Easy Southern Peach Cobbler With Biscuit Topping

This Southern peach cobbler recipe delivers rich flavor and reliable results with fresh, frozen, or canned peaches. Each version includes tested adjustments, so you get the same sweet, syrupy filling no matter what’s in season.

The peaches are gently cooked with cornstarch before baking, which prevents a soggy base and creates a thick, velvety fruit layer.

On top, a real biscuit-style crust is made from scratch with cold butter and milk, baking into a golden, crisp surface that stays firm and flaky.

After testing this recipe multiple times, I refined each step to guarantee consistent results. The result is a cobbler that fills your home with the aroma of warm peaches and cinnamon, tastes like true homemade comfort, and works every single time without guesswork.

Peach Cobbler Filling

• 2 bags (16 oz each) frozen sliced peaches (see below for instructions on how to use fresh peaches or canned peaches)
• 1/4 cup white sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon of nutmeg (optional, not everyone loves nutmeg)
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch

Buttery Cobbler Topping

• 1½ cups all-purpose flour
• ¼ cup white sugar
• ¼ cup light brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 8 tablespoons unsalted butter, cold and cubed
• ⅓ cup cold milk

• Medium saucepan
• Large mixing bowl
• Pastry blender or fork
• 2-quart baking dish
• Measuring cups and spoons
• Spoon or spatula

Preheat the oven to 400° Farenhight and lightly grease a 2-quart baking dish. Set aside.

Thaw the peaches under cold running water in a colander. Pat dry with paper towels to remove excess liquid.

In a saucepan, combine peaches, white sugar, brown sugar, cinnamon, lemon juice, and vanilla. Cook over medium heat for 5–7 minutes until bubbling.

Stir in cornstarch and cook for 1–2 more minutes until thickened. Pour the mixture into the prepared baking dish.

In a large bowl, whisk flour, both sugars, baking powder, and salt.

Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.

Pour in cold milk and stir until just combined. Don’t overmix.

Drop spoonfuls of dough over the peach filling, leaving small gaps between each for steam to escape.

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Bake for 35–40 minutes until the topping is golden and the filling is bubbling around the edges.

Let cool for 10–15 minutes before serving.

Serve warm, a la mode (with a scoop of vanilla ice cream).

• Use cornstarch, you really need it. Without it, juicy peaches will result in a watery syrup.
• Keep the butter and milk cold for a tender, flaky topping.
• Leave small gaps between dough drops. That helps the topping crisp and the fruit steam properly.
• Let it rest after baking. That thickens the filling and makes serving neat.

• Add a handful of berries for a mixed-fruit cobbler.
• Sprinkle coarse sugar on top before baking for an added crunch.

If you’re using fresh peaches, measure out about 5 cups of sliced fruit. This equals roughly 6 or 7 medium peaches. You can peel them for a smoother texture or leave the skins on if you prefer. There is no need to pre-cook the filling. Simply slice the peaches and mix them with the sugar, lemon juice, spices, and cornstarch. If your peaches are very ripe or juicy, add an extra ½ teaspoon of cornstarch to help the filling thicken properly during baking. Using fresh peaches turns this into a true from-scratch peach cobbler.

Freestone peaches are the easiest to work with because the pits come out cleanly, but clingstone peaches will work too if that’s what you have on hand.

To use canned peaches, choose two 15-ounce cans packed in juice, not syrup. Drain the peaches well and blot them with paper towels to remove extra moisture. Since canned peaches are already soft and sweet, you can skip thawing, peeling, and cooking the filling. Just mix them gently with the sugar, lemon juice, spices, and cornstarch. Because canned peaches are sweeter than fresh or frozen, consider cutting back a little on the added sugar in the filling.

Why is my peach cobbler runny?

What are the best peaches to use for cobbler?

Storing: Store leftover peach cobbler in an airtight container in the fridge for up to 3 days.

Freezing: You can also freeze baked cobbler for up to 2 months. Thaw in the fridge and reheat in the oven.

Reheating: Pre-heat the oven to 350° Fahrenheit and warm for 10–15 minutes to bring back the crisp topping.

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Meet Tammy

Tammy’s tested over 100 air fryer recipes to find the easiest ones for busy home cooks, and her slow cooker meals have been saving weeknight dinners for years. Her recipes have been shared over 100,000 times on Pinterest, from irresistible party appetizers to crowd-favorite side dishes. When she’s not hosting friends for backyard hangouts, she’s developing fun cocktails and no-fuss meals that turn casual get-togethers into something special.