Peach Cobbler
This is the best and easiest Peach Cobbler you’ll ever make.
Ingredients
Biscuit topping
- 2 1/2 cups all-purpose flour (300g)
- 1/2 cup granulated sugar (99g)
- 1 tsp lemon zest
- 1 tbsp baking powder
- 1/2 tsp salt
- 10 tbsp unsalted butter frozen and grated (141g)
- 1 2/3 cups cold heavy whipping cream 400ml + 3 tbsp (45ml) for brushing
- 3 tbsp Turbinado or Demerara sugar for topping
Peach filling
- 4 lbs fresh peaches peeled and sliced
- 2/3 cup packed light brown sugar 142g
- 1 tbsp cornstarch
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp lemon juice 30ml
- 2 tsp vanilla
Instructions
The biscuit topping
- Grate frozen butter and keep it in the fridge.
- Mix sugar and lemon zest until it looks like wet sand.
- Combine flour, salt, baking powder, and the sugar-lemon mix.
- Add the grated butter and mix until coated with flour.
- Add heavy cream and mix until dough is firm and a little sticky. Adjust with more cream or flour if needed.
- Chill the dough in the fridge.
The peach filling
- Preheat oven to 425°F.
- Simmer peaches and brown sugar in a saucepan for 20 minutes until juices reduce by half.
- Mix cornstarch, cinnamon, nutmeg, ginger, and salt. Add to peaches and boil for 1 minute. Turn off heat, add lemon juice and vanilla, and mix.
- Pour peach filling into a 9”x13” pan. Scoop dough on top, brush with cream, and sprinkle sugar.
- Bake at 425°F for 15 minutes, then reduce to 350°F for 30-35 minutes until golden brown. Cool for 15 minutes. Serve with vanilla ice cream.