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Fresh Peach Cobbler

Sweet, perfectly ripe fresh peach cobbler should shine–not be cooked to death and covered up with a gloppy flavorless batter. Get the perfect balance of a cinnamon-sugar dough and bubbling juicy peaches that showcase all of their summer glory.

Refined sugar free option | Gluten free or regular flour option

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How many peach cobblers have you had in your life that were nothing more than some canned filling dropped in a dish and batter dropped on top?

That might be the reason I was always sure peach cobbler wasn’t my thing.

But then, I did it right–and now you’re going to do it right. With fresh peaches and a simple but flavorful drop biscuit style topping, this version will change your mind about all those cooked to death versions from the past.

Why this fresh peach cobbler is different (and better)

Using fresh peaches is essential. And even more than that, they must have a ton of flavor. You’ll never be able to create flavor in something that doesn’t have any to start with, so use peaches when they are in season. I get mine from The Peach Truck and they are my absolute favorites.

Next, I am using coconut sugar here instead of refined white sugar. It’s a tad healthier and may help reduce blood sugar spikes compared to white sugar, but it’s still a sweetener so use your best judgment with it. If your peaches are sweet enough, you can get by with very little sugar. This recipe has only 7 tablespoons total for the entire dish.

If you want to use white sugar that’s fine. Just swap it 1:1 for the coconut sugar. I’ll leave instructions in the recipe.

Finally, I’m using a gluten free 1:1 baking blend. King Arthur is my favorite, but you can easily use regular all purpose flour. I’ll leave those instructions in the recipe too.

Fresh peach cobbler scooped out onto a plate with a fork.

Should peach cobbler be served hot or cold?

Traditionally, it’s served warm or room temperature but not cold. Because there’s butter in this version it would firm up when it got cold and change the texture of your final cobbler.

Can this cobbler be made ahead?

Yes. You can make your cobbler up to a day in advance and then refrigerate it. Rewarm it in a 300 degree over covered with foil until just warmed through in the center–about 15 to 20 minutes.

a big pan of fresh peach cobbler with a spoon in it by a window

Fresh Peach Cobbler

Fresh peach cobbler with a cinnamon-sugar drop biscuit crust and a touch of cinnamon. Perfect!
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 people
Author Rachel Ballard


For the peaches

  • 4 cups fresh peaches about 6 medium peaches
  • 3 tablespoons coconut sugar 3 tablespoons of regular granulated sugar will work too
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg fresh if possible
  • 1 teaspoon lemon juice
  • 3 teaspoons cornstarch
  • 1 tablespoon butter

For the topping

For the cinnamon sugar

  • 1 tablespoon coconut sugar
  • 1/2 teaspoon cinnamon


  • Preheat the oven to 400 degrees.
  • Peel, pit and slice the peaches in to about 1/2" thick wedges. Add to a medium bowl and toss with coconut sugar, cinnamon, nutmeg, lemon, and cornstarch. Transfer to a 1 1/2 quart baking dish or an 8×8 pan also works but will be a bit thicker. Dot with butter.
  • Bake for 10-12 minutes until the peaches just start to release their juices.
  • While the peaches bake, make the topping: Add the gluten free flour blend OR all purpose flour to a bowl. Add coconut sugar, baking powder, and salt and stir to combine. Add the butter and cut in with a pastry blender or your hands until the butter is the size of peas.
  • Add the buttermilk and stir to combine. You should have a dough that clings to the spoon. Don't overmix. If the dough is too dry, you can add an extra tablespoon of milk to bring it together.
  • When the peaches are ready, bring out the dish and dollop over the batter. Spread it out some with your fingers but don't fuss over it.
  • Mix the last tablespoon of sugar with the cinnamon and sprinkle over the dough.
  • Bake until golden and bubbling and the dough is cooked through–about 25 minutes more. Serve warm with ice cream or at room temperature.


Swap regular sugar for the coconut sugar 1:1. So for every tablespoon of coconut sugar, it’s one tablespoon of granulated sugar. 
Swap the gluten free flour for regular all purpose flour 1:1. For every cup of gluten free baking mix, use 1 cup of all purpose flour. 


Calories: 285kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 36mgSodium: 353mgPotassium: 279mgFiber: 4gSugar: 19gVitamin A: 763IUVitamin C: 7mgCalcium: 66mgIron: 1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Dessert
Cuisine American

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.