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Peach Cobbler Recipe

Peach Cobbler Recipe
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4.8 from 20 reviews

Indulge in the warm, comforting flavors of this classic Peach Cobbler. Sweet, juicy peaches are baked to perfection with a buttery biscuit topping, creating a delightful dessert that pairs perfectly with a scoop of vanilla ice cream.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the fruit:

  • 6 cups peeled and sliced peaches (about 8 medium peaches)
  • 1 tablespoon lemon juice (about 1/2 a lemon)
  • ¾ cup granulated sugar (170g)
  • 3 tablespoons cornstarch (24g) add 1 additional tablespoon for thicker sauce
  • 1 cup boiling water (8oz)
  • 1 tablespoon unsalted butter
  • ½ teaspoon cinnamon

For the shortcake biscuits:

  • 1 cup all-purpose flour (126g)
  • ¼ cup granulated sugar (55g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter (3oz) cut into small pieces
  • ½ cup heavy cream (4oz) plus extra to brush on top
  • 1 tablespoon coarse or granulated sugar for topping
  • vanilla ice cream for serving

Instructions

  1. To prepare the fruit: Preheat oven to 400°F. Lightly grease a 9-inch cast iron skillet or similar sized casserole/baking dish. Peel and slice peaches, then combine with lemon juice. In a saucepan, mix sugar and cornstarch, add boiling water, and bring to a boil. Add peaches, butter, and cinnamon. Pour into dish.
  2. To prepare the shortcake dough: Mix dry ingredients, cut in butter, add cream, and mix. Drop spoonfuls of dough over peaches, brush with cream, sprinkle sugar. Bake for 25-35 mins.

Notes

  • Add 1 extra tablespoon of cornstarch for a thicker sauce.
  • Store leftovers in the refrigerator for up to 4 days. Rewarm in the microwave on 50% power.
  • You can use frozen peaches in place of fresh. No need to thaw first.

Nutrition

Find it online: https://cookingwithsarah.com/peach-cobbler-recipe/