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Peach Cobbler

Peach cobbler with juicy peaches and a golden buttery biscuit topping, baked in one cast iron skillet until bubbling. The topping starts as a quick biscuit dough with cold butter for coarse crumb texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 6 cup sliced peaches Use ripe peaches and slice evenly so they cook at the same rate.
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
Biscuit topping
  • 1.5 cup all-purpose flour
  • 0.5 cup granulated sugar For biscuit topping.
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup cold butter, cubed Keep butter cold so the topping stays tender and biscuit-like.
  • 0.5 cup buttermilk

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Bake setup
  1. Preheat the oven to 375°F and position a rack in the middle so the cobbler bakes evenly and bubbles through the center.
Make peach filling
  1. Toss the sliced peaches with granulated sugar, cornstarch, and cinnamon until the fruit looks evenly coated.
  2. Spread the peach mixture into a cast iron skillet in an even layer so steam can lift juices as it bakes.
Make biscuit topping
  1. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt until the dry ingredients are evenly mixed.
  2. Cut in the cold butter until the mixture resembles coarse crumbs so the topping bakes up tender with small buttery pockets.
  3. Stir in the buttermilk until a soft biscuit dough forms with no dry flour patches visible.
Assemble and bake
  1. Drop spoonfuls of the biscuit dough over the peaches, spacing them so the tops can brown while the fruit bubbles underneath.
  2. Bake for 35-40 minutes at 375°F until the topping is golden and the filling is bubbling at the edges and in the center.
  3. Cool slightly before serving warm so the juices thicken and the topping holds together.

Notes

Pro tip: slice peaches to a similar thickness so the filling bubbles consistently under the biscuit topping. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is yes—freeze baked cobbler portions in airtight containers up to 2 months and thaw/reheat. For a lighter option, use reduced-fat buttermilk and reduce the sugar to 1/3 cup without changing the bake time.