Name: Peach Cobbler with Mascarpone Biscuits
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups fresh peaches, sliced; 1 cup sugar, divided; 1 tablespoon cornstarch; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 1/4 cup butter, melted; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup mascarpone cheese; 1/2 cup milk; 1 egg

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I can still hear the soft drip of syrup and the clink of a spoon against Mom’s mixing bowl on a late summer afternoon. The house smelled like sun-warmed peaches and buttered biscuits, and everyone hovered like it was a family meeting about dessert. Those small, ordinary moments taught me that the best recipes are the ones that gather people close.

I’m Maggie Hart a Louisville home cook who finds comfort at the stove and joy in sharing simple, tested recipes. I grew up flipping through worn church cookbooks and learning to measure by feel beside my mom, the kind of cook who seasoned with stories. My kitchen today is where casseroles, skillet suppers, and easy desserts are given a second life, and I make dishes that fit busy weeknights and relaxed Sundays. I keep recipes straightforward, family-friendly, and pork-free, always making sure they perform in a real home kitchen. That means clear steps you can follow without fuss, and flavors that feel like home the minute you take your first bite. Over the years I’ve found mascarpone shows up beautifully in both sweets and treats, and combining it with fresh fruit feels like a gentle upgrade to nostalgic desserts. If you love a rustic, warm finish with a soft, creamy biscuit topping, this is one to bookmark and if you want a little inspiration for other mascarpone-based sweets, I often pair ideas from my biscotti twist with new cobbler toppings in recipes like this mascarpone pistachio biscotti recipe. The goal is comfort made simple: easy preparations, dependable results, and desserts that invite seconds.

Why you’ll love this dish

This Peach Cobbler with Mascarpone Biscuits is the kind of dessert that looks elegant but behaves like a weeknight friend. You’ll love it because it balances warm, juicy peaches with a tender, creamy biscuit top thanks to mascarpone. The mascarpone keeps the biscuit topping rich without making it heavy, so each bite melts into the peach filling instead of sitting on top like a heavy crust. The peaches get glossy and saucy, thickened just right, while the biscuits brown gently and bake through with a custardy interior.

Peach Cobbler with Mascarpone Biscuits is forgiving. If your peaches are extra juicy, the cornstarch thickens the sauce; if your oven runs hot, the biscuits brown sooner and still stay tender inside. The recipe stays approachable and fast: no fiddly laminations, no elaborate steps or specialized tools. It adapts to fresh or thawed fruit, and you can scale it up for a crowd or make a smaller pan for two. Family-friendly and pork-free, it’s a dessert that respects weekday schedules but tastes like a special occasion. You can serve it warm with a scoop of ice cream, or cool and slice it for breakfast-turned-brunch. Because mascarpone adds a gentle tang and silkiness, the topping feels indulgent without being heavy, and that’s why so many people keep this Peach Cobbler with Mascarpone Biscuits on repeat during peach season.

How this recipe comes together

Making Peach Cobbler with Mascarpone Biscuits comes down to two simple parts: a saucy, cinnamon-kissed peach filling and a quick mascarpone biscuit batter that drops over the fruit. Start by slicing ripe peaches and tossing them with a little sugar, cornstarch, cinnamon, and vanilla so they macerate and release juices that the cornstarch will thicken into a glossy sauce. The filling goes into a greased dish, and while the oven preheats you prepare a biscuit-like batter using all-purpose flour, baking powder, salt, butter, mascarpone, milk, and an egg.

The mascarpone does double duty it tenderizes and enriches the batter, giving Peach Cobbler with Mascarpone Biscuits a softer crumb than a typical biscuit topping. Instead of rolling and cutting, you spoon the batter or drop dollops over the peaches; that rustic approach means the biscuit soaks up some peach juices and bakes into pockets of creamy goodness where fruit meets dough. As it bakes, the peaches bubble and scent the kitchen with warm cinnamon and sugar while the topping puffs and turns golden. The timing is straightforward: bake until the topping is set and lightly browned and the filling bubbles. The result is a homey, impressive dessert you can make with familiar pantry staples and seasonal fruit.

Ingredients

4 cups fresh peaches, sliced
1 cup sugar, divided
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup butter, melted
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup mascarpone cheese
1/2 cup milk
1 egg

Instructions

Preheat oven to 350°F (175°C).
In a large mixing bowl, combine the sliced peaches, 1/2 cup sugar, cornstarch, cinnamon, and vanilla extract.
Pour the peach mixture into a greased baking dish.
In another bowl, mix flour, baking powder, salt, and remaining sugar.
Cut in the butter until crumbly.
Stir in mascarpone cheese, milk, and egg until a batter forms.
Spoon the batter over the peaches.
Bake for 30-35 minutes or until the topping is golden brown and cooked through.
Serve warm, optionally with whipped cream or ice cream.

How to serve this dish

Peach Cobbler with Mascarpone Biscuits shines when served warm, but it also travels well to potlucks or outdoor gatherings. Spoon generous portions into bowls and add a scoop of vanilla ice cream that softens into the bubbling peach sauce. For a lighter touch, serve with a dollop of freshly whipped cream or a spoonful of plain Greek yogurt to introduce a pleasant tang against the mascarpone-rich biscuits. A sprinkle of extra cinnamon or a few chopped toasted almonds adds a crunchy contrast that plays nicely with the soft texture.

