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Glass dish with half eaten peaches in syrup, biscuit topping and silver spoon.

Easy Old Fashioned Peach Cobbler

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

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.


Scale

Ingredients

For the filling:

  • 5 cups (5-6 pieces) cored and sliced fresh, ripe peaches or nectarines
  • 1/4 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 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons (45g) butter, melted
  • 3/4 cup (200g) plain yogurt

Instructions

For the peaches:

  1. Wash, dry, and remove the stone (core) from the peaches. Cut in slices or small chunks.
  2. Have ready a 9-inch glass or ceramic dish. You can butter it if you want. 
  3. In a large bowl mix the fruit with the rest of the filling ingredients.
  4. Dump onto the prepared dish and spread evenly. 

For the topping:

  1. Preheat the oven to 375°F/190*C.
  2. In a bowl mix flour, baking powder, sugar, and salt. 
  3. 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.
  4. 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. 
  5. 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.
  6. 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. 
  7. Let cool on a wire rack until warm enough to serve. 
  8. Serve with ice cream or whipped cream if you feel like it. 
  9. Refrigerate leftovers, covered. 

Notes

  • 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