Easy Peach Cobbler with Fresh Peaches
shared by Nibblore Kitchen
Ripe peaches bake into a juicy, lightly spiced filling beneath tender golden biscuits with crisp, buttery edges. Briefly resting the sugared fruit draws out enough juice for a saucy filling without making the topping soggy. This cobbler is simple enough for a weeknight and especially good served warm with vanilla ice cream. • Use peaches that smell fragrant and yield slightly when pressed; very firm fruit will remain crunchy, while overripe fruit can produce a watery filling. • There is no need to peel thin-skinned peaches, but they can be peeled before slicing if a smoother filling is preferred. • Keep the butter and buttermilk cold, and stop mixing as soon as the dough comes together for the lightest biscuit topping. • A sheet pan beneath the baking dish protects the oven from overflowing peach juice. • Replace the buttermilk with 150 ml whole milk mixed with 2 teaspoons lemon juice; let it stand for 5 minutes before using. • Use an equal weight of nectarines in place of some or all of the peaches. • Replace the ground cinnamon with 1/4 teaspoon ground ginger or ground cardamom for a different warm-spice note. Cover and refrigerate leftovers for up to 3 days. Reheat individual portions at 175°C (350°F) for 10 to 15 minutes, or reheat the whole dish for 20 to 25 minutes, until hot; the microwave softens the biscuit topping. Freeze completely cooled portions in airtight containers for up to 2 months, thaw overnight in the refrigerator, and reheat in the oven.
- Total time
- 70 min
- Servings
- 8
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 1.4 kgfresh peaches, pitted and cut into 1.5 cm wedges
- 100 ggranulated sugar
- 2 tbspcornstarch
- 1 tbsplemon juice
- 1 tspvanilla extract
- ½ tspground cinnamon
- ¼ tspfine salt
- 190 gall-purpose flour
- 50 ggranulated sugar
- 2 tspbaking powder
- ½ tspfine salt
- 85 gunsalted butter, cold and cut into 1 cm cubes
- 160 mlbuttermilk, cold
- 1 tbspbuttermilk, for brushing
- 1 tbspcoarse sugar
Instructions
- 1Heat the oven to 190°C (375°F) with a rack in the center. Lightly butter a 23 cm (9-inch) square baking dish and place it on a rimmed sheet pan to catch any bubbling juices.
- 2Combine the peaches, 100 g granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and 1/4 teaspoon salt in a large bowl. Let the mixture stand for 10 minutes, stirring once, until the peaches begin releasing juice.
- 3Transfer the peach mixture and all accumulated juices to the prepared dish. Bake uncovered for 15 minutes, until the fruit is hot and the juices have begun bubbling around the edges.
- 4While the peaches bake, whisk the flour, 50 g granulated sugar, baking powder, and 1/2 teaspoon salt in a medium bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture contains mostly pea-size pieces with a few flatter flakes.
- 5Pour in 160 ml cold buttermilk. Stir gently with a fork just until no dry pockets remain; the dough should be soft, sticky, and slightly shaggy. Do not knead it.
- 6Carefully remove the hot dish from the oven. Using two spoons, drop the biscuit dough over the filling in 8 roughly equal mounds, leaving small gaps for steam to escape. Brush the tops with 1 tablespoon buttermilk and sprinkle with coarse sugar.
- 7Return the cobbler to the oven and bake for 28 to 32 minutes, until the biscuits are deeply golden, the peach filling bubbles vigorously through the gaps, and a toothpick inserted into the center of a biscuit comes out without wet dough. If the tops brown too quickly, loosely cover the dish with foil for the final 8 to 10 minutes.
- 8Cool the cobbler on a rack for at least 20 minutes before serving. The filling will thicken as it rests; serve warm rather than piping hot.