Fresh Peach Cobbler with Buttery Drop Biscuit Topping

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Editor’s note: This is an updated version of an article originally posted August 2009 with better photos and additional information.

Especially here in South Jersey, where peach season reaches its peak in late July through August. As the fourth-largest producer of peaches in the country, behind only California, South Carolina, and Georgia, our local orchards are bursting with fresh, flavorful fruit that’s perfect for cobblers, pies, and snacking out of hand.

And that means juicy, tree-ripened peaches to eat from your hand and to use in baking. Like this easy recipe for an old-fashioned peach cobbler. Just lightly sweet with more of a shortbread-like cake and fresh peaches that are baked until hot and bubbly. It is a perfect dessert by itself, with ice cream or a dollop of whipped cream.

Fresh Peach Cobbler with Buttery Drop Biscuit Topping

Why You’ll Love This Peach Cobbler

• Made with fresh peaches—no shortcuts

• Simple drop biscuit topping, no rolling required

• Comforting and perfect for summer gatherings

• Delicious warm with vanilla ice cream

• Easy to make with pantry staples

Using Frozen Peaches

You can substitute 8 to 9 cups of sliced frozen peaches. Thaw and drain before using, then follow the recipe as written. You may want to reduce the sugar slightly depending on the sweetness of the fruit.

Tips for Success

How to Tell When It’s Done

The cobbler is ready when the topping is golden brown and baked through. You should see bubbling juices around the edges of the pan—this means the peach filling is hot and thickened underneath. If you’re using the biscuit topping, the centers of the biscuit mounds should look set and feel firm when lightly touched.

For best results, let the cobbler cool for at least 15 minutes before serving. This gives the filling time to settle and thicken, making it easier to scoop.

A Note About Baking Dishes

Glass and ceramic baking dishes may require a few extra minutes in the oven compared to metal pans. If you notice the top browning too quickly before the center is done, loosely cover the dish with foil during the last 10 to 15 minutes of baking.

Serving Suggestions

This peach cobbler is best served warm, either freshly baked or gently reheated. A scoop of vanilla ice cream adds a creamy contrast to the sweet fruit and tender topping. You can also serve it with a dollop of whipped cream or a splash of heavy cream poured over the top for an old-fashioned touch.

Storage and Reheating

Let the cobbler cool completely, then cover the dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, place individual servings in the microwave for about 30 seconds, or warm the entire dish in a 300°F oven for 15 to 20 minutes until heated through. If desired, cover loosely with foil to prevent over-browning.

The biscuit topping is best enjoyed fresh, but reheating helps restore some of its softness and warmth.

How to make Fresh Peach Cobbler with Buttery Drop Biscuit Topping

Fresh peaches are always the best choice, but frozen and thawed work well too.

Start by blending the sugar, cinnamon and cornstarch in a medium saucepan.

Stir in the peaches and lemon juice.

Cook, stirring constantly until the mixture thickens and boils; boil and stir 1 minute.

Pour the hot mixture into an ungreased 2-qt casserole dish.  

Preparing biscuit topping

To make the biscuit topping, measure the 1-cup of flour, 1 tablespoon sugar, 1 1/2 teaspoons  baking powder and 1/2 teaspoon of salt into a bowl.

Add the 3 tablespoons of butter and cut through with a pair of knives or a pastry blender.

Add 1/2-cup milk to the mixture.

Gently fold and stir just until moistened.

Drop by spoonfuls onto the hot fruit.

Bake 25-30 minutes or until the top is golden brown.

Heat oven to 400 degrees

INGREDIENTS

Peach Chutney, with its perfect balance of sweetness with a kick of heat, is so perfect on your appetizer tray with cheese and crackers. Perk up fish, chicken or burgers as a flavorful condiment to server on the side.

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