutes.
6. Rest and serve warm. Rest the cobbler for at least 20 minutes — the filling sets from soupy to saucy as it cools slightly. Serve warm, ideally with vanilla ice cream or softly whipped cream.

Calories: 340 kcalProtein: 4 gCarbohydrates: 58 gFat: 11 gSaturated fat: 7 gSodium: 330 mgFiber: 3 gSugar: 36 g

Recipe by Ahsan ul Haq · FryDaily. Printing? This card is designed to print cleanly on its own.

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