There are a few summertime desserts that just define the season, and for me a classic Peach Cobbler Recipe is at the top of the list! This recipe is so easy (no need to peel the peaches!) so quick (no need to drag out the food processor!) that it’s one I turn to time and time again!
For a step-by-step tutorial on this recipe you can watch my video demo below. Subscribe to my YouTube Channel and never miss a recipe! (It’s free!)
- 8 peaches, pitted and sliced (I leave the skins on, but feel free to remove them)
