Pioneer Woman Peach Cobbler

This golden, biscuit-topped Pioneer Woman peach cobbler is made with fresh sliced peaches tossed in sugar, cornstarch, and lemon juice, then covered with scoops of buttery biscuit dough and baked until bubbly. It takes about 25 minutes to prep and 45 to 50 minutes in the oven.

This is the biscuit-style cobbler, not the batter-pour kind. You cut cold butter into the flour mixture until you get pea-sized clumps, stir in milk, then drop small scoops of dough right on top of the fruit. Those lumps of butter are what create flaky, layered pockets in the topping as it bakes. If the butter is too soft or you overwork the dough, the topping bakes flat and dense instead of golden and biscuity.

Don’t worry about covering every inch of fruit with dough. The scoops spread as they bake, and the gaps between them let steam escape so the filling thickens properly underneath. If you seal the top completely, the steam stays trapped and the fruit stays soupy. Let the cobbler rest for a full 15 minutes after pulling it from the oven. That resting time lets the cornstarch finish setting so the filling holds together on the plate.

Pioneer Woman Peach Cobbler

Author: Hamdi Saidani Courses:Peache Desserts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This Pioneer Woman peach cobbler bakes fresh sliced peaches under scoops of buttery biscuit dough until golden and bubbly, served warm with ice cream or whipped cream.

Ingredients

For the fruit:

• Salted butter, for the baking dish
  
• 3 1/2 pounds fresh peaches
  
• 2/3 cup sugar
  
• 3 tablespoons cornstarch
  
• 1/4 teaspoon kosher salt
  
• 3 tablespoons lemon juice

For the topping:

• 1 1/4 cups all-purpose flour
  
• 1/3 cup sugar
  
• 1 teaspoon baking powder
  
• 1/4 cup salted butter, diced
  
• 1/2 cup whole milk
  
• 1 tablespoon coarse sugar
  
• Vanilla ice cream or freshly whipped cream, for serving

Instructions

1. Preheat the oven to 375°F. Butter a 9×13-inch baking dish.
   
2. Slice the peaches and remove the pits. Place them in a large bowl.
   
3. In a small bowl, whisk together the sugar, cornstarch, and salt until no lumps of cornstarch remain. Set aside.
   
4. In a medium bowl, whisk together the flour, sugar, and baking powder. Add the diced butter and cut it into the flour with a pastry blender or your fingers until pea-sized clumps form. Pour in the milk and stir with a fork until just combined. Do not overmix.
   
5. Add the sugar mixture and lemon juice to the peaches and stir gently to coat. Pour the peach mixture into the prepared baking dish.
   
6. Using a small ice cream scoop or two spoons, drop small portions of dough over the surface of the fruit.
7. Leave some gaps between the scoops. Sprinkle the coarse sugar over the top.
   
8. Bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Tent with foil if the topping starts browning too quickly.
   
9. Let rest for 15 minutes before serving warm with vanilla ice cream or whipped cream.

FAQs

Do I have to peel the peaches?

No. The skins soften in the oven and most people won’t notice them in the finished cobbler. Peeling gives you a smoother bite if you prefer it, but it adds extra prep time that doesn’t change the flavor.

Can I use frozen peaches instead of fresh?

Yes. Thaw them and drain any excess liquid first so the filling doesn’t turn watery. Frozen peaches work well out of season, though fresh summer fruit always has a brighter, more intense flavor.

What do I serve it with?

Warm from the dish with a scoop of Vanilla Ice Cream or a big spoonful of whipped cream. For a dessert table, the easy Strawberry Cobbler alongside lets guests compare two different fruits in the same format. A drizzle of the Salted Caramel Sauce over each serving adds a sweet-salty finish that pairs perfectly with the peaches.

Why did my topping sink into the fruit?

The dough was probably too wet or the scoops were too small. Make sure you stir the milk into the flour just until combined and drop thick, generous portions onto the fruit. The dough needs enough mass to hold its shape on top as it bakes instead of sinking into the juices.

How long do leftovers keep?

Cover the dish with foil and refrigerate for up to 3 days. Reheat individual portions in a 325°F oven for about 10 minutes to crisp the topping back up. The biscuit layer softens overnight, so a quick warm-up makes a big difference