Peach Cobbler

Nothing says summer quite like a fruit cobbler, particularly one made with peaches right when they’re at their ripest and juiciest (~end of June through August). When baked, the sweet stone fruit becomes tender and jammy, the perfect foil for the biscuit topping that’s crisp on top and tender underneath. Serve peach cobbler warm with a cold scoop of ice cream or homemade whipped cream for a bit of peak summer decadence.

What People Are Saying:
"Seriously delicious. Super easy to make—and the texture of the topping is BOMB." -childofthecorn5

"The ratio of fruit to topping was perfection! And, the buttermilk in the topping made for a superior fluff!" -pastagofer

What Is A Peach Cobbler?

Peach cobbler is an American dessert of sweetened, thickened peaches baked beneath a sweet drop-biscuit crust. Think of it as a deep-dish fruit pie, only wayyy easier no sticky pie dough, no rolling pin, no worries. Of course, the range of cobblers extends far beyond peaches: Ripe summer berries and juicy stone fruits of all stripes make excellent cobbler candidates.

How To Make Peach Cobbler

INGREDIENTS

Peaches

• Peaches: The peaches should be ripe but firm. Don’t worry about peeling them—it’s not worth the trouble.
• Cornstarch: I use a little cornstarch to thicken the peach juices, so they turn syrupy rather than thin and runny. We’re looking for jammy fruit, after all.
• Cinnamon: There is something about baked fruit and the scent of cinnamon that just announces: Good things lie ahead!

Topping

• Granulated Sugar: My biscuit topping is on the sweeter side thanks to a generous amount of granulated sugar, which has the added benefit of promoting good browning and ensuring a tender crumb.
• Unsalted Butter: Cut the butter into 1/4" pieces and make sure it's fridge-cold so you get the best rise from your biscuit topping.
• Buttermilk: Buttermilk gives the topping a slight tang and helps it rise. Make sure this is fridge-cold too.
• Vanilla Ice Cream: I know I made this optional, but who am I kidding? Warm cobbler + cold ice cream is an unmissable experience.

STEP-BY-STEP INSTRUCTIONS

First off, place a rack in the middle of your oven and preheat to 375°. Okay, with that out of the way, let’s deal with the filling. Taste the peaches to get a sense of where they lie on the sweet-tart axis. Now toss the sliced peaches with the cornstarch, sugar, and cinnamon in a large bowl to coat. If you determined that your peaches are on the tart side, go ahead and add an extra tablespoon of sugar. Set aside at room temperature for 10 to 30 minutes to get the juices flowing.

Meanwhile, work on the biscuit topping. There are two keys to great biscuits: Make sure your ingredients are cold and work fast. Bearing that in mind, whisk the flour, sugar, baking powder, and cinnamon together in a bowl. Add the cold butter—you want it in approximately 1/4" pieces—and toss to coat with the flour mixture. Now work it into the dry ingredients with your fingertips until combined and the largest pieces are about the size of a pea.

Pour in the cold buttermilk and mix with a rubber spatula just until combined; don’t overwork the dough or the topping will get tough.

Pour the peaches and their juices into a 13" x 9" baking dish and spread out into an even layer. Now drop spoonfuls of the biscuit topping over the peaches. Don’t worry about any gaps—the topping will spread to form a mostly even layer in the oven. Bake the cobbler until bubbling around the edges and the topping is golden brown. Let cool 15 minutes before serving, preferably with vanilla ice cream.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Can I use frozen peaches to make a peach cobbler? My preference for this cobbler, as with most, is to use fresh peaches that are ripe and juicy. Unfortunately, peaches are highly seasonal, and sometimes you just want a warm cobbler in the middle of winter. Frozen peaches are the next best thing. There's no need to thaw out the peaches before using them, either—you don’t want to risk losing any of their precious juices. Just make sure to separate the frozen peaches from one another so they cook evenly.
• What’s the difference between a cobbler, a crisp, and a crumble? Cobblers, crisps, and crumbles are all desserts featuring baked fruit and some kind of topping. A cobbler is made with a biscuit topping that’s soft underneath and crisp on top—it often ends up looking like a cobblestone street, hence the name. Crisps and crumbles, on the other hand, have a buttery, crispy streusel topping. If the streusel’s got oats, it’s a crisp; if not, it’s a crumble. The more you know!
• Do I need to peel the peaches? No need to peel the peaches for this cobbler! The peels soften in the oven and sort of melt into the peach flesh, so I don’t think it’s worth the effort to get rid of them beforehand. If you really prefer no skin, knock yourself out, but trust me—you won’t notice the difference in the end result.

Storage

In the unlikely event of leftovers, cover and store in the fridge for up to 3 days.