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–+ servings

Peach Cobbler Recipe

Renee' Groskreutz
This fresh peach cobbler is made from scratch with juicy peaches and golden, buttery drop-biscuit dough. A cozy, crowd-pleasing summer dessert that’s easier than pie.
4.84 from 6 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Filling:

  • 8 large ripe peaches
  • 1/3 c white sugar
  • 2 T fresh lemon juice
  • 2 t all-purpose flour
  • 1 t salt
  • 1 t nutmeg
  • 1 t cinnamon
  • 1 t vanilla extract
  • ¼ c packed brown sugar

Topping:

  • 1 c all-purpose flour
  • ¼ c sugar
  • ¼ t salt
  • 1 t baking powder
  • ¼ c heavy cream
  • ¼ c water
  • 8 T unsalted butter very well chilled

Instructions
 

  • Preheat oven to 400F with the rack positioned in the center.
  • Grease an 8” x 8” or 9" x 9" high-sided baking dish.
  • Peel and chop the peaches into 2-inch slices or chunks.
  • Add peaches, white sugar, lemon juice, flour, salt, nutmeg, cinnamon, and vanilla extract to a large glass bowl.
  • Thoroughly mix ingredients and then transfer them to the pan.
  • Sprinkle mixture with an even layer of the brown sugar before placing the pan in the oven.
  • Bake for 10 minutes.
  • While peaches are baking, add flour, sugar, salt, and baking powder to a different bowl and stir to combine.
  • Cut the cold butter into very small pieces with a sharp knife then add to the bowl with dry ingredients.
  • With clean fingers, massage the butter with the drys until pebble-sized dough forms.
  • Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Don't overwork the dough.
  • Carefully remove the pan of peaches from the oven; dollop spoonfuls of the dough mixture on top of the hot peach mixture.
  • Bake for an additional 30–40 minutes, until the crust is golden brown and the peach mixture bubbles at the edges.
  • Remove from the oven and let the pan of cobbler rest for 10–15 minutes.
  • Serve warm, ideally with a scoop of vanilla ice cream or whipped cream.
  • To store: Refrigerate in an airtight container for up to 4 days. To reheat: Preheat oven to 325 °F, cover cobbler with foil, and bake ~15 minutes or until heated through.
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