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PEACH COBBLER RECIPE

Give a sweet goodbye to summer by enjoying a delicious Peach Cobbler. This is the ultimate comforting summer dessert. The peach filling is rich and sweet, but not overly sweet. The buttery biscuit topping is crisp on top, but soft and moist underneath. Despite its rustic appearance, this dish is bursting with flavor. This will become your favorite peach recipe
5 from 1 vote
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 10 SERVINGS
Calories: 328kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

  • 4 pounds fresh peaches peeled and cut into chunks (about 10 cups)
  • ¼ cup packed light or dark brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon salt

Biscuit Topping

  • 2 cups all-purpose flour spooned and leveled
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed (1/2 cup)
  • ½ cup buttermilk cold
  • 1 large egg beaten with 1 tablespoon buttermilk

Instructions

Peach Filling:

  • Preheat oven to 350°F and Lightly grease a 9×13-inch baking pan.
  • Cut your peaches into small chunks to retain their soft texture. I find that by slicing it the peaches become mushy after baking.
  • In a large bowl, add the peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, ginger, and a pinch of salt.
  • Mix all of the ingredients and spread the filling into a greased pan.
  • For a richer and more concentrated flavor, bake the peaches for 10 minutes to enhance their natural sugars. Remove from the oven and set aside. Keep the oven on.

Biscuit Topping:

  • Whisk the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Cut the cold butter into small cubes and add to the dry ingredients. Incorporate cold butter with flour using a pastry cutter or two forks until it resembles coarse pea-sized crumbs. A food processor may also be used, and even your fingers.
  • Then, pour in the buttermilk and gently mix until it is evenly mixed. When fully incorporated, the dough will be slightly sticky, but if it’s-too dry, add a tablespoon of additional buttermilk

Assemble the Cobbler:

  • Take handfuls of dough and shape them into flat pieces. Then, place them on top of the baked peaches.
  • Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon sugar ( (optional).
  • Place the dish in the oven that has been preheated and bake it for 40-50 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges.
  • Remove it from the oven. Peach cobbler is best enjoyed warm. Let it cool for a few minutes after taking it out of the oven, but serve it while it’s still warm for the best flavor and texture.

Notes

PEACH COBBLER RECIPE – EASY TIPS

Even Distribution: When spooning the cobbler batter over the peaches, try to distribute it as evenly as possible to ensure consistent baking.
Baking Time: Keep an eye on the cobbler as it bakes. It should be golden brown on top, and the filling should be bubbly. Baking times may vary depending on the oven; therefore, it is crucial to check for doneness.
Serve Warm: Peach cobbler is best enjoyed warm. Let it cool for a few minutes after taking it out of the oven, but serve it while it’s still warm for the best flavor and texture.

Here are some tips on how to cut and remove the fruit pit:

To easily slice a peach, first cut into the fruit until you hit the pit. Next, cut around the peach from the stem, making sure to end at the same spot. Once you have made a full circle, use both hands to twist each half of the fruit in opposite directions until they come apart. One side will have the pit, while the other will be pit-free. If the pit is stubborn and won’t come out, simply slide your knife between the top and bottom of the pit to loosen it from the flesh, and then remove it by pulling it out with your fingers.

 

This recipe uses Buttermilk. If you do not have buttermilk, this recipe might help you:

 
Homemade buttermilk if needed. To make homemade buttermilk, pour 1 teaspoon of white vinegar or lemon juice into a liquid measuring cup. Next, add cold whole milk to the measuring cup until it reaches the 1/2 cup mark. Stir the mixture together and allow it to sit for 5 minutes. The buttermilk will appear slightly curdled and can be used in your recipe.

Nutrition

Calories: 328kcal | Carbohydrates: 55g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 220mg | Potassium: 345mg | Fiber: 3g | Sugar: 31g | Vitamin A: 922IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg