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Fresh Peach Cobbler with Biscuit Topping — Reliable Summer Dessert for 8 Servings Pinterest recipe pin

Classic Fresh Peach Cobbler with Biscuit Topping

A dependable fresh peach cobbler with a thickened, bright peach filling and a golden biscuit topping—great for summer gatherings and simple enough for weeknight dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 44 minutes
Total Time 1 hour 24 minutes
Servings: 8 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 pounds fresh peaches about 6 medium, peeled and sliced into 1/2-inch wedges
  • 3/4 cup granulated sugar divided: 3/4 cup for filling, 1 tablespoon for topping
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 10 tablespoons unsalted butter cold and divided (10 Tbsp for topping, 1 Tbsp for greasing dish)
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk or buttermilk
  • 1 tablespoon milk for brushing tops
  • Vanilla ice cream or whipped cream for serving optional

Equipment

  • 1 9×13-inch baking dish
  • 1 Mixing bowls
  • 1 Pastry cutter or two forks
  • 1 Cooling rack

Method
 

Prep and macerate the peaches
  1. Peel and slice peaches into 1/2-inch wedges, then toss with 3/4 cup granulated sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, and 1/2 teaspoon cinnamon; let sit 15 minutes.
Par-bake the filling
  1. Preheat oven to 375°F and butter a 9×13-inch baking dish, spread the peach mixture in an even layer, and bake uncovered for 12 minutes until juices begin to bubble at the edges.
Make the biscuit topping
  1. Combine 2 cups flour, 1/4 cup granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt; cut in 10 tablespoons cold butter until mixture resembles coarse crumbs, then stir in 3/4 cup milk until just combined, pat to 3/4-inch thick and cut into twelve 2-inch rounds or scoop 12 spoonfuls.
Assemble and finish baking
  1. Remove the filling from the oven, arrange biscuit rounds over the peaches leaving small gaps, brush tops with 1 tablespoon milk and sprinkle 1 tablespoon raw sugar if using, then bake at 375°F for 28–32 minutes until biscuits are golden and filling bubbles; let rest 15 minutes before serving.

Notes

Use firm-ripe peaches for the best texture; if peaches are very soft, reduce maceration time and drain excess juice. For a tangier biscuit, use buttermilk in place of milk. Store leftovers refrigerated up to 3 days and reheat in a 350°F oven for 12–15 minutes to re-crisp the topping.