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Easy Homemade Fresh Peach Cobbler Recipe

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This easy homemade fresh peach cobbler with brown sugar biscuit topping is everything a summer dessert should be. It is simple enough for a weeknight, impressive enough for company, and delicious enough to make you forget about every other cobbler you have ever had.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 2/3 cup buttermilk, cold
  • 1 tablespoon turbinado or coarse sugar, for sprinkling

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet or baking dish on a baking sheet to catch any potential overflow during baking.
  2. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg. Stir gently with a wooden spoon until the peaches are evenly coated. Let the mixture sit for 5 to 10 minutes while you prepare the biscuit topping.
  3. In a separate medium bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and salt. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a fork or spatula just until the dough comes together. It will be sticky and shaggy looking. Do not overmix.
  5. Pour the peach filling into your prepared skillet or baking dish, spreading it into an even layer. Using a spoon or a cookie scoop, drop dollops of the biscuit dough over the top of the peach filling. Do not spread the dough out—leave it in uneven mounds. You should have about 8 to 10 dollops.
  6. Sprinkle the turbinado or coarse sugar evenly over the biscuit topping.
  7. Place the skillet on the prepared baking sheet and transfer to the preheated oven. Bake for 35 to 45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling up around the edges. If the topping is browning too quickly but the filling is not yet bubbling, tent the dish loosely with aluminum foil for the last 10 minutes of baking.
  8. Let the cobbler cool on a wire rack for at least 15 to 20 minutes before serving.

Notes

Keep butter and buttermilk cold for flaky biscuits. Do not overwork the dough. Let the cobbler rest for at least 15 minutes before serving to allow the filling to thicken. Use a baking sheet under the skillet to catch any overflow.

Nutrition

Keywords: peach cobbler, fresh peach cobbler, easy peach cobbler, brown sugar biscuit topping, summer dessert, homemade cobbler

Find it online: https://cheerycrisp.com/easy-homemade-fresh-peach-cobbler-recipe/