Description
This Peach Cobbler recipe combines sweet, juicy peaches with a buttery, golden-brown biscuit topping. It’s a warm and comforting dessert that’s perfect for any occasion, served best with vanilla ice cream or whipped cream.
Ingredients
Units
Scale
Peach Filling
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- 3.5-4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
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Biscuit Topping
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- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
- Optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan or a 3-4-quart baking dish.
- Prepare the peach filling: In a large bowl, mix all the filling ingredients together. Spread the mixture into the prepared baking dish. Bake for 10 minutes, then remove from the oven and set aside while keeping the oven on.
- Make the biscuit topping: In another large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse pea-sized crumbs. Stir in the buttermilk until evenly combined. The dough should be slightly sticky—add an extra tablespoon of buttermilk if needed.
- Assemble the cobbler: Take small handfuls of dough, gently flatten them, and place them over the warm peach filling. Continue until most of the peaches are covered with the dough.
- Add the finishing touches: Brush the top of the dough with the egg wash, and sprinkle with cinnamon-sugar (if desired).
- Bake: Bake the cobbler for 40-50 minutes or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. Use a toothpick to test the biscuit topping’s doneness—it should come out clean.
- Cool and serve: Allow the cobbler to cool on a wire rack for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Store leftovers: Cover and store any leftovers in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: Do not prepare the entire dish ahead of time as the biscuit topping won’t rise as much. Instead, freeze the prepared peach filling for up to 3 months. Thaw in the refrigerator and add 1 teaspoon of cornstarch before pre-baking. Alternatively, freeze the baked cobbler for up to 3 months, thaw overnight, and reheat in the oven before serving.
- Substitutions: Use unsweetened frozen peaches (thawed and blotted dry) if fresh ones are unavailable. Avoid canned peaches as they are too soft.
- DIY Buttermilk: Mix 1 teaspoon of vinegar or lemon juice with cold whole milk to make 1/2 cup buttermilk. Let sit for 5 minutes before use.
- Alternative fruits: Swap or mix peaches with fruits like blueberries, cherries, plums, or nectarines, ensuring a total of 10 cups (1.5kg).
- Individual Cobblers: Make individual cobblers by layering and baking in oven-safe ramekins. Adjust bake time accordingly.
- Tools: Suggested tools include a vegetable peeler, 9×13-inch pan, glass mixing bowl, whisk, pastry cutter, pastry brush, and cooling rack.
- Egg wash substitute: Use plain buttermilk in place of egg wash for a golden topping.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
