There’s nothing quite like peach cobbler in the heart of summer — warm, jammy peaches tucked beneath a golden topping, served with a scoop of something cold. This recipe celebrates fresh peaches in all their glory, with three classic ways to top your cobbler: buttery biscuits, soft vanilla cake, or a crisp, crumbly streusel.

Whether you lean rustic or prefer a spoonable sponge, this is the kind of dessert that feels like it came out of a sunny kitchen window. Use the ripest peaches you can find, and pick the topping that suits your mood — or try all three while the season lasts.

The Only Peach Cobbler You’ll Want This Summer

Golden edges, syrupy peaches, and a warm scent that fills the kitchen — this is the only peach cobbler you’ll crave all summer. Ripe peaches melt into a honeyed, jammy filling while the topping turns golden and crisp at the edges, soft in the center, and just the right amount of sweet.

Choose your finish: buttery biscuit clouds, a vanilla-scented cake that rises through the fruit, or a crackly brown sugar crumble. Each one bakes into the bubbling fruit in its own cozy way, soaking in just enough peachy goodness to make you want seconds (or thirds). Serve warm with cold cream or a scoop of ice cream, and it’s pure summer on a spoon.

Ingredients:

Peach Filling (for all versions)

• 6 large fresh peaches (about 1.2 kg), peeled and sliced
• 100–120 g sugar (adjust to taste)
• 1 tbsp lemon juice
• 2 tsp cornstarch
• 1/2 tsp cinnamon (optional)
• Pinch of salt

Choose one topping:

1. Biscuit-Style Topping

• 180 g all-purpose flour
• 50 g sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 85 g cold unsalted butter, cubed
• 120 ml cold buttermilk (or milk)
• Coarse sugar, for sprinkling (optional)

2. Cake-Style Batter Topping

• 85 g unsalted butter, melted
• 100 g all-purpose flour
• 150 g sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 180 ml milk
• 1/2 tsp vanilla extract

3. Crumb Topping

• 100 g all-purpose flour
• 80 g light brown sugar
• 1/2 tsp cinnamon
• Pinch of salt
• 85 g unsalted butter, melted

Instructions:

1. Preheat the oven:
   Set your oven to 180°C (350°F) and lightly butter a deep 9x13-inch (or similar) baking dish.
2. Make the peach filling:
   In a large bowl, toss together the sliced peaches, sugar, lemon juice, cornstarch, cinnamon (if using), and a pinch of salt. Let the mixture sit for 10–15 minutes to draw out the juices.
3. Transfer the filling:
   Pour the peach mixture into your prepared baking dish and spread it out evenly.
4. Choose and make one topping:
   Pick one of the three toppings below and prepare it as directed.

For Biscuit-Style Topping:

5. Mix the dry ingredients:
   In a bowl, whisk together the flour, sugar, baking powder, and salt.
6. Cut in the butter:
   Add cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.
7. Add the milk:
   Pour in the cold buttermilk and stir gently just until the dough comes together. Do not overmix.
8. Top the cobbler:
   Scoop spoonfuls of the dough over the peaches, leaving a few gaps. Sprinkle with coarse sugar if using.

For Cake-Style Batter Topping:

5. Melt the butter:
   Pour the melted butter directly into the bottom of the baking dish (before adding the filling).
6. Mix the batter:
   In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk and vanilla until smooth.
7. Assemble:
   Pour the batter over the butter (do not stir), then spoon the peach mixture evenly on top. The batter will rise up as it bakes.

For Crumb Topping:

5. Mix the dry ingredients:
   In a bowl, stir together the flour, brown sugar, cinnamon, and salt.
6. Add the butter:
   Pour in the melted butter and mix until clumps form — the texture should be sandy and crumbly.
7. Top the cobbler:
   Sprinkle the crumb mixture evenly over the peaches.

9. Bake the cobbler:
   Place the dish in the center of the oven and bake for 40–45 minutes, or until the topping is golden and the peach filling is bubbling around the edges.
10. Cool slightly before serving:
    Let the cobbler rest for 10–15 minutes before serving warm. It pairs beautifully with vanilla ice cream or a drizzle of cold cream.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store any leftover cobbler covered in the fridge for up to 3 days.
• Reheat in a 160°C (325°F) oven until warmed through — this helps crisp the topping again.
• Not ideal for freezing due to the soft texture of the fruit, but the crumb topping can be made and frozen ahead.

Note:

• Use ripe, fragrant peaches for the best flavor — no need to over-sweeten if your fruit is in peak condition.
• If your peaches are extra juicy, add an extra 1/2 tsp of cornstarch to help thicken the filling.
• The biscuit topping is soft and rustic with crisp edges, while the cake version bakes up light and spoonable. The crumb is sweet and buttery, like a crisp topping.
• You can peel the peaches by blanching them briefly in boiling water, or skip peeling for a more rustic look.
• For deeper flavor, sprinkle a bit of demerara or raw sugar over any topping before baking.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs