Description
This classic Peach Cobbler recipe combines juicy fresh peaches with a tender, cinnamon-scented biscuit topping for a crowd-pleasing dessert that’s perfect in summer or anytime you crave the taste of sun-ripened fruit. Quick to prepare and irresistibly delicious straight from the oven, it’s best served warm with a scoop of creamy vanilla ice cream.
Ingredients
For the Peach Filling
- 8 (about 2 pounds) fresh peaches, peeled, cored, and sliced
- 2 tablespoons granulated sugar
For the Cobbler Topping
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- Prep the Oven and Dish: Preheat your oven to 350˚F (175˚C). Lightly grease a 2-quart baking dish with butter to ensure the cobbler does not stick and set aside.
- Prepare the Peach Filling: Arrange the sliced peaches evenly at the bottom of the baking dish. Sprinkle with 2 tablespoons of granulated sugar. If your peaches are very soft and juicy, toss them with a tablespoon of cornstarch to help thicken the filling and avoid a watery cobbler.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt until well combined.
- Combine Wet Ingredients: Melt the butter and whisk in the pure vanilla extract. Pour the butter mixture over the dry flour mixture and stir until just combined and the batter is moist. The texture will resemble a thick cookie batter.
- Add the Topping: Using your hands, sprinkle and distribute the batter evenly over the peaches in the baking dish. Do not press the batter down—leave it a bit rough for the best texture.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbly at the edges.
- Rest Before Serving: Remove the cobbler from the oven and allow it to rest at room temperature for about 15 minutes. This helps the juices set.
- Serve: Scoop the warm peach cobbler into bowls and serve with a generous scoop of vanilla ice cream for the best experience.
Notes
- Peeling Peaches: Use ripe peaches and peel them using the blanching method for best results.
- Blanching Instructions: Mark an X on the peaches, dip in boiling water for 30-60 seconds, then into ice water, and peel from the X.
- Using Canned Peaches: A 29-ounce can of sliced peaches in heavy syrup can be substituted. Use all or part of the syrup as preferred for sweetness.
- Measuring Butter: 1/2 cup butter = 8 tablespoons (solid measure) = 113 grams = 4 ounces. Melt after measuring.
- Adjust Sugar: Add more or less sugar depending on your peaches’ sweetness.
- Prevent Sogginess: Toss peaches with cornstarch or flour if very juicy to thicken juices.
- Baking Dish Size: A wide, shallow 2 or 2.5-quart baking dish or a 9×9 pan works best. Double for a 9×13 dish.
- Serving Suggestion: Serve warm with vanilla ice cream for classic flavor contrast.
Nutrition
- Serving Size: 1/8 of cobbler
- Calories: 317 kcal
- Sugar: 38 g
- Sodium: 102 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 31 mg
