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Home / Recipes / Dessert + Baking / No-Peel Easy Peach Cobbler

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No-Peel Easy Peach Cobbler

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Just peachy.

This easy peach cobbler recipe is a total winner: easy, tender drop biscuit topping over a fresh peach filling made even easier because you don’t have to peel the peaches! You’ll enjoy this peach cobbler all summer long. 

baked unpeeled peach cobbler with biscuit topping on linen

I admit that this recipe is a little meta. But calling this recipe Unpeeled Easy Peach Cobbler best expresses the recipe: Unlike many peach pie or cobbler recipes, I do not peel the peaches. Ever. The unpeeled peaches, coupled with an easy drop biscuit crust, makes this just about the easiest peach cobbler recipe ever. Peach cobbler is my favorite dessert of summer, and maybe all year.

Do You Have to Peel Peaches for Cobbler?

Absolutely not! Leave those peaches unpeeled. Why? Keeping those beautiful skins on gives the cooked cobbler a gorgeous, deep peachy-pink hue and even more depth of flavor. Plus, unlike other cobbler or pie fruit with tougher skins, like apples, peach skins melt away into the cobbler filling.

plate of ripe peaches on serving tray

What’s the Difference: Cobbler vs. Pie

Without getting too deep into food history and regional nuances, generally speaking, fruit cobbler is a more rustic baked dessert with a biscuit or batter topping. Pie consists of a fruit filling encased in a flaky dough and baked. We could also get into fruit crisps — which have a streusel topping — and buckles, betties, slumps, crumbles, and pandowdies, but let us save all that for another time.

cut peaches for cobbler in pie plate with cinnamon sugar

One practical difference? Cobblers are easier. I say this as an avowed pie lover who has apple pie for my birthday instead of cake. Pie dough involves rolling, chilling, rolling some more, draping, cutting, and creasing. But a cobbler requires only a simple biscuit dough loosely dropped on top of the fruit, and baked. This unpeeled peach cobbler tastes every bit as satisfying as pie, but requires less effort and gives off cute “country picnic” vibes.

raw peach cobbler with biscuit topping

Notes on This Easy Unpeeled Peach Cobbler Recipe

  • How to cut a peach like a pro: If you look at a peach, you’ll see that it actually has two hemispheres. Slice along the hemisphere, all the way to the pit, as you would an avocado. Then twist open, remove the pit, and cut into wedges.
  • As previously stated, do not peel the peaches. Get that beautiful peachy-pink color and added peach flavor.
  • That said, you can peel the peaches if you want to. I get that some people want that classic golden-yellow peach pie color. In which case, to peel a peach for baking, score an X in the bottom of the peaches with a paring knife, then blanch them in boiling water for a minute. Drain, and peel when cool enough to handle.
  • The cobbler topping should be sticky and loose, not a tight ball. If the dough achieves tight ball status, it is overmixed and will be a little tough.
  • Bake this about 50 minutes total. First, you will par-bake the peaches before adding the biscuit topping. The filling should be bubbly, and the topping golden brown. Make sure it cools for at least 30 minutes before cutting into it. Easier said than done, but this allows the juices to congeal, and the flavor tastes better when it is not scalding hot.

unpeeled peach cobbler sliced on plate with tea

This easy unpeeled peach cobbler recipe is easy to love. You’ll also like:

  • Caramel Apple Pie With Butter Crust
  • Old-Fashioned Blueberry Hand Pies
  • Jewish Apple Cake
unpeeled peach cobbler sliced on plate with tea
Print Recipe

Unpeeled Easy Peach Cobbler

This easy peach cobbler recipe is easy as pie. Actually, easier. Keep the peaches unpeeled for ease and a gorgeous color.
Prep Time20 mins
Cook Time50 mins
Course: Baked Goods, Dessert
Cuisine: American
Keywords:: cobbler, peach cobbler, peach pie, peaches, pie, pie dough, summer desserts, summer recipes
Servings: 1 9" deep-dish pie pan

