Peach Cobbler
Ingredients
Peach Filling
ripe peaches (ripe)
450 g
granulated sugar
50 g
light brown sugar
25 g
lemon juice
15 ml
vanilla extract
2.5 ml
ground cinnamon
1.3 g
ground nutmeg
0.3 g
kosher salt
0.75 g
cornstarch
8 g
unsalted butter (cold, cubed)
15 g
Biscuit Topping
all-purpose flour
125 g
granulated sugar
25 g
baking powder
4 g
baking soda
1.5 g
kosher salt
1.5 g
unsalted butter (cold, cubed)
42 g
buttermilk
90 ml
vanilla extract
2.5 ml
unsalted butter (melted)
7 g
coarse sugar
12 g
Instructions
Prepare the peaches
Wash, pit and slice the peaches into wedges or bite-sized pieces.
Make the peach filling
In a bowl, combine sliced peaches with granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, salt and cornstarch. Toss gently to coat. Dot with small pieces of butter.
Prepare biscuit topping
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
Add buttermilk
Pour in the buttermilk and vanilla. Stir just until the dough comes together — do not overmix.
Assemble the cobbler
Transfer the peach filling into a baking dish. Drop spoonfuls of biscuit dough over the filling. Brush the topping with melted butter and sprinkle with coarse sugar.
Bake
Bake in a preheated oven at 190°C for 35–40 minutes until the topping is golden brown and the filling is bubbling.
Original recipe
Storage
Best served warm. Reheat in the oven to restore crisp topping.
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