It’s hard to express our love of casual, homespun desserts. This peach cobbler recipe is a new favorite with it’s spiced peach filling and sweet biscuit top.
Related: We love this easy apple crisp!
Cobblers, crisps and the like are perfect made in the summer when trees and bushes are brimming with sweet summer fruits. They are equally as impressive during the winter months, just use frozen fruits instead.
How to Make the Best Peach Cobbler
Fresh — or frozen and thawed — sliced peaches are tossed with lemon juice, sugar, cinnamon, nutmeg and a little flour to help thicken. Adding a cup of berries is a great idea, too.
We give the peaches a head start in the oven while we make a sweet biscuit topping. To make the topping, cut cold butter into a mixture of flour, sugar, salt and baking powder. Then add just enough milk to form a soft dough.
You could pat the dough down and use biscuit cutters to form perfectly round biscuits, but we like the cobbler to look as casual as possible. We just dot dollops of dough over the peaches. To finish things off, we sprinkle a little cinnamon-sugar over the biscuits before baking, adding a sweet crunch to the tops of the biscuits. Then bake until the peaches are bubbling and the biscuit top has lightly browned.
Easy Peach Cobbler
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PREP
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COOK
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TOTAL
Spiced juicy peaches topped with a sweet biscuit topping. Peaches are the star here. The topping will not cover all the peaches. Instead it floats on top, between the peaches and their thickened juices. (If you prefer the top to be completely covered, simply double the topping recipe below). We do take the time to peel the peaches for this — we prefer it this way. If you’re short on time, skip it. The cobbler will still taste great.
Makes approximately 6 servings
You Will Need
Peach Filling
2 to 3 pounds ripe peaches, peeled and sliced or 2 pounds thawed, frozen sliced peaches (5 cups sliced peaches)
1 cup fresh or thawed frozen berries, such as raspberries, blackberries or blueberries (optional)
2 tablespoons fresh lemon juice
1/3 cup (65 grams sugar, or more depending on sweetness of peaches
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
Biscuit Top
3/4 cups (100 grams) all purpose flour
3 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons unsalted butter, cold, cut into small cubes
1/3 cup (80 ml) milk
1/4 teaspoon ground cinnamon
Directions
- Prepare Filling
1Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).
2Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.
- To Finish
1Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).
2Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.
3Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.
Adam and Joanne’s Tips
- How to Peel Peaches: To peel fresh peaches, score an “X” into the bottom of each peach with a knife. Add to boiling water for 45 to 60 seconds then plunge into ice cold water. Peel skins from peaches.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Nutrition provided is for the lemon garlic version of the recipe.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving
Serving Size
1/6 of the recipe
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Calories
261
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Protein
4 g
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Carbohydrate
54 g
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Dietary Fiber
4 g
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Total Sugars
36 g
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Total Fat
5 g
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Saturated Fat
3 g
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Cholesterol
11 mg
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Sodium
283 mg
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