Peach Cobbler

Peach cobbler is made with fresh, juicy peaches baked to perfection with a buttery biscuit topping. The combination of sweet peaches and cobbled crust creates a warm and comforting dessert that's perfect for any occasion.

Prep Time 15

Cook Time 40

Resting time 20

Total Time 1 15

Servings servings

Author Heather

Ingredients

Filling

2.5 pounds (1134 g) fresh peaches about 7 medium peaches
¾ cup (150 g) granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla extract

Topping

2 cups (240 g) all-purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons (85 g) unsalted butter cold
¾ cup (170 g) whole milk

Instructions

Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside.
Peel peaches and cut into ½ inch slices. Add to a bowl with granulated sugar, cinnamon, nutmeg, salt, cornstarch, lemon juice, and vanilla extract. Toss until evenly coated.
Pour into prepared casserole dish and spread into an even layer. Set aside.
In a large bowl add flour, granulated sugar, baking powder, and salt. Whisk to combine and remove clumps.
Using the large side of a box grater, grate cold butter into the bowl and toss to coat. Add milk and stir until just combined. Dough will look shaggy and sticky.
Drop dough by the spoonful across the top of the peach filling, leaving gaps for the filling to show through.
Bake for about 40 to 50 minutes, or until the topping is lightly browned across the top and filling is bubbling in the center.
Allow cobbler to cool slightly before serving with a scoop of vanilla ice cream.

Notes

Serve fresh: Cobbler is best served the same day, warm from the oven, for best flavor and texture.
Storage: Leftover cobbler will keep for 4 to 5 days in the refrigerator but gets soggy the longer it keeps.
Frozen peaches: This recipe can be prepared with frozen peaches. Allow peaches to thaw and pat them dry before preparing the filling.
Avoid canned peaches: They're already cooked and will turn out mushy when baked for this recipe.

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