Peach Cobbler
A tried-and-true peach cobbler recipe that's been perfected over more than a decade—simple ingredients, rich flavor, and a tender biscuit topping that gets golden and crisp.
Print Pin Servings: 10
Calories: 310kcal
Cost: $10
Equipment
- 9x13 inch baking dish (For baking the cobbler)
- Large mixing bowls (One for filling, one for topping)
- Paring knife (For slicing peaches)
- Measuring cups & spoons (For accurate measurements)
- Pastry cutter or forks (For cutting in butter)
- Wooden spoon (For stirring filling)
Ingredients
For the Peach Filling:
- 6 cups Peaches - Fresh, frozen (thawed), or canned
- ½ cup Granulated sugar
- ¼ cup Brown sugar - Packed
- 2 tablespoon All-purpose flour - For thickening
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice - Fresh
- 1 teaspoon Vanilla extract
- 1 pinch Salt - Optional
For the Biscuit Topping:
- 1 ½ cups All-purpose flour
- ⅓ cup Granulated sugar
- 1 ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Cold unsalted butter - Cut into cubes
- ½ cup Whole milk - Or plant-based alternative
- 1 Large egg - Beaten
Instructions
- Preheat oven to 375°F and butter a 9x13 baking dish.
- Slice peaches and mix with sugars, flour, cinnamon, lemon juice, vanilla, and salt. Let sit 10 mins.
- Pour peach filling into baking dish.
- Mix dry topping ingredients, cut in butter, whisk milk and egg, then combine.
- Drop spoonfuls of topping over filling.
- Bake 35–40 mins until golden; cool 15 mins before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 310kcal (16%) | Carbohydrates: 52g (17%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg (15%) | Sodium: 220mg (10%) | Potassium: 210mg (6%) | Fiber: 2g (8%) | Sugar: 32g (36%) | Vitamin A: 520IU (10%) | Vitamin C: 6mg (7%) | Calcium: 80mg (8%) | Iron: 1.4mg (8%)
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