Peach Cobbler with Fresh Peaches
Ripe peaches baked with cinnamon, nutmeg, and lemon under a soft buttery biscuit topping sprinkled with coarse sugar.
Equipment
- 9x13 Baking Dish
- Pastry Blender
Ingredients
Main Ingredients
- 6 cup fresh peaches peeled, pitted, and sliced, about 8 to 10 medium peaches
- ½ cup granulated sugar for the peaches
- ¼ cup light brown sugar packed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 1 ½ cup all purpose flour
- ½ cup granulated sugar for the topping
- 2 tsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter 1 stick, cut into small pieces
- ⅔ cup milk whole or 2%
- 1 tsp vanilla extract
- 1 tbsp coarse sugar for sprinkling
Instructions
Cooking
- Heat the oven. Preheat the oven to 375 degrees F and grease a 9x13 inch dish.
- Make the filling. Toss the peaches with the sugars, cinnamon, nutmeg, lemon juice, and cornstarch and spread them in the dish.
- Mix the topping. Whisk the flour, sugar, baking powder, and salt, then cut in the cold butter until the mixture looks like coarse crumbs.
- Add the milk. Stir in the milk and vanilla until just combined. The dough will be soft.
- Top. Drop spoonfuls of dough over the peaches and sprinkle with coarse sugar.
- Bake. Bake 35 to 45 minutes until the filling bubbles and the topping is golden, then cool 15 to 20 minutes before serving.
Notes
Substitutions: Well drained thawed peaches work, and buttermilk gives a tangier topping.
Tips: Keep the butter cold and do not overmix the dough.
Storage: Refrigerate within two hours for 3 days and reheat portions until hot.