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Fresh Peach Cobbler Recipe

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4.1 from 10 reviews

This Fresh Peach Cobbler is a delightful and comforting dessert perfect for showcasing ripe, juicy peaches. Featuring a tender, buttery biscuit topping baked over a warm, cinnamon-spiced peach filling, this recipe offers a perfect balance of sweet and spice. Easy to make and ideal for serving warm with vanilla ice cream or whipped cream, it’s a classic Southern treat that will satisfy any sweet tooth.

Ingredients

Peach Filling

  • 10 cups (around 1.8kg) peeled chopped fresh peaches (1- to 1.5-inch chunks)
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 Tablespoon (7g) cornstarch
  • 1 Tablespoon (15ml) fresh 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 & Topping

  • 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk (egg wash)
  • Optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon (for sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan or any 3- to 4-quart baking dish to prepare for the cobbler.
  2. Prepare Peach Filling: In a large bowl, combine peeled chopped peaches, brown sugar, cornstarch, fresh lemon juice, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix thoroughly to evenly coat the peaches with the spices and sugars.
  3. Bake Filling: Spread the peach mixture evenly into the prepared baking pan. Bake this mixture alone for 10 minutes to start softening the peaches, then remove from the oven and set aside while you prepare the topping.
  4. Mix Biscuit Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to combine all dry ingredients well.
  5. Cut in Butter: Using a pastry cutter or two forks, cut the cold, cubed butter into the flour mixture until it resembles coarse, pea-sized crumbs. Alternatively, pulse quickly in a food processor to achieve the same texture.
  6. Add Buttermilk and Form Dough: Pour in the cold buttermilk and gently mix just until the dough comes together. It should be slightly sticky; if it seems too dry, add an additional tablespoon of buttermilk.
  7. Shape Biscuit Topping: Take handfuls of the dough and gently flatten each into patties using your hands. Distribute and place these patties over the warm peach filling to mostly cover the peaches.
  8. Apply Egg Wash and Cinnamon Sugar: Brush the biscuit dough topping with the beaten egg wash to help it brown beautifully. If desired, sprinkle with the cinnamon-sugar mixture for added sweetness and crunch.
  9. Bake Cobbler: Return the assembled cobbler to the oven and bake for 40–50 minutes until the biscuit topping is golden brown and the peach filling is bubbling around the edges. Test the biscuit topping with a toothpick—if it comes out clean, the cobbler is ready.
  10. Cool and Serve: Remove the cobbler from the oven and place the baking pan on a cooling rack. Let cool for about 5 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream for an extra indulgence.
  11. Store Leftovers: Cover any leftover cobbler and store it in the refrigerator for up to 5 days. Reheat before serving for best flavor and texture.

Notes

  • Use ripe, fragrant peaches for the best flavor.
  • If fresh peaches are not available, frozen peaches can be used but thaw and drain excess liquid before using.
  • The biscuit topping can be shaped more smoothly or dropped in spoonfuls depending on preference.
  • Adjust sugar amounts depending on the sweetness of your peaches.
  • Serve warm with vanilla ice cream or whipped cream to complement the tartness of the peaches.
  • Butter should be very cold for proper biscuit texture.
  • If buttermilk is unavailable, substitute with milk plus 1 teaspoon lemon juice or vinegar, let sit 5 minutes before using.
  • Ensure not to overwork the dough to keep the topping tender and flaky.

Find it online: https://dishcooks.com/fresh-peach-cobbler-recipe/