Description
This Fresh Peach Cobbler recipe features juicy, ripe peaches baked under a tender, buttery biscuit topping. Bursting with warm spices like cinnamon, nutmeg, and ginger, this classic Southern dessert is perfect for summer gatherings or anytime you crave a comforting fruity treat.
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
Biscuit 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 and Topping
- 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk (for egg wash)
- Optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the cobbler.
- Prepare 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 to coat the fruit evenly, which will help thicken the filling and enhance the flavors during baking.
- Make Biscuit Dough: In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut or rub the butter into the flour mixture until it resembles coarse crumbs.
- Add Buttermilk and Form Dough: Pour the cold buttermilk into the flour and butter mixture. Stir gently with a spoon or spatula until just combined into a soft dough; do not overmix to keep the biscuits tender and flaky.
- Assemble Cobbler: Pour the peach filling into a 9×13 inch baking dish or similar. Drop spoonfuls of the biscuit dough over the peaches, covering the surface as much as possible but leaving some gaps for the juices to bubble through.
- Apply Egg Wash and Sugar Topping: Brush the biscuit topping with the egg wash made from the beaten egg and milk or buttermilk. If desired, sprinkle the cinnamon sugar mixture evenly over the top to add sparkle and extra flavor.
- Bake: Place the cobbler in your preheated oven and bake for approximately 40-45 minutes, until the biscuit topping is golden brown and cooked through and the peach filling is bubbling.
- Cool and Serve: Remove the cobbler from the oven and allow it to cool slightly for 15-20 minutes to set. Serve warm, optionally with vanilla ice cream or whipped cream for an extra indulgent treat.
Notes
- Use ripe, fresh peaches for the best flavor and natural sweetness.
- Peeling peaches is easier if you blanch them briefly in boiling water for 30-60 seconds then transfer to ice water.
- Do not overmix the biscuit dough to keep the topping light and fluffy.
- Cold butter and buttermilk help create a tender biscuit texture.
- The cinnamon sugar sprinkle on top is optional but adds a lovely color and crunch.
- Leftovers can be refrigerated and gently reheated before serving.
