Fresh Peach Cobbler
Enjoy this Fresh Peach Cobbler with juicy sweet peaches and a buttery biscuit topping, perfect for summer!
Equipment
- 9x13-inch baking pan
- glass mixing bowl
- whisk
- pastry cutter
- Cooling Rack
Ingredients
Peach Filling
- 10 cups chopped fresh peaches peeled, in 1- to 1.5-inch chunks
- ¼ cup brown sugar packed, light or dark
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 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
- ½ cup buttermilk cold
- 1 large egg beaten for egg wash
- 1 tablespoon milk or buttermilk for egg wash
- 2 tablespoons granulated sugar optional, mixed with ½ teaspoon ground cinnamon
Instructions
Preparation
- Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan.
- 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. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.
- 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
Do not prepare ahead of time, as the biscuit topping won’t rise as much if not immediately baked. Freezing the prepared peach filling is recommended for up to 3 months.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg
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