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Peach Cobbler

Recipe from Brian Lagerstrom, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 22 October 2026.

30 minutes to prep, 45 to cook. A summer‑perfect peach cobbler featuring a richly flavored, slightly thickened peach filling topped with buttery, flaky drop biscuits. The high‑heat bake gives the biscuits a crisp golden crust while the fruit stays juicy and fragrant. Serve warm with a scoop of vanilla ice cream for an indulgent, crowd‑pleasing dessert.

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Peach Cobbler by Brian Lagerstrom, a frame from the YouTube video

Method

  1. Preheat the oven to 425°F (425°F) with convection off and lightly spray a 12‑inch cast‑iron skillet.

  2. Dice the butter into 1/2‑inch cubes and freeze while preparing the filling.

  3. Toss the peach chunks with granulated sugar, brown sugar, and salt; let stand 5 minutes.

  4. Cook the peaches over medium‑high heat, stirring occasionally, until softened and the liquid reduces by about half (5‑10 minutes).

  5. Mix cornstarch with cold water to form a smooth slurry; stir into the simmering peaches, bring back to a boil and cook 1 minute.

  6. Remove from heat and stir in lemon juice and vanilla extract; the filling should be thick yet pourable.

  7. Spread the filling evenly in the prepared skillet and let cool while making the biscuit dough.

  8. Pulse flour, granulated sugar, baking soda, baking powder, and salt in a food processor; add frozen butter and pulse until the mixture resembles fine gravel with small butter pieces.

  9. Transfer to a bowl, add buttermilk, and toss gently with a fork until a shaggy dough forms with no loose flour.

  10. Portion the dough into 10‑11 tall mounds (about 50 g each) and place evenly on top of the filling, spacing about 2 inches apart.

  11. Sprinkle the tops with Demerara sugar.

  12. Bake at 425°F (425°F) with convection off for 25‑28 minutes, until the biscuits are deeply golden and the filling is bubbling.

  13. Rest the cobbler for 45‑60 minutes, then serve warm with vanilla ice cream.

Tips while you cook

Let the fruit rest
After tossing the peaches with sugars and salt, let the mixture stand for 5 minutes before cooking.
Freeze butter cubes
Dice the butter into 1/2‑inch cubes and freeze them before adding to the biscuit dough.
Space biscuit mounds evenly
Place the biscuit mounds about 2 inches apart.
Rest before serving
Allow the cobbler to rest for 45‑60 minutes after baking to set the filling.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Brian Lagerstrom made this.

The recipe comes from Brian Lagerstrom’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Brian Lagerstrom and want this changed? Email [email protected].

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