Can I use frozen peaches instead of fresh?

Yes! While fresh peaches provide the best flavor and texture, you can substitute with frozen peaches in a pinch. Make sure to thaw them completely first, then drain and blot away excess moisture with paper towels. This prevents your filling from becoming too watery.

Why do I need to pre-bake the peaches before adding the topping?

That initial 10-minute bake gives the peaches a head start on softening and releasing their juices. Without this step, you might end up with undercooked fruit or overcooked biscuits. It's a small extra step that makes a big difference in the final texture.

My biscuit topping didn't rise much. What went wrong?

The most common culprit is overworking the dough, which develops gluten and inhibits rising. Another possibility is that your leavening agents (baking powder/soda) might be past their prime. For best results, handle the dough minimally and make sure your ingredients are fresh.

Can I prepare this cobbler ahead of time?

While you can prepare the components separately (like measuring out dry ingredients), this cobbler is best when assembled and baked just before serving. The biscuit topping won't rise as well if it sits on the filling for too long before baking. If time is tight, prep your peaches and make the biscuit dough separately, then assemble and bake when you're ready.

Fresh Peach Cobbler Recipe

Description

This warm and comforting Fresh Peach Cobbler is the ultimate dessert combining juicy fresh peaches with a golden biscuit topping. Perfectly spiced with cinnamon, nutmeg, and ginger, and finished with a delightful crunch of cinnamon-sugar, this cobbler is best served warm with a scoop of vanilla ice cream or whipped cream. It’s a classic summer treat, though it can be enjoyed any time with frozen or fresh peaches!

Ingredients

Units Scale

Peach Filling

3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
1/4 cup (50g) packed light or dark brown sugar
1 Tablespoon (7g) cornstarch
1 Tablespoon (15ml) lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt

Biscuit Topping

2 cups (250g) all-purpose flour (spooned & leveled)
1/2 cup (100g) granulated sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
1/2 cup (120ml) buttermilk, cold
Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk (optional)
Optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

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Instructions

Preheat the Oven
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan or any 3-4-quart baking dish.
Prepare the Filling
In a large bowl, mix fresh peach chunks with brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt. Once combined, spread the mixture evenly into the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside. Keep the oven on for the next steps.
Make the Biscuit Topping
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed butter to the dry ingredients, and use a pastry cutter or two forks to blend until the mixture resembles coarse crumbs. Slowly pour in the buttermilk, and gently mix until the dough is sticky but well-combined. If it feels too dry, add an extra tablespoon of buttermilk.
Assemble the Cobbler
Take small handfuls of the biscuit dough and flatten them into sections. Place these sections over the warm peach filling, covering as much as possible. The dough doesn’t need to look perfect. Brush the surface of the dough with the egg wash for a golden finish, and if desired, sprinkle it with the cinnamon-sugar mixture.
Bake the Cobbler
Bake for 40-50 minutes until the biscuit topping is golden brown and the peach filling is bubbling around the edges. To check for doneness, insert a toothpick into the topping; if it comes out clean, it’s ready.
Cool & Serve
Remove the cobbler from the oven and allow it to cool on a wire rack for 5 minutes. Serve warm with a dollop of vanilla ice cream or a swirl of whipped cream for extra indulgence. Store any leftovers covered in the refrigerator for up to 5 days.

Notes

Freezing the Filling: You can prepare the peach filling in advance and freeze it for up to 3 months. Thaw it in the fridge, add 1 teaspoon of cornstarch to thicken it, and pre-bake as instructed in step 2 before adding the topping.
Substitute for Buttermilk: If you don’t have buttermilk, you can easily make a substitute by mixing 1 teaspoon of white vinegar or lemon juice with enough whole milk to reach 1/2 cup. Let it sit for 5 minutes, and it’s ready to use in this recipe.
Using Frozen Peaches: This recipe works well with frozen peaches. Thaw, chop, and blot them dry before use. Avoid canned peaches, as they’re too soft and don’t hold their texture.
Custom Fruit Swaps: While this recipe shines with peaches, it works equally well with fruits like blueberries, cherries, plums, or nectarines. Aim for a total of 10 cups (1.5kg) of fruit.
Individual Cobblers: Instead of one large cobbler, divide the recipe into individual oven-safe ramekins. Bake time will vary; watch for bubbling peach filling and golden biscuit topping.

Nutrition

Serving Size: 1/12th of the recipe
Calories: 260
Sugar: 21g
Sodium: 200mg
Fat: 9
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg