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Easy Peach Cobbler with Vanilla Bean Biscuits

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A quick and simple summer dessert featuring juicy peaches bubbling in cinnamon and sugar, topped with light, fluffy vanilla bean biscuits. Perfect for casual gatherings or a comforting treat.

Ingredients

Scale
  • 6 cups peeled and sliced fresh peaches (about 6 large peaches)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g)
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 2 tablespoons cornstarch (can substitute with arrowroot powder)
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups all-purpose flour (250g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed (113g)
  • Seeds scraped from 1 vanilla bean pod (or 1 teaspoon pure vanilla extract)
  • 3/4 cup whole milk or buttermilk (180ml)

Instructions

  1. Peel and slice about 6 large peaches to yield 6 cups (900g). Toss the slices gently with 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 tablespoons fresh lemon juice, 2 tablespoons cornstarch, 1 teaspoon cinnamon, and a pinch of salt. Set aside for 10 minutes to macerate and release juices.
  2. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt. Add 1/2 cup cold, cubed unsalted butter. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits.
  4. Scrape the seeds from 1 vanilla bean pod into the bowl (or stir in 1 teaspoon vanilla extract). Pour in 3/4 cup whole milk or buttermilk. Stir gently just until combined — the dough should be soft but not sticky. Avoid overmixing.
  5. Pour the peach mixture into the prepared baking dish, spreading evenly. Drop biscuit dough by spoonfuls over the peaches, covering as much surface as possible but leaving some gaps for steam to escape.
  6. Bake for 35-40 minutes, or until the biscuits are golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Notes

Keep butter cold for flaky biscuits. Avoid overmixing biscuit dough to keep it tender. Use cornstarch to thicken juicy peach filling. If biscuits brown too quickly, tent with foil halfway through baking. Oven thermometer helps maintain accurate temperature. Dough can be refrigerated up to 24 hours before baking. Frozen peaches can be used if thawed and drained. For gluten-free, substitute flour with almond flour and add xanthan gum if needed. For dairy-free, use coconut oil and dairy-free milk.

Nutrition

Keywords: peach cobbler, vanilla bean biscuits, summer dessert, easy cobbler, peach dessert, biscuit topping, homemade cobbler

Find it online: https://cheerycrisp.com/easy-peach-cobbler-with-vanilla-bean-biscuits-5-step-recipe-for-perfect-summer-dessert/