Peach Cobbler Recipe
This Peach Cobbler Recipe features juicy peaches and buttery biscuits for a classic summer dessert.
Equipment
- 9x13-inch baking pan
- Mixing bowl
- whisk
- Pastry cutter
- Cooling Rack
Ingredients
Peach Filling
- 10 cups chopped fresh peaches peeled (1- to 1.5-inch chunks)
- ¼ cup brown sugar packed light or dark
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice fresh
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon salt
Biscuit Topping
- 2 cups all-purpose flour spooned & leveled
- ½ cup granulated sugar
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed (8 Tbsp; 113g)
- ½ cup buttermilk cold
- 1 large egg beaten with 1 Tablespoon milk or buttermilk for the egg wash
- 2 Tablespoons granulated sugar optional, mixed with ½ teaspoon ground cinnamon
Instructions
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3- to 4-quart baking dish works.
- For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
- For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in the cold butter until the mixture resembles coarse pea-sized crumbles. Pour in the buttermilk, and gently mix until evenly combined.
- Assemble the cobbler: Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm peach filling.
- Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar if using.
- Bake for 40–50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges.
- Remove cobbler from the oven, and set the pan on a cooling rack. Cool for 5 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
Frozen or canned peaches are not ideal. You can freeze the prepared peach filling for up to 3 months. Homemade buttermilk can be made with white vinegar or lemon juice added to milk. Skip the egg wash for buttermilk if preferred.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 1mg
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