An Easy Peach Cobbler recipe to highlight the sweet flavor of peach topped with cinnamon biscuits.
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Easy Peach Cobbler is a perfect summer dessert recipe filled with sweet stone fruit, warm spices, and topped with soft biscuits. It is best served warm, especially topped with some homemade whipped cream or ice cream.
You can use any type of peach, or even any type of stone fruits or a combination of fruits. And you can either leave the skin on the peaches or remove it. The easiest way I have found to peel a peach is to use a potato peeler. Just wiggle it back and forth a little to get the skin strips off. I find it much easier and faster than the boiling method where you cut a small “x” in the bottom and boil for 30 seconds, then plunge in ice water and peel off.
Pie dishes are perfect to make cobbler in, but any other smaller baking dish works great. You could also portion them into small, individual sized ramekins or bowl for personal peach cobblers!
I am a huge fan of cobblers. The fruit base is normally the same between a cobbler and a crisp, and the topping is what makes them unique. A crisp typically is made of a crumbled topping that has a lot of chopped nuts. This gives it a lot of texture and crunch. The cobbler has soft biscuits scattered across the top instead.
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Easy Peach Cobbler
Ingredients
Filling
- 3 pounds peaches
- 1/3 cup sugar
- 1 Tablespoon cornstarch
- 1/2 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
Biscuits
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup milk chilled (or buttermilk)
- 6 Tablespoons unsalted butter melted and slightly cooled
Instructions
- Preheat oven to 400F.
- Peel your peaches with a peeler, remove pits, and cut into 1/2 inch slices.
- In a medium bowl, combine all of the filling ingredients and toss to combine.
- Transfer the peach mixture to a 9 inch pie dish (deep dishes are best). Line a baking sheet with foil (to help with anything that spills over) and put the pie dish on the foil lined sheet. Cover the peach mixture in the pie dish with another piece of foil. Set aside.
- Make the biscuit mixture my whisking together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- In a small bowl, combine the cold milk with the warm melted butter. Stir the buttermilk and butter until small clumps form. Add the milk mixture to the dry ingredients and stir until just combined.
- Scoop out the dough into 8 biscuits on a silicone baking sheet. Bake until they are just starting to brown on the bottom, approximately 10 minutes. Remove and set aside.
- Place the foil covered peach mixture in the oven and bake until the peaches are releasing juice, approximately 20 minutes (you can fit both the first round of biscuit baking above and this step in the oven at the same time).
- Remove the peach mixture from the oven and remove the foil. Place the biscuits on top and bake until the biscuits are golden brown, approximately 10-15 minutes. If not all of the biscuits fit in the dish, finish cooking the remaining biscuits on the silicone lined baking sheet. Serve warm.
Notes
Nutrition
