Classic Peach Cobbler With Fresh Peaches And Biscuits
This classic peach cobbler transforms ripe summer peaches into golden comfort magic, crowned with fluffy biscuit topping that melts in your mouth. Sweet, caramelized fruit mingles with tender, buttery biscuits creating layers of flavor that bring back cherished memories of grandmother's kitchen and warm family gatherings.
Print Pin Servings : 12
Calories : 315kcal
Cost : $12.75
Equipment
- 1 9×13 inch baking dish For baking the peach cobbler to golden perfection
- 1 Food processor To create perfect biscuit dough texture
- 1 Large mixing bowl For combining peach filling ingredients
- 1 Small bowl To whisk egg wash for golden biscuit tops
- 1 Pastry brush For applying egg wash to biscuit rounds
- 1 Oven Preheated to 400°F for proper baking temperature
Ingredients
- 5 large ripe peaches, pitted and sliced ½-inch thick - Choose peaches that give slightly when pressed
- 1¼ cups granulated sugar - Divided - ¾ cup for peaches, ½ cup for biscuits
- 1 tablespoon cornstarch - Creates that perfect glossy fruit sauce
- 2 teaspoons pure vanilla extract - Use real vanilla for best flavor
- 1 teaspoon almond extract - Enhances the peach flavor beautifully
- 1½ cups all-purpose flour - For tender, fluffy biscuit topping
- 1 tablespoon baking powder - Ensures light, airy biscuits
- ½ teaspoon kosher salt - Balances sweetness and enhances flavors
- 6 tablespoons cold unsalted butter - Keep cold for flakiest biscuits
- ¾ cup heavy cream - Creates rich, tender biscuit texture
- 1 large egg - For golden egg wash
- 1 tablespoon heavy cream - For egg wash mixture
- 2 tablespoons turbinado sugar - For sprinkling on biscuit tops
- vanilla ice cream - Optional - for serving
- sweetened crème fraîche - Optional - for serving
- fresh whipped cream - Optional - for serving
Instructions
- Preheat your oven to 400°F with the rack positioned in the center for even heat distribution and perfectly golden results.
- Combine sliced peaches, ¾ cup sugar, cornstarch, vanilla extract, and almond extract in a large bowl until fruit is evenly coated.
- Transfer the peach mixture to your 9x13-inch baking dish, spreading fruit in a single layer for even cooking and caramelization.
- Slide the dish into your preheated oven for 10 minutes to start caramelization and release those natural fruit juices.
- While peaches bake, pulse flour, baking powder, salt, and remaining ½ cup sugar in food processor 5 times, then add cold butter.
- Turn dough onto parchment paper and divide into 12 equal portions, gently forming each into rustic 2½-inch disks.
- Whisk together egg and 1 tablespoon cream, then arrange biscuit rounds over hot peaches and brush with egg wash.
- Sprinkle biscuits with turbinado sugar and bake for 20-25 minutes until tops are golden brown and peaches bubble enthusiastically.
- Let cool for 10 minutes before serving warm with vanilla ice cream, crème fraîche, or fresh whipped cream for ultimate comfort.
Notes
The secret to extraordinary peach cobbler lies in using perfectly ripe fruit and cold butter for flaky biscuits. Par-baking the peaches concentrates their natural sweetness while preventing soggy bottoms. The combination of vanilla and almond extracts adds incredible depth that elevates this comfort dessert from good to absolutely unforgettable.
Nutrition
Serving : 195g | Calories : 315kcal | Carbohydrates : 52g | Protein : 4g | Fat : 11g | Saturated Fat : 7g | Polyunsaturated Fat : 1g | Monounsaturated Fat : 3g | Cholesterol : 35mg | Sodium : 195mg | Potassium : 220mg | Fiber : 3g | Sugar : 38g | Vitamin A : 380IU | Vitamin C : 12mg | Calcium : 85mg | Iron : 1.2mg