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Peach Cobbler Recipe

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This classic Peach Cobbler recipe features ripe peaches baked under a golden, buttery biscuit topping. The juicy peach filling is enhanced with warm spices like cinnamon, nutmeg, and ginger, sweetened naturally with honey and brown sugar. The biscuit topping is light and crumbly, made with sour cream and cold butter for a tender texture. Perfect for a comforting dessert served warm with vanilla ice cream.

Ingredients

Peach Filling

  • 10 ripe peaches (about 4 lbs. or 10 cups sliced)
  • 3 tablespoons packed light brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons lemon juice
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt

Biscuit Topping

  • 2 cups all-purpose flour (250 grams)
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup very cold unsalted butter
  • ½ cup sour cream
  • ¼ cup milk (any kind)
  • 2 tablespoons honey

Egg Wash and Topping

  • 1 large egg (beaten)
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon

Instructions

  1. Prep Butter: Place the unsalted butter in the freezer for 15 minutes to chill while preparing other ingredients. This helps in creating a flaky biscuit topping.
  2. Preheat Oven: Set your oven to 350°F (175°C) to preheat so it's ready for baking the cobbler.
  3. Mix Peach Filling Base: In a large bowl, combine brown sugar and cornstarch, mixing well until the mixture resembles sand and is lump-free using a spatula or spoon.
  4. Prepare Peaches: Peel the peaches, then slice them into 1.5-inch pieces. Add these slices along with honey, vanilla extract, lemon juice, cinnamon, nutmeg, ground ginger, and salt to the sugar-cornstarch mixture. Stir gently to fully combine.
  5. Bake Peach Filling: Transfer the peach mixture to a lightly greased 9x13-inch baking dish and bake uncovered for 10 minutes. Remove from oven and set aside.
  6. Chill Sour Cream Mixture: In a small bowl, combine sour cream and milk. Refrigerate this mixture until it's time to add to the dry ingredients.
  7. Make Biscuit Dry Mix: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  8. Cut in Butter: Remove the butter from the freezer and cut into small cubes. Add to the dry ingredients, then use a pastry cutter or fork to cut the butter into the flour mixture until coarse crumbs form.
  9. Add Wet Ingredients: Stir the chilled sour cream and milk mixture along with honey into the dry ingredients. Use a spatula to gently mix until just combined, forming a crumbly biscuit dough. Avoid overmixing.
  10. Top the Filling: Using small handfuls, drop and arrange biscuit dough pieces evenly over the partially baked peach filling. It should cover most of the peaches and look rustic.
  11. Apply Egg Wash: Whisk together the egg and 1 tablespoon milk. Brush this egg wash over the biscuit topping to promote browning. Sprinkle with sugar and cinnamon for added sweetness and flavor.
  12. Bake Final Cobbler: Return the dish to the oven and bake uncovered for 45 to 55 minutes, or until the biscuit topping is golden brown, and the fruit filling is hot and bubbly. A toothpick inserted into the biscuit topping should come out clean.
  13. Cool and Serve: Let the cobbler cool for about 5 minutes before serving. For an extra special touch, serve warm with a scoop of vanilla ice cream.

Notes

  • Using very cold butter is crucial for the biscuit topping to ensure a flaky texture.
  • Peeling peaches can be made easier by blanching them briefly in boiling water, then transferring to an ice bath.
  • The lemon juice helps balance sweetness and prevents peaches from browning.
  • For a dairy-free option, substitute sour cream and milk with plant-based alternatives.
  • This cobbler is best served warm but can be refrigerated and reheated later.

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