Go Back
A forkful of Grandma's Peach Cobbler Recipe showing the soft biscuit topping and juicy peach filling with melting ice cream.

Grandma's Old-Fashioned Peach Cobbler Recipe

This is Grandma's peach cobbler recipe, the one that brings back so many good memories. It is proof that the best food comes from simple things. For this recipe, you will need, juicy peaches at their peak, basic pantry items like flour and sugar. The secret to the fluffy, perfect biscuit topping is all about using very cold butter and tangy buttermilk. This is more than a dessert; it is a taste of home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

For the Peach Filling
  • 4 lbs fresh peaches, peeled and cut into 1-inch chunks About 8-10 peaches
  • 1/4 cup packed light or dark brown sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
For the Biscuit Topping
  • 2 cups all-purpose flour Spooned & leveled
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes 1 stick
  • 1/2 cup cold buttermilk
For the Optional Egg Wash & Topping
  • 1 large egg beaten with 1 Tbsp milk or buttermilk
  • 2 Tablespoons granulated sugar mixed with 1/2 tsp ground cinnamon

Equipment

  • 9x13-inch baking pan
  • Large Mixing Bowls
  • Pastry Cutter
  • Pastry Brush

Method
 

  1. Get Ready: Preheat your oven to 350°F (177°C). Lightly grease a 9x13 inch baking pan.
  2. Make the Peach Filling: In a large bowl, combine the sliced peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, ginger, and salt. Stir until the peaches are evenly coated.
  3. Pre-bake the Filling: Spread the peach mixture into your prepared baking pan. Bake for 10 minutes. This helps the filling get juicy. Remove from the oven and set aside. Keep the oven on.
  4. Mix the Dry Topping Ingredients: While the peaches bake, grab another large bowl. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  5. Cut in the Butter: Add the small cubes of cold butter to the flour mixture. Using a pastry cutter or two forks, work the butter in until you have coarse, pea-sized crumbles.
  6. Add Buttermilk: Pour in the cold buttermilk. Mix gently with a fork or spatula just until a soft dough comes together. Do not overmix.
  7. Assemble the Cobbler: Grab clumps of the biscuit dough and flatten them into small patties with your hands. Lay these patties over the top of the warm peach filling, covering most of the fruit.
  8. Add Finishing Touches: Gently brush the top of the dough with the egg wash mixture. Sprinkle the cinnamon-sugar evenly over the top.
  9. Bake: Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. A toothpick inserted into a biscuit should come out clean.
  10. Cool and Serve: Let the cobbler cool on a wire rack for at least 10 minutes before serving. This allows the filling to set. Serve warm.

Notes

Grandma's Secrets for Perfect Cobbler

Use Peach Chunks, Not Slices: The first secret is to cut peaches into bite-sized chunks. Slices tend to break down, but chunks stay tender and hold their shape for the best texture.
Give the Filling a Head Start: Bake the peach filling by itself for 10 minutes before adding the topping. This is the key to getting a warm, bubbly filling that’s perfectly cooked.
Treat the Biscuit Dough Gently: For a light and fluffy topping, handle the dough as little as possible. Mix just until it comes together. A soft, slightly messy dough is a good thing!

Tips, Swaps, and Tricks

  • Can I use frozen peaches? Yes. Fresh is best, but thawed frozen peaches work great. Just pat them dry before using. You can also mix in other fruits like blueberries or nectarines.
  • DIY Buttermilk: If you don't have buttermilk, add 1 teaspoon of lemon juice or white vinegar to a measuring cup, then add enough milk to reach the 1/2 cup line. Let it sit for 5 minutes.
  • Making Ahead: It's best not to freeze the unbaked cobbler. For make-ahead, you can freeze the fully baked cobbler or just the peach filling. Thaw in the fridge before reheating or using.