Description
This Peach Cobbler recipe features ripe, juicy peaches baked with a lightly sweetened and spiced filling topped with a tender, crumbly biscuit layer. Perfectly golden and bubbling fresh from the oven, this classic Southern dessert is enhanced by a hint of cinnamon and ginger, offering a comforting and delicious treat served best warm with vanilla ice cream.
Ingredients
Peach Filling
- 10 ripe peaches (About 4 lbs., or 10 cups sliced)
- 3 tablespoons packed light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 teaspoon vanilla bean paste
- 1-2 teaspoons lemon juice
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
Biscuit Topping
- 2 cups all-purpose flour (250 grams)
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup very cold unsalted butter
- ½ cup sour cream
- ¼ cup milk (any kind)
- 2 tablespoons honey
Topping Finish
- 1 large egg (beaten)
- 1 tablespoon milk
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Chill the butter: Place the unsalted butter in the freezer for 15 minutes to ensure it is very cold before preparing the topping.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cobbler.
- Prepare peach filling base: In a large bowl, mix the brown sugar and cornstarch until well combined with a sandy texture, breaking up any lumps with a spatula.
- Slice and mix peaches: Peel the peaches and cut into 1.5-inch slices. Add peaches along with honey, vanilla bean paste, lemon juice, cinnamon, ground ginger, and salt to the bowl. Stir gently until all ingredients are combined.
- Bake peach filling partially: Transfer the peach mixture into a lightly greased 9 x 13-inch baking dish and bake uncovered for 10 minutes. Remove from the oven and set aside.
- Chill sour cream mixture: Combine sour cream and milk in a small bowl and refrigerate until needed for the biscuit topping.
- Mix dry biscuit ingredients: In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in the butter: Cut the chilled butter into small cubes and add to the dry ingredients. Using a pastry cutter or the back of a fork, mix until coarse crumbs form, resembling a crumbly texture.
- Combine wet and dry for topping: Add the chilled sour cream and milk mixture along with honey to the crumbs. Gently stir with a silicone spatula until just combined, forming a crumbly dough without overmixing.
- Assemble biscuit topping: Take small handfuls of biscuit dough and drop them evenly over the peach filling in the baking dish, covering most of the surface in a rustic, uneven pattern.
- Egg wash and sprinkle: Whisk together egg and milk, then brush this mixture over the biscuit topping. Sprinkle with sugar and cinnamon evenly for a beautifully golden finish.
- Bake cobbler: Bake the cobbler uncovered for 45-55 minutes, until the biscuit topping is golden brown, filling is hot and bubbly, and a toothpick inserted into the topping comes out clean.
- Cool and serve: Allow the cobbler to cool for about 5 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream on the side.
Notes
- Use very cold butter to achieve the perfect crumbly topping texture.
- Peeling peaches is recommended for a smooth texture, but you can leave skins on if preferred.
- The lemon juice balances the sweetness and helps the peaches retain their color.
- Don’t overmix the biscuit dough to keep it tender and flaky.
- If desired, substitute milk with any plant-based milk for a dairy-free option.
- Letting the cobbler rest before serving enhances flavor melding and helps with portioning.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
