Peach Cobbler

Easy Peach Cobbler is a delicious dessert made with tender juicy fresh peaches and a crusty buttery biscuit-like topping. A mouth-watering family dessert that’s made from scratch and can be enjoyed all year round!

Course Dessert

Cuisine Southern

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 400kcal

Author Imma

Ingredients

Crust

1¾ cups (219g) all-purpose flour
¾ cup (150g) sugar
2 teaspoons (8g) baking powder
½ teaspoon (2g) baking soda
½ teaspoon (2.5g) salt
½ cup (1 stick or 4 ounces) unsalted butter, cut into small cubes
¾ cup (184g) buttermilk
Heavy cream or egg wash, for brushing the top
½ cup pecans, chopped (for topping)
Vanilla ice cream, for serving

Peach Filling

8 to 10 peaches, peeled, cored and sliced (about 8 cups)
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
¼ teaspoon (1.25g) salt
1-1½ tablespoon (8-11g) cornstarch
¼ teaspoon (0.65g) cinnamon
¼ teaspoon (0.65g) nutmeg

Instructions

Preheat the oven to 350℉/175℃.
Grease a 9x13-inch baking pan with baking spray and set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until fully combined. Add the butter either by using your hands, a pastry cutter, or two forks, then cut the butter into the mixture until it resembles a coarse meal.
Slowly add in the buttermilk and mix until evenly combined. Do not overwork the dough.

Peach Filling

Next, add the sliced peaches, sugars, salt, cornstarch, cinnamon, and nutmeg into a saucepan and cook over medium heat for 6-8 minutes, frequently mixing until the sugar dissolves and juice oozes from the peaches. Remove from the heat and set aside to cool.

Assembly

When cool, transfer the peach into the prepared baking pan and smooth it out into an even layer. Drop the dough by a handful over the peaches allowing some gaps as the dough will puff up and spread as it bakes. Brush the top with heavy cream or egg wash and sprinkle with chopped pecans.
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.

Notes

If you do not want to use fresh peaches, you can use about 2-3 29-pound canned
peaches, drained. If using canned peaches, do not cook the peaches, pour it in a
bowl and all the rest of the ingredients to it, mix to combine then transfer into
the baking pan.
To determine if your biscuit topping is ready, stick a toothpick into the
biscuit, if it comes out clean– it is cooked through and the cobbler is ready.
If you don’t have buttermilk, you can add 1 teaspoon of fresh lemon juice to a cup of whole milk, stir and let sit for 5 minutes. This can be used in place of buttermilk.
Leftovers can be stored in the refrigerator for up to 4 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition