Description
This Fresh Peach Cobbler is a classic Southern dessert featuring juicy, tender peaches baked under a golden, fluffy biscuit topping. The peaches are enhanced with warm spices and a hint of vanilla, while the buttery biscuit crust offers a delightful contrast in texture. Perfect for summertime gatherings or a comforting treat, this cobbler combines sweet, tangy, and spiced flavors with an irresistibly soft and flaky topping.
Ingredients
Scale
Peach Filling
- 3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) 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
- 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
Optional
- 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Peach Filling: In a large mixing bowl, combine the peeled and chopped peaches, brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Gently toss everything together until the peaches are evenly coated with the mixture. Set aside to allow the flavors to meld while you prepare the biscuit topping.
- Make the Biscuit Dough: In another large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut or rub the butter into the dry ingredients until the texture resembles coarse crumbs with some pea-sized pieces remaining.
- Add Buttermilk and Form Dough: Pour the cold buttermilk over the flour-butter mixture. Stir gently with a wooden spoon or spatula until the dough just comes together. Avoid overmixing to keep the biscuits tender and flaky.
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish or similar size.
- Assemble the Cobbler: Pour the peach filling into the prepared baking dish, spreading it out evenly. Drop spoonfuls of the biscuit dough over the peaches in even-sized dollops, covering as much of the peach surface as possible but allowing some peaches to peek through.
- Apply Egg Wash and Optional Topping: Brush the biscuits lightly with the egg wash to promote browning. If desired, sprinkle the cinnamon-sugar mixture evenly over the biscuit topping for extra sweetness and crunch.
- Bake the Cobbler: Bake in the preheated oven for 40-45 minutes or until the biscuit topping is golden brown and cooked through and the peach filling is bubbly and thickened. Remove from the oven and allow to cool for at least 15 minutes before serving.
- Serve and Enjoy: Serve the peach cobbler warm, optionally topped with vanilla ice cream or whipped cream for an indulgent treat.
Notes
- Peeling peaches is easier if you blanch them in boiling water for 30 seconds, then plunge into ice water before peeling.
- For a thicker filling, increase cornstarch to 1.5 tablespoons.
- The biscuit dough can be made ahead and refrigerated for up to 24 hours before baking.
- Use fresh, ripe peaches for the best flavor; canned peaches will change the texture and sweetness.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
- For a dairy-free option, substitute butter and buttermilk with plant-based alternatives and use non-dairy milk in the egg wash.
