Cornmeal Drop-Biscuit Peach Cobbler

Don’t let the ingredient list below fool you; it may appear long, but this peach cobbler is the simplest of impressive desserts. It packs all the comfort and wow-factor of pie with none of the crust-hustle or the hour-long baking time. In fact, this recipe rewards the messy hand. The cobbler truly looks most sensuous when you top the fruit with the dough patchily, so that the syrup bubbles through the crust in spots.–Matt and Ted Lee

LC Peach Fuzz Note

Don’t care for the gently nubbly texture of peach fuzz in your cobbler? We’ve a simple and, we have to say, a pretty slick process to dispense of them. Just bring a pot of water to a boil, grab a paring knife, cut a small “x” on the bottom of each peach (that is, the opposite of the stem end), plop the peach in the burbling water for 30 seconds or so, fish it out with a slotted spoon, and rinse under cool water. All that’s left to do is to gently coax the skins from the peaches with your fingertips, which out to slip right off.

Cornmeal Drop-Biscuit Peach Cobbler Recipe

  • Quick Glance
  • 15 M
  • 1 H
  • Serves 4 to 6

Ingredients

  • For the peach filling
  • 2 pounds (6 to 7) ripe freestone peaches, unpeeled, pitted, and cut into slices (about 6 cups)
  • 1/2 to 3/4 cup packed dark brown sugar, depending on your peaches and your sweet tooth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water (if the fruit is very ripe or overripe, omit the water)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • For the biscuit dough
  • 3/4 cup (3 ounces) sifted all-purpose flour
  • 1/4 cup fine stone-ground cornmeal (yellow or white)
  • 3 tablespoons dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt or fine sea salt
  • 3 tablespoons unsalted butter, cold, cut into pieces, plus more for the baking dish
  • 1/2 cup buttermilk (whole or low-fat), cold

Directions

  • Make the filling
  • 1. Heat the oven to 425°F (218°C).
  • 2. Butter a 2-quart ovenproof dish. Add the peaches, brown sugar, lemon juice, water (if using), cinnamon, and salt and toss until the peaches are evenly coated. Forget about it for 10 minutes or so while you prep the drop-biscuit dough.
  • Make the drop-biscuit dough
  • 3. In a bowl, sift together the flour, cornmeal, brown sugar, baking powder, and salt. Add the butter and cut it into the flour by pinching small amounts of the mixture together between your fingertips. Do this until the mixture resembles coarse meal with pea-size pieces of butter mixed throughout. Add the buttermilk and stir with a rubber spatula just until a tacky, wet dough comes together. This should take no more than a few seconds.
  • 4. Gently plop spoonfuls of the biscuit dough on top of the peach filling or, if the dough is too sticky to plop, simply spread it unevenly. The dough should be patchy and should not cover the entire surface of the filling.
  • 5. Bake until the syrup is bubbly and the biscuit top is alluringly browned, 20 to 25 minutes. Let cool slightly before you scoop the warm cobbler into small dessert bowls, ramekins, even cocktail glasses.
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Testers Choice

Testers Choice
Testers Choice
Julie Dreyfoos

Jun 28, 2010

This is a very simple, easy-to-make dessert, perfect for this time of year, as peaches are just showing up in the markets. The cornmeal in the biscuit dough gives the biscuits a firmer texture and is not too doughy. My peaches weren’t overripe, and the amount of sugar called for was more than enough. I may even cut back on the sugar next time, as the cobbler was really juicy. I also peeled the peaches. I can’t stand peach skin, and because it’s still early in the season, some peach skins are pretty bitter. To peel, bring a saucepan of water to boil, cut an “X” in the bottom of each peach, drop in the boiling water for about 30 seconds and remove. The skins just slip right off. This is a summer keeper and I’ll be trying the biscuit dough on other fruits this summer.

Testers Choice
Jean Moats

Jun 28, 2010

What a perfect dessert for summer, especially if you have fresh, ripe peaches. The recipe suggests serving the cobbler warm, but it tastes great cold or at room temperature. When I made the cobbler, my peaches were very ripe, so I followed the suggestion not to add the water to the peach filling. Next time, if I have sweet and juicy peaches, I’ll cut back on the amount of brown sugar in the filling. The cobbler was a little bit on the sweet side this first time, but still very delicious.

