Easy Peach Cobbler Recipe with Biscuit Top

It’s hard to express our love of casual, homespun desserts. This peach cobbler recipe is a new favorite with it’s spiced peach filling and sweet biscuit top. Jump to the Easy Peach Cobbler Recipe or read on to see our tips for making it.

Cobblers, crisps and the like are perfect made in the summer when trees and bushes are brimming with sweet summer fruits. They are equally as impressive during the winter months, just use frozen fruits instead.

Apple Crisp Recipe with OatsYOU MAY ALSO LIKE: For another casual dessert, try our Easy Apple Crisp. We’ve even included a recipe video to show how to make it.

How to Make Peach Cobbler with Spiced Peaches and a Biscuit Top

This peach cobbler recipe is simple.

Fresh — or frozen and thawed — sliced peaches are tossed with lemon juice, sugar, cinnamon, nutmeg and a little flour to help thicken. Adding a cup of berries is a great idea, too.

We give the peaches a head start in the oven while we make a sweet biscuit topping. To make the topping,  cut cold butter into a mixture of flour, sugar, salt and baking powder. Then add just enough milk to form a soft dough.

You could pat the dough down and use biscuit cutters to form perfectly round biscuits, but we like the cobbler to look as casual as possible. We just dot dollops of dough over the peaches. To finish things off, we sprinkle a little cinnamon-sugar over the biscuits before baking, adding a sweet crunch to the tops of the biscuits. Then bake until the peaches are bubbling and the biscuit top has lightly browned.

Peach Muffins RecipeYOU MAY ALSO LIKE: You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe juicy peaches. Jump to the Vanilla Peach Muffins Recipe.

Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Peach Cobbler Recipe with Biscuit Top

  • PREP
  • COOK

Spiced juicy peaches topped with a sweet biscuit topping. Peaches are the star here. The topping will not cover all the peaches. Instead it floats on top, between the peaches and their thickened juices. (If you prefer the top to be completely covered, simply double the topping recipe below). We do take the time to peel the peaches for this — we prefer it this way. If you’re short on time, skip it. The cobbler will still taste great.

Makes approximately 6 servings

You Will Need

Peach Filling

2 to 3 pounds ripe peaches, peeled and sliced or 2 pounds thawed, frozen sliced peaches (5 cups sliced peaches)

1 cup fresh or thawed frozen berries, such as raspberries, blackberries or blueberries (optional)

2 tablespoons fresh lemon juice

1/3 cup (65 grams sugar, or more depending on sweetness of peaches

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt

Biscuit Top

3/4 cups (100 grams) all purpose flour

3 tablespoons sugar, divided

1 teaspoon baking powder

1/4 teaspoon sea salt

2 tablespoons unsalted butter, cold, cut into small cubes

1/3 cup (80 ml) milk

1/4 teaspoon ground cinnamon


  • Prepare Filling
  • Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).

    Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.

    • To Finish
    • Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).

      Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.

      Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.

Adam and Joanne's Tips

  • How to Peel Peaches: To peel fresh peaches, score an “X” into the bottom of each peach with a knife. Add to boiling water for 45 to 60 seconds then plunge into ice cold water. Peel skins from peaches.How-to-Peel-Peaches
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Nutrition provided is for the lemon garlic version of the recipe.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/6 of the recipe / Calories 261 / Protein 4 g / Carbohydrate 54 g / Dietary Fiber 4 g / Total Sugars 36 g / Total Fat 5 g / Saturated Fat 3 g / Cholesterol 11 mg / Sodium 283 mg
AUTHOR: Adam and Joanne Gallagher

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10 comments… Leave a Comment
  • Marvella A. Williams February 26, 2019, 11:23 pm

    I have been enjoying this recipe since around 1982 and still loving it. So quick and easy to make yeah.

  • Su September 4, 2018, 9:28 pm

    Last week, my daughter made this cobbler with fresh peaches. This was amazing, it’s the best I’ve ever tried. Thanks so much for sharing the recipe! God bless!

  • Anca Johnson May 20, 2016, 6:43 am

    Thank you for an amazing recipe I would like to add that as I have a fan oven leaving it in for 40 min burned my biscuits ??. I would say check after about 25 minutes, now I know I will be doing this quite often.
    Thank you

  • Michelle E. August 8, 2014, 9:16 pm

    I just used your recipe and I would like to thank you and your husband for your contribution to the world! It was absolutely delicious, I impressed my in-laws, my family, and the house smells amazing. I have a peach tree, so I have enough to make your vanilla peach muffins for breakfast! I can’t wait to try other recipes from you guys.

  • Carol Sellers July 5, 2014, 6:45 pm

    The weather’s too hot here (Northern California) for cooking these days in the 80’s and 90’s, but I sure do enjoy watching your videos. Great lessons for learning. Keep the salt down and sugar down for good health! Very best wishes to you hard-working, generous people!

  • Lena Barclay June 3, 2014, 12:43 pm

    I just tested this recipe out and loved it!

  • Niz September 7, 2013, 11:10 pm

    Making this right now! Hope it comes out good 🙂

  • Kat W. September 6, 2013, 2:46 pm

    When following the recipe, for the peach filling it says 1/3 to 1/2 cup sugar; however, when preparing the filling, the directions say 2 tbsp sugar. Could you please clarify this? Thanks!

    • Joanne September 7, 2013, 2:31 pm

      Hi there — So sorry about that. We flipped the measurements. The recipe is fixed now, but to clarify, 1/3 to 1/2 cup of sugar is added to the peaches and an additional 2 tablespoons are added to the topping.

  • Katrina @ Warm Vanilla Sugar August 30, 2013, 8:03 pm

    I am all over this! Such an awesome recipe!


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