Indulge yourself with an old fashioned peach cobbler topped with a crisp yet tender biscuit topping. Bake this classic southern peach cobbler right in your skillet. Serve warm with ice cream (but I don’t have to tell you that).
My peach-loving husband surprised me with a 25 lb. box of Georgia peaches. Since my youngest child went off to college last month, now it’s only the two of us remaining at home. And what should I do with all these peaches?
Well, I love baking with peaches. My Peach Kuchen (German Peach Cake) is one dessert that I bake very often when I get fresh peaches. It always earns rave reviews.
But, when you think of a baked dessert with peaches, peach cobbler tops the list for most people. Sweetened peaches are topped with simple topping, then baked and served warm with a scoop of cold vanilla ice cream — that’s a classic peach dessert that no one can refuse.
Old Fashioned Peach Cobbler
Out of all the different styles of peach cobbler recipes, I like old fashioned peach cobbler with a biscuit topping. This classic southern peach cobbler is always a hit with my family and guests.
I like to add a hint of spices to my peaches so that they become more fragrant and aromatic. I used cardamom and nutmeg. You can use cinnamon or mace, but don’t use too much. Using just a little bit will enhance the flavor of the peaches very nicely without being overpowering.
How to Peel Peaches
Some people make their peach cobbler without peeling the peaches. It is a personal preference but I like my cobbler without the skin. Yes, it takes an extra step to remove the skin, but it it super easy to do that. I use either a peach/tomato peeler or the boiling method when I prepare a recipe with peeled peaches.
- Using a fruit peeler: Peel off the skin of the peaches, then slice the peaches into segments with a paring knife. Be careful using the peeler tool though. The blade is serrated and very sharp.
2. Blanching peaches in boiling water: Bring a pot of water to boil. Add peaches and boil for 30 seconds. Take the peaches out and dump them into a bowl of cold water. Using a knife, slit the top of peaches and peel off the skin.
How to make Old Fashioned Peach Cobbler with Biscuit Topping
For the Peach Cobbler Filling:
- Fresh Peaches with skin peeled off
- Sugars: I use a mixture of light brown sugar and granulated sugar.
- Spices: Cardamom (or Cinnamon) and nutmeg
- Cornstarch: It works as a thickener and is better than flour. (Flour often makes the filling cloudy)
- Peeled peaches can be slippery. Using a paring knife, slice the peaches into segments and put them in a skillet. (or 2.5-qt baking pan)
- Add the sugars, spices, cornstarch and a pinch of salt. Toss well.
For the Biscuit Topping:
Cutting the butter into the flour mixture creates a biscuit with a crispy outside and tender crumbs inside. Make sure to sprinkle extra sugar on top of the biscuit topping to create an even crispier texture.
- all-purpose flour + sugar + baking powder + salt
- cold butter
- Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
- Cut in the butter pieces to the flour mixture until the flour turns into coarse crumb.
- Whisk egg and milk together in a small mixing bowl and add to the flour mixture.
- Using a fork, stir the mixture until just combined. Drop mounds of biscuit topping on the peach filling.
Peach Cobbler in a Skillet
Baked this cobbler in a 10-inch skillet or 2-qt baking pan at 400˚F oven for 30-40 minutes. Skillet desserts give a rustic, old-fashioned look and deliver a very homey and comforting feeling. Mine is a carbon steel skillet but a cast iron skillet is equally great for baking cobbler. You can also use any 2-qt size baking pan for this recipe.
Can I use Frozen Peaches to make Cobbler?
Yes, frozen peaches are great to make cobbler. However, if your frozen peaches have too much ice on the surface, you will need to thaw them out and drain them first before adding the rest of the filling ingredients.
How to Store and Reheat Leftover Cobbler
Enjoy your peach cobbler when warm, right after it’s baked. Leftovers store in the fridge for 3-4 days.
To reheat peach cobbler, use either a microwave or conventional oven. To reheat in the oven, remove the cobbler from the fridge and allow it to come to room temperature while you are preheating the oven to 350 degrees F. Bake the cobbler for about 10-15 minutes or until warmed through.
Check out other Dessert Recipes. Some of my favorites are:
- Peach Custard Pie with Streusel Topping
- Blueberry Dumplings
- Apricot Kuchen, German Apricot Cake
- Nectarine Blackberry Crisp
- Easy Apple Strudel Puff Pastry
Old Fashioned Peach Cobbler with Biscuit Topping
- 1 1/2 – 2 lb peaches peeled and sliced (about 5-6 cups)
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 tsp cardamom or cinnamon
- 1/8 tsp nutmeg
- 1 1/2 tbsp cornstarch
- pinch salt
- 1 cup all-purpose flour
- 1/4 cup + 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter cut into small pieces
- 1 egg
- 1/3 cup milk
- Preheat the oven to 400˚F.
- To make the peach filling, put peach slices in a 10-inch cast iron skillet or 2.5 qt baking pan. Add the sugars, spices, cornstarch, and salt; toss well and set aside.
- To make the biscuit topping, whisk together flour, 1/4 cup sugar, baking powder, and salt in a mixing bowl. Cut in the butter pieces until the flour turns into coarse crumb. Whisk egg and milk together in a small mixing bowl and add to the flour mixture. Using a fork, stir the mixture until just combined.
- Using a spoon, drop mounds of biscuit topping on the peach filling. Sprinkle the remaining 2 tablespoon of sugar on top of biscuit topping. Bake the cobbler in the preheated oven for 30-40 minutes until the biscuit top is golden brown. Serve warm with vanilla ice cream.