Peach Cobbler Recipe (2024)

Aside from being the only way you can grate it, frozen butter will make the topping crispier. I make a similar crumble (butter rubbed into flour to pea size, then add sugar) over any fruit really and put it in the freezer for 15 minutes before it goes into a hot oven. Enough cold to freeze the butter but not the fruit. The result is always better than with room temperature butter.

Peel your peaches if you like but it's not necessary. And you may certainly cut back on the granulated sugar in both the filling and topping. Chopped pecans are a nice addition to the biscuit topping.

Fantastic recipe and a big hit! Just a note that you can prepare the filling and the topping in advance. Mine survived fine in the fridge for 24 hours, under plastic wrap, when the meal unexpectedly got postponed. Final assembly and baking the next day were easy. (I followed the recipe almost exactly, except for doubling the cornstarch, adding the suggested handful of blueberries, and substituting raspberry kefir for the buttermilk. Kefir is very similar to buttermilk.)

Made this last night, as written, and it was REALLY good and came together easily. My one caution is the salt content in the topping. I'd maybe reduce it to 1/2 teaspoon... the biscuits seemed a tad salty. Otherwise, great!

I made this in a 9 inch cast iron and it turned out great! I subbed lemon juice and milk for buttermilk because I never use the full container of buttermilk. And I accidentally did 8 TBS of butter instead of 6. Even with my mistake it turned out delicious! The filling thickened up more in the oven so I don’t think extra cornstarch is necessary. This is a recipe is pretty simple and worth trusting

Those are a lot of details. Why don't you give it a try and let us know how it turns out?

Using a pastry dough cutter keeps the butter frozen not softening from the heat of your hands.

9x9 is 81 square inches.10" pan is 78. So yea you'll be good with a ten inch skillet!

Have started doing the topping separate from the fruit, based on one of Melissa Clark’s recipes. You end up having a less topping to fruit ratio with everyone enjoying their mix. I use two teaspoons cornstarch for this amount of fruit to avoid a runny mix.

I sprinkle 3 TBL sugar over the peaches to remove excess moisture, let set fo 30 minutes drain use 1/4 Cup of juice then add 1 1/4 tsp corn starch & 1 TBL lemon juice ,put in non metal baking dish bake at 425 degrees for 10 min or until bubbly around edges...remove place cobbie biscuits on top & sprinkle with sugar & return to oven & bake till biscuits are done ....delicious

Do not waste your time grating the butter. Just chop it into fingernail sized cubes, that’s what it’s going to turn into, anyway. Save your hands, friends

Because you can't grate it if it isn't frozen and grating it (smaller pieces than slicing/chopping it) makes it easier to incorporate.

Since the recipe notes that 9 x 9 baking dish can be substituted, I’m guessing a 10” skillet is best, right?

Use the iron pan. Cant go wrong. A real crowd pleaser !

As long as you adjust the amount. Kosher salt is flakier and therefore less salty per volume

Double the fruit, the nutmeg & cinnamon 😋 1/2 the salt

I thought this was a lovely relatively simple cobbler recipe. For me, the syrup just made it all a bit too sweet. I may try this with less sugar or omit the syrup piece.

Meh. Thought I would try this instead of making a cobbler the traditional way (melt butter in pan, throw in fruit, and top with batter). Not only was it way more labor intensive but the fruit was all soupy and the topping was quite heavy and chewy. Back to the old way.

Definitely reduce the sugar in the fruit and the biscuits! Whew, came out so sweet, I had to serve it with a splash of lemon. Probably cut the salt in half, too. Otherwise, super easy and perfect for an easy cobbler. I combined 2 nectarines and 4 cups of blackberries for my fruit, and it was lovely.

Make with apples. Add lemon zest vanilla to cake

If the biscuits seem boring, this was good: swap the white sugar in the topping for brown and add half the cinnamon there. Instead of putting vanilla in the peaches, add it to the buttermilk. I needed only half a cup buttermilk for good biscuit texture--you want something you can plop in by the handful, not a wet batter.

I would strongly suggest that this dish not be made in a cast iron skillet…the iron flavor is very prominent, and takes away from the sweetness of the peaches. I also think that a regular sweet biscuit topping would be more appealing…

Halved the sugar in the topping. Halved the nutmeg and would probably halve again. I think i'd use my standard drop biscuits from joy of cooking next time for the topping. I did cook it in a dutch oven which might have flattened the biscuits, but mine generally come out lighter and fluffier. I cook them on a higher temp too, so probably 400-435.

Not quite sure why this didn’t come together at all for us. The filling was delicious (we added blueberries) but the topping batter was way too wet even when using the lowest recommended amount of buttermilk. It didn’t rise at all and stayed mushy.

I added a bit of lemon zest to the biscuit batter and it was a great hit. I also had to postpone the making of this unexpectedly, so I froze the topping and the filling separately and then defrosted enough to get it into the pan and it was totally fine - easy to make ahead.

I used 3/4 cup of whole milk instead of buttermilk. Using a pastry knife to mix the butter into the flour helps. Same thing, add the oats later.

I've done this dish and always add to the ingredients 2 shots of bourbon divided. Add one shot to the peach mixture and reserve the second shot for yourself. Bourbon in many respects mimics vanilla which goes well with peaches.

Not a favorite of ours because the crust/dough seemed to lack flavor. Way too sweet. Also it had a weird/absent texture. I will keep searching for new cobbler recipes.

Excellent recipe -- easier than it seems. Cutting the sugar was good advice from another baker that I didn't take and make with less sugar. I think that might have been good advice. Love the topping.

This recipe is metal.*mike drop*.