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Peach Cobbler
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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
Keyword baked, baking, cobbler, dessert, peaches
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Calories 400kcal
Author Imma

Ingredients

Crust

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

Peach Filling

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

Instructions

  • Preheat oven to 350℉ (175 degrees C)
  • 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 about 6-8 minutes mixing frequently until the sugar has dissolved and juice oozes out 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 some heavy cream or egg wash and sprinkle with some chopped pecans.
  • Bake for about 40 -45 minutes or until the topping is golden brown and cooked through 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

Calories: 400kcal | Carbohydrates: 68g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 233mg | Potassium: 396mg | Fiber: 3g | Sugar: 47g | Vitamin A: 685IU | Vitamin C: 8.1mg | Calcium: 81mg | Iron: 1.6mg