Peach Cobbler Recipe
Peach cobbler: the quintessential summer dessert that turns ripe peaches into a comforting, bubbly delight under a layer of fluffy, golden biscuits. As peach season peaks, so does the popularity of this beloved treat, heralding warm evenings and family gatherings.
Gathering Your Ingredients
A successful peach cobbler starts with two critical components: the filling and the biscuit topping. The filling requires fresh peaches, ideally 3.5–4 lbs, peeled and chopped, combined with a mixture of spices—cinnamon, nutmeg, ginger—and essentials like cornstarch for thickening, lemon juice for a bit of tartness, and vanilla for depth. On the other hand, the biscuit topping is straightforward yet pivotal, involving all-purpose flour, granulated sugar for a touch of sweetness, leavening agents like baking powder and baking soda, and butter for richness. The inclusion of cold buttermilk enriches the dough, creating tender, flaky layers. Selecting high-quality, fresh ingredients and considering possible substitutions—like gluten-free flour or a butter alternative—can significantly affect the flavor and texture of the cobbler.
Step-by-Step Baking Guide
Preparing the Peach Filling
Begin by gently mixing the peeled and chopped peaches with brown sugar, cornstarch, and spices. This not only coats the fruit but also starts the process of extracting juices, which will thicken during baking and create a syrupy, aromatic filling.
Tips on Peeling and Cutting Peaches
Blanching peaches in hot water for a few moments makes peeling them a breeze. Once peeled, cutting the peaches into uniform chunks ensures even cooking and distribution throughout the cobbler.
How to Combine Spices and Peaches for Optimal Flavor
Layering the spices with the freshly cut peaches allows each bite to be infused with flavor, enhancing the natural sweetness of the peaches with a hint of warmth from the cinnamon, nutmeg, and ginger.
Assembling and Baking the Biscuit Topping
Carefully cutting cold butter into the flour mixture until it resembles coarse crumbs is key to achieving light, airy biscuits. Adding the cold buttermilk should be done gradually, mixing just until the dough comes together to maintain the tenderness of the biscuits.
Techniques for Achieving the Perfect Biscuit Texture
Handling the dough minimally prevents the development of gluten, which keeps the biscuits soft rather than chewy. Dropping spoonfuls of dough over the filling creates an uneven, rustic top layer that crisps beautifully.
Baking Time Variations Depending on Oven Type
Monitor the cobbler as it bakes, as oven hot spots may cause uneven browning. Rotating the pan halfway through baking ensures a uniformly golden top.
Recipe Tips
Ensuring Perfection: Preheat your oven and prepare your dish properly to avoid a soggy bottom.
Adjusting the Dish: Use a shallower dish for a crisper topping or a deeper dish for more filling.
Customizing Flavors: Experiment with different spices, like cardamom or allspice, to tailor the cobbler to your taste.
Frequently Asked Questions
Peach Cobbler Pitfalls: Prevent the filling from becoming too runny by adjusting the amount of cornstarch based on the juiciness of the peaches.
Make Ahead Tips: Assemble the cobbler a day in advance and refrigerate before baking.
Dietary Adaptations: Swap in gluten-free flour or a dairy-free butter alternative to accommodate dietary restrictions.
What to Serve With This Recipe
Enhance your peach cobbler experience by pairing it with light, sparkling beverages such as prosecco or a sweet Riesling that complements the sweetness of the peaches. For those preferring a less sweet option, lightly sweetened whipped cream or a scoop of vanilla ice cream makes an excellent companion, balancing the warmth of the cobbler with cool creaminess.
Making the Most of Leftovers
Reinvent leftover peach cobbler by serving it chilled as a breakfast dish with a dollop of Greek yogurt, or reheat portions in the oven until crisped for a delightful dessert. Store any leftovers in an airtight container in the refrigerator to maintain freshness.
The versatility and simple pleasure of peach cobbler make it a perfect dish to master and adapt. Whether tweaking the spices or experimenting with different fruit combinations, each batch can be a new discovery. Share your cobbler creations and experiences, inspiring a cycle of culinary creativity that keeps the tradition of home-baked goodness alive.
