Description
This Fresh Peach Cobbler Recipe features juicy, tender peaches baked under a buttery, golden crust for a comforting and classic dessert. Featuring a spiced peach filling made from fresh peaches and a fluffy biscuit topping, it’s perfect for summer gatherings and year-round enjoyment.
Ingredients
Scale
Peach Filling
- 3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
Cobbler Topping
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
Optional Topping
- 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Peach Filling: In a large bowl, combine the peeled and chunked peaches with brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Toss gently until well mixed, then set aside to macerate while you prepare the topping.
- Make the Cobbler Topping: In a separate mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Pour in the cold buttermilk and stir just until combined; the dough will be slightly sticky.
- Preheat Oven and Assemble: Preheat your oven to 375°F (190°C). Transfer the peach filling evenly into a 9×13-inch baking dish or a similarly sized oven-safe dish. Drop spoonfuls of the cobbler batter atop the peach mixture, distributing it as evenly as possible.
- Apply Egg Wash and Optional Sugar Topping: Brush the cobbler topping gently with the egg wash to promote browning. If desired, sprinkle the cinnamon-sugar mixture on top for extra sweetness and flavor.
- Bake the Cobbler: Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and cooked through and the peach filling is bubbling along the edges.
- Cool and Serve: Remove the cobbler from the oven and let it cool for at least 15-20 minutes to allow the filling to thicken slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Peel peaches easily by blanching them in boiling water for 30 seconds, then transferring them to an ice bath.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend that suits baking.
- Adjust sweetness based on the natural sweetness of your peaches.
- This cobbler can be made using frozen peaches; thaw and drain excess liquid before using.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
