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
  • (3)
  • 30 M
  • 1 H
  • Serves 4 to 6
5/5 - 3 reviews
Print RecipeBuy the The Lee Brothers Simple Fresh Southern cookbook

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Ingredients

  • For the peach filling
  • For the biscuit dough

Directions

Make the peach filling

Heat the oven to 425°F (218°C).

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

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.

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.

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.

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.

Print RecipeBuy the The Lee Brothers Simple Fresh Southern cookbook

Want it? Click it.

    *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.

    Recipe Testers' Reviews

    I've always adored a classic peach cobber, and this specific drop-biscuit variation is no exception. Always simple to assemble (and even more simple to eat!) there is something so decadent about a peach cobbler; bubbling, sweet peaches surrounded by thick juices, a dash of warming cinnamon and a crust to-die-for. I loved the way the lemon juice brought all the flavors together in the filling.

    A staple with any peach cobbler for me is vanilla bean ice cream; there is something in the way the melted ice cream mixes with the sweet juices of the peaches and the buttery crust that gets me every time...

    As for this delectable recipe, I had 2 pounds sweet local Georgia peaches on hand which, when sliced, did equal 6 cups. My peaches were very ripe and naturally sweet, so I only used a scant 1/2 cup dark brown sugar. I did not add the extra 2 tablespoons of water, either. I used a low-fat buttermilk in the biscuit dough as well. At such a high oven temp, the cobbler baked up bubbly and nicely browned after 30 minutes. It was a gorgeous presentation with the browned drop biscuits on top and the orange peaches poking through, not to mention the pink-hued sauce bubbling up to the top.

    The dough came together very nicely and yes, it was only a couple of seconds after adding the buttermilk that the dough becomes biscuit-like—a bit sticky but easy to plop spoonfuls on top of the filling. This served only 4 at my table it was so delicious! But it could feed 6 if I had given into smaller portions.

    As a big fan of the Lee Brothers, especially their desserts, I had high hopes for this one. It didn’t disappoint. Next time, I’ll double this recipe for sure. Fabulous recipe!

    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.

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    Comments

    1. 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.

      1. Shelly, to remove the skins, simply cut a small X in the skin of the peaches on their bottoms, drop them into boiling water for only a few seconds, and then into an ice bath. The skins will slip right off.

    2. 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?

    3. 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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