How does a Texan know it's summertime? When Peach Cobbler is on the menu at darn near every restaurant in town, that's how.
Peach cobbler is often made with a cake batter dough that is poured over peaches and then baked. It creates a dessert where the peaches are suspended in the cake batter. It's certainly good, but I like more peach action than that.
This recipe is my adaptation of a recipe from Sally McKenney at Sally's Baking Addiction and it hits the mark. Big pieces of buttermilk biscuit dough are flattened out and placed on top of sweet peaches. When baked, the peaches are separated from the topping almost like a pie and that is what makes this recipe special. I modified the recipe for my taste but the idea of separating the dough from the peaches was all Sally's.
Peach cobbler fans should also try my Bacon Apple Crisp, Smoked Blueberry Crisp, Peach Fried Pies and ultra-decadent Dark Chocolate Bread Pudding with Salted Caramel Sauce.
- Fresh peaches
- Brown sugar
- Corn starch
- Lemon juice
- Vanilla extract
- Kosher salt
- All-purpose flour
- Baking powder
- Baking soda
- Egg white
See recipe card for quantities.
Arrange the peach filling in a cast iron skillet or 2 quart baking dish and bake for 10 minutes.
Arrange flattened, palm-sized pieces of biscuit dough on top of the filling, brush with egg wash, sprinkle with cinnamon sugar mixture and bake.
Hint: Leave a few small gaps between the pieces of biscuit dough topping. This will help the final peach cobbler look more appealing with a cracked top and peaches peeking through.
This recipe was made with fresh peaches, but you don't have to wait until summertime to make peach cobbler.
- Frozen Peaches - If fresh peaches are not available, frozen peaches are an excellent substitute, and they don't have to be blanched and peeled. Avoid using canned peaches.
I made this recipe in a cast iron skillet because I am big fan of cooking and baking in cast iron skillets. I also think there is just something special about placing a warm cast iron skillet on a trivet in the middle of the my dining table and letting my guests dig in. Of course, a 2 quart baking dish will work well too.
Caution - The lemon juice in the peach filling may damage the seasoning finish in your cast iron skillet. It did mine and I had to go through the cast iron seasoning process a few times to restore the finish. If you are concerned, just use a baking dish.
Cover and store left cobbler in the refrigerator for up to five days. Before serving, reheat cobbler in a 275°F oven until warm and bubbly and biscuit topping is crisp. Cooked peach cobbler can also be frozen for up to three months. Thaw overnight in the refrigerator and warm in the oven before serving.
Blanch the peaches in batches, two or three at a time, for only one minute then quickly place them in ice cold water. Blanching is done to help loosen the skin, not cook the peaches.
Looking for other recipes like this? Try these:
Texas Peach Cobbler
- 2.5 pounds fresh peaches peeled and cut into 1" pieces
- 2 tablespoons brown sugar light or dark
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 pinch nutmeg
- 1 dash kosher salt
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter frozen for 15 minutes
- ¼ cup buttermilk cold
- 1 egg white beaten
- 1 ½ teaspoons milk or buttermilk
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
- Fill a large pot halfway with water and bring to a boil. Fill a large bowl with ice water and set aside. Add peaches to boiling water and blanch for one minute. Remove peaches from pot to stop cooking using a large slotted spoon and carefully place peaches in bowl of ice water. Peel and remove pits. Cut peaches into one inch pieces.
- Preheat oven to 350°F. Lightly grease a 8 inch cast iron skillet or a 2 quart baking dish.
- Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a cheese grater, grate the butter directly into the bowl. Using a pastry cutter, cut in the cold grated butter until the mixture resembles coarse pea-sized crumbs.
- Pour in the buttermilk and gently mix until evenly combined. Dough should be slightly sticky once completely combined. If the dough is dry, add more buttermilk, a tablespoon at a time.
- Gently flatten out handfuls of dough. Place flattened pieces of dough over the peach filling.
- To make the egg wash, beat egg white with milk or buttermilk in a small bowl. Brush the top of the biscuit dough with the egg wash.
- Combine cinnamon and sugar in a small bowl and sprinkle mixture on top of the egg wash.
- Bake for 35-45 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges.
- Remove cobbler from the oven and set the pan on a wire rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Cover and store left cobbler in the refrigerator for up to five days. Before serving, reheat cobbler in a 275°F oven until warm and bubbly and biscuit topping is crisp. Cooked peach cobbler can also be frozen for up to three months. Thaw overnight in the refrigerator and warm in the oven before serving.