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Peach Cobbler recipe

Peach Cobbler

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 6 servings 1x

Description

Peach Cobbler is a warm, cozy dessert made with fresh summer peaches and a golden biscuit topping. It’s easy to prepare and delivers the perfect balance of sweet fruit and soft, crisp crust. Serve it warm with ice cream or whipped cream for a comforting, crowd-pleasing treat.

Ingredients

Scale

1.5 kg / 3 lb yellow peaches (about 8), peeled and sliced

1/4 cup superfine sugar

1 tsp cornstarch

1 tbsp lemon juice

Pinch of salt
Topping:

1 1/4 cups all-purpose flour

1/3 cup superfine sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

85g (6 tbsp) unsalted butter

1/2 cup full-fat yoghurt or sour cream
Finish:

1 tsp demerara sugar

1/2 tsp cinnamon

Optional: ice cream or whipped cream

Instructions

  1. Macerate the Peaches
    Toss the peach wedges with superfine sugar in a large bowl. Let the mixture rest for about 40 minutes so the peaches release their juices and become sweeter.
  2. Preheat the Oven
    Around 20 minutes into maceration, preheat your oven to 210 °C (410 °F), or 200 °C fan.
  3. Prepare the Syrup
    Drain the peaches in a colander, reserving the juices. Measure out around 1/4 cup (65 ml) of peach juice, and whisk in cornstarch, salt, and lemon juice until smooth.
  4. Combine Peaches and Syrup
    Gently mix the peaches into the syrup until they are evenly coated.
  5. Par-bake Peaches
    Spoon the fruit and syrup mixture into a glass or ceramic baking dish measuring approximately 28 x 18 cm (11 x 7 inches). Bake for 12 minutes, then remove from oven.
  6. Make the Topping
    Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Work the cold butter into the flour mixture with your fingers until it forms coarse, crumb-like pieces—or pulse briefly in a food processor.
  7. Add Yoghurt
    Stir in yoghurt just until a dough forms, leaving some streaks of flour visible.
  8. Top the Peaches
    Drop spoonfuls of the biscuit dough over the par-baked peaches—don’t fully cover, so steam can escape and the syrup reduces.
  9. Add Topping Sugar & Spice
    Sprinkle with demerara sugar and cinnamon for texture and aroma.
  10. Bake Until Golden
    Bake for 20 minutes, until the topping is golden and an instant-read thermometer reads about 95 °C (203 °F) in the center.
  11. Let It Rest
    Let the cobbler sit for 20 minutes after baking to allow the juices to set and the sauce to naturally thicken.
  12. Serve
    Spoon warm peach cobbler into bowls and serve with ice cream or whipped cream for maximum comfort.

Notes

Substitute nectarines, plums, or white peaches.

For canned peaches, skip maceration and use juice for syrup.

Use glass or ceramic baking dishes; metal may discolor fruit.

Leave topping gaps to help syrup thicken.

Store in fridge up to 4 days or freeze up to 1 month.

Nutrition

  • Serving Size: 1 portion
  • Calories: 465 kcal
  • Sugar: 51 g
  • Carbohydrates: 79 g
  • Protein: 7 g

Find it online: https://groovyrecipes.com/peach-cobbler/