Peach Cobbler has a syrupy, thick peach filling and a flaky, crispy, golden brown biscuit topping that's dusted with cinnamon sugar. Add some vanilla ice cream and dig in!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Desserts
Cuisine: American
Keyword: easy peach cobbler, how to make peach cobbler, peach cobbler recipe
4cupspeachespeeled and sliced (about 4-5 large ripe peaches)
1teaspoonfresh lemon juice
2Tablespoonsgranulated sugar
2Tablespoonsbrown sugar
½teaspoonground cinnamon
1teaspoonvanilla
2teaspoonscornstarch
For biscuit topping:
1cupall-purpose flour
¼cupgranulated sugar
¼cupbrown sugar
1 ½teaspoonsbaking powder
½teaspoonKosher salt
6Tablespoonsunsalted buttercold
¼cupboiling water
For cinnamon sugar topping:
2Tablespoonsgranulated sugar
1teaspooncinnamon
Instructions
Preheat the oven to 375℉ degrees. Spray an 8”x8” square baking pan with nonstick spray, and set aside. Mix all ingredients for filling in a large bowl. Stir to combine, and place in the sprayed pan. Set aside.
For the biscuit topping, combine the flour, sugars, baking powder, and salt in a bowl. Stir to combine.
Grate the cold butter into the bowl and stir gently to coat the butter with the flour. Add the boiling water, and stir until just combined.
Drop by small spoonfuls on top of the prepared peach filling.
In a small bowl, mix the granulated sugar with the cinnamon. Sprinkle over the cobbler.
Bake for 50-55 minutes or until the biscuit topping is golden brown and crispy and the filling is thick and bubbly.
Let it cool slightly as the filling will thicken. Serve warm or room temperature with a scoop of vanilla ice cream or whipped cream.
Notes
Store covered at room temperature for up to 2 days or in the refrigerator for 4-5 days.
Baked cobbler may be frozen in an airtight container, wrapped in foil or plastic wrap and placed in a freezer bag for 3-4 months.
The recipe may be doubled and baked in a 9”x13” pan.
To easily peel the peaches, place them them into boiling water for about 30 seconds. Remove and immediately immerse into ice water. The peel will slide right off!
When slicing the peaches, cut each into slices that are ¼”-½” thick (about 8-10 slices.) Cut the peaches a little thinner if they are on the harder side.
For using frozen peaches: If using frozen peaches, you will need about 4 cups. Let defrost slightly by placing them in a shallow bowl for 15-20 minutes, stirring occasionally. Don’t let them defrost totally, or you will have mushy peaches.
Depending on the depth of the dish, you may want to put a cookie sheet under it in case of any spillovers.
A piece of foil can be placed over the dish if the topping is getting too brown.