Peach Cobbler

This Peach Cobbler recipe has a deliciously sweet peach filling with a light and airy biscuit topping! It's a classic dessert that's perfect with a scoop of vanilla ice cream!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: people

Calories: 351kcal

Author: Stephanie

Ingredients

Peach Filling

9-10 ripe peaches peeled and sliced. (About 4 lbs., or 9-10 cups sliced)
3 tablespoons packed light brown sugar
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon vanilla extract
1-2 teaspoons lemon juice
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt

Biscuit Layer

2 cups all-purpose flour equal to 250 grams
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 cup very cold unsalted butter see notes
½ cup sour cream
¼ cup milk any kind
2 tablespoons honey

Biscuit Topping

1 large egg beaten
1 tablespoon milk
1 tablespoon sugar
¼ teaspoon cinnamon

US Customary - Metric

Instructions

Pro Tip: Place the butter in the freezer for 15 minutes while you begin the following steps.
Preheat oven to 350° F.
Combine the brown sugar and cornstarch in a large bowl and mix until well-combined and the consistency of sand, working out any lumps with a silicone spatula or spoon. Add remaining peach filling ingredients and stir to combine.
Transfer to a lightly greased 9 x 13-inch baking dish. Bake uncovered for 10 minutes. Remove and set aside.
Meanwhile, combine sour cream and milk in a separate small bowl and refrigerate until ready to use.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Cut the cold butter into cubes and add it to the bowl with the dry ingredients. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.
Add the chilled sour cream mixture and the honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It should be crumbly.
Take small handfuls of the biscuit dough and arrange it over the cobbler, covering up most of the filling. (It’s best for this to look rustic and not perfect!)
Whisk together the egg and the milk until well combined and brush it over the top of the biscuit layer. Sprinkle with sugar and cinnamon.
Bake uncovered for 45-55 minutes, until the top is golden and the filling is hot and bubbly and a toothpick comes out clean when inserted into the biscuit topping.
Let cool for 5 minutes and serve with a side of vanilla ice cream!

Notes

Pro Tips

Peach Ripeness: The peaches should be ripe for this recipe, meaning they’re slightly soft to the touch. Peaches that aren’t ripe yet are hard/bitter. Overly ripe peaches won’t hold up well and will be hard to peel/slice.
Fresh vs. Frozen Peaches: Fresh, ripe peaches are best for this recipe. If using frozen, let them thaw and pat them dry prior to using. Canned peaches are too soft for this recipe.
Butter: ½ cup of butter = 1 stick. Pro Tip: Freeze the butter and use a cheese grater to shred it. Then mix it into the flour mixture, with no need for a pastry cutter, the results are wonderful.
COLD butter is key: When the butter melts in the oven, it creates steam, which makes the dough light and airy!
If you don't have unsalted butter: Use 1/4 tsp. of salt for the biscuit topping instead of 1/2 tsp.
Making Ahead: This is best if prepared right before baking, as the rising agents in the biscuit topping are activated when combined with the liquid. You can, however, combine the dry biscuit ingredients ahead of time and add the remaining ingredients when ready to serve. The peaches also shouldn’t be sliced until ready to bake.
More Recipes with Fresh Fruit: Peach Chicken, Apple Pork Chops, Blackberry Cobbler, and Pineapple Fried Rice, Fruit Dip, Mango Salsa.

Storage:

Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

Nutritional information is an estimate and is per serving. There are 10 servings in this recipe.

Nutrition