Peach Cobbler
A heartwarming dessert featuring juicy peaches beneath a golden-brown biscuit topping, perfect for any occasion.
Ingredients
Peach Filling
- 6 medium ripe peaches The star of the dish, providing sweetness and juiciness.
- 1 cup light brown sugar Adds rich flavor and depth to the peach filling.
- 2 tablespoons cornstarch Thickens the filling, creating a perfect texture.
- 1/4 cup honey Natural sweetness that complements the peaches.
- 1 teaspoon vanilla extract Enhances the overall flavor with a warm touch.
- 1 tablespoon lemon juice Balances sweetness with a zesty brightness.
- 1 teaspoon ground cinnamon Adds warmth and spice to the mixture.
- 1/4 teaspoon nutmeg Offers a subtle nutty flavor.
- 1/4 teaspoon ground ginger Introduces a hint of warmth and spice.
- 1/4 teaspoon salt Enhances the flavors by elevating the overall taste.
Biscuit Topping
- 1 1/2 cups all-purpose flour Forms the base of the biscuit topping.
- 1/4 cup granulated sugar Sweetens the dough for a balanced flavor.
- 1 tablespoon baking powder Provides lift to the biscuit dough.
- 1/2 teaspoon baking soda Works with acidic ingredients for a tender biscuit.
- 1/2 teaspoon salt Enhances the overall flavor balance.
- 1/2 cup unsalted butter Creates a rich, flaky topping.
- 1/2 cup sour cream Adds moisture and tenderness.
- 1/4 cup milk Helps bring the dough together.
- 1 large egg Acts as a binder for the biscuit.
- 1 tablespoon milk Used for egg wash.
- 1 tablespoon sugar For sprinkling on top.
- 1/2 teaspoon cinnamon Adds extra flavor to the topping.
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- In a large bowl, mix brown sugar and cornstarch until well combined.
- Peel and slice the peaches, then add them to the bowl along with the remaining filling ingredients. Stir to combine.
- Pour the peach mixture into a greased 9 x 13 inch baking dish and bake uncovered for 10 minutes, then set aside.
- In a small bowl, combine sour cream and milk, then refrigerate for later use.
- In another large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt together.
- Dice cold butter into cubes and mix with the dry ingredients until coarse crumbs form.
- Stir in the chilled sour cream mixture and honey until just combined but still crumbly.
- Arrange the biscuit dough over the cobbler filling, covering it evenly.
- Whisk the egg and milk together, then brush it over the biscuit layer, sprinkling with sugar and cinnamon.
Baking
- Bake uncovered for 45-55 minutes until the topping is golden brown and the filling is bubbly.
- Allow to cool for about 5 minutes before serving, preferably with a scoop of vanilla ice cream.
Notes
Use ripe, seasonal peaches for optimal flavor. Maintain uniform peach slices for even cooking. Cover with foil during the first half of baking for a softer biscuit topping if desired.