Peach Cobbler
Ingredients
Peach Filling
-
3.5–4
lbs
fresh peaches, peeled and cut into 1-1.5 inch chunks
-
¼
cup
packed light or dark brown sugar
-
1
Tablespoon
cornstarch
-
1
Tablespoon
lemon juice
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
ground nutmeg
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
salt
Biscuit Topping
-
2
cups
all-purpose flour
-
½
cup
granulated sugar
-
1½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
unsalted butter, cold and cubed
-
½
cup
buttermilk, cold
-
1
large
egg (for egg wash)
-
1
Tablespoon
milk or buttermilk (for egg wash)
-
2
Tablespoons
granulated sugar mixed with ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- Mix the peach filling ingredients in a large bowl and spread into the baking pan. Bake for 10 minutes.
- In another bowl, whisk together the dry ingredients for the biscuit topping.
- Cut in the cold butter until the mixture resembles coarse crumbs, then mix in the buttermilk until combined.
- Form the biscuit dough into patties and place them on top of the warm peach filling.
- Brush the biscuit topping with the egg wash and sprinkle with cinnamon-sugar if desired.
- Bake for 40-50 minutes until the topping is golden brown and the filling is bubbling.
- Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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