Description
A delicious and easy-to-make peach cobbler recipe featuring fresh peaches baked with a sweet, spiced filling and topped with a tender, buttery biscuit topping.
Ingredients
- 5 pounds ripe yet somewhat firm peeled peaches (about 14 medium peaches), cut into ¼-inch thick wedges
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 4 tablespoons unsalted butter, cubed small
- 3 tablespoons cornstarch (increase up to 4 TBS if peaches are very ripe/soft)
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 12 tablespoons cold unsalted butter, cubed small
- 1/2 cup buttermilk
- 1 tablespoon RAW or coarse sugar (may sub granulated sugar)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Add all of the “Peach” ingredients (peaches through salt) to the baking dish. Toss to combine then spread into an even layer. Bake for 15 minutes (it will be very watery after 15 minutes but will thicken later). Meanwhile, prepare the topping.
- Add the flour, sugar, baking powder, and salt to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
- Using a liquid measuring glass, whisk the vanilla into the buttermilk then pour into the feed tube. Pulse a few times to moisten (don’t overmix). If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together but don’t overwork the dough.
- Remove peaches from oven and immediately add the topping (the peaches need to be piping hot to cook the bottom of the topping). To add the topping, drop it by small spoonfuls all over the peaches, leaving a few gaps so the filling can steam. Sprinkle the topping with raw sugar and ground cinnamon.
- Bake in middle of oven at 375°F for 45-55 minutes, until the filling is thick and bubbling and the topping is golden.
Notes
- Choose ripe, fresh, somewhat firm yellow peaches for the best tasting Peach Cobbler. They should be fragrant and peel easily but not squishy or you’ll end up with mushy cobbler. If your peaches are extra ripe/soft, consider adding an extra 1/2-1 tablespoon cornstarch.
- If using frozen peaches: thaw the peaches in a colander, drain off excess juices, then pat dry. Follow the original recipe, including the 15-minute peach pre-bake.
- DIY buttermilk: add 1 tablespoon lemon juice or white vinegar to a liquid measuring cup, then add milk until it reaches ¾ cup. Give it a stir then let rest for 10 minutes.
- I use raw sugar/coarse sugar for the topping because it has larger, coarser granules and a hint of molasses for superior crunch, sparkle and flavor, but you may substitute with granulated sugar.
- Make sure the peaches are piping hot before adding the topping, otherwise the bottom of the cobbler doesn’t cook. To achieve this, begin making the topping as soon as the peaches go into the oven, or you can even make it first and refrigerate.
- Don’t overmix, over-pulse or over-handle the biscuit dough. Overworking the dough will melt the butter and over-activate the gluten in the flour, resulting in a hard, flat topping. It’s okay if the dough is a little crumbly.
- Use all of the topping. If you have extra dough after you have added the topping, double it up in some of the thinner areas until all of it is used.
- If the topping starts to brown too quickly, then lay a piece of foil over the top and bake on.
- It’s important to bake the Peach Cobbler until the topping is deeply golden and you see syrup bubbling up all around the edges of the pan. This is a sign the filling has thickened in the middle. If the filling is runny, pop the cobbler back in the oven and cover with foil if the topping is becoming too dark.
- Prep Time: 20-30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American