Peach Cobbler Recipe
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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.
Ingredients
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
Directions
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.
Peach Filling
175 calories
6g fat
30g carbs
2g protein
25g sugars
Biscuit Topping
351 calories
17g fat
44g carbs
6g protein
12g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.