Peach Cobbler
A delightful dessert featuring juicy peaches and a light, fluffy biscuit topping, this Peach Cobbler is a comforting treat that brings warmth and nostalgia to the dinner table.
Ingredients
Peach Filling
- 3 to 4 pounds fresh peaches, peeled and diced into 1/2 inch wedges Look for ripe, aromatic peaches for the best flavor.
- 2/3 cup granulated sugar Sweetens the peaches and enhances their natural juiciness.
- 1 tablespoon lemon juice Balances sweetness and adds brightness.
- 1 tablespoon cornstarch Helps thicken the peach filling.
Biscuit Topping
- 2 1/2 cups all-purpose flour Forms the base of the biscuit topping.
- 1/2 tablespoon baking powder Leavens the biscuit topping.
- 1/2 teaspoon table salt Enhances flavor and balances sweetness.
- 12 tablespoons unsalted butter, room temperature Creates a rich flavor; ensure it's softened.
- 3/4 cup granulated sugar Sweetens the biscuit topping.
- 1/4 cup milk Adds moisture to the dough.
- 1 egg large Binds the ingredients for the biscuit topping.
- 1 teaspoon vanilla extract Infuses flavor into the biscuit topping.
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- Spray a 9 by 13 inch baking dish with cooking spray.
- In a large bowl, combine the diced peaches, sugar, lemon juice, and cornstarch, then stir well to coat the peaches evenly.
- In another mixing bowl, whisk together the flour, baking powder, and salt until well blended.
- Using a stand mixer or hand mixer, beat the room-temperature butter and granulated sugar together until light and fluffy, about 3 to 6 minutes.
- Add in the milk, egg, and vanilla, beating until combined.
Assembly
- Add the flour mixture to the wet ingredients, mixing just until combined; the dough will be very sticky.
- Pour the peach filling and its juices into the prepared baking dish.
- Drop spoonfuls of the biscuit dough evenly over the peach filling.
Baking
- Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the biscuit topping is golden brown.
- Remove the cobbler from the oven and let it sit until it’s warm but not hot, about 20 to 30 minutes.
Notes
Serve warm with a scoop of vanilla ice cream for the perfect finish. To store, cover tightly and refrigerate for up to 3 days. You can also freeze for up to 3 months.