Ingredients

For the Filling

  • 8 to 10 ripe medium-sized peaches
  • 1/2 to 2/3 cup sugar, depending on how ripe and sweet the peaches are
  • 1/2 teaspoon cinnamon
  • squirt fresh lemon juice
  • 1/4 cup all-purpose flour

For the Biscuits

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar, plus more to top cobbler
  • 1/2 teaspoon kosher salt
  • 1/3 cup cold butter (about 6 tablespoons), cut into small pieces
  • scant 1/3 cup milk
  • 1 egg

Instructions

For the Filling

  • Grease or butter a 9" pie plate, and preheat the oven to 425°F
  • Slice each peach around the equator. Remove the pit and cut the peaches into thick wedges. Add to a large mixing bowl, along with the sugar, cinnamon, flour, and lemon juice. Mix to combine, and set aside.

For the Cobbler Biscuit

  • In a small bowl, whisk together the milk and egg. Set aside.
  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until fully combined and aerated.
  • Add the butter and work through with your fingers until everything is combined into a combination of flour and pea-sized, buttery crumbles.
  • Add the milk and egg mixture, and stir with your fingers and knead very lightly until just combined into a sticky, shaggy mass.

To Bake

  • Pour the peach filling into the pie shell and bake, uncovered, for 20 minutes.
  • Pull the peaches from the oven. Drop large pieces of biscuit all over the top of the peaches. Sprinkle with sugar.
  • Return the whole thing to the oven and bake for an additional 30 to 40 minutes, until everything is a bubbling golden brown.
  • Cool for 20 to 30 minutes before serving.

Filed Under: Dessert + Baking, Easy, Recipes Tagged With: biscuits, dessert, easy peach cobbler fresh peaches, easy peach cobbler recipe, peach, peach cobbler, peaches, pie, summer, summer recipes

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Reader Interactions

Comments

  1. DCAnna says

    August 7, 2020 at 8:08 am

    5 stars
    I loved this!! The color is so pretty. I usually peel peaches for pie, but not for this and it was great.

    Reply
  2. helen bond says

    August 7, 2020 at 8:09 am

    5 stars
    ?

    Reply
  3. Jenna says

    August 11, 2020 at 10:14 am

    5 stars
    I baked this over the weekend and it was delicious.

    Reply
  4. Amy says

    August 17, 2020 at 8:13 pm

    5 stars
    Why have I been peeling peaches for years??!!
    This was so delicious and loved the pretty peachy color ?
    Thank you Lisa
    Amy

    Reply
  5. T.R. says

    August 21, 2020 at 9:10 am

    5 stars
    Came out great. This is so easy! I love that it is just as good as pie without having to make a pie crust.

    Reply
  6. Shaz Mac says

    October 22, 2020 at 5:08 pm

    I never peel and I toss the peaches in a little dry custard powder with no added sugar. This makes it nice and tart ! Beautiful ?

    Reply
    • Unpeeled says

      October 22, 2020 at 8:05 pm

      Sounds lovely! I love a little tartness in desserts.

      Reply
    • Joanne Minuete says

      June 29, 2022 at 3:41 pm

      Have 25 lb 0eaches from The Peach Truck almost ripe and moving next week. What is best way to freeze this. I may use Bisquick topping since pressed for time.

      Reply
      • Unpeeled says

        July 1, 2022 at 12:03 pm

        Hi! Slice them into wedges when ripe and then freeze. That way, they are ready to be added to a cobbler or pie right away.

  7. Nicole says

    July 11, 2021 at 7:40 pm

    Made this last week!!! SO GOOD and so easy. My advice is to Cut the peaches smaller than the recipe says so they’re bitesize. The peel adds a wonderful flavor and color but if not cut small enough it’s hard to bite through but it’s seriously the easiest best recipe!

    Reply
    • Unpeeled says

      July 11, 2021 at 7:56 pm

      Yea!!! I am so glad you liked it. And isn’t the color just gorgeous? 🙂

      Reply
  8. Kim says

    July 3, 2022 at 8:34 pm

    5 stars
    Just pulled this out of the oven! Looks and smells delicious!!!’ Super easy

    Reply

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