Easy Biscuit Crust Peach Cobbler

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 05/26/22
Peach cobbler
Deborah Ory / Getty Images
Prep: 15 mins
Cook: 20 mins
Cooling Time: 20 mins
Total: 55 mins
Servings: 6 servings
Yield: 1 cobbler
Nutrition Facts (per serving)
289 Calories
7g Fat
56g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 289
% Daily Value*
Total Fat 7g 8%
Saturated Fat 4g 18%
Cholesterol 13mg 4%
Sodium 338mg 15%
Total Carbohydrate 56g 20%
Dietary Fiber 3g 10%
Total Sugars 35g
Protein 4g
Vitamin C 5mg 25%
Calcium 156mg 12%
Iron 2mg 9%
Potassium 231mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This peach cobbler is an ideal dessert for any occasion. It has the perfect amount of fruity sweetness and a decadent fluffy biscuit top, but this cobbler requires very little preparation, and what's best, there's no need for peeling or pitting fresh fruit. By using canned peaches, this easy dessert comes to life in just one hour. With two quintessential Southern treats coming together, you'll be in for a treat in no time. Serve with whipped cream or vanilla ice cream for a delicious dessert, perfect for a special dinner, brunch, or as an afternoon treat.

Cobblers are usually made with dumpling, biscuit, or another thick batter and they're named because of their appearance: not smooth, but rather uneven or cobbled. Usually made with all sorts of fruit, cobblers can also be savory, following the same principle of a filling covered in dollops of batter or dough. You can try our dough with mixed vegetables, butternut squash and cheese, tomato and herbs, or ricotta and spinach. If you want to stay traditionally sweet, think about cobblers featuring berries, apples, pears, pineapple, or mixed fruit.

Once the peach season has come and gone, canned fruit is your best bet to enjoy the delicious flavor of these summer fruits. Canned peaches come in water or syrup, and for our recipe, we take profit from the added sugar in the syrup to provide an extra touch of sweetness. But if you're trying to lower your sugar intake, use canned peaches in water and proceed with the recipe, anticipating it might take an extra sprinkle of sugar on top.

Ingredients

For the Filling:

  • 1 (29-ounce) can peaches in syrup

  • 1/2 cup sugar

  • 2 tablespoons cornstarch

  • 1/2 teaspoon lemon juice

For the Biscuit Crust:

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 2 1/2 teaspoons baking powder

  • 1 tablespoon shortening

  • 1/2 cup milk

  • 2 tablespoons unsalted butter

  • 2 tablespoons cinnamon sugar

Steps to Make It

Prepare the Peach Filling

  1. Gather the ingredients.

  2. Preheat the oven to 425 F. Drain the peaches, reserving the liquid.

  3. Combine the sugar and cornstarch in a saucepan. Stir in the reserved peach liquid and bring it to a boil over medium heat. Boil the syrup for about one minute, stirring constantly. Remove the pan from the heat.

  4. Stir in the lemon juice and add the peaches. Set it aside to cool while you prepare the biscuit dough.

Make the Biscuit Dough

  1. Mix the flour, salt, and baking powder in a bowl.

  2. Cut in the shortening with a pastry blender or two knives.

  3. Add the milk gradually to make a soft dough.

  4. Turn it out onto a floured surface and roll the dough to fit the baking dish you are using to bake the cobbler.

Assemble the Cobbler

  1. Spoon the peach mixture into a buttered baking dish, dotting the top with the pieces of butter. Sprinkle it with cinnamon sugar.

  2. Arrange the dough on top of the peach filling and crimp the edges. 

  3. Bake the cobbler for 16 to 20 minutes, or until the top turns golden. Cool for 15 to 20 minutes before serving.