Peach cobbler with sugared biscuit topping – A gorgeous and super simple summer peach cobbler is just a few minutes away from hitting your belly! And no peeling peaches!!
Late in the summers of my teenage years, my mom would proudly and excitedly arrive home with a box of fresh-off-the-tree peaches from the peach tree outside of my grandparent’s house.
It was a tree that my pop-pop nurtured like his own baby from the day it went into the ground until the day he passed away.
I honestly don’t know how that tree survived the conditions it grew in: the sandiest of soils, 100 yards from the Great South Bay, bogged down with a near constant salty sea breeze, and an occasional tidal surge that lapped at the base of the trunk.
And every year it was a race to pick the peaches before the deer, raccoons, and random number of incredibly dishonest people found the perfectly ripened peaches first. In some years, Pop-Pop didn’t win that race.
The tree no longer stands outside the house (my grandmother had it hastily cut down the year after my grandfather passed away) but my memories of his love and pure joy for those peaches will never fade.
My First Peach Cobbler
And neither will my memory of making my first cobbler recipe with some of his peaches when I was 16.
It was my first true from-scratch baking project (aside from chocolate chip cookies) and I was so nervous.
I shooed the fruit flies away from the nearly past-peak peaches, followed the recipe from my mom’s Women’s Day Encyclopedia of Cookery books (which I now have my own antiqued set of) and stumbled through every single step; my biggest fear being that the cobbler would be too watery.
Also, there was this other thing: I had never actually even eaten peach cobbler before so I made it completely blindly, not knowing what to expect at all.
In the end though? My first peach cobbler turned out pretty great!
It was a summer dessert my 16-year-old self was beamingly proud of.
This peach cobbler recipe isn’t that first recipe that I made all those years ago and I actually had forgotten that I still had that recipe in that old Woman’s Day cookbook until I sat down to write this post!
But this cobbler recipe is pretty darn spectacular. It elevates gorgeous summer peaches to another level by stirring in a little sugar and topping them with a fluffy and beautifully browned biscuit topping. A SUGARED biscuit topping! Oh my word YES!
Let’s just say that I’m a sucker for cobbler with biscuit topping. Case in point: this tomato cobbler with thyme biscuit topping. It’s a savory take on both the cobbler filling and the biscuit topping but I simply can’t resist biscuity goodness!
How to Make the Best Peach Cobbler
If you’ve chosen perfectly ripe peaches, they won’t need a lot of sugar to shine in this cobbler. And you’ll find that the biscuit topping doesn’t need to be overly sweet either. That’s important because you’ll sprinkle some sparkling sugar over the biscuit topping before baking the cobbler.
Basically, the biscuit topping is there to complement the peaches, not to overpower their flavor. Don’t you agree?
So without further ado, here’s how to make the best peach cobbler (scroll down the page for the full ingredient list and instructions):
- Preheat oven to 375° F.
- To make the filling, mix 10 halved, pitted, sliced unpeeled peaches, cornstarch, granulated and brown sugar, and cinnamon in a large bowl.
- To make the cobbler topping, mix flour, sugar, baking powder, and salt together in another large bowl.
- Toss the butter into the flour mixture and with a pastry cutter, 2 knives, or your fingers, work the butter into the flour until the mixture looks like coarse meal.
- Whisk egg and cream together and pour into the flour-butter mixture. Slowly mix wet and dry ingredients together until a soft dough forms.
- Add the peaches and their juices to a large baking dish and dollop the biscuit topping over the peaches using a large cookie scoop. Sprinkle biscuit dough with sparkling or coarse sugar.
- Bake the peach cobbler for 45 minutes until the biscuit topping is golden brown. Cool slightly and serve with ice cream or whipped cream.
Serving Peach Cobbler
You can serve this peach cobbler warm, room temperature, or cold. It’s so delicious at any temperature!
If you’re going to serve it warm from the oven though, please PLEASE serve it with a scoop of vanilla ice cream! I beg you!
You don’t even have to make your own ice cream (just the crazies like me will do this) – store-bought ice cream will be perfect as it melts down into the peaches. Whipped cream would be great too if you don’t have any ice cream on hand.
This is an insanely simple recipe to throw together! I didn’t even bother to peel the peaches! Why bother when they are so soft anyway?
Storing Peach Cobbler
After making this cobbler, you should keep the leftovers in the refrigerator. That’s IF there are any leftovers, that is! The reasons for this is that cooked, sugary fruit will attract bugs like flies and fruit flies if left at room temperature.
Think of what happens when you serve food outside in the summer or when your peaches get too ripe on the counter. Nobody wants bugs on their cobbler!
This peach cobber recipe is one that I’ve made again and again each summer. What can I say? A peach cobbler with biscuit topping has my heart!
And hopefully, if we’re able to get our own peach tree to grow and produce here in Connecticut in the coming years, there will be lots more peach cobbler to reminisce over.
want more peachy recipes? look no further!
Peach deliciousness from my favorite blogs
raspberry chicken salad with grilled peaches and brie croutons
peach hand pies
peach and basil flatbread
For the peach filling:
- 10 ripe peaches, halved, pitted, and each half sliced into 8 slices (about 2 quarts)
- ¼ cup cornstarch
- 2 tbsp dark-brown sugar
- 2 tbsp granulated sugar
- ¾ tsp ground cinnamon
For the biscuit topping:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 1 cup heavy cream
- 2 tbsp course or sparkling sugar
- Preheat oven to 375° F. Set a 2-quart baking dish aside.
- To make the filling: Place the peaches, cornstarch, both sugars, and cinnamon in a large bowl. Toss until well combined and set the bowl aside, stirring every so often while you make the biscuit topping.
- To make the biscuit topping: In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined. Gently toss in the butter pieces and coat them with the flour mixture. Rub the butter in with your fingers (use your thumbs and first two fingers) until the mixture becomes a little crumbly and the butter forms small clumps (coarse meal with the flour) – you’ll need to use a little pressure to get the cold butter to break up so don’t be afraid to “get dirty”.
- Whisk the egg and cream together in a 4-cup liquid-measuring cup. Slowly add this mixture to dry ingredients, mixing with a fork until the dough just comes together - it will be wet and sticky.
- Pour the peach filling into the baking dish. Using a large ice cream scoop or a ¼ cup measuring cup drop clumps of biscuit dough (about ½ cup each) over the top of the peaches, gently flattening them out slightly with your fingertips. Sprinkle the biscuit dough with the coarse sugar.
- Bake until golden brown, about 45 minutes. Transfer pan to a rack and let cool slightly. Serve warm with vanilla ice cream or whipped cream.
adapted from Martha Stewart
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