Ingredients:
Peach Filling
1/4 cup (50g) of either light or dark brown sugar, firmly packed
1 Tablespoon (7g) cornstarch
1 Tablespoon (15ml) freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt
3.5–4 lbs (about 1.5kg) fresh peaches, peeled and chopped into 1-1.5 inch pieces (approximately 10 cups)
Biscuit Topping
2 cups (250g) all-purpose flour, spooned and leveled
1/2 cup (100g) granulated sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, cold and diced
1/2 cup (120ml) cold buttermilk
1 large egg, beaten with 1 Tablespoon (15ml) milk or buttermilk for egg wash
Optional: 2 Tablespoons (25g) granulated sugar combined with 1/2 teaspoon ground cinnamon for topping
Instructions:
1. Begin by preheating your oven to 350°F (177°C) and lightly greasing a 9×13-inch baking dish, although any 3-4-quart dish will suffice.
2. To prepare the filling, combine all filling ingredients in a large bowl and transfer the mixture to your prepared baking dish. Bake this layer for 10 minutes, then remove from the oven and set aside while you prepare the biscuit topping. Keep the oven turned on.
3. For the biscuit topping, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using either a pastry cutter or two forks, cut in the butter until the mix looks like coarse crumbs, pea-sized. If available, a pastry cutter simplifies this process significantly, though a food processor is an alternative. Gradually pour in the buttermilk and stir gently until the mixture is just combined and slightly sticky. If the mixture feels too dry, incorporate an additional tablespoon of buttermilk.
4. To assemble the cobbler, take portions of the dough and flatten them slightly with your hands. Arrange these pieces over the warm peach mixture, ensuring to cover most of the surface.
5. Brush the biscuit topping with the prepared egg wash and, if desired, sprinkle with the cinnamon-sugar mixture.
6. Return the dish to the oven and bake for 40-50 minutes. The cobbler is ready when the topping is golden brown and the peach filling bubbles at the edges. Check doneness by inserting a toothpick into the biscuit—if it emerges clean, the cobbler is baked through.
7. Once baked, remove the cobbler from the oven and place it on a wire rack to cool for about 5 minutes before serving. This dish is best served warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
8. Store any leftovers in the refrigerator, covered, for up to 5 days. Enjoy your delicious creation repeatedly!
Peach Cobbler Recipe
Ingredients
Peach Filling
- 1/4 cup 50g of either light or dark brown sugar, firmly packed
- 1 Tablespoon 7g cornstarch
- 1 Tablespoon 15ml freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
- 3.5 –4 lbs about 1.5kg fresh peaches, peeled and chopped into 1-1.5 inch pieces (approximately 10 cups)
Biscuit Topping
- 2 cups 250g all-purpose flour, spooned and leveled
- 1/2 cup 100g granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 8 Tbsp; 113g unsalted butter, cold and diced
- 1/2 cup 120ml cold buttermilk
- 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk for egg wash
- Optional: 2 Tablespoons 25g granulated sugar combined with 1/2 teaspoon ground cinnamon for topping
Instructions
- Begin by preheating your oven to 350°F (177°C) and lightly greasing a 9×13-inch baking dish, although any 3-4-quart dish will suffice.
- To prepare the filling, combine all filling ingredients in a large bowl and transfer the mixture to your prepared baking dish. Bake this layer for 10 minutes, then remove from the oven and set aside while you prepare the biscuit topping. Keep the oven turned on.
- For the biscuit topping, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using either a pastry cutter or two forks, cut in the butter until the mix looks like coarse crumbs, pea-sized. If available, a pastry cutter simplifies this process significantly, though a food processor is an alternative. Gradually pour in the buttermilk and stir gently until the mixture is just combined and slightly sticky. If the mixture feels too dry, incorporate an additional tablespoon of buttermilk.
- To assemble the cobbler, take portions of the dough and flatten them slightly with your hands. Arrange these pieces over the warm peach mixture, ensuring to cover most of the surface.
- Brush the biscuit topping with the prepared egg wash and, if desired, sprinkle with the cinnamon-sugar mixture.
- Return the dish to the oven and bake for 40-50 minutes. The cobbler is ready when the topping is golden brown and the peach filling bubbles at the edges. Check doneness by inserting a toothpick into the biscuit—if it emerges clean, the cobbler is baked through.
- Once baked, remove the cobbler from the oven and place it on a wire rack to cool for about 5 minutes before serving. This dish is best served warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers in the refrigerator, covered, for up to 5 days. Enjoy your delicious creation repeatedly!
