Description
This Fresh Peach Cobbler is the perfect summertime dessert, showcasing sweet and juicy peaches with a tender, golden-brown biscuit topping. The lightly spiced peach filling is complemented by the rich, buttery biscuit layer that bakes to perfection. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
Ingredients
Units
Scale
Peach Filling
- 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
Biscuit Topping
- 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
- Prepare the Oven & Pan
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan or any 3-4-quart baking dish. - Make the Filling
In a large bowl, mix together all the peach filling ingredients: peaches, brown sugar, cornstarch, lemon juice, vanilla extract, spices, and salt. Spread the mixture into the prepared baking pan and bake for 10 minutes. Once done, remove from the oven and set aside, keeping the oven on for later. - Prepare the Biscuit Topping
In another large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter or two forks, work in the cold butter pieces until the mixture resembles coarse pea-sized crumbs. Slowly pour in the buttermilk and gently mix it until well combined. The dough should be slightly sticky, but if too dry, add 1 additional tablespoon of buttermilk as needed. - Assemble the Cobbler
Gently flatten pieces of the dough with your hands and place them over the warm peach filling to cover most areas. The dough doesn’t need to be perfectly spread out, so feel free to assemble the topping in sections. - Add Finishing Touches
Brush the biscuit topping with the egg wash, and if desired, sprinkle the mixture with the optional cinnamon-sugar. - Bake the Cobbler
Bake for 40–50 minutes, or until the topping is golden brown and the peach filling bubbles around the edges. To check for doneness, insert a toothpick into the biscuit layer—it should come out clean. - Cool & Serve
Let the cobbler cool on a wire rack for 5 minutes before serving. Enjoy it warm with vanilla ice cream or whipped cream.
Notes
- Freezing Instructions: It’s best to bake the cobbler fresh. However, you can freeze just the peach filling for up to 3 months and thaw it prior to use. The baked cobbler can also be frozen for up to 3 months; thaw it overnight in the refrigerator and reheat in the oven before serving.
- Using Frozen or Canned Peaches: Unsweetened frozen peaches work well; thaw, chop, and pat them dry before using. Canned peaches aren’t ideal as they tend to be too soft and mushy.
- Fruit Substitutions: Feel free to mix in fruits like blueberries, cherries, plums, or nectarines as long as you maintain roughly 10 cups (1.5kg) of fruit.
- Individual Cobblers: For individual portions, divide the layers into ramekins and adjust baking time as needed. Alternatively, bake the cobbler whole and serve in individual dishes.
- Egg Wash Alternative: If avoiding egg, simply brush the biscuit topping with buttermilk for a golden-brown finish.
Nutrition
- Serving Size: 1 Serving
- Calories: 280kcal
- Sugar: 20g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
