Peach Cobbler

The parade of fresh fruit desserts continues this summer with this delicious peach cobbler. I love fruit crisps and cobblers when I’m out at a restaurant in the summertime, but sometimes it escapes my brain to make them at home too. They’re so easy that there’s no excuse not to whip them up every time you find yourself with an abundance of fruit. And with all of the farmer’s markets that are around nowadays, that shouldn’t prove to be a problem. Fresh peaches were calling my name, and after throwing together a cherry crisp a couple of weeks ago, I decided that the peaches should get a biscuit-y cobbler topping. Mmm biscuits.

There is something completely intoxicating about the smell of ripe peaches in the summertime. Just get within a foot and the smell will waft over and make you weak in the knees. I totally adore it!

I basically mixed together a peach pie filling, poured it in a baking dish, and topped it with spoonfuls of biscuit dough. Not very difficult or time consuming. The hardest part is waiting the almost-hour for it to finish baking. Bubbling peach juice, fluffy and golden brown biscuit topping, just begging for a scoop of vanilla ice cream.

Give in. You won’t be sorry!

One year ago: Anise Cookies
Two years ago: Scallion Pancakes with Ginger Dipping Sauce
Three years ago: Classic White Bread
Four years ago: Bacon, Cheddar & Green Onion Scones

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Peach Cobbler

Ingredients:

For the Peach Filling:

6 peaches, peeled, pitted & sliced into ¼- to ½-inch slices

1 tablespoon lemon juice

1 cup + 1 tablespoon granulated sugar

Pinch of ground cinnamon

Pinch of ground nutmeg

Pinch of salt

4 tablespoons instant tapioca, ground in a spice grinder


For the Cobbler Topping:

1 cup all-purpose flour

1 cup cake flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon granulated sugar

½ teaspoon salt

½ cup (8 tablespoons) unsalted butter, cold and cut into small pieces

¾ cup buttermilk


Directions:

1. Preheat oven to 350 degrees F.


2. Combine the slices peaches, lemon juice, sugar, cinnamon, nutmeg, salt and tapioca in a large bowl; set aside for 10-15 minutes.


3. In the meantime, make the cobbler topping. Whisk together the flours, baking powder, baking soda, sugar and salt in another large bowl. Toss the butter pieces with your fingers, and work them into the flour mixture until it is the texture of coarse meal, with little pea-size pieces. Pour the buttermilk on top and, using a fork, mix until just combined.


4. Pour the peaches into a 9x13-inch baking dish. Drop the cobbler topping dough by the spoonful all over the peach filling.


5. Bake for 50 to 60 minutes, or until the fruit is bubbling and the topping is golden brown. Serve warm or at room temperature with vanilla ice cream or whipped cream.


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