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Peach cobbler

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Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Skill Level: Easy | Serves: 8 | Calories per Serving: ~380

Recipe Introduction: A Bowl of Sunshine

This is the quintessential summer dessert, the one that turns a bushel of ripe, juicy peaches into a warm, bubbling hug of a dish. Our recipe features a sweet, spiced peach filling that bakes beneath a golden, tender, and slightly crisp biscuit topping. Unlike a pie, a cobbler is forgiving and rustic—the topping is simply “cobbled” together and dropped on top. Served warm with a scoop of vanilla ice cream melting into its crevices, it’s a celebration of simplicity and flavor that tastes like home.

Ingredients

For the Peach Filling:

  • 6-7 cups fresh peaches, peeled and sliced (about 8-10 medium peaches)*

  • ¾ cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • Pinch of salt

For the Cobbler Topping:

  • 1 ½ cups all-purpose flour

  • ½ cup granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 6 tablespoons (¾ stick) cold unsalted butter, cut into small cubes

  • ¾ cup cold buttermilk**

  • 1 teaspoon coarse sugar (like turbinado), for sprinkling

  • Optional: ¼ teaspoon cinnamon to mix with coarse sugar

For Serving (Non-Negotiable):

  • Vanilla ice cream or freshly whipped cream

*Peach Prep Note: To easily peel peaches, score a small “X” on the bottom and blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slide right off.
**Buttermilk Substitute: No buttermilk? Add 2 teaspoons of white vinegar or lemon juice to ¾ cup of regular milk. Let sit for 5 minutes.

Instructions

Step 1: Prepare the Peach Filling (15 minutes)

  1. Preheat your oven to 375°F (190°C).

  2. In a large bowl, combine the sliced peaches, ¾ cup sugar, 2 tablespoons flour, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Gently toss until the peaches are evenly coated.

  3. Pour the peach mixture into a 9×13 inch baking dish or a 3-quart ceramic baking dish, scraping in all the juices. Spread into an even layer. Set aside.

Step 2: Make the Cobbler Topping (7 minutes)

This biscuit dough comes together quickly. The key is to keep the butter and buttermilk cold.

  1. In a medium bowl, whisk together the 1 ½ cups flour, ½ cup sugar, baking powder, baking soda, and salt.

  2. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Do not overmix or use warm hands—this creates flaky layers.

  3. Make a well in the center and pour in the cold buttermilk. Using a fork or a spatula, gently stir just until a shaggy, moist dough forms and no dry flour remains. Again, do not overmix. Some lumps are good.

Step 3: Assemble & Bake (3 minutes active, 45 minutes baking)

  1. Using a large spoon or a #24 cookie scoop, drop 8-10 large mounds of the biscuit dough evenly over the warm peach filling. Do not spread or smooth it. The cobbler’s charm is in its craggy, rustic top.

  2. In a small dish, mix the coarse sugar with a dash of cinnamon (if using). Sprinkle this generously over the top of the dough mounds.

  3. Important: Place the baking dish on a rimmed baking sheet lined with foil or a silicone mat to catch any bubbling-over juices.

  4. Bake in the preheated oven for 40-50 minutes. The cobbler is done when the peach filling is thick and bubbling vigorously around the edges and the biscuit topping is deeply golden brown on top and cooked through. A toothpick inserted into the center of a biscuit mound should come out clean.

Step 4: The Critical Rest & Serve

  1. Let the cobbler rest for at least 20-30 minutes after removing it from the oven. This allows the filling to thicken from a bubbling syrup into a luscious, jammy sauce and prevents mouth-searing burns.

  2. Serve warm, scooped into bowls, and topped with a generous scoop of vanilla ice cream.

Serving & Pairing Suggestions

  • The Classic: A la mode with high-quality vanilla bean ice cream.

  • For Brunch: Serve slightly warm with a dollop of Greek yogurt or crème fraîche.

  • Garnish: A sprig of fresh mint or a drizzle of cold heavy cream.

  • Beverage Pairing: A glass of cold sweet tea, a crisp Riesling, or a cup of strong black coffee.

Nutrition Information (Per Serving, without ice cream)

  • Calories: ~380

  • Total Fat: 10g

  • Saturated Fat: 6g

  • Cholesterol: 25mg

  • Sodium: 320mg

  • Total Carbohydrates: 72g

  • Dietary Fiber: 3g

  • Sugars: 48g

  • Protein: 4g

Nutritional information is an estimate and will vary based on peach sweetness and specific ingredients used.

Chef’s Notes: The Cobbler Commandments

The Peach Principle:

  • Peak Season is Best: Use ripe, fragrant, in-season peaches for maximum flavor. If they yield slightly to gentle pressure near the stem, they’re perfect.

  • Frozen & Canned Options: You can use frozen sliced peaches (thaw and drain well) or high-quality canned peaches in light syrup (drain very well). Reduce added sugar by 2-3 tablespoons if using syrup-packed fruit.

  • Flour vs. Cornstarch: Flour creates a more rustic, opaque filling. For a clearer, glossier sauce, substitute 1 tablespoon of cornstarch for the 2 tablespoons of flour in the filling.

The Topping Truths:

  • Cold is Crucial: Cold butter and buttermilk are non-negotiable for a flaky, tender topping that rises beautifully.

  • The “Drop” Method: Resist the urge to spread or smooth the dough. Dropping it creates craggy edges that crisp up and allows steam from the filling to escape, preventing a soggy bottom.

  • Flavor Variations:

    • Almond: Add ½ teaspoon almond extract to the peach filling and sprinkle sliced almonds with the coarse sugar.

    • Bourbon: Add 1-2 tablespoons of bourbon to the peach filling for a sophisticated depth.

    • Berry-Peach: Replace 1-2 cups of peaches with fresh blueberries or blackberries.

Make-Ahead & Storage Instructions:

  • Day-Before Prep: Prepare the peach filling and store it covered in the fridge. Make the biscuit dough, drop it onto a parchment-lined sheet, and refrigerate it separately. Assemble and bake the next day (may need a few extra minutes of bake time).

  • Storing Leftovers: Cover and refrigerate for up to 4 days.

  • Reheating Brilliance: To revive leftovers, reheat individual portions in a 350°F oven or toaster oven for 10-15 minutes until warm. This restores the biscuit’s texture far better than a microwave.

This cobbler is a testament to the beauty of fruit and flour. It asks for little, forgives much, and rewards you with pure, unadulterated comfort. Let the peaches shine, and enjoy the taste of summer captured in a dis

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