Easy Buttermilk Peach Cobbler

By Melissa Clark

Updated Aug. 16, 2024

Easy Buttermilk Peach Cobbler
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
70 to 80 minutes
Prep Time
10 minutes
Cook Time
60 to 70 minutes
Rating
5(1,626)
Comments
Read comments

This easy peach cobbler is made by layering ripe, juicy fruit over batter rather than nestling it under biscuits or pie dough, giving it a tender, cakelike texture. Browning the butter before merging it with the batter adds nutty, caramelized notes, while buttermilk gives it a lovely tang. Fresh summer peaches (or other stone fruit like nectarines, apricots and plums) are ideal here, but frozen fruit also works well. Serve this warm or at room temperature, preferably on the same day as baking.

Featured in: Peach Cobbler, 2 Ways: Spectacularly Simple and Simply Spectacular

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 to 8 servings
  • 2pounds fresh peaches, pitted and sliced (peeling is optional), or 6 cups frozen peach slices
  • ½cup/110 grams packed dark brown sugar
  • 2 to 3teaspoons fresh lemon juice
  • ½cup/113 grams unsalted butter
  • 1½cups/187 grams all-purpose flour
  • 1cup/200 grams granulated sugar, more for sprinkling
  • 1tablespoon baking powder
  • 1teaspoon fine sea salt
  • 1½cups/355 milliliters buttermilk
  • ½ to 1teaspoon flavoring, such as freshly grated nutmeg, citrus zest, ground cinnamon, ginger or vanilla, or ¼ teaspoon almond extract
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

399 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 50 grams sugars; 5 grams protein; 501 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 350 degrees. In a large (10- to 12-inch) well-seasoned cast-iron skillet or nonstick pan over medium heat, combine the peaches, brown sugar and lemon juice. Bring the mixture to a simmer, stirring constantly, until the sugar melts and the liquid thickens slightly, 2 to 4 minutes. Pour peaches and liquid into a bowl and set aside. Taste a peach slice; if it seems flat, add another squeeze or two of lemon until bright and lively.

  2. Step 2

    Using the same pan (you don’t need to wipe it out), melt the butter over medium heat, swirling the pan occasionally, and let it cook until it smells very nutty, turns golden brown and flecks of dark amber appear, 2 to 4 minutes. Turn off the heat and reserve the brown butter in the pan.

  3. Step 3

    In a mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. Pour in buttermilk and any flavorings you like, and mix just until combined.

  4. Step 4

    Scrape the batter on top of the brown butter in the pan, but don’t mix it in. The butter will rise and cover some of the batter at the pan’s edges, and this is good. Scatter the peach slices and their juices on top of the batter without stirring. Sprinkle with a little more sugar if you like, for crunch.

  5. Step 5

    Bake until the cobbler is golden brown on top, 50 to 60 minutes. Transfer the pan to a wire rack to cool slightly. Serve warm or at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,626 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Baker Lee

Brown the butter after making the batter because the butter will continue to cook and burn after you’ve taken it off the heat. This way you can pour the batter into the browned butter as soon as the butter reaches the correct level of brown ness.

Ceilidth

Ripe peaches need almost no sugar, brown or white. A cup and a half of sugar destroys the peach flavor. A biscuit based cobbler soaks up the juice of the ripe peaches and is sweet enough without more than a tablespoon or two of sugar in the batter.

Mary

I like my cobbler made this way also with melted butter first, then the batter, and then the fruit mixture, especially peaches. This year, I’ve added a tsp of bourbon (I live in KY, lol) or Amaretto to the simmered peach mixture. It gives a very subtle smoky enhancement to the peaches.

Greg

We froze half of it and it was great three months later. I wish I remembered whether I cut down the sugar as some recommended.

AA

I have made this multiple times and it tops my best Grandma peach cobbler recipe which I've been making for 50 years. I cut back the sugar by about 50%, especially if using fresh market ripe peaches. A bit of grated lemon rind perks it up.

LJ

Definatly use a 12 inch pan. Cake came out perfect..texture much improved after cooling.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.