Cornmeal Drop-Biscuit Peach Cobbler

This cornmeal drop-biscuit peach cobbler, made with a cinnamon-scented peach filling and an easy drop biscuit topping, is a simple but utterly impressive summer dessert.

A spoon resting in a dish of cornmeal drop-biscuit peach cobbler.

Cornmeal Drop-Biscuit Peach Cobbler

  • Quick Glance
  • 30 M
  • 1 H
  • Serves 4 to 6
5/5 - 2 reviews
Print RecipeBuy the The Lee Brothers Simple Fresh Southern cookbook

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Ingredients

  • For the peach filling
  • 2 pounds ripe freestone peaches (6 to 7), 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 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 (either low-fat or full-fat), cold

Directions

  • Make the peach filling
  • 1. Heat the oven to 425°F (218°C).
  • 2. Butter a 2-quart ovenproof dish. Add all the ingredients to the dish 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.
  • 4. 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.
  • 5. 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.
  • 6. TESTER TIP: The cobbler looks most sensuous when you top the fruit with the dough patchily, so that the syrup bubbles through the crust in spots.
  • 7. Bake until the cobbler bubbles and the biscuit top is alluringly browned, 25 to 30 minutes. Let cool slightly before you scoop the warm cobbler into small bowls, ramekins, even cocktail glasses. Originally published June 28, 2010.

*What You Need To Know About Removing Peach Fuzz

  • 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. Simply 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 use your fingertips to coax the skins from the peaches. They ought to slip right off.

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Comments

  1. This is a summer keeper and I’ll be trying the biscuit dough on other fruits this summer. It’s 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.

    1. 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?

  2. 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!

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