Description
The ultimate summer comfort dessert. This classic cobbler features a luscious, bubbly filling of sweet, fresh peaches baked under a tender, golden-brown biscuit-style topping. It’s simple to make and tastes best served warm with a scoop of vanilla ice cream.
Ingredients
Scale
- For the Peach Filling:
- 6 cups fresh peaches, peeled, pitted, and sliced (about 2.5 lbs or 1.2 kg)
- ¾ cup granulated sugar (adjust based on peach sweetness)
- ¼ cup all-purpose flour
- 1 tbsp fresh lemon juice
- ½ tsp ground cinnamon
- Pinch of ground nutmeg
- For the Biscuit Topping:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 6 tbsp (85g) cold unsalted butter, cut into small cubes
- ¾ cup milk (whole or 2%)
- Optional: 1 tbsp coarse sugar (like turbinado or demerara) for sprinkling on top
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C).
- Make the Peach Filling: In a large bowl, combine the sliced peaches, ¾ cup of sugar, ¼ cup of flour, lemon juice, cinnamon, and nutmeg. Toss gently until the peaches are evenly coated.
- Transfer to Baking Dish: Pour the peach mixture into an 8×8 inch or 9×9 inch square baking dish (or a 2-quart casserole dish) and spread it into an even layer.
- Make the Topping: In a separate medium bowl, whisk together the 1 ½ cups of flour, ½ cup of sugar, baking powder, and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter still visible.
- Form the Dough: Pour in the milk and stir with a fork just until a soft, slightly shaggy dough forms. Be careful not to overmix.
- Assemble the Cobbler: Drop large spoonfuls of the biscuit dough over the peach filling. It’s okay to leave some space between them, as the dough will spread and the filling will bubble up.
- Bake: For a crunchy top, sprinkle the dough with coarse sugar, if using. Place the baking dish on a foil-lined baking sheet to catch any drips. Bake for 35-45 minutes, until the filling is hot and bubbly and the biscuit topping is golden brown and cooked through.
- Cool and Serve: Remove the cobbler from the oven and let it cool on a wire rack for at least 20-30 minutes before serving. This allows the filling to set up properly. Serve warm.
Notes
- Peeling Peaches: The easiest way to peel peaches is to blanch them. Score an ‘X’ on the bottom of each peach, drop them in boiling water for 30-60 seconds, then immediately transfer them to a bowl of ice water. The skins will slide right off.
- Don’t Overmix: To ensure a tender, fluffy biscuit topping, mix the dough just until the ingredients are combined. Overmixing can make it tough.
- Serving Suggestion: This cobbler is fantastic on its own but is elevated to another level with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
- Prep Time: 25 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365 kcal
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg