Description

A rustic, comforting peach cobbler featuring a bubbling, cinnamon-spiced fruit filling topped with a golden, flaky biscuit crust. Simple to make with pantry staples and perfect for serving warm with ice cream.

Ingredients

Scale

6–7 medium fresh peaches, peeled and sliced (or 4 lbs frozen peaches)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons cornstarch
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup whole milk
1 teaspoon vanilla extract
2 tablespoons melted butter (for brushing)
1 tablespoon coarse sugar (optional, for topping)

Instructions

Preheat oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to preheat. Grease a 9×13 inch baking dish if not using cast iron.
If using fresh peaches, peel, pit, and slice them into 1/4-inch thick slices. Place peaches in a large mixing bowl.
Add sugar, lemon juice, cinnamon, and cornstarch to the peaches. Toss gently to coat evenly. Let sit for 10-15 minutes to draw out juices.
In a separate bowl, whisk together flour, baking powder, and salt.
Add cold, cubed butter to the flour mixture. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
Pour in milk and vanilla extract. Stir gently with a spoon until the dough just comes together. Do not overmix.
Pour the peach mixture into the prepared baking dish.
Drop spoonfuls of the biscuit dough evenly over the peaches. Do not try to make perfect circles; irregular shapes are preferred.
Brush the top of the dough with melted butter and sprinkle with coarse sugar if using.
Bake for 45-55 minutes, or until the topping is deep golden brown and the filling is bubbling vigorously around the edges. Tent with foil if browning too quickly.
Let cool for 15-20 minutes before serving to allow the filling to thicken. Serve warm with vanilla ice cream.

Notes

Ensure butter is very cold for flaky biscuits. If using frozen peaches, do not thaw them; add an extra tablespoon of cornstarch if needed. The filling must bubble vigorously to activate the cornstarch. Leftovers keep in the fridge for up to 3 days; reheat in the oven to crisp the topping.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 35
Sodium: 280
Fat: 12
Saturated Fat: 7
Carbohydrates: 52
Fiber: 3
Protein: 4

Keywords: peach cobbler, biscuit topping, old-fashioned dessert, comfort food, easy baking, summer dessert, homestyle cooking