Peach Cobbler
This classic Peach Cobbler is packed with fresh peach slices and topped with the best buttery biscuit topping for a perfect go-to summer dessert everyone will love!
Servings: 8
Ingredients
For the Peach Filling
- 8 peaches peeled, pitted and sliced into wedges
- ¼ cup granulated sugar
- 3 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 3 tablespoons cornstarch
For the Topping
- 1 ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter chilled and cut into small pieces
- ⅓ cup boiling water
- 3 tablespoons granulated sugar or raw sugar
- 1 teaspoons ground cinnamon
Instructions
- Preheat the oven to 425 degrees F (220 C).
To make the peach filling
- In a large bowl, toss together peach wedges, sugars, spices, lemon juice, and cornstarch until evenly coated. Transfer to a 9x13-inch glass baking dish and bake for 10 minutes.
To make the topping
- Meanwhile, prepare the topping. In a large bowl, combine flour, sugar, baking powder, and salt. Use a pastry blender to blend in the butter cubes until the mixture resembles coarse meal.
- Pour boiling water into the bowl to the dry ingredients and stir in with a spatula until just combined and the dry ingredients are wet.
- Carefully, take the baking dish with the peaches out of the oven and drop spoonfuls of batter over the peaches. Combine 3 tablespoons of sugar and 1 tsp of cinnamon in a small bowl and sprinkle over the batter.
- Transfer the baking dish carefully back to the oven and bake for 25–30 minutes, until the top is golden. Let cool for 10 minutes, then serve with ice cream.
Notes
- Peaches: Use fresh, ripe (or just slightly under-ripe) peaches for the best taste and texture. Local peaches are my favorite to use and give me an excuse to visit my favorite farmer's market.
- Peeling: You could skip peeling the peaches if you don't mind the texture of the skin. The skin will soften during baking and is often hardly noticeable.
- Add-ins: You can add 1 cup of pecans for some added crunch to the peaches.
- Baking dish: A large cast iron skillet or 9x13 baking dish works great for this recipe.
- Serve it: Cobbler tastes best warm. I like to let it sit for about 15 minutes after taking it out of the oven and then serve it topped with a scoop of vanilla ice cream or whipped cream. Cold vanilla sauce would also taste delicious with this cobbler!
Nutrition
Calories: 440kcal | Carbohydrates: 69g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 246mg | Potassium: 310mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1022IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg