Fresh Peach Cobbler Recipe

There are a few summertime dessert recipes that define the season, and for me, this Peach Cobbler recipe is at the top of the list! 

You’ll love this recipe because the peaches are roasted, giving them a head start to tender, syrupy perfection! The drop biscuits are light and fluffy and perfect for soaking up all that rich vanilla ice cream. 

Ingredients:

• Fresh Peaches I love to use fresh peaches for this recipe because the flavor and texture is better! I’ve tried it with frozen peaches and it’s OK, but way better with the fresh! Just cut each peach in half and cut into slices. You should get about 5-6 slices per peach. 
• Turbinado Sugar This is also called “Sugar in the raw” I love to use it for the rich flavor it provides. It’s a bit lighter than brown sugar, and a better topping for the biscuits which I add on top for a nice sugary crunch. But if brown sugar is all you have you could use that and just swap the topping for white granulated sugar. 
• White Granulated Sugar I like to split the sugar with white and raw so that the syrup in the cobbler is not too heavy.
• Cinnamon and Nutmeg are great flavor enhancers to the roasted peaches, they provide a warming flavor to the syrupy peaches. 
• Lemon Juice + Water Will get the sauce going! The lemon juice adds a nice freshness and balances out the sweetness of the sugars. 
• Flour will help thicken the peach juice as it bakes and turn into more of a syrup.
• Butter For the biscuits and the peaches. I use Land O’ Lakes salted butter because I think the flavor is better. 
• Baking Powder to get a nice rise on your biscuits.
• Salt to spike all the flavors
• Heavy Cream makes the biscuits a bit richer and softer.
• Egg helps to keep your biscuits together and give them structure.
• Pecans (optional) a good sprinkled on top of each portion if desired for a little buttery crunch.

Do you have to peel peaches for a cobbler?

• I say no! And here’s why. There is natural pectin in the peach skin which contributes to the syrupy texture of the cobbler.
• The skins also help contribute to the beautiful rosy color as well.
• Once they are roasted and then cooked down further as the biscuits bake, it becomes so soft and tender it’s not a bother. In fact I think it adds to once more texture in the cobbler. 

Step#1: Toss the Peaches

• You’ll first toss the sliced peaches with the sugars, flour, spices, lemon juice and water. 
• Then you’ll pour the mixture into a large baking dish and top with butter cubes.
• The butter will combine with the sugars and peach juices as the peaches roast which will contribute to the lovely syrupy sauce. 
•  

Step#2: Allow the Roasted Peaches to Cool

• Once the peaches have roasted, allow them to cool before placing the biscuit dough on top, otherwise the douugh will start to melt.
• You can roast the peaches the day before or the morning before you serve them. Then cover and refrigerate.
• Right before serving, whip up the biscuit dough and place on top and bake.

Step#3: Top with the Biscuits

• I know a lot of peach cobbler recipes pour a cake batter on top and enjoy cobbler this way. If you prefer this type of topping you can follow my Triple Berry Cobbler recipe.
• But for peaches I really love to use a light and fluffy biscuit.
• These biscuits are best made and baked right away, and then enjoyed immediately.
• If you bake them ahead of time, refrigerate and reheat, they won’t have the same fluffiness.
• The biscuit dough comes together quickly, with a bowl and a whisk so it’s best to roast the peaches ahead of time and then make and place the biscuits just before baking and then pop in the oven when you sit down to dinner.

Step#4: Don’t forget the sugary crunch!

• Before baking top each biscuit with a sprinkle of the turbindao sugar.
• The crystals will bake into the biscuits and create a lovely sugary crunch on top.
• The crunch adds a great contrast to the fluffy biscuit underneath and the syrupy peaches below.

Serving Suggestions:

• Serve in low shallow bowls to allow for the peaches to sit underneath the biscuit.
• Top with vanilla ice cream or butter pecan ice cream would also be great! 
• Or sprinkle chopped pecans on top.

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Fresh Peach Cobbler

Yield: 8

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Delicious Fresh Peach Cobbler made by roasting the peaches first to a syrupy perfection and then baking the light and fluffy biscuits on top. Top with vanilla ice cream for a fantastic summer dessert idea!

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Ingredients

• 4.5 lbs peaches, pitted and sliced (1 kilo 835 g) (leave the skins on for a syrupy consistency)
• ¼ cup (50 g) Sugar in the Raw AKA turbinado sugar
• ¼ cup (58 g) white granulated sugar
• 1 tbsp (7 g) flour
• 1 tsp (5 ml) cinnamon
• ½ tsp (2.5 ml) nutmeg
• ½ tsp (3 g) salt
• ¼ cup (60 ml) lemon juice
• ¼ cup (60 ml) water
• 3 tbsp (42 g) butter (cut into cubes)

For Biscuit Topping:

• 2 ½ cups flour
• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 ½ Teaspoons baking powder
• 1 cup cold butter, diced into cubes
• 1 cup heavy cream
• 1 egg
• Raw, turbinado sugar for tops

Instructions

1. Preheat oven to 450F (232C). 
2. Slice peaches into slices and place in a large bowl (approximately 5 slices per peach half) .
3. Toss the peaches with the sugars, the flour, cinnamon, nutmeg, salt, lemon juice and water. Toss to coat. 
4. Spoon into a 9 x 13 oven-safe casserole dish.. Top with butter cubes. 
5. Place dishes on a large baking sheet, to catch drippings if juices bubble over. Bake for 30 mins, tossing mid-way through, until peaches are bubbling and caramelized.  
6. Meanwhile create the biscuit topping. In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the chilled butter working flour into the butter with your hands, until you create a coarse meal and the butter is the size of peas. 
7. Then in a small bowl combine the egg with the heavy cream, whisk until smooth, and add this mixture to the flour mixture, and stir with a fork creating a sticky dough. Remove the peaches from the oven and dollop the dough onto top of your warm peaches, leaving a little room to see the peaches underneath and then sprinkle some turbinado sugar on top. (9 scoops 3 in the center) 
8. Bake at 400 for 22-25 mins. Biscuits should be puffed up, golden brown and beginning to crack.. Serve warm with a scoop of vanilla ice cream on top. 

Notes

The peaches can be roasted made a few hours before or the day before. Covered and refrigerated., Then make the biscuits and bake as directed.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 577Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 118mgSodium: 621mgCarbohydrates: 61gFiber: 5gSugar: 28gProtein: 8g