Easy Peach Cobbler
This peach cobbler has a thick, spoonable filling and a tender biscuit topping that bakes up golden on top. It works with fresh, frozen, or canned peaches and bake it in a cast-iron skillet or a baking dish, so there’s no need for a special pan.
Servings: 10 Servings
Ingredients
For the Peach Filling:
- 6 to 8 fresh peaches sliced to make 6 cups
- 2 tablespoons fresh lemon juice
- ¼ teaspoon almond extract
- ¾ cup granulated sugar divided
- ¼ teaspoon salt
- 5 tablespoons cornstarch or Instant ClearJel (see notes for alternatives)
- ¼ cup butter cold
For the Topping:
- 3 cups all-purpose flour
- 1½ teaspoon salt
- 2 tablespoon baking powder
- ¼ cup granulated sugar
- 1½ to 1¾ cups heavy cream
- ¼ cup coarse sugar
- ⅓ cup water very hot
Instructions
- Preheat the oven to 375°F. Grease a 10-inch cast-iron skillet or a 10-inch baking dish with nonstick spray.
- Add the peach slices to a large bowl and toss with the lemon juice and almond extract.
- In a small bowl, combine ½ cup of the sugar, salt, and cornstarch (or ClearJel). Toss the mixture with the peaches until evenly coated.
- Transfer the peaches to the prepared skillet or baking dish. Scatter the cold butter over the top, then set aside while you make the topping.
For the Topping:
- In a large bowl, whisk together the flour, salt, baking powder, and the remaining ¼ cup sugar.
- Make a well in the center and pour in 1½ cups heavy cream. Stir just until the dough comes together, adding more cream if needed.
- Turn the dough out onto a lightly floured surface and pat it into a 10-inch circle. Use a 2-inch biscuit cutter to cut rounds, then arrange them over the peach filling, placing them close together.
- Sprinkle the tops with the coarse sugar, then drizzle the hot water over the biscuits.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbling.
Notes
Pan options: A 10-inch cast-iron skillet works great and holds heat well, but a 10-inch baking dish or casserole dish works just as well. If your dish is slightly smaller, the filling will be deeper and will need a few extra minutes to bake.
Peaches: Use ripe but firm peaches so they hold their shape. If they’re overly soft, the filling can turn mushy. Fresh, frozen (thawed and drained), or canned (drained) all work, just make sure you end up with about 6 cups.
ClearJel vs. cornstarch: Instant ClearJel holds up better if you plan to freeze the cobbler or the filling. Cornstarch works fine for baking right away, but the filling can become thinner or slightly watery after freezing and reheating.
Adjusting sweetness: If your peaches are very sweet, you can reduce the sugar slightly. If they’re on the tart side, keep the full amount.
Biscuit topping texture: Don’t overmix the dough. Stir just until it comes together. Overworking it will make the topping dense instead of tender.
Heavy cream amount: Start with 1½ cups and add more as needed. The dough should be soft but not sticky.
Hot water step: Drizzling hot water over the biscuits helps create steam in the oven, which keeps the topping tender while it bakes.
How to tell it’s done: The biscuits should be golden brown, and the filling should be bubbling around the edges. If the top browns before the filling starts to bubble, loosely tent it with foil.
Serving: Let the cobbler sit for at least 10–15 minutes before serving so the filling can thicken slightly.
Storage: Store covered in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through, or microwave individual portions.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 60g | Protein: 5g | Fat: 16g | Cholesterol: 42mg | Sodium: 157mg | Sugar: 32g
