Description
This Fresh Peach Cobbler is a classic Southern dessert featuring juicy, tender peaches baked beneath a golden, buttery biscuit topping. Perfect for summer when peaches are at their peak, this cobbler combines warm spices and a homemade crust for a comforting treat served best with a scoop of vanilla ice cream or whipped cream.
Ingredients
Filling
- 10 cups (around 1.8kg) peeled and 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
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 Topping
- 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: 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 prevent sticking.
- Mix Peach Filling: In a large bowl, combine the peeled and chopped peaches with brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir well so all spices and ingredients are evenly distributed.
- Bake Filling: Spread the peach mixture evenly in the prepared baking pan and bake for 10 minutes. This step helps thicken the filling. Remove from oven and keep warm.
- Prepare Topping Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- Cut in Butter: Using a pastry cutter or two forks, cut the cold cubed butter into the dry mixture until it resembles coarse pea-sized crumbs. You can also pulse this step in a food processor.
- Add Buttermilk: Pour in the cold buttermilk and gently mix until just combined. The dough should be slightly sticky; add an extra tablespoon of buttermilk if too dry.
- Form Topping Patties: Take handfuls of dough and flatten into patties with your hands. Place these dough patties evenly over the warm peach filling, covering most of the surface.
- Apply Egg Wash and Cinnamon Sugar: Brush the biscuit dough with the beaten egg and milk mixture. Sprinkle the optional cinnamon-sugar mix over the top for extra flavor and a sweet crust.
- 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 doneness by inserting a toothpick into the biscuit topping; it should come out clean.
- Cool and Serve: Remove from oven and place the pan on a cooling rack. Let cool for 5 minutes before serving. Best enjoyed warm with vanilla ice cream or whipped cream.
- Storage: Cover and refrigerate leftovers for up to 5 days to keep fresh.
Notes
- Use ripe but firm peaches to achieve the best texture and flavor.
- If fresh peaches aren’t available, frozen peaches (thawed and drained) can be substituted but may yield a slightly different texture.
- Adjust sweetness based on the sweetness of your peaches.
- Chilling the butter is key to a flaky biscuit topping.
- The egg wash gives a beautiful glossy crust and helps the cinnamon sugar stick.
- Serve warm and consider adding ice cream to compliment the warmth and flavors.
- Leftovers keep well in the fridge and can be reheated gently in the oven.
