Easy Peach Cobbler Recipe with Biscuit Top
It’s hard to express our love of casual, homespun desserts. This peach cobbler recipe is a new favorite with it’s spiced peach filling and sweet biscuit top. Jump to the Easy Peach Cobbler Recipe or read on to see our tips for making it.
Cobblers, crisps and the like are perfect made in the summer when trees and bushes are brimming with sweet summer fruits. They are equally as impressive during the winter months, just use frozen fruits instead.
YOU MAY ALSO LIKE: For another casual dessert, try our Easy Apple Crisp. We’ve even included a recipe video to show how to make it.
How to Make Peach Cobbler with Spiced Peaches and a Biscuit Top
This peach cobbler recipe is simple.
Fresh — or frozen and thawed — sliced peaches are tossed with lemon juice, sugar, cinnamon, nutmeg and a little flour to help thicken. Adding a cup of berries is a great idea, too.
We give the peaches a head start in the oven while we make a sweet biscuit topping. To make the topping, cut cold butter into a mixture of flour, sugar, salt and baking powder. Then add just enough milk to form a soft dough.
You could pat the dough down and use biscuit cutters to form perfectly round biscuits, but we like the cobbler to look as casual as possible. We just dot dollops of dough over the peaches. To finish things off, we sprinkle a little cinnamon-sugar over the biscuits before baking, adding a sweet crunch to the tops of the biscuits. Then bake until the peaches are bubbling and the biscuit top has lightly browned.
YOU MAY ALSO LIKE: You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe juicy peaches. Jump to the Vanilla Peach Muffins Recipe.
Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Peach Cobbler Recipe with Biscuit Top
Spiced juicy peaches topped with a sweet biscuit topping. Peaches are the star here. The topping will not cover all the peaches. Instead it floats on top, between the peaches and their thickened juices. (If you prefer the top to be completely covered, simply double the topping recipe below). We do take the time to peel the peaches for this — we prefer it this way. If you’re short on time, skip it. The cobbler will still taste great.
You Will NeedPeach Filling
2 to 3 pounds ripe peaches, peeled and sliced or 2 pounds thawed, frozen sliced peaches (5 cups sliced peaches)
1 cup fresh or thawed frozen berries, such as raspberries, blackberries or blueberries (optional)
2 tablespoons fresh lemon juice
1/3 cup (65 grams sugar, or more depending on sweetness of peaches
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea saltBiscuit Top
3/4 cups (100 grams) all purpose flour
3 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons unsalted butter, cold, cut into small cubes
1/3 cup (80 ml) milk
1/4 teaspoon ground cinnamon
- Prepare Filling
- To Finish
Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).
Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.
Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).
Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.
Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.
Adam and Joanne's Tips
- How to Peel Peaches: To peel fresh peaches, score an “X” into the bottom of each peach with a knife. Add to boiling water for 45 to 60 seconds then plunge into ice cold water. Peel skins from peaches.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Nutrition provided is for the lemon garlic version of the recipe.
Food Travel: Our Lives Outside the Kitchen
We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…