Old Fashioned Peach Cobbler with Biscuit Topping

A skillet filled with biscuit topped peach cobbler is served with a large serving spoon.

Old Fashioned Peach Cobbler with Biscuit Topping

Old fashioned peach cobbler 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.

Course Dessert

Cuisine American, Western

Keyword cast iron skillet, classic peach cobbler, old fashioned peach cobbler, peach, peach cobbler, peach dessert, southern peach cobbler, summer

Prep Time 20

Bake Time 40

Servings

Calories 413

Author Holly Ford

Equipment

10-inch cast iron skillet

Ingredients

Peach Filling

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

Biscuit Topping

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

Instructions

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.

Nutrition