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Peach Cobbler
Peach Cobbler Erin McDowell

Strawberries had their 15 minutes of farmers-market fame. (It was a glorious 15 minutes, though.) Now we’re on to peaches. And when we’ve got peaches, we’re making cobbler. Since this stone fruit doesn’t need much help in the flavor department, we coat the sliced peaches with the essentials: a little butter, brown sugar, cinnamon and vanilla. Then we layer mounds of scrumptious biscuit dough over the peaches to form a crust. It may go without saying, but don’t forget to serve this cobbler with a scoop of ice cream or a dollop of whipped cream.

Makes 6 servings

Peach Filling

6 peaches--halved, pitted and sliced

3 tablespoons butter, melted (plus more for greasing the pan)

1 teaspoon pure vanilla extract

½ cup brown sugar

3 tablespoons all-purpose flour

2 teaspoons cinnamon

Biscuit Topping

2 cups all-purpose flour

⅓ cup sugar

1½ teaspoons baking powder

½ teaspoon baking soda

Pinch of salt

8 tablespoons (1 stick) cold unsalted butter, cubed

½ cup buttermilk

1 egg

1 teaspoon pure vanilla extract

1. Preheat the oven to 350°. Lightly grease a 9-by-13-inch casserole dish with butter.

2. Make the filling: In a large bowl, toss the peaches with the melted butter and vanilla extract. Add the brown sugar, flour and cinnamon, and mix to combine. Pour the mixture into the prepared casserole dish.

3. Make the topping: In the bowl of a food processor, mix the flour with the sugar, baking powder, baking soda and salt to combine. Add the butter and pulse until it’s the size of peas.

4. Add the buttermilk, egg and vanilla, and pulse just until the dough comes together in a shaggy mass.

5. Scoop the dough with your hands and shape it into 6 loose balls (the dough will be a tad sticky). Space the biscuits evenly over the peaches.

6. Bake until the biscuits are golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 5 to 10 minutes before serving.

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Finishing Touches

It's the details that count! Try these tips

  • Mix and match the fruit: Use 5 peaches and 2 cups raspberries for a peach-melba-inspired cobbler. Or replace the peaches with 5 plums and the raspberries with 2 cups blackberries for another tasty combo.

  • The biscuits used as the topping in this recipe are also great on their own. Prepare the dough as instructed, then scoop it into 8 balls and bake at 350°F until golden brown. Serve with butter and jam.

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