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.
For the Peach Filling:
For Buttermilk Biscuit Topping:
For Egg Wash:
Total Time: 1 hour and 20 minutes Makes: 10-12 servings
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.
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.
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.
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.
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.
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.
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.
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.
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.
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