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.
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.
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.
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.
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.
This easy unpeeled peach cobbler recipe is easy to love. You’ll also like:
Unpeeled Easy Peach Cobbler
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
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.
- 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.