Cobbler recipes are the kind of thing that’s passed down through generations, and they can range from having a crust on the bottom with fruit on top, to the exact opposite. This easy version is the latter: a flaky biscuit topping with fruit underneath. First, toss just-ripe peaches in brown sugar, lemon juice, a little cornstarch, and vanilla extract, and bake the mixture with some butter for about 15 minutes (partially cooking the filling ensures that it doesn’t end up watery). Then, top with a biscuit-style dough, sprinkle with sugar, and finish in the oven until golden brown and bubbling. It’s great served plain, or you can add a scoop of vanilla ice cream or give it the Melba treatment with some raspberry sorbet. See also our easy peach crisp recipe.

Game plan: You can substitute nectarines for the peaches in this recipe.

For more inspiration, see our peach recipes.

  • Yields: 6 servings
  • Difficulty: Easy
  • Total: 1 hr 10 mins

Ingredients (13)

For the filling:

  • 1/4 cup packed light brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon cornstarch
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 pounds ripe but firm peaches (about 6 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices
  • 2 tablespoons cold unsalted butter (1/4 stick), cut into small pieces

For the biscuit topping:

  • 1 cup all-purpose flour
  • 4 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold unsalted butter (3/4 stick), cut into small pieces
  • 1/4 cup buttermilk or plain whole-milk yogurt


For the filling:

  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.
  3. Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish, arrange in an even layer, and scatter the butter pieces over the top. Bake until the peaches are starting to soften and release their juices, about 15 to 20 minutes. Meanwhile, make the topping.

For the biscuit topping:

  1. Whisk together the flour, 3 tablespoons of the sugar, the baking powder, and baking soda in a large bowl to combine. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until reduced to pea-size pieces, about 2 to 3 minutes. Add the buttermilk or yogurt and stir until a soft, crumbly dough forms.
  2. Divide the dough into 9 equal portions. Form each portion into a 2-inch-wide patty and place on a large plate. Cover with plastic wrap and set aside.
  3. When the peaches are ready, remove the baking dish from the oven, stir to coat the peaches in the juices, and arrange in an even layer again. Place the dough patties in a single layer on top. Sprinkle the remaining tablespoon of sugar evenly over the top of the cobbler.
  4. Bake until the biscuits are golden brown and the filling is bubbling around the edges, about 15 minutes. Transfer to a wire rack and let cool for at least 20 minutes before serving.