Dessert

Easy Peach Cobbler

I’m not sure how it’s September already. Seems like yesterday I was complaining about my sunburn and the 34°C heat. Now the Autumn colours are coming out and the temperatures are cooler, which means I have been baking a lot.

Kevin and I made a trip to one of the local Farmers Market in Calgary that we hadn’t been to in a long time. There was so much great-looking produce, but with there only two of us we can’t stock up on too much or it will go bad before we can use it.

We ended up buying more than we needed, as we usually do, like a case of peaches. I figured I needed to make some things with them before they went bad. I came across this Peach Cobbler recipe and it is so good and unbelievably easy to make. Full disclosure I made this recipe twice it was so good, and both times when I came home from work Kevin had finished off what was left!

The Best Peaches to Use for Baking

Fresh peaches are best for baking, you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.

The best fresh peaches for baking are slightly firm (not hard) with zero bruises or soft spots. Your best bet is to purchase or pick about 9-10 firm peaches, then let them sit in a paper bag for 1-2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you will actually need. Eat the others or add them to a smoothie.

I hope everyone enjoys this cobbler as much as I, and Kevin did.

INGREDIENTS

8–9 medium peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups)

1/4 cup packed brown sugar

1 tbsp cornstarch

1 tbsp lemon juice

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/8 tsp salt

Buttermilk Biscuit Topping

2 cups  flour 

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 teaspoon salt

1/2 cup butter, cold and cubed

1/2 cup buttermilk, cold

egg wash: 1 large egg beaten with 1 Tablespoon milk or buttermilk

optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

DIRECTIONS

Preheat the oven to 350°F and grease a 9×13 inch pan.

Make the filling: In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt together until thoroughly combined. 

Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Leave your oven on.

Make the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles a coarse meal (pea-sized bits). A pastry cutter makes this step very easy and quick!

While slowly stirring, slowly drizzle in the buttermilk. Mix until evenly combined.

Take handfuls of dough and gently flatten them out. Place dough all over the top of the peach filling. It doesn’t need to be perfect or look pretty– some peach filling can be shown.

Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon sugar if using.

Bake for 40-45 minutes, or until lightly browned and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.) Let it cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

 

Peach Cobbler

Course Dessert
Cuisine American
Keyword cobbler, dessert, desserts, peach, peaches
Prep Time 20 minutes
Cook Time 50 minutes

Ingredients

  • 8-9 medium peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups)
  • 1/4 cup brown sugar packed
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp spnnamon
  • 1/8 tsp salt

Buttermilk Biscuit Topping

  • 2 cups flour 
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter cold and cubed
  • 1/2 cup buttermilk cold

Egg Wash

  • 1 egg beaten
  • 1 tbsp milk or buttermilk

Optional

  • 2 tbsp sugar
  • 1/2 tsp cinnamon

Instructions

  • Preheat the oven to 350°F and grease a 9×13 inch pan.

Filling

  • Ina large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt together until thoroughly combined. 
  • Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Leave your oven on.

Topping

  • Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits). A pastry cutter makes this step very easy and quick!
  • While slowly stirring, slowly drizzle in the buttermilk. Mix until evenly combined.
  • Take handfuls of dough and gently flatten them out. Place dough all over the top of the peach filling. It doesn’t need to be perfect or look pretty– some peach filling can be showing.
  • Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon sugar if using.
  • Bake for 40-45 minutes or until lightly browned and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.) Let it cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

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