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This peach cobbler has a bubbly sweet peach filling and fluffy biscuit layer that bakes up golden and crisp. When peaches are at their summer best this classic dessert truly shines and I love serving it warm with vanilla ice cream for backyard dinners and family gatherings.
I made this for my grandma’s birthday and we barely had a crumb left. My family now claims this cobbler is the real reason they love peach season.
Ingredients
- Fresh ripe peaches: Choose peaches that are fragrant and slightly soft for best flavor
- Packed light brown sugar: Adds deep molasses sweetness to the filling
- Cornstarch: Thickens the juices for a perfect syrupy texture
- Honey: For floral sweetness Use a mild variety
- Vanilla extract: Adds warmth Use real vanilla for best results
- Lemon juice: Enhances tartness and keeps peaches bright Choose a juicy lemon
- Ground cinnamon nutmeg and ginger: Make the peaches taste warm and cozy Use fresh spices for more aroma
- Salt: Balances the sweetness
- All-purpose flour: Creates the biscuit structure Use freshly measured flour
- Granulated sugar: Sweetens the topping and filling
- Baking powder and baking soda: Help the biscuits rise and stay fluffy
- Unsalted cold butter: Gives the biscuit layer its flaky texture Use real dairy butter and keep it cold
- Sour cream and milk: Add tenderness and rich flavor Use full-fat for best results
- Egg: For top glaze gives golden color
- Extra cinnamon and sugar: To finish the top with a sweet crunch
Step-by-Step Instructions
- Prep the Peaches:
- Peel and slice your peaches into thick wedges They should feel a little soft with no hard spots Slice just before baking so they stay juicy
- Mix the Peach Filling:
- Combine brown sugar and cornstarch in a big bowl Stir until the mix looks sandy and lump-free Add peaches honey vanilla lemon juice cinnamon nutmeg ginger and salt Toss gently until the peaches are well coated
- Bake the Peaches:
- Transfer filling into a buttered nine by thirteen inch baking dish and bake uncovered at three hundred fifty degrees for ten minutes This softens the peaches and builds their syrup
- Mix the Wet Ingredients:
- In a small bowl stir together sour cream and milk Chill this in the fridge while you prepare the biscuit layer so it stays very cold
- Make the Biscuit Layer:
- In a large bowl whisk flour sugar baking powder baking soda and salt Cut very cold butter into cubes Add butter to dry mix and use a pastry cutter or fork to work it in until you see coarse crumbs
- Bring It Together:
- Pour chilled sour cream mixture and honey into the flour blend Use a spatula to gently stir just until crumbles form Do not overmix
- Add the Biscuit Topping:
- Using your hands drop small bits of dough all over the peach filling The look should be rustic and uneven for best texture
- Brush and Sugar The Top:
- Whisk egg with milk Brush gently over biscuit layer for a shiny finish Sprinkle with extra sugar and cinnamon for crispness
- Final Bake:
- Bake uncovered thirty five to forty five minutes or until the top is deep golden and the filling is bubbling Let cool five minutes then scoop and serve warm
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My favorite part is the buttery biscuit top My daughter always asks for extra cinnamon and I let her sprinkle it before it goes in the oven for a sweet crunch
Storage Tips
Once cooled transfer leftovers to an airtight box and refrigerate for up to five days The flavor even deepens after a day For longer storage freeze tightly wrapped cobbler in individual portions for three months Defrost in the fridge overnight and reheat at three hundred degrees for fifteen minutes to restore texture
Ingredient Substitutions
No fresh peaches You can use frozen peaches let them thaw completely and blot dry with towels Avoid canned peaches as they turn too soft and watery in baking If you are out of sour cream try using Greek yogurt For honey you can swap in agave or maple syrup for a different twist
Serving Suggestions
Serve peach cobbler warm with big scoops of vanilla ice cream for classic comfort For a southern touch drizzle with extra honey or a dash of bourbon Just as good with whipped cream or even plain for breakfast the next day
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Cobbler’s American Roots
Peach cobbler has roots in the southern United States with settlers baking simple fruit desserts using seasonal fruit and hand mixed batter I grew up eating it at July barbecues and church potlucks The biscuit topping was always a highlight with its golden crispy edges
Recipe FAQs
- → Can frozen peaches be used in this dish?
Yes, frozen peaches work well—just thaw them completely and pat dry to prevent excess liquid.
- → How do I make the biscuit topping light and airy?
Use very cold butter, handle dough gently, and avoid over-mixing to create a fluffy biscuit texture.
- → What's the best way to peel fresh peaches?
Score the skin and blanch peaches briefly in boiling water, then transfer to ice water; skins should slip off easily.
- → Can this dessert be made ahead of time?
It's best baked fresh, but you can combine dry biscuit ingredients in advance and slice peaches when ready to bake.
- → How should leftovers be stored?
Keep in an airtight container in the refrigerator up to 5 days or freeze for up to 3 months.