FB IMG 1731062669859

Peach Cobbler

by

Peach Cobbler

Ingredients

Peach Filling

  • 3.5 –4 lbs fresh peaches peeled and cut into 1–1.5 inch chunks (about 10 cups or 1.5 kg)
  • 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

Biscuit Topping

  • 2 cups 250g all-purpose flour (spooned & leveled)
  • 1/2 cup 100g granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 113g unsalted butter, cold and cubed
  • 1/2 cup 120ml cold buttermilk*
  • 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

Directions Oven Prep:

Set the oven’s temperature to 350°F (177°C). Grease a 9 x 13-inch baking pan or any 3- to 4-quart baking dish with a little oil.

Get the peach filling ready: Put all the filling ingredients in a big basin. Evenly distribute the mixture in the baking pan that has been prepared. After 10 minutes of baking, take the dish out of the oven and put it aside. Don’t turn off the oven.

Prepare the topping for the biscuit: Mix the flour, sugar, baking soda, baking powder, and salt in a big bowl. Cut the chilled butter into the dry ingredients with a pastry cutter or two forks until coarse, pea-sized crumbs appear. This step can also be completed in a food processor.

Apply the final touches by using egg wash to brush the biscuit dough. Sprinkle the cinnamon-sugar mixture on top if you’d like some more sweetness and texture. Bake the Cobbler for 40 to 50 minutes, or until the peach filling is bubbling around the edges and the biscuit topping is golden brown. Put a toothpick into the biscuit topping to check for doneness; if it comes out clean, it’s done. To serve, take the cobbler out of the oven and allow it to cool for five minutes on a wire rack. Serve warm with whipped cream or vanilla ice cream.

» MORE:  My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!

Storage:

For up to five days, cover and keep leftovers in the fridge.

Enjoy!

Leave a Comment