This homemade peach cobbler recipe is so easy to make. It combines fresh ripe peaches with a sweet biscuit topping that's baked to golden deliciousness.
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12
Ingredients
For the filing
2 ¼pounds(1020g)peaches, about 4 large peaches, pitted and thinly sliced
⅓cup(66g)granulated sugar
For the topping
1cup(130g)all-purpose flour
½cup(100g)granulated sugar
½teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
½teaspoonground cinnamon
¼teaspoonground nutmeg
½cup(113g)unsalted butter, cold and cut into pieces
½cup(120ml)buttermilk
Instructions
Make the filling
Preheat the oven to 350°F. Lightly butter the bottom of a 3-quart casserole dish.
Toss the peaches slices with the sugar. Set aside while you make the topping.
Make the topping
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
Gradually add enough buttermilk to moisten the dough. It should resemble thick cake batter.
Assemble the cobbler
Spread the peaches evenly in the bottom of the prepared casserole dish.
Drop small spoonfuls of topping evenly over the top of the peaches.
Bake for 35-45 minutes, until the peaches are tender and the topping is golden brown.
Cool on a wire rack for 10 minutes before serving.
Notes
Peaches: It's completely up to you if you wish to peel the peaches or not. I didn't just to save time and I don't mind the peels.
Make ahead tip
Peach cobbler really should be prepared and baked right away.
The baked cobbler will keep for up to 3 days stored in the refrigerator. The topping will become soft after refrigeration so I suggest warming it in the oven before serving.
You can also freeze the baked cobbler for up to 3 months. Thaw in the refrigerator overnight and warm in the oven before serving.