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
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon grated fresh ginger
- Pinch of ground cinnamon
For the topping:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
- 3/4 cup 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.
Fresh peaches. 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. You can also use nectarines, which are very similar to peaches, but with a much thinner, unfuzzy skin.
Yogurt. It gives a slight tang and tenderness to the biscuit dough. If you don't have any you can use buttermilk.
Brown sugar. I usually use all brown sugar, but I also added a variation to use both white and brown because sometimes we want it sweeter (white) but with a hint of caramel (brown). Brown sugar has some molasses in it, is less refined than granulated, so the flavor is more intense, a mix of almost burnt caramel and spices in my opinion.
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. 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.
Cinnamon and ginger. These might be optional if you're not into them or don't have them at the time you make this dessert. But the combination with the rest of the ingredients add a unique touch.
Flour: using all-purpose with baking powder is the best because you can control the amount of the leavening. But you can use self-rising flour if it's all you have and you just want to eat a homemade peach cobbler!
Salt: all baking recipes tend to add salt because it brings out the flavor of everything! Things just taste better.
Keywords: peach cobbler