Description
A golden-brown peach cobbler with a flaky biscuit topping and melt-in-your-mouth sweet peaches. Ready in under 70 minutes, it pairs perfectly with vanilla ice cream. Prebaked filling ensures even cooking, while cold butter in the topping creates a buttery crust.
Ingredients
2 lbs fresh peaches, peeled and chopped (10 cups)
1/4 cup packed brown sugar
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
1 cup buttermilk
1 egg yolk (for egg wash)
1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon (for topping)
Frozen peaches (thawed and drained, optional)
Maple syrup (vegan alternative for brown sugar)
Instructions
Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan.
Mix chopped peaches with brown sugar and spread in the pan.
Bake for 10 minutes while preparing the topping.
Whisk dry ingredients (flour, granulated sugar, baking powder, salt) in a bowl.
Cut cold butter into the dry mixture until pea-sized crumbs form.
Stir in buttermilk until a slightly sticky dough forms.
Flatten dough into small patties and place over the baked peaches.
Brush with egg wash and sprinkle cinnamon-sugar mixture.
Bake for 40-50 minutes until golden and bubbly.
Cool for 5 minutes before serving warm.
Notes
Use frozen peaches if fresh are unavailable, but drain excess liquid.
For a vegan version, replace brown sugar with maple syrup.
Chill butter for at least 30 minutes before using for better texture.
Room-temperature buttermilk hydrates the dough evenly.
Avoid overmixing to maintain flakiness.
For richer flavor, melt butter with reserved fat from the peach filling (optional).
Glaze with apricot jam for a professional finish.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg