This simple peach cobbler is a summertime favorite. It’s a great way to celebrate peaches at their peak sweetness!
There are a couple of peach cobbler recipes that I make regularly, but I’m adding one more to my repertoire. My usual recipe is this . It’s a little involved and makes a big cast iron pan full of cobbler that is wonderful to share with company, but these days it’s just us. Smaller batches of baked goods makes sense for our household of 2.
This recipe largely focuses on the flavor of the fruit, which is spiced with cinnamon and cardamom. This gives the filling a cozy home-style flavor (which, apparently I am this summer!).
Many peach cobbler recipes rely on lots of melted butter to add richness, but here there’s just enough in the crust to make it a proper drop biscuit texture. I’m not saying this is diet food, but it’s somewhat lighter than you might expect.
Fresh, ripe peaches at peak sweetness are best for this recipe. I used a mixture of white and yellow peaches. They are tossed and coated with a cinnamon and cardamom-spiced cornstarch mixture.
This recipe calls for an 11×7-inch pan, which I don’t have (which was a surprise!). This oval baker is about 12×8, and it worked well. A 9×9 square pan would also work.
The drop biscuit topping will feel scant to cover the peaches, but there’s just enough and it puffs in the oven. I use two spoons to effectively pick up and place the biscuit dough on top of the peaches in the dish.
Golden brown and delicious! The peaches become soft and even sweeter in the oven.
This is such a classic home-style dessert that everyone loves. There’s absolutely no question that this cobbler should be served warm with scoops of vanilla ice cream on top!
6-8 servings
Filling
6-8 large ripe peaches, peeled and sliced (about 7 cups)
1/2 cup (100g) granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 tablespoon lemon juice
Biscuit crust
1 cup (140g) all-purpose flour
1/4 cup (50g) sugar
3/4 teaspoon baking powder
1/4 teaspoon fine grain salt
1/4 teaspoon baking soda
1 teaspoon lemon zest
3 tablespoons cold butter
3/4 cup (180ml) buttermilk, chilled
*Vanilla ice cream, for serving
Preheat the oven to 375° F.
Filling: In a large mixing bowl, combine the sugar, cornstarch, cinnamon and cardamom. Whisk well. Pour in the peaches. Sprinkle the lemon juice over the peaches and then toss together to coat. Pour the peaches in a greased 11×7 baking dish. Set aside.
For the biscuit crust, combine the flour, sugar, baking powder, salt, baking soda and lemon zest in a large mixing bowl. Whisk to combine. Add the butter and use a pastry blender or the tines of a fork to cut the butter into the flour mixture. When pea-sized pieces are dispersed throughout to flour, add the buttermilk. Stir together using a rubber spatula.
Use two spoons to place portions of dough on top of the peaches in the baking dish. Use the back of a spoon to spread the dough evenly across the peaches (it’s okay if some peaches peek through the dough).
Bake for 30 minutes, or until the topping is golden brown and the peach mixture is bubbling. Serve warm with scoops of ice cream.
