Fresh Peach Cobbler With Biscuit Topping
Fresh peach cobbler made with ripe summer peaches in a lightly set egg-and-sugar filling. A soft homemade cinnamon biscuit dough is crumbled over the fruit and baked until golden.
Equipment
- 8-Inch Square Baking Dish
- Large Pot
- Slotted Spoon or Kitchen Tongs
- Paring Knife
- Two Medium Mixing Bowls
- Whisk
- Pastry Cutter Fork, or Clean Hands
- Measuring Cups
- Tablespoon
- Teaspoon
- Colander
Ingredients
Sweet Peach Cobbler Fruit Filling
- 2¼ Cups Peaches Peeled, pitted, and chopped (approx 8 peaches)
- 1 Lrg Egg
- ⅔ Cup Granulated White Sugar
Biscuit Cobbler Topping
- 1 Cup White All Purpose Flour
- 2 Tsp Baking Powder
- ¼ Tsp Salt
- 2 Tbsp Granulated White Sugar
- ¼ Cup Butter Softened
- ¼ Cup 2% Milk Additional 2 TBSP milk, only if needed
- ½ Tsp Cinnamon
Instructions
Preparing The Peaches
- Bring a large pot of water to a boil.
- Carefully lower the intact peaches into the boiling water and blanch them for 30 to 60 seconds.
- Transfer the peaches to colander under cold water. Once they are cool enough to handle, gently pull away the loosened skins.
- Remove the pits and cut the peaches into bite-sized pieces. Measure 2¼ cups of prepared peaches.
If the skin does not release easily and the peach is still intact, return it to the boiling water briefly before cooling it again. Once part of the peach has been peeled and the flesh is exposed, use a paring knife to remove any remaining skin rather than returning it to the boiling water.
Sweet Peach Cobbler Fruit Filling
- After peeling the peaches cut into bite sized pieces.
- In a medium bowl, whisk the egg and ⅔ cup sugar until well combined and slightly creamy.
- Fold the peaches into the egg sugar mixture.
- Pour the filling into the 8-inch square baking dish and spread it evenly.
Biscuit Cobbler Topping
- In a separate bowl, combine the flour, baking powder, salt, 2 tablespoons sugar, and cinnamon.
- Work the softened butter into the flour mixture until it resembles coarse crumbs.
- Add ¼ cup milk and mix just until a soft dough forms.
- Break the biscuit dough into pieces and distribute it over the peach filling.
- Bake for 20 to 25 minutes, until the peach filling is bubbling and the biscuit topping is golden.
- Check one of the thicker pieces in the centre to make sure it no longer appears wet or raw inside.
- Let the fresh peach cobbler rest for about 10 minutes before serving warm.
When dry flour remains, add additional milk 1 tablespoon at a time, using no more than 2 extra tablespoons. The dough should be soft but not wet or sticky.
Leave some open spaces between the pieces so the peach juices can bubble through as the cobbler bakes.
Notes
- Measure the peaches after peeling and removing the pits. The number of peaches needed will vary depending on their size.
- Begin with ¼ cup milk in the biscuit dough. Add the optional milk only when the mixture is too dry to come together.
- Fresh peaches give this cobbler the best flavour and texture. Thawed frozen peaches may be used, but they should be drained thoroughly first.
- Store leftovers covered in the refrigerator for up to two days. Reheat in a 350°F oven until warm.
Nutrition
Calories: 202kcalCarbohydrates: 34gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 314mgPotassium: 92mgFiber: 1gSugar: 32gVitamin A: 450IUVitamin C: 2mgCalcium: 96mgIron: 0.4mg
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