This Peach Cobbler is a classic southern dessert, and it’s perfect for summer when fresh peaches are in season. It has a soft biscuit dough top crust and warm hints of cinnamon and nutmeg. All you need is ice cream!

Peach Cobbler.

This peach cobbler is great with fresh peaches in the summer. However, you can also use frozen peaches as I did here, and it’s every bit as delicious.

I decided to adapt my easy Buttermilk Drop Biscuit recipe to make the biscuit dough crust for this recipe. I wanted a soft crust for this cobbler, and I gave the crust a little warmth with some cinnamon.

Peach cobbler.

Pro tips for making this recipe

  • If using fresh peaches for this recipe, make sure they are ripe, fragrant and firm. They should also peel easily. Use cling free peaches that easily separate from the stone. If your peaches don’t want to peel easily, cut a small X on one end of each peach. Submerge the peaches in boiling water for 30 seconds. The peeling should come right off.
  • When adding the filling ingredients to a sauce pan, add 1/4 cup of water, if using fresh peaches and allow the pan to sit for 15 minutes before cooking the mixture.
  • If you want a soft crust but one that’s a little thinner, feel free to halve the recipe. I like the thicker crust, but you might prefer a thinner one.

HOW TO MAKE THE FILLING

  1. Add all ingredients except the vanilla to a medium saucepan. Note: If using fresh peaches, add 1/4 cup of water and allow the ingredients to sit for about 15 minutes.
  2. Place the pan over medium heat and bring to a boil while stirring constantly. Keep stirring until the mixture has thickened and remove from the heat, about 3 to 4 minutes. Mix in the vanilla. Set aside while you make the biscuit dough crust.

HOW TO MAKE THE BISCUIT DOUGH CRUST

  1. Add the flour, salt, baking powder, cinnamon, and 1/4 cup of the sugar to a large bowl, and whisk to combine. Add the cubed butter and using a pastry cutter, cut the butter into the flour, until the butter mixture resembles small peas.
  2. Add the buttermilk and gently mix the mixture with a spatula until all the dry ingredients are incorporated into the buttermilk. Don’t over mix.
  3. The dough will be pretty wet.

Assembling the cobbler

  1. Add the filling to a greased 9 x 9 or 11 x 7 inch prepared baking dish, spreading it out evenly.
  2. Place large dollops of the biscuit dough all over the top of the filling. Use the back of a spoon to gently spread the dollops until they are touching each other.
  3. Sprinkle the remaining 1 tablespoon of sugar over the top.

Baking the cobbler

  1. Place an old cookie sheet lined with parchment paper under the baking dish.
  2. Bake in a preheated 375 degree oven for approximately 50 to 55 minutes or until the top is golden brown and the filling is bubbly.
  3. Allow the cobbler to cool for 10 minutes and serve with a dollop of ice cream.
Peach Cobbler.

More peach recipes you might like…

Easy Peach Upside Down Cake

Lattice Topped Peach Pie

Country Peach Ice Cream

Peaches & Cream Pie

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Peach Cobbler.

Peach Cobbler

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 large servings 1x
  • Category: Pies/Desserts
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

This peach cobbler can be made with fresh or frozen peaches, and it has a soft biscuit crust topping. I’t’s so easy and very delicious!

Ingredients

Units Scale

FILLING

  • 4 cups fresh peaches sliced into 1/2-inch thick slices or 16 ounces frozen peaches, thawed, (not drained)
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract

DROP BISCUIT CRUST

  • 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 cup granulated sugar + 1 tablespoon, divided
  • 2/3 cup + 2 tablespoons full-fat buttermilk

Instructions

FILLING

  1. Add all ingredients except the vanilla to a medium saucepan. Note: If using fresh peaches, add 1/4 cup of water and allow the ingredients to sit for about 15 minutes.
  2. Place the pan over medium heat and bring to a boil while stirring constantly. Keep stirring until the mixture has thickened and remove from the heat, about 3 to 4 minutes. Mix in the vanilla. Set aside while you make the biscuit topping.

DROP BISCUIT CRUST

  1. Preheat oven to 375 degrees.
  2. Butter a 9 x 9 or 11 x 7 inch baking dish and set aside.
  3. Add the flour, salt, baking powder, cinnamon, and 1/4 cup of the sugar to a large bowl, and whisk to combine. Add the cubed butter and using a pastry cutter, cut the butter into the flour, until the butter mixture resembles small peas. Add the buttermilk and gently mix the mixture with a spatula until all the dry ingredients are incorporated into the buttermilk. Don’t over mix. The dough will be pretty wet.
  4.  Add the filling to the prepared baking dish, spreading it out evenly.
  5. Place large dollops of the biscuit dough all over the top of the filling. Use the back of a spoon to gently spread the dollops until they are touching each other.
  6. Sprinkle the remaining 1 tablespoon of sugar over the top.
  7. Place an old cookie sheet lined with parchment paper under the baking dish.
  8. Bake for approximately 50 to 55 minutes or until the top is golden brown and the filling is bubbly.
  9. Allow the cobbler to cool for 10 minutes and serve with a dollop of ice cream.
  10. Cover and refrigerate leftovers for up to 3 days.

Notes

  • Make sure to place an old cookie sheet lined with parchment paper or foil under this cobbler. It will bubble over unless you use a dish that is at least 3-inches deep.
  • Cook time includes baking and cooking the filling.