If you want to turn it into a breakfast treat, serve slices warm with a side of coffee and a scattering of granola for texture. The Peach Cobbler with Mascarpone Biscuits will keep its charm even if you reheat it gently in the oven cover loosely with foil and warm for 10–15 minutes at 325°F, checking so the topping doesn’t over-brown. For an attractive presentation at a gathering, bake in an attractive ceramic dish and garnish with thinly sliced fresh peaches or a mint sprig. The color contrast of golden biscuits and glossy peach filling makes it irresistible. This dish rewards sharing, so place it in the center of the table and let everyone help themselves.

How to keep leftovers

Leftovers of Peach Cobbler with Mascarpone Biscuits hold up nicely when stored properly. Once the cobbler cools to room temperature, cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. Stored in the refrigerator, leftovers will keep for three to four days without losing much texture. The mascarpone biscuits may firm slightly as they chill, but reheating restores much of the original tenderness.

To reheat, place individual portions in a small ovenproof dish and warm in a 325°F oven for about 10–15 minutes, or microwave brief 20–30 second intervals until warm though the oven will preserve the biscuit texture best. If you stacked portions in a container, avoid crushing the topping; layer with parchment paper between slices if possible. For longer storage, you can freeze portions in freezer-safe containers for up to two months. Thaw in the refrigerator overnight and reheat in the oven. Keep in mind frozen and reheated Peach Cobbler with Mascarpone Biscuits may lose a bit of brightness in the fruit, so add a squeeze of fresh lemon juice to the warmed portions if you want to revive some acidity.

Simple tips for success

A few small habits make Peach Cobbler with Mascarpone Biscuits turn out reliably every time. First, pick ripe but firm peaches; overripe fruit can become soupy, so if your peaches are very soft, reduce added sugar slightly and add a touch more cornstarch. Let the peach-sugar mix sit for a few minutes before baking so juices start to release this helps the cornstarch activate and thicken during baking. When measuring flour for the biscuit batter, spoon it into the cup and level it off instead of scooping, to avoid a dense topping.

Don’t overmix the biscuit batter once you add the liquids stir until just combined so the mascarpone keeps the topping tender. If you like a golden, slightly crisp top, brush the exposed biscuits with a little melted butter before baking and sprinkle a pinch of coarse sugar. Use room-temperature mascarpone so it blends smoothly into the batter without lumps. And remember: Peach Cobbler with Mascarpone Biscuits bakes in about 30–35 minutes in most ovens; if your topping browns early, tent with foil to finish baking without burning.

Flavor variations

This Peach Cobbler with Mascarpone Biscuits recipe welcomes small twists that keep it feeling fresh. Swap half the peaches for sliced nectarines or plums for varied sweetness and color, or add a handful of berries for a mixed-fruit finish. For a spiced flair, stir a pinch of nutmeg or a little cardamom into the peach filling. If you want a nutty crunch, sprinkle chopped toasted pecans or almonds over the top five minutes before the end of baking.

You can play with the biscuit base too: fold in a tablespoon of lemon zest to highlight the fruit, or replace half the milk with buttermilk for tang and a slightly crisper biscuit edge. For a more elegant dessert, add a splash of amaretto or bourbon to the peach mixture before baking. If mascarpone is new to you, try pairing the idea with other desserts I’ve used mascarpone in cookies and biscotti, like in my almond lemon ricotta cake with lemon glaze, to bring rich creaminess without heaviness. These small changes keep Peach Cobbler with Mascarpone Biscuits interesting and adaptable to what’s in season.

Frequently asked questions

Q: Can I use frozen peaches for Peach Cobbler with Mascarpone Biscuits?
A: Yes, you can. If using frozen peaches, don’t thaw completely; toss them directly into the filling and increase the cornstarch by about a teaspoon to account for extra liquid. Bake a few minutes longer if the filling seems very juicy. Frozen fruit can make the filling a bit darker in color but the flavor will still be great.

Q: What if my biscuit topping isn’t browning evenly?
A: Oven hot spots can cause uneven browning. Rotate the pan halfway through baking to promote even color. If the top is browning too fast while the filling still needs time, loosely tent the dish with foil to prevent burning while the interior finishes. Properly mixed mascarpone batter also helps ensure even rise and color in the topping of Peach Cobbler with Mascarpone Biscuits.

Q: Can I make this dairy-free?
A: You can adapt it, but mascarpone is central to the texture. For a dairy-free approach, substitute a full-fat dairy-free cream cheese alternative and a non-dairy milk that holds up in baking, like oat or soy. The texture will differ a bit less silky but you’ll still get a pleasant biscuit-topped peach dessert. Test a small batch to tweak thickness and sweetness.

Q: How do I know when the filling is done?
A: Look for bubbling around the edges and a thickened sauce when you nudge the dish. The biscuits should be set and golden on top. If the filling still seems loose, give it a few extra minutes, tenting the top if needed.

Conclusion

If you enjoy a mascarpone-forward topping, you might also like a berry-focused take like the Double Berry Mascarpone Cobbler, which swaps peaches for mixed berries and highlights the same creamy biscuit idea in a slightly different fruit profile.

Peach Cobbler with Mascarpone Biscuits