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+ servings

Peach Cobbler

Old Fashioned Peach Cobbler with Shortcake Biscuit Crust - just like mom used to make!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Servings: 6
Author: Tricia Buice

Ingredients

For the fruit:

  • 4 cups peaches, peeled and thick sliced (and any juice) about 7-8 peaches
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup boiling water
  • ½ tablespoon butter
  • ½ teaspoon cinnamon

For the shortcake biscuits:

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoon cold unsalted butter, cut in small pieces
  • ½ cup milk, plus extra to brush on top
  • 1 tablespoon coarse or granulated sugar for topping

Instructions

To prepare the fruit:

  • Preheat oven to 400°F. Lightly grease an 8 or 9-inch cast iron skillet or similar sized baking dish.
  • In a medium saucepan stir together the sugar and cornstarch.  Slowly whisk in the boiling water.  Heat over medium-high and bring the mixture to a boil.  Boil one minute stirring constantly.  Remove from the heat and add the peaches, butter and cinnamon.  Stir gently to combine but do not break down the peaches.  Pour the peaches into the cast iron skillet or baking dish. Set aside.

To prepare the shortcake dough:

  • In a medium mixing bowl whisk together the flour, sugar, baking powder and salt. Add the butter to the flour mixture. Using a pastry blender, cut-in the butter until it resembles a coarse meal.  Add the milk and stir gently with a rubber spatula just until incorporated.
  • Using a scoop or serving spoon, dollop pieces of the shortcake dough randomly on top of the peaches. Brush each “shortcake” with milk or cream, then sprinkle each with coarse sugar if desired. Allow the cobbler to rest for 10-15 minutes before baking.
  • Bake for 25-30 minutes or until the cobbler is golden brown and the fruit is bubbling and syrupy.  Serve warm with ice cream.