Easy Peach Cobbler
- PREP 30min
- COOK 1hrs
- TOTAL 1hrs 30min
Spiced juicy peaches topped with a sweet biscuit topping. Peaches are the star here. The topping will not cover all the peaches. Instead it floats on top, between the peaches and their thickened juices. (If you prefer the top to be completely covered, simply double the topping recipe below). We do take the time to peel the peaches for this — we prefer it this way. If you’re short on time, skip it. The cobbler will still taste great.
You Will Need
Peach Filling
2 to 3 pounds ripe peaches, peeled and sliced or 2 pounds thawed, frozen sliced peaches (5 cups sliced peaches)
1 cup fresh or thawed frozen berries, such as raspberries, blackberries or blueberries (optional)
2 tablespoons fresh lemon juice
1/3 cup (65 grams sugar, or more depending on sweetness of peaches
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
Biscuit Top
3/4 cups (100 grams) all purpose flour
3 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons unsalted butter, cold, cut into small cubes
1/3 cup (80 ml) milk
1/4 teaspoon ground cinnamon
Directions
Prepare Filling
Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).
Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.
To Finish
Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).
Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.
Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.
Adam and Joanne's Tips
- How to Peel Peaches: To peel fresh peaches, score an “X” into the bottom of each peach with a knife. Add to boiling water for 45 to 60 seconds then plunge into ice cold water. Peel skins from peaches.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Nutrition provided is for the lemon garlic version of the recipe.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste