Description
Warm Spiced Peach Cobbler from Scratch brings back summer. Learn my honest, easy recipe for this comforting dessert, perfect with a scoop of vanilla bean.
Ingredients
Scale
- Peach Filling:
- 6–8 ripe medium peaches, peeled, pitted, and sliced
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/2 cup whole milk
- Optional Finishing Touches:
- Vanilla bean ice cream or whipped cream for serving
- Extra sugar for sprinkling on top of biscuits
Instructions
- Prepare Your Peaches for Warm Spiced Peach Cobbler from Scratch:: 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. Once peeled, slice them into nice, thick wedges. Toss these beautiful peach slices in a large bowl with 3/4 cup granulated sugar, the lemon juice, cornstarch, cinnamon, nutmeg, and vanilla extract. Give it a good, gentle stir until everything is coated. You want to see that glossy, sweet mixture starting to form. This is where the magic begins, and the kitchen starts to smell absolutely divine!
- Assemble the Peach Filling:: Pour your spiced peach mixture into a 9×13 inch baking dish. I always try to spread them evenly so they cook consistently. Sometimes I get a little messy here, peaches rolling around, but that’s just part of the fun, right? Make sure there’s enough room for the biscuit topping to puff up over them. If your dish is too small, you might end up with an overflow in the oven, and trust me, cleaning that up is no fun. I speak from experience on that one—oops!
- Mix the Biscuit Topping for Your Warm Spiced Peach Cobbler from Scratch:: In a separate medium bowl, whisk together the flour, the remaining 1/4 cup granulated sugar, baking powder, and salt. Now, for the butter! Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This step is crucial for a flaky topping, so don’t rush it. I once used soft butter, and the topping turned out dense and sad, not light and airy at all. Cold butter is your friend, always!
- Form the Biscuit Dough:: Gradually add the whole milk to the flour mixture, stirring just until a soft, shaggy dough forms. Be careful not to overmix it; that’s another mistake I used to make, resulting in tough biscuits. A little bit of floury mess on the counter? Totally normal! You’re looking for a dough that’s just barely coming together. It should feel a little sticky but manageable. This dough is going to transform into golden-brown perfection, I promise.
- Top Your Warm Spiced Peach Cobbler from Scratch:: Drop spoonfuls of the biscuit dough evenly over the peach filling. You can do little dollops or slightly larger mounds, whatever feels right. Don’t worry if it doesn’t cover every single peach; it’s a rustic cobbler, after all! Sometimes I sprinkle a little extra sugar on top of the biscuits for a beautiful caramelized crust. It’s a small touch, but it makes a big difference in presentation and taste. Your kitchen should be smelling incredible by now, honestly!
- Bake and Serve:: Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly and thick. You’ll see the edges of the peaches bubbling up, and the whole house will just fill with the most amazing aroma. Let it cool for about 10-15 minutes before serving. That warm spiced peach cobbler from scratch is best served slightly warm, maybe with a scoop of vanilla bean ice cream or a dollop of whipped cream. It’s truly a sweet ending to any meal, truly a taste of summer comfort!