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Fresh Peach Cobbler with Biscuit Topping

Close-up of a single-serving peach cobbler with fresh peaches in a white ramekin, crust overflowing.
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A classic from-scratch peach cobbler recipe featuring juicy fresh peaches and a tender biscuit topping. This recipe includes tips for peeling peaches and achieving a perfectly thickened filling.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 8–10 medium peaches)
  • 1/2 cup granulated sugar, plus more for sprinkling
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/2 cup milk
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sliced peaches, 1/2 cup sugar, 1/4 cup flour, lemon juice, cinnamon, nutmeg, and 1/4 teaspoon salt. Toss gently to coat the peaches. Pour the peach mixture into a 9×13 inch baking dish.
  3. In a separate bowl, whisk together 1 cup flour, 1/4 cup sugar, baking powder, and 1/2 teaspoon salt for the biscuit topping.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Add the milk and stir until just combined. Do not overmix.
  6. Drop spoonfuls of the biscuit dough evenly over the peach filling.
  7. Brush the tops of the biscuits with the beaten egg wash and sprinkle with a little extra sugar.
  8. Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly.
  9. Let the cobbler cool for at least 15 minutes before serving.

Notes

  • To easily peel peaches, score an X on the bottom of each peach and blanch them in boiling water for 30-60 seconds. Immediately transfer them to an ice bath, then the skins should slip off easily.
  • If your peaches are very juicy, you can add an extra tablespoon of flour to the peach mixture to help thicken the filling.
  • This cobbler can be assembled up to a day ahead and refrigerated. Bake as directed, adding a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://cutcooktaste.com/peach-cobbler-with-fresh-peaches/