Peach cobbler is the essence of summer: warm spiced fresh peaches with a fluffy, crunchy lidded biscuit topping. Don't forget the ice cream.
Prep Time 35minutes
Cook Time 30minutes
Total Time 1hour5minutes
For the peach filling:
3mediumpeaches(about 2 cups sliced)
For the biscuit topping:
1 1/2tablespoonscold butter, cubed
1/4cupmilk of choice
1tablespoongranulated sugar, for sprinkling
Make the peach filling:
Preheat the oven to 400 degrees F. Cut each peach in half, twisting to remove the pit. Use a paring knife to peel the peach halves, then cut into slices and place in a medium saucepan.
Add sugar, cornstarch, cinnamon, and lemon juice to the saucepan with the peaches and heat over medium heat, stirring frequently, until mixture boils, about 5 minutes. Once it comes to a boil, keep it there and stir for 1 minute until it is thickened. Pour mixture into an ungreased small casserole pan (I used a 1.5 quart Corningware).
Make the biscuit topping:
In a medium bowl, stir together flour, sugar, baking powder, and salt. Cut in the cold butter using a fork, pastry blender, or your fingers (my preferred method), until the mixture resembles fine crumbs. There may be some bigger butter pieces (pea-sized) - that's fine. Stir in the milk until you have a combined dough.
Drop dough by even spoonfuls onto the hot peach mixture. Sprinkle remaining 1 tablespoon sugar over the dough.
Bake 25-30 minutes, until topping is golden brown and filling is bubbling. Serve cobbler warm with vanilla ice cream!
Adapted from Betty Crocker.Cobbler keeps well in the fridge for 4-5 days (though it never lasts that long around here). Reheat individual servings in the microwave. The peach filling can also be cooked in advance, and then frozen once cooled. When ready to bake, defrost overnight in the fridge, then top with biscuit topping and bake, adding 5-10 minutes to the baking time.If you're feeding a crowd, recipe can easily be doubled and baked in a 3 quart (9x13) casserole. Save some for me.
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