All kinds of warm fuzzies coming from this classic peach cobbler. Sweet, juicy peaches topped with a delicious sweet biscuit topping –a true comfort-food dessert.
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Hello Hello.
I love peach season. And Utah peaches are the best.
We’ve got four peach trees in our backyard. And we’ve picked and processed two of them so far.
You’d better believe we’ve been having a lot of peach desserts around here and there’s certainly no complaining coming from me.
I love peaches.
And peach desserts.
And this classic peach cobbler is one of my favorites.
Sweet juicy peaches topped with a biscuit topping that is out of this world amazing. Seriously it is so light and tender and just yummy yummy good.
How to prep the peaches
The easiest way I’ve found to peel the peaches is to give them a quick dunk (about 30 seconds to a minute) in boiling hot water and then plop them in cold water. This is called blanching. As long as the peaches are ripe, they should peel really easy afterward. If they’re sticking then you know they weren’t quite ripe and you have to peel them the hard way.
After peeling, slice the peaches, then mix them with a few tasty things and put them in the bottom of a 9×13-inch baking dish.
Fresh peaches are ALWAYS the best.
ALWAYS –as in, there really is no comparison.
But I’ve also made this recipe with frozen or canned peaches. You will need to thaw and drain frozen peaches or drain the canned peaches before using in the recipe.
How to make the cobbler topping
For the topping, mix the dry ingredients together. Then add the liquid ingredients and gently stir with a rubber spatula until combined.
The main thing to remember is NOT to overmix. Just stir gently with a rubber spatula (aff. link) until it the dry streaks are gone. The batter will look kind of lumpy and that’s okay.
Drop the batter by spoonfuls over the peaches. It will look pretty blobby and uneven but trust me that’s just how it’s supposed to look.
This cobbler topping is so good. You will love it. It’s more like cake than a biscuit. But not really either.
After baking the cobbler will come out lightly golden brown and delicious.
My favorite way to serve it, is barely warm with a bit of whipped cream or ice cream on top.
True comfort food at it’s best, right here my friends.
Classic Peach Cobbler
All kinds of warm fuzzies coming from this classic peach cobbler. Sweet, juicy peaches topped with a delicious sweet biscuit topping –a true comfort-food dessert.
Ingredients
Peach Filling:
- 6 cups (about 3 pounds) peeled & sliced peaches see note
- ⅔ cup (5 ounces) brown sugar
- 2 tablespoons (0.65 ounces) flour
- 2 tablespoons lemon juice see note
- 2 tablespoons softened butter
Cobbler Topping:
- 2 cups (10 ounces) all-purpose flour
- ⅔ cup (5 ounces) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup (1 stick) butter melted
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 325 degrees F. Lightly grease a glass 9×13-inch baking dish with cooking spray and set aside.
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In a large bowl, combine the peaches, brown sugar, flour, and lemon juice and stir to combine. Pour the mixture into the prepared pan. Dot with the softened butter.
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For the topping, in a large bowl (I use the same bowl and just scrape it clean) add the flour, sugar, baking powder, and salt.
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Make a well in the dry ingredients and pour in the milk, melted butter, and vanilla. Stir just until combined, being careful not to overmix. Batter should be a bit lumpy.
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Dollop the batter over the peach filling by spoonfuls. It's okay if it's not perfect.
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Bake for 45-50 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving. It is best served the same day (warm or at room temperature) with whipped cream or vanilla ice cream.
Recipe Notes
1. Although it is best with fresh peaches, I’ve also made this recipe with frozen or canned peaches. Thaw and drain frozen peaches or drain canned peaches before using in the recipe.
2. You can use fresh or bottled lemon juice in this recipe.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
