Description
Warm, juicy Peach Cobbler with a tender, buttery biscuit topping. This comforting dessert brings back childhood memories and is easier than you think!
Ingredients
Scale
- Sweet Peach Filling:
- 6–7 ripe fresh peaches, peeled, pitted, and sliced (about 6 cups)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tbsp fresh lemon juice
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- Fluffy Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, very cold and cubed
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- For Sprinkling (Optional):
- 1 tbsp turbinado sugar
- Serving Suggestion:
- Vanilla bean ice cream or fresh whipped cream
Instructions
- Prep the Peaches:: First things first, get those peaches ready. I usually blanch them quickly in boiling water for about 30 seconds, then plunge them into an ice bath. This makes peeling them a breeze, honestly. Then, slice them up – I like them in about half-inch wedges. In a big bowl, toss the sliced peaches with half of the granulated sugar, a bit of flour, a squeeze of lemon juice, and a good sprinkle of cinnamon. Give it a good stir, making sure every peach slice is coated in that sweet, spicy goodness. You’ll already start to smell that amazing peach aroma, it’s just lovely!
- Make the Filling Base:: Now, grab your baking dish – I usually go for a 9×13 inch one. Melt about a quarter cup of butter right in the dish, either on the stovetop or in the microwave. Once it’s melted and bubbly, carefully pour in your peach mixture. Spread it out evenly. At this point, the kitchen starts to smell like pure summer, and it just makes me smile. Sometimes I get a little overzealous with the butter, and it splashes, but hey, that’s just part of the fun, right? Don’t worry too much about perfection here, it’s all going to bake down beautifully.
- Whip Up the Biscuit Dough:: In another bowl, whisk together your remaining flour, the rest of the sugar, baking powder, baking soda, and a pinch of salt. Now, for the butter – it needs to be cold, really cold! Cut it into small cubes and use a pastry blender or your fingertips to cut it into the dry ingredients until it looks like coarse crumbs. This is where the magic happens for flaky biscuits! Then, pour in the buttermilk and vanilla extract. Mix it gently until just combined; don’t overmix, hon, or your biscuits will be tough. A little shaggy is good!
- Top the Peaches with Biscuits:: Now for the fun part! Drop spoonfuls of the biscuit dough right over the peach filling. I don’t bother making them perfectly uniform; I like the rustic, homemade look. Sometimes I get a dollop a little too big, and it spreads a bit, but that’s okay. You want to cover most of the peaches, leaving a few gaps here and there for the steam to escape and for those peaches to peek through. If you want, sprinkle a little turbinado sugar on top of the biscuits for a lovely crunchy finish. It’s an extra step, but I swear by it for that added texture.
- Bake to Golden Perfection:: Pop that glorious dish into a preheated oven at 375°F (190°C). Bake for about 35-45 minutes, or until the biscuits are golden brown and cooked through, and the peach filling is bubbling around the edges. Oh, the smell that fills your house during this step is just heavenly! It’s worth every bit of kitchen chaos to get to this point. I always peek through the oven door like a kid on Christmas morning. If the biscuits are browning too fast, you can loosely tent it with foil.
- Cool and Serve:: Once it’s out of the oven, resist the urge to dig in immediately! Trust me, it’s molten hot. Let your peach cobbler with biscuit topping cool for at least 15-20 minutes. This allows the filling to set a bit and prevents you from burning your tongue. The biscuits will be tender on the inside and slightly crisp on the outside, and the peaches will be jammy and sweet. It should look like a warm, inviting masterpiece, just waiting to be devoured. That first spoonful, with a bit of biscuit and juicy peach, is pure bliss.