Advertisement
Advertisement

Celebrate peach season with this classic Southern-inspired summer dessert. Not only might it spark a sense of nostalgia, peach cobbler is a great way to use extra peaches before they become overripe. The sweet and syrupy fruit is balanced with a hint of spice and a touch of lemon and then capped with fluffy biscuit topping for a dessert that's light and refreshing on a hot summer day. While some recipes use shortcuts, this traditional cobbler is well worth the time and a little bit of extra effort. Made with fresh, seasonal ingredients, it's the perfect way to finish off your next backyard dinner party.

Advertisement

What You'll Need

For the Peach Filling:

  • 8–9 medium peaches, peeled and cut (about 10 cups)
  • 1/4 cup (50g) packed brown sugar
  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt

For Buttermilk Biscuit Topping:

  • 2 cups (250g) all-purpose flour (sifted and leveled)
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) buttermilk, cold

For Egg Wash:

  • 1 large egg
  • 1 tablespoon (15ml) milk or buttermilk

Total Time: 1 hour and 20 minutes Makes: 10-12 servings

peach cobbler ingredients Dubravina / Getty Images
Advertisement

Getting Started

Preheat your oven to 350°F (177°C). Grease a 9 x 13-inch baking pan and set it aside. Pro tip: To save time, cut small pieces of butter and place them in the bottom of your baking pan. Place the pan in the oven as it preheats to melt the butter. Remove and rotate so the melted butter covers each side, greasing the pan without getting your hands dirty.

prepare baking supplies brizmaker / Getty Images
Advertisement

Prepare Peaches

Peel your peaches, just as you would a tomato. Cut the peaches into 2-inch chunks and place in a large bowl. Pro tip: If you don't have access to fresh peaches, don't panic — substitute with ten cups of canned or frozen peaches. If you're using canned, be sure to drain the juice. If you use frozen peaches, defrost before adding the other ingredients.

prepare peel cut peaches arinahabich / Getty Images
Advertisement

Make Peach Filling

In your large bowl, add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and salt to your chopped peaches, stirring until combined. Transfer the mixture into the pan and bake for ten minutes. Remove from oven and set aside. Pro tip: While the biscuit topping should be made fresh, you can pre-make the peach filling in advance to save you time. Prepare the filling and freeze for up to three months. Allow the filling to thaw in your refrigerator before using.

make peach cobbler filling joebelanger / Getty Images

Make Topping

In a new bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and cut it into the mixture, using either a pastry cutter or two forks, until you achieve a coarse meal. Slowly add in the buttermilk, stirring the mixture until evenly combined. Pro tip: If you don't have buttermilk on hand, you can make your own at home. Stir one tablespoon of lemon juice or vinegar into regular milk and let stand for five minutes, until it curdles.

make buttermilk biscuit cobbler topping ninikas / Getty Images

Assemble Cobbler

Take handfuls of the dough mixture and gently flatten them. Arrange these dough patties on top of the baked peach filling. It's okay if it looks messy or some of the filling is showing; it will still taste great! Pro tip: For a fun, decorative touch, roll the dough out and cut into strips to create a lattice pattern or use cookie cutters to create seasonal shapes.

Egg Wash

Beat together your egg and choice of milk or buttermilk until thoroughly combined. Using a pastry brush, apply a light, even coat of this mixture to the top of your biscuit dough. Pro tip: Combine 2 tablespoons (25g) granulated sugar with a 1/2 teaspoon ground cinnamon and sprinkle on top after applying the egg wash for an extra hint of sugar and spice.

egg wash mixture pastry brush vinicef / Getty Images

Bake Cobbler

Bake for 40 to 45 minutes, or until the top is lightly browned. Remove the pan from the oven and set it on a wire rack. Let the cobbler cool for 5 minutes before serving. Pro tip: If you're unsure whether or not your cobbler is done, insert a toothpick into the biscuit dough. If it comes out clean, the biscuit is cooked through, and the cobbler is ready.

bake peach cobbler oven Mizina / Getty Images

Serve and Enjoy

After the cobbler has cooled, spoon it into dessert bowls and top with vanilla ice cream or fresh whipped cream. Serve and enjoy! Pro tip: Make your own whipped cream. Using a handheld mixer or stand mixer, combine 2 cups of whipping cream with 4 tablespoons sugar. Beat until soft peaks form, about 5 minutes.

serve eat enjoy peach cobbler Mizina / Getty Images

Store Leftovers

In the unlikely event you and your guests haven't gobbled up every last bite of this cobbler, cover the leftovers or place them in an airtight container and refrigerate for up to 4 days. If left out on the counter at room temperature, the moisture in the air will likely cause the biscuit top to become soggy. You can also freeze your leftovers for up to 3 months. Pro tip: To enjoy the leftovers warm, remove your cobbler from the fridge or freezer and let it warm up to room temperature. Preheat your oven to 350 degrees F, cover the top of your cobbler with tinfoil and bake for around 20 minutes.

Disclaimer

This site offers information designed for educational purposes only. The information on this Website is not intended to be comprehensive, nor does it constitute advice or our recommendation in any way. We attempt to ensure that the content is current and accurate but we do not guarantee its currency and accuracy. You should carry out your own research and/or seek your own advice before acting or relying on any of the information on this Website.