Easy Peach Cobbler Dessert

This easy peach cobbler recipe is my go to way to use up a bunch of ripe fresh peaches when summer hits. The peaches turn jammy and sweet in the oven with a tender biscuit topping that always gets rave reviews from my family. I have made this on lazy Sunday afternoons or for dinner guests and it never lasts long.

This cobbler quickly became a favorite when I found myself with too many peaches to eat. It is now the dessert my kids help me make whenever peaches are in season.

Ingredients

• Fresh peaches: I pick firm but ripe peaches with a golden color and sweet fragrance they bake beautifully
• Brown sugar: Brings out a deeper caramel flavor in the fruit for extra richness use light brown sugar for a subtle taste or dark for bolder flavor
• Cornstarch: Helps the fruit filling thicken so the juices turn glossy not runny make sure it is fresh for best thickening power
• Vanilla extract: Adds a fragrant warmth pick real vanilla for the most flavor
• Cinnamon: Accents both filling and topping with cozy spice use high quality cinnamon for a strong aroma
• Lemon juice: Balances the sweetness with a little tartness fresh squeezed gives the brightest flavor
• All-purpose flour: Sifted for a light biscuit topping choose a trusted brand for best texture
• Baking powder: Gives lift and fluffiness to the topping always check it is active by testing in water
• Granulated sugar: Sweetens the biscuit layer and makes a golden crust use fine sugar if possible for even blending
• Salt: Makes every flavor pop do not skip it
• Unsalted butter: Cold cubed butter melts in the oven giving the biscuit its signature flaky crumb always use cold butter
• Whole milk: Brings the dough together and gives tenderness to the biscuit topping full fat milk creates the best flavor

Step-by-Step Instructions

Prepare the Peaches:

Rinse the fresh peaches well then pit and slice them evenly into pieces no thicker than half an inch. This allows them to cook evenly and prevents the filling from being too chunky or undercooked. Toss the peaches into your baking dish spreading them out in an even layer.

Make the Fruit Filling:

Sprinkle the brown sugar cornstarch vanilla cinnamon and lemon juice right over the peaches in the baking dish. Toss everything together well by hand or with a spatula until all slices are coated and the mixture looks glossy. The cornstarch creates a thickened sauce as the cobbler bakes.

Prepare the Biscuit Topping:

In a mixing bowl blend flour granulated sugar baking powder salt and cinnamon. Whisk together until fully mixed so every biscuit bite has the right flavor. Add the cold cubed butter. Use a pastry blender or two forks to cut in the butter. Your mixture should look like coarse crumbs with butter bits not larger than peas. This step gives the topping its flaky layers.

Mix the Dough:

Gently stir in the cold milk just until the dough comes together and looks shaggy. Avoid overmixing so the biscuits will be tender and light. Bits of visible butter in the dough are perfect for texture.

Assemble the Cobbler:

Use a spoon to dollop and drop clumps of the biscuit dough across the fruit filling. Leave a few open gaps so steam can escape and the juices will bubble up through the topping as it bakes.

Bake and Finish:

Place the dish in a preheated 375 degree oven. Bake for about forty five to fifty minutes until the biscuit topping is golden brown and crisp the peach filling is thick and bubbling up at the edges. Let cool for five to ten minutes so the juices set. Serve while warm with a scoop of vanilla ice cream for a true classic treat.

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I love the combination of juicy peaches with the little caramel bits from the brown sugar. My family always fights for the crispy edge pieces right from the pan especially on a summer night when we eat it on the patio.

Storage Tips

If you have leftovers store the cobbler loosely covered in the fridge. It keeps well for up to three days. Warm servings in the oven or microwave before eating for the best texture. You can also freeze portions wrapped tightly for up to two months.

Ingredient Substitutions

When fresh peaches are out of season use frozen peach slices but thaw and drain them well first. The biscuit topping also takes well to a gluten free all purpose flour blend or try buttermilk in place of regular milk for a tangier flavor.

Serving Suggestions

Give each bowl a big scoop of vanilla ice cream for a classic pairing. For extra decadence I sometimes add a drizzle of honey or whipped cream. This cobbler also works as a brunch dish topped with a little Greek yogurt.

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A Little History

Peach cobbler is a beloved American dessert that dates back to the early settlers who baked fruit fillings under a loose biscuit dough. It remains a summer staple across the southern states especially during peach harvest.

Recipe FAQs

→ What type of peaches work best for this dessert?

Fresh, ripe peaches provide the ideal texture and sweetness. If fresh aren't available, well-drained canned or frozen peaches can be used.

→ How do I ensure a golden, crisp biscuit topping?

Use cold, cubed butter and avoid overmixing the dough. Small butter bits help achieve that perfect flaky texture when baked.

→ Can I prepare the filling ahead of time?

Peach filling can be made a few hours ahead. Store it in the fridge, then top and bake just before serving for the best results.

→ Is it possible to substitute the milk in the topping?

Whole milk lends richness, but you can use other dairy or dairy-free alternatives. Results may slightly vary in flavor and texture.

→ What can I serve alongside this dessert?

Vanilla ice cream or whipped cream is classic. Custard or a drizzle of cream also pairs beautifully with warm peach cobbler.

→ How should leftovers be stored?

Once cooled, cover and refrigerate for up to three days. Rewarm in the oven or microwave before serving for best texture.