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Easy Fresh Peach Cobbler Recipe with Brown Sugar Biscuit Topping

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A simple and forgiving summer dessert featuring juicy fresh peaches topped with a caramelized brown sugar biscuit topping that is tender and flaky.

Ingredients

Scale
  • 6–7 medium ripe peaches, peeled, pitted, and sliced (about 4 cups)
  • 1 cup packed brown sugar, divided (light brown sugar recommended)
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • 1/2 cup milk (whole milk preferred, 2% or almond milk as substitute)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Peel, pit, and slice 6-7 medium peaches into about 1/2-inch thick slices. Toss them in a large bowl with 1/4 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Add 1 teaspoon vanilla if using. Mix gently to coat evenly. Let the peaches sit for 10 minutes to release their juices.
  3. Pour the peach mixture into a 9×9-inch baking dish, spreading it out evenly. Pour any accumulated juices over the top.
  4. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup packed brown sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Cut in 6 tablespoons cold, cubed unsalted butter using a pastry cutter or forks until the mixture resembles coarse crumbs.
  5. Add 1/2 cup milk and stir just until combined; the dough will be slightly sticky but not wet.
  6. Drop spoonfuls of the biscuit dough evenly over the peach mixture, allowing some peaches to peek through.
  7. Bake for 35-40 minutes until the biscuit topping is golden brown and set, and the peaches are bubbling gently at the edges.
  8. Let the cobbler rest for at least 10 minutes before serving to allow the juices to thicken and flavors to meld.

Notes

If biscuit topping browns too quickly, tent loosely with foil halfway through baking. For thicker filling, add 1 tablespoon cornstarch to peach mixture before baking. Peeling peaches is easier by scoring an ‘X’ on the bottom, blanching in boiling water for 30 seconds, then plunging into ice water. Use cold butter for flaky topping and avoid overmixing biscuit dough. Leftovers keep up to 3 days refrigerated; reheat in oven to maintain texture.

Nutrition

Keywords: peach cobbler, summer dessert, brown sugar biscuit topping, easy peach cobbler, fresh peaches, biscuit topping, fruit cobbler

Find it online: https://freshforkful.com/easy-fresh-peach-cobbler-recipe-with-brown-sugar-biscuit-topping-perfect-for-summer-dessert/