Fresh and Juicy Peach Cobbler: Homemade Desserts to Delight Your Senses

Fresh and Juicy Peach Cobbler: Homemade Desserts to Delight Your Senses

Heat oven to 350℉/175℃. Grease 9×13-inch pan with baking spray. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add butter and cut into mixture until coarse meal forms.

Heat oven to 350℉/175℃. Grease 9×13-inch pan with baking spray. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add butter and cut into mixture until coarse meal forms.

Slowly add in the buttermilk and mix until evenly combined. Do not overwork the dough.

Slowly add in the buttermilk and mix until evenly combined. Do not overwork the dough.

Cook sliced peaches, sugars, salt, cornstarch, cinnamon, nutmeg in a saucepan for 6-8 minutes over medium heat until sugar dissolves and peaches release juice. Cool after removing from heat.

Cook sliced peaches, sugars, salt, cornstarch, cinnamon, nutmeg in a saucepan for 6-8 minutes over medium heat until sugar dissolves and peaches release juice. Cool after removing from heat.

Spread cooled peach in baking pan, place dough by handfuls over peaches leaving gaps to expand when baked. Brush with cream or egg wash and sprinkle with pecans.

Spread cooled peach in baking pan, place dough by handfuls over peaches leaving gaps to expand when baked. Brush with cream or egg wash and sprinkle with pecans.

Bake for 40-45 minutes or until the topping is golden brown and cooked and the filling is bubbly.

Bake for 40-45 minutes or until the topping is golden brown and cooked and the filling is bubbly.

Remove from the oven and let it cool for a few minutes. Serve with vanilla ice cream.

Remove from the oven and let it cool for a few minutes. Serve with vanilla ice cream.

For canned peaches, mix with other ingredients and transfer to a pan. Test biscuit topping with toothpick; if clean, cobbler is done. Use 1 tsp lemon juice with milk if no buttermilk. Leftovers last 4 days in fridge.

For canned peaches, mix with other ingredients and transfer to a pan. Test biscuit topping with toothpick; if clean, cobbler is done. Use 1 tsp lemon juice with milk if no buttermilk. Leftovers last 4 days in fridge. 

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