Peach Cobbler – Overthinking Classics

Peach Cobbler - Overthinking Classics
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When I started the Overthinking Classics series a little over a year ago, it was with dishes like today’s Peach Cobbler in mind. Like any professional(ish) food person, I like to experiment with my chosen medium. But the experimental dishes aren’t the foods that got me into cooking and baking in the first place. Pies and cobblers were some of the first recipes my grandmother taught me. These are the dishes that got me addicted to the act of making food and feeding people. And while it’s fun to fiddle with nostalgic treats and turn them into something unexpected. Sometimes you just want the classic, straight-up and unadorned. And that’s what today’s Peach Cobbler recipe is. Easy, approachable, and incredibly delicious.

Now, I won’t go into much detail in this post because, well, I go into potentially too much detail in the video below. But what I will say is the cobbler has the most charming origins. It’s the kind of food story that makes me feel all warm and fuzzy. Basically, it’s a recipe of necessity. British settlers in North America couldn’t have their pie and suet puddings, so they came up with a dish that could accommodate their over-fire cooking methods and make their butter and animal fat reserves stretch farther.

Peach Cobbler - Overthinking Classics

I didn’t get the chance to mention this in the video, but cobblers were also encouraged in the UK during the second world war due to butter rationing. I love dishes like this. Dishes that exist out of practicality and limitations. I find them poetic in their own way. And human history is full of them. They are central to our survival both physically and spiritually. But enough about food history, let’s talk cobbler.

Now, this recipe is very straightforward and very beginner friendly. And unsurprisingly, it all starts with peaches. Slice the peaches, coat them in sugar, and leave them to macerate. And if that sounds intimidating, allow me to allay your fears. The fruit macerates, you do nothing. The fruit just expresses its juices and softens while you vacuum or something.

Peach Cobbler - Overthinking Classics

Once the fruit sits for a while, take a little of the juice and make a peach simple syrup. Discard the rest of the juice. Dress the peaches with the syrup and pop them in the oven. Yes, I like to give the fruit a little head start. While the peaches are in the oven, you have time to get the biscuit dough together. And when that’s all set, plop the dough onto the peaches and pop everything into the oven. Your finished cobbler should be golden brown and bubbling. Make sure you let it cool for a good 30 minutes before serving. You want to give the syrup some time to thicken before digging in.

I’m sure it goes without saying but you really do need vanilla ice cream to go with this Peach cobbler. And buy a pint of the good stuff, this cobbler is more than worth it. And that’s really everything you need to know about this Peach Cobbler. Honestly, the whole thing shouldn’t take you more than a lazy afternoon to put together. And your attention to detail can definitely be, um, lacking.


Peach Cobbler - Overthinking Classics

Peach Cobbler

This Peach Cobbler features peak season peaches simply dressed and baked under a buttermilk biscuit lid kissed with raw sugar.
Prep Time 30 minutes
Cook Time 40 minutes
Macerating Time 1 hour
Course Dessert
Servings 8


  • 1 deep casserole dish


Peach Filling

  • 6 peaches pitted and sliced
  • ¼ cup granulated sugar
  • ½ lemon juiced
  • 1 tsp cornstarch
  • tsp kosher salt

Biscuit Top

  • ½ cup whole milk
  • 1 tbsp lemon juice
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • tsp baking powder
  • ½ tsp kosher salt
  • 6 tbsp unsalted butter cold and cut into cubes
  • raw coarse sugar for sprinkling

To Serve

  • 6 sprigs fresh mint
  • vanilla ice cream


For the Peach Filling

  • Place the peach slices in a large bowl and add the sugar. Toss to coat. Leave the peaches to macerate at room temperature for about an hour but you can leave them for up to 3.
    6 peaches, ¼ cup granulated sugar
  • While your peaches are macerating, preheat the oven to 400°F and grease a deep casserole dish with butter. Set it aside.
  • Once your peaches are done macerating, drain the resulting liquid from the peaches. Measure out 1/4 cup of the juices and add the lemon juice, salt, and cornstarch. Whisk to combine and pour the mixture over the peaches. Toss to coat. Pour the peaches into the casserole dish and bake for 12 minutes.
    ½ lemon, 1 tsp cornstarch, ⅛ tsp kosher salt

For the Biscuit Top

  • While the peaches are in the oven, make the biscuit topping. Add the lemon juice to the milk and set it aside to curdle.
    ½ cup whole milk, 1 tbsp lemon juice
  • In a large bowl, whisk to combine the flour, sugar, salt, and baking powder. Add the cold unsalted butter and, using the rubbing method, work the butter into the dry ingredients until the mixture resembles breadcrumbs. **
    1 cup all-purpose flour, ¼ cup granulated sugar, 1¼ tsp baking powder, ½ tsp kosher salt, 6 tbsp unsalted butter
  • Add the milk and stir until the dough comes together. Don’t overmix the dough, it should be shaggy. Take the peaches out of the oven and, using a spoon, dot the peaches with the biscuit dough. Leave some space between each dollop of dough to allow the steam to escape.
  • Sprinkle the biscuits with the raw sugar and bake for 20-25 minutes or until the biscuits are golden. Let the cobbler sit for 30 minutes to allow the syrup the peaches generated to thicken slightly. Serve the cobbler warm with a scoop of vanilla ice cream and a sprig of mint.
    raw coarse sugar, 6 sprigs fresh mint, vanilla ice cream


** If you aren’t familiar with the rubbing method, it’s very simple. Working with cold hands, roll the pieces of butter between your thumbs and index fingers to create small leaves of butter. Be light and quick with your movements, so you don’t melt the butter into the flour prematurely.
Keyword biscuits, peach

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