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Fresh peach cobbler, a sweet summer treat.
Lady Maria

Irresistible Fresh Peach Cobbler

This fresh peach cobbler recipe delivers the ultimate summer dessert experience with ripe, juicy peaches nestled under a golden, buttery biscuit topping. Easy to make and guaranteed to impress, it's a crowd-pleasing treat that captures the essence of summer in every bite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 ripe peaches, peeled and sliced about 6 cups
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons butter, cut into small pieces
  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick
  • ½ cup milk
  • 2 tablespoons melted butter, for brushing
  • Turbinado sugar, for sprinkling optional

Equipment

  • 9x13 inch baking dish or 10-inch cast iron skillet
  • Large bowl
  • small bowl
  • whisk
  • Pastry blender or fingertips
  • measuring cups and spoons
  • Peeler
  • knife
  • Cutting board
  • Oven
  • Toothpick

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Peel the peaches, remove the pits, and slice them into ½-inch thick slices. To easily peel peaches, score an "X" on the bottom of each peach. Then, drop them into boiling water for 30-60 seconds. Immediately transfer them to an ice bath. The skins should slip right off!
  3. In a large bowl, gently toss the peach slices with the granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Make sure the peaches are evenly coated.
  4. Pour the peach mixture into a 9x13 inch baking dish or a 10-inch cast iron skillet. Dot the top with the butter pieces.
  5. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  6. Using a pastry blender or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. This is key to a flaky biscuit!
  7. Gradually add the milk, stirring until just combined. Do not overmix! The dough should be slightly shaggy.
  8. Drop spoonfuls of the biscuit dough over the peach filling, leaving some space in between each spoonful. Don't worry about making it perfect; a rustic look is part of the charm!
  9. Brush the biscuit topping with the melted butter and sprinkle with turbinado sugar (if using). This will give it a beautiful golden color and a touch of extra sweetness.
  10. Bake for 35-40 minutes, or until the biscuit topping is golden brown and the peach filling is bubbly. Check for doneness with a toothpick inserted into the center of the biscuit. It should come out clean.
  11. Let the cobbler cool for at least 15 minutes before serving. This allows the filling to thicken slightly and prevents you from burning your tongue!

Notes

For the best flavor, use ripe, in-season peaches. If your peaches are particularly tart, you may need to add a bit more sugar to the filling. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For a richer flavor, try browning the butter before adding it to the biscuit dough.