Easy Peach Cobbler
- PREP 30min
- COOK 1hrs
- TOTAL 1hrs 30min
This gently spiced peach cobbler is excellent with a scoop of ice cream or homemade whipped cream. As pictured, we only used peaches, but this is very good with berries added to the mix. Consider adding a cup of chopped strawberries, blueberries, raspberries, or blackberries. If you are outside of peach season, try thawed frozen peaches, but be sure to drain them before using. Or, swap the fruit altogether and make our homemade apple cobbler, instead.
You Will Need
- Peach Filling
6 medium peaches, ripe but ever-so-slightly firm (about 5 to 6 cups)
1 cup fresh or frozen berries, optional
1 tablespoon fresh lemon juice
¼ cup (50g) brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Pinch fine sea salt
- Cobbler Topping
1 cup (130g) all-purpose flour
1 ½ teaspoons baking powder
2 tablespoons (25g) granulated sugar
¼ teaspoon fine sea salt
2 tablespoons (28g) cold butter
1 cup (236ml) whole milk
- Cinnamon Sugar Topping
1 tablespoon (12g) granulated sugar
¼ teaspoon ground cinnamon, for sugar topping
Directions
1Prepare oven and dish: Preheat the oven to 350°F (180°C). Lightly butter or oil a 9-inch square baking dish (2-quart).
2Peel peaches (optional): Score an “X” into the bottom of each peach with a knife. Add them to boiling water for 45 to 60 seconds, then immediately transfer to ice-cold water. Once cool, the skins should peel off easily.
3Make the filling: Remove the seeds and slice the peaches. In a bowl, combine the sliced peaches with the optional berries, lemon juice, ¼ cup brown sugar, 2 tablespoons of flour, ½ teaspoon of cinnamon, ⅛ teaspoon of ginger, ⅛ teaspoon of nutmeg, and a pinch of salt. Toss gently, then transfer the mixture to the prepared baking dish.
4Prebake the filling: Bake the peach filling, without the topping, for 10 minutes.
5Make the biscuit topping: Whisk 1 cup of flour, baking powder, 2 tablespoons of granulated sugar, and salt in a mixing bowl. Cut the cold butter into small pieces and work it into the flour mixture with a pastry blender or your finger until it resembles coarse crumbs. Stir in the milk until the batter just comes together.
6Make sugar topping: In a small bowl, stir 1 tablespoon of sugar with ¼ teaspoon cinnamon.
7Assemble: Drop tablespoon-sized blobs of dough over the hot peaches, leaving some space between each blob. As the cobbler bakes, the topping will spread slightly. Sprinkle the cinnamon sugar topping over the dough.
8Bake: Bake the peach cobbler for 40 to 50 minutes or until the juices are bubbling and the topping is golden brown. Cool for 10 to 15 minutes before serving.
Adam and Joanne's Tips
- Peeling the peaches: When using fresh peaches, I peel them for a smoother texture, but you can leave the peel on if you prefer. It adds an extra 10 minutes, but it is easy to do. After making the “X” on the bottom of each peach, the boiling water seeps underneath the skins, making it really easy to peel them away once cooled.
- The nutrition facts provided below are estimates.