Old Fashioned Peach Cobbler with Biscuit Topping
This authentic old fashioned peach cobbler recipe is a timeless Southern classic. Bake perfect peach desserts right in your skillet, topped with a crisp yet tender biscuit topping. Serve warm with ice cream (but I don’t have to tell you that).
“This recipe was fantastic! Looked through countless peach cobbler recipes and this one was a winner! Will definitely make again.”aa
When my peach-loving husband surprised me with a 25 lb. box of Georgia peaches, it was time for some old fashioned peach cobbler magic.
With our youngest off to college, I had all these peaches and just the two of us at home. So, what should I do with all these peaches?
Baking with Peaches
But when it comes to time-honored peach dessert, the old fashioned peach cobbler unquestionably claims the top spot.
Sweetened peaches are nestled beneath a biscuit topping, baked to perfection and served warm with a scoop of cold vanilla ice cream – this is the ultimate peach dessert that no one can resist!
Easy Peach Cobbler with Biscuit Topping
Featuring fresh peaches and a tender, flaky biscuit topping with a crunchy sugar coating, my homemade old fashioned peach cobbler recipe is a timeless Southern treat. It’s a guaranteed crowd-pleaser for both family and guests.
A little bit of spice goes a long way in enhancing the peach flavor without overpowering it.
The All-Important Ingredients
This old fashioned peach cobbler recipe requires a few basic ingredients:
For peach 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: Used as a thickener for the peach filling and gives a clear appearance. (Flour often makes the filling cloudy)
For biscuit topping
- All-purpose flour: Basic ingredient for making the biscuit dough.
- Baking powder: Leavening agent that helps the biscuit topping to rise.
- Salt: Enhances the flavor of the biscuit dough.
- Cold butter: Used to create a flaky and tender biscuit topping.
- Milk: Provides moisture and richness to the biscuit dough.
- Egg: Binds the biscuit dough together and adds richness to the texture.
How to Peel Fresh Peaches
Peeling peaches for your old fashioned peach cobbler can be a labor of love, but it’s absolutely worth it.
There are two methods you can use to peel peaches: using a fruit peeler or blanching the peaches in boiling water.
Be sure to be cautious when handling the peeler as it can be very sharp.
Note: Some people make their peach cobbler without peeling the peaches. It is a personal preference but I like my cobbler without the skin.
Option 1. 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.
Option 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.
Recipe Advice and Tips
Once you have prepared your peaches and made your biscuit topping, it’s time to assemble and bake your old fashioned peach cobbler. Here are some helpful tips to achieve the perfect cobbler every time.
- Whether you’re baking your cobbler in a skillet or a 2-qt baking pan, remember to cook it at 400˚F for 30-40 minutes.
- Skillet desserts give a rustic, old-fashioned look and create a comforting feeling.
- You can use fresh or frozen peaches for your cobbler.
- If you’re using frozen peaches, remember to thaw and drain them first before adding the rest of the filling ingredients.
How to make Old Fashioned Peach Cobbler
- 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.
Make biscuit topping dough
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.
- 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.
Storage and Reheating tips
Enjoy your old fashioned peach cobbler warm for the best flavor. You can store leftovers in the fridge for 3-4 days.
When it’s time to reheat your cobbler, use a microwave or conventional oven. Let it reach room temperature before reheating it in the oven at 350 degrees F for around 10-15 minutes or until heated through. Enjoy!
Check out these summer dessert recipes
- Perfect Peach Pound Cake
- Peach Custard Pie with Streusel Topping
- Blueberry Dumplings
- Peach Kuchen (German Peach Cake)
- Nectarine Blackberry Crisp
Old Fashioned Peach Cobbler with Biscuit Topping
- 1 1/2 – 2 lb (680-900 g) peaches, peeled and sliced (about 5-6 cups)
- 1/4 cup (50 g) sugar
- 1/4 cup (55 g) light brown sugar
- 1/4 tsp cardamom or cinnamon
- 1/8 tsp nutmeg
- 1 1/2 tbsp cornstarch
- pinch salt
- 1 cup (120 g) all-purpose flour
- 1/4 cup + 2 tbsp (65 g) sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter, cut into small pieces
- 1 egg
- 1/3 cup (80 ml) 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.