Dessertsbiggerbolderbaking4.7
Gemma's Best-Ever Peach Cobbler Recipe
As it turns out, the Best-Ever Peach Cobbler recipe comes straight from my childhood — filled with sweet peaches, a cobbler topping, and even baked in the same dish my mum used!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- baking dish
- whisk
📝 Preparation Steps
1
Make the Peach Cobbler Filling
2
Preheat the oven to 375°F (190°C).
3
Wash and cut up the peaches either into slices or chunks. I leave on the skin as it breaks down during baking but that is up to you.
4
Toss the peaches with ¼ cup sugar and let sit for ⏱️ 20 minutes in the bowl.
(5oz/142g) all-purpose flour1 cupsugar1 tablespoon
5
Strain off the liquid from the peaches and add to it (around 1/4 cup) the cornstarch, lemon juice, 1/4 teaspoon salt and vanilla paste.
cornstarch1 teaspoon(5oz/142g) all-purpose flour1 cuplemon juice1 tablespoon
6
Add back in the peaches to the liquid and stir to coat. Place the peach filling in a small 8" x 8" baking dish.
7
Bake the peaches for ⏱️ 10 minutes to cook and reduce.
8
Make the Cobbler Topping
9
While peaches bake, make the biscuit topping: In a bowl, whisk together flour, baking powder, baking soda, 1 tablespoon of sugar, and remaining 1/4 teaspoon of salt.
(5oz/142g) all-purpose flour1 cupbaking powder1 teaspoonsugar1 tablespoon
10
Rub butter into the flour mixture using your fingers until it resembles coarse bread crumbs.
11
Stir in yogurt (or sour cream) until just combined and dough holds together. Be careful not to overmix as it will toughen.
12
Remove peaches from the oven and scatter the biscuit topping in mounds on top. Return to the oven.
13
Bake for ⏱️ 40-45 minutes, until juices are bubbling and biscuits are golden brown.
14
Let cool for ⏱️ 20 minutes. Serve warm with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 3 days.
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