Peach cobbler is the essence of summer: warm spiced fresh peaches with a fluffy, crunchy lidded biscuit topping. Bake in a skillet or casserole pan, and don't forget the ice cream.
Keyword cobbler, peach, summer
Prep Time 35minutes
Cook Time 30minutes
Total Time 1hour5minutes
For the fresh peach filling:
1.5 lbs(680g)fresh peaches(about 4-5 medium or 3 cups sliced peaches)
1/4cup (50g)granulated sugar
For the biscuit topping:
1cup (125g)all-purpose flour
1Tablespoon (12g)granulated sugar
1 and 1/2teaspoonsbaking powder
3Tablespoons (42g)cold unsalted butter, cubed
1/2cup (118 ml)milk of choice(buttermilk is especially great)
1Tablespoon (14g)unsalted butter, melted(for brushing over biscuits)
1Tablespoon (12g)turbinado or granulated sugar(for sprinkling over biscuits)
Make the fresh peach filling:
Preheat the oven to 375 degrees F. Cut each peach in half, twisting to remove the pit. No need to peel the peaches unless you want to. Cut into slices and place in a 12-inch oven-safe skillet if you have one, or a medium saucepan.
Add sugar, cornstarch, cinnamon, and lemon juice to the skillet or saucepan with the peaches and heat over medium heat, stirring frequently, until mixture comes to a gentle boil, about 5 minutes. Once it comes to a boil, keep it there and stir for 1 minute until it is thickened and syrupy. If not using a skillet, pour mixture into an ungreased 2 quart casserole pan.
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. Brush the tops of dough with the melted butter, then 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 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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