How To Make Fresh Peach Cobbler
This peach cobbler comes with a sweet cinnamon-spiced filling. It’s layered with buttermilk biscuit brushed with egg wash for a nice golden top.
Serves:
Ingredients
- 10cupspeaches,(9 medium), peeled and cut into 2 inch chunks
- ¼cuplight or dark brown sugar,packed
- 1tbspcornstarch
- 1tbsplemon juice
- ½tsppure vanilla extract
- ½tspground cinnamon
- ⅛tspground nutmeg
- ⅛tspsalt
For Buttermilk Biscuit Topping:
- 2cupsall purpose flour,spoon & leveled
- ½cupgranulated sugar
- 1½tspbaking powder
- ¼tspbaking soda
- ½tspsalt
- ½cupunsalted butter,cold and cubed
- ½cupbuttermilk,cold
- 1large egg,beaten with 1 tbsp milk or buttermilk
For Optional:
- 2tbspgranulated sugar mixed,with ½ teaspoon ground cinnamon
Instructions
-
Preheat the oven to 350 degrees F and grease a 9×13 inch pan.
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In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until thoroughly combined.
-
Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside while preparing the topping. Keep oven on.
-
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter or 2 forks, cut the butter into the mixture until it resembles a coarse meal (pea-sized bits).
-
While slowly stirring, slowly drizzle in the buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out.
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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.
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Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar if using.
-
Bake for 40 to 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.)
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Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
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Cover and store leftovers in the refrigerator for up to 4 days.
Nutrition
- Calories: 259.54kcal
- Fat: 8.70g
- Saturated Fat: 5.11g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.27g
- Polyunsaturated Fat: 0.57g
- Carbohydrates: 43.00g
- Fiber: 2.56g
- Sugar: 24.72g
- Protein: 4.28g
- Cholesterol: 36.24mg
- Sodium: 220.55mg
- Calcium: 73.54mg
- Potassium: 295.97mg
- Iron: 1.47mg
- Vitamin A: 93.34µg
- Vitamin C: 9.07mg
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