Homestyle Honey Peach Cobbler


There are lots of ways to make peach cobbler, but there’s one rule you can never break: no pie crusts!

In that spirit, we’ve gone with a classic homestyle recipe using a yummy homemade biscuit topping. This adds a fun texture that complements our Local Hive Colorado Honey and a scoop of vanilla ice cream — a must-have. We also swapped out the sugar in the filling for Local Hive Honey. This way, you complement those sticky-sweet peaches instead of covering up the flavor with more adding sugar.

Prep time: 30 minutes

Total time: 1 hour

Yields: 8 servings


For filling:
2 pounds ripe peaches (about 4 cups sliced)
4 tbsp Local Hive Colorado Honey
1 tbsp cornstarch
1 tbsp unsalted butter
1/4 tsp vanilla

For the biscuit topping:
1 3/4 cups all-purpose flour
4 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/4 cup chilled shortening, cut into cubes
1/3 cup heavy cream
1/3 cup buttermilk
Vanilla ice cream, for serving


1. Preheat oven to 425º. Line a sheet pan with aluminum foil and place on the bottom rack to catch drips.
2. To peel the peaches, you’ll want to fill a large pot with water and bring it to a boil. Cut a small X into each peach and drop them in the boiling water for a minute.
3. Then, with a slotted spoon, pull out the peaches and submerge them in an ice bath. Peel the peaches with your hands or a paring knife (ripe peaches will be easier and tastier.) Slice peaches and discard pits.
4. Before the next step, taste a peach. If they’re not too ripe, you may want to add extra honey in the next step. If they’re super-sweet, you may not need as much.
5. For the filling, stir together peaches and honey in a heavy pot or Dutch oven and let sit for a few minutes until a syrup begins to form. Add cornstarch and bring the mixture to a boil over medium heat. Reduce heat to low and simmer until thickened, about 7–10 minutes. Remove from heat.
6. Whisk in butter and vanilla. Pour into your baking dish (about 2–3 quarts) and set aside.
7. For the biscuit topping, whisk together flour, sugar, baking powder, and salt. (Pro Tip: you can also replace the sugar in your biscuit topping with more honey. Use 3 tbsp and turn the oven down 25º if you go this route.) Using your hands or a pastry blender, cut shortening cubes into the flour mixture until crumbly and formed into small nuggets. Stir in cream and buttermilk until slightly blended.
8. Using your hands or an ice cream scoop, form rounds of dough and top the peach filling. Bake the cobbler uncovered for 25–30 minutes until biscuits are lightly browned and filling is bubbling. Carefully remove from oven. Serve warm with a scoop of vanilla ice cream.

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