Testers Choice
Karen Depp

Jun 28, 2010

If you love fresh peaches, this is another great way to enjoy them. This recipe is so easy, you’ll read it again and again just to be sure you didn’t forget anything. The peach filling is just perfect—not too sweet, not too thick. The cornmeal drop biscuit is the only thing that needs a bit of an adjustment. It’s almost too sweet, and I’d cut back or eliminate the brown sugar that’s in it. Of course, tasting your peaches first might help here—if they’re really sweet, which mine were, you could leave out about two-thirds of the sugar. But this is just a personal thing, as “too sweet” for some is sometimes not enough for others. All said and done (and devoured), it’s an easy, beautiful, delicious dessert that I’m trying for breakfast! P.S.: A scoop of vanilla ice-cream brings this dish to an A+.

Testers Choice
Anna Scott

Jun 28, 2010

Fabulous recipe! As a big fan of the Lee Brothers, especially their desserts, I had high hopes for this one. It didn’t disappoint. All of the ingredients are pretty easy to find, and the biscuits were such a lovely color. I loved the way the lemon juice brought all the flavors together in the filling. Next time, I’ll double this recipe for sure.

Testers Choice
Sandy Hill

Jun 28, 2010

Talk about a homey and delicious cobbler! This recipe was so easy to follow and get in the oven. Any fruit in season would work in place of the peaches. The only thing I’d change for next time would be to add an extra tablespoon of brown sugar to the cornmeal drop-biscuit dough.

Testers Choice
Joan Osborne

Jun 28, 2010

My tasters and I enjoyed this one except for one thing: none of us cared for the peel on the peaches. I’ll be making this one again as we all enjoyed the taste and texture of the biscuit topping with that bit of stone-ground cornmeal. The recipe was clear and easy to follow except for one thing: It said to drop the topping by handfuls. My dough was a bit to moist to use my hands, so I just used the spatula to drop what I thought a handful was.

Testers Choice
Shelly Peppel

Jun 28, 2010

This recipe was delicious, quick and simple to make, and didn’t require any exotic ingredients. Unlike some cobblers, it wasn’t too sweet, and the topping was light, not gluey. I served it to a group of teenagers and adults, and everyone unanimously loved it. The only thing I’d change if I made it again (and I’ll be making it again!) would be to remove the skins from the peaches. When the cobbler cooked, the skin separated from the peaches, which was a bit distracting. Other than that, I didn’t change a thing.

Testers Choice
Sue Epstein

Jun 28, 2010

As a former Southerner, I make a lot of cobblers, and this one is definitely a keeper! It was simple to make (as most cobblers are), looked beautiful (with the contrast of the golden topping against the darker brown filling), and tasted delicious. My peaches weren’t as sweet as I’d have liked them to be, so the sweetness of the filling was just right with the amount of sugar added. However, I’d suggest tasting your peaches first—if they’re very sweet, cut back on the sugar. I’ll definitely make this cobbler again, using not only peaches, but other summer fruits.

Testers Choice
Carol Anne Grady

Jun 28, 2010

This recipe was easy to follow and produced perfect results—what more could you ask for? The topping is light and nicely textured from the cornmeal, even though it looks wet and doughy when you put it in the oven (don’t be fooled, it’s supposed to look like that). The peaches are sweet with just the right hint of cinnamon. I dare say that the better quality the peaches, the better the result will be—and the easier they’ll be to stone, which I found to be the most time-consuming part of the process. This cobbler is a comforting, traditional dessert that had everyone wanting seconds.


Comments
Comments
  1. This recipe looks perfect for summer and especially for the 4th of July! A little whipped cream on top or vanilla ice cream would be perfect. Even though there seems to be a long list of ingredients, most of these are staple ingredients that most people have in their pantry already. Thanks for sharing!

  2. Jan Stansberry says:

    Disappointingly bland with gritty texture

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Hi Jan, I’m sorry to hear you were disappointed. Yes, the cornmeal does lend a slight grittiness to the biscuit dough that, which won’t necessarily be welcomed by all. Although I’m concerned that you find the cobbler to be bland, as we had a very different experience. Was it just the biscuit that you found to be not to your liking or the filling as well?

  3. Robert Grady says:

    Easily the most deliciously mouth watering dessert ever!

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