Old Fashioned Peach Cobbler Recipe

An overhead image of peach cobbler in a pan.

Old Fashioned Peach Cobbler Recipe

It's not summer without peaches, and this old fashioned peach cobbler recipe is the perfect way to celebrate them. It's ready in just 40 minutes, bursting with fresh peach flavor and dough that bakes up light as a feather.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 20

Resting time 10

Total Time 40

Servings servings

Calories 295kcal

Author Jessy Freimann

Equipment

Ingredients

Peaches

8 cups ripe peaches peeled and sliced
1 Tablespoon lemon juice
½ cup granulated sugar
½ teaspoon ground cinnamon
½ cup water
1 Tablespoon cornstarch

Biscuits

2 cups Bisquick
2 Tablespoon granulated sugar
½ cup whole milk
½ cup sour cream

Instructions

Preheat oven to 425 degrees F.
In a pot over medium heat, mix together the peaches, lemon juice, sugar, cinnamon and water. Bring to a boil.
Once boiling, add the cornstarch. After a few minutes when the mixture thickens, turn off the heat and let it sit.
In a different bowl, mix all dough ingredients until well incorporated (it will be sticky).
Grease your pan and place the peaches in the pan and then drop dollops on top of the peach mixture.
Bake uncovered for 20 minutes. Cool 10 minutes and serve.

Notes

Peel the peaches before slicing for a smoother, more traditional cobbler texture.
Making peach cobbler in cast iron gives the biscuit topping a slightly crispier edge and helps the cobbler bake more evenly. It also stays warm at the table well after coming out of the oven.
Let the peach mixture thicken fully on the stove before adding the dough, so the filling doesn't turn out too runny.
Adjust the amount of peaches and dough to your crowd size, doubling or tripling the dough recipe as needed for a bigger batch.
Ingredients to prep ahead- Peel and slice the peaches up to a day in advance and store in the fridge until ready to cook.
Leftovers and storage- Store covered in the refrigerator for up to 3 days.

Nutrition