My search for a fantastic peach cobbler is over, finally! This recipe is all you asked for: juicy fruit that makes its own syrupy sauce as it bakes and a super simple biscuit topping that is buttery but crunchy. And it's out of the oven in under an hour. Summer peaches have never tasted better!
What is a cobbler?
It's a baked dessert that has a layer of fruit and a starchy topping. The fruit bakes and releases their juices at the same time that the top dries and turns golden.
There are 3 popular types of topping:
- With traditional biscuits: this is how my grandmother made it. She simply put her favorite biscuit (or buttermilk scone sometimes) on top.
- With drop biscuits: the type we're using for this recipe today, which is a wetter, spoonable dough that can also be spread, as we do for our popular Pear Cobbler.
- With pie crust: this is a great way to use leftover homemade pie crust.
Peaches, of course. Using fresh fruit is the way to go and nectarines also work wonderfully. The result is far superior than when you use canned peaches, IMO.
Yogurt. It gives a slight tang and tenderness to the biscuit dough. If you don't have any you can use buttermilk.
Sugar. I use a mix of white and brown but it will still be great if you use all-white or all-brown.
Cornstarch. It turns the peach juices into a syrupy sauce that is one of the best parts of this dessert. I could eat it with a spoon. And maybe I do.
Lemon and ginger. They add flavor and balance out the sweetness and starchiness of the rest of the recipe. You can omit them, of course, just take into account that it will lack that balance.
This is extremely easy to put together, as you simply stir the ingredients together in a bowl until you have a wet dough (images above).
Don't overmix! You don't want to develop any gluten as it will make the biscuits tough after they are baked. Once the dry ingredients are incorporated, stop mixing.Vintage Kitchen Tip
As with the topping, this step is as simple as mixing sliced peaches (with or without skin, that's up to what you like best) with the rest of the ingredients.
They will make their magic happen once the dessert is baking and the peaches release their juices.
The ratio of filling to topping is, in my opinion, the most critical part of the assembly.
I like a lot of filling so that the peach flavor is very present and a lot of juice is released. So I use dishes that are not very large. But it's really up to you, a matter of personal taste.
If you feel you want more fruit or more topping I recommend you adjust the amount of filling you make. It's much easier to add (or remove) a few extra peaches than it is to adjust the biscuit dough.Vintage Kitchen Tip
There is no better way to eat peach cobbler than warm with a scoop of vanilla ice cream! Your mouth will be having a party with different temperatures and textures.
A touch of honey and some sliced, toasted almonds over the ice cream is amazing also.
Whipped cream will also work, but I find ice cream pairs better.
- Room t° - this peach cobbler keeps well at room temperature for a day.
- Refrigerator - after that, cover and keep refrigerated. Fruit tends to ferment pretty quickly, especially in warmer weather, and we certainly don't want that to happen!
- Freezing - you can freeze the baked dessert and defrost directly in a medium/low oven (about 300°F/150°C) until it's bubbling again.
My search for a fantastic peach cobbler is over, finally! This recipe is all you asked for: juicy fruit that makes its own syrupy sauce as it bakes and a super simple biscuit topping that is buttery but crunchy. It's out of the oven in under an hour.
For the filling:
- 5 cups (5-6 pieces) cored and sliced fresh, ripe peaches or nectarines
- ¼ cup (50g) brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon grated fresh ginger
For the topping:
- 1 cup (140g) all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons (45g) butter, melted
- ¾ cup (200g) plain yogurt
For the peaches:
- Wash, dry, and remove the stone (core) from the peaches. Cut in slices or small chunks.
- Have ready a 9-inch glass or ceramic dish. You can butter it if you want.
- In a large bowl mix the fruit with the rest of the filling ingredients.
- Dump onto the prepared dish and spread evenly.
For the topping:
- Preheat the oven to 375°F/190*C.
- In a bowl mix flour, baking powder, sugar, and salt.
- Add butter and yogurt and quickly mix with a spoon or spatula. It all needs to be incorporated, but don't beat or over mix.
- Drop 9 mounds onto the peach filling, making three rows of 3. Leave space between them especially around the edges so that the fruit juices bubble up when baked.
- Bake for about 35 minutes and check to see if the biscuits are fully baked. They will be golden and dry but lift one of them a bit with a fork and check that there's no unbaked dough. Sometimes they look perfect and the juices are bubbling, but there's still some raw dough.
- If this is the case bake it 5-10 more minutes, or until it's fully baked when you lift it a bit. You might want to cover the surface with a piece of aluminum foil to prevent the topping from darkening while it continues baking.
- Let cool on a wire rack until warm enough to serve.
- Serve with ice cream or whipped cream if you feel like it.
- Refrigerate leftovers, covered.
- Peaches, of course. Using fresh fruit is the way to go and nectarines also work wonderfully.
- Yogurt. If you don't have any you can use buttermilk.
- Sugar. I use a mix of white and brown but it will still be great if you use all-white or all-brown.
- Lemon and ginger. They add flavor and balance out the sweetness and starchiness of the rest of the recipe. You can omit them, of course, just take into account that it will lack that balance.
Keywords: peach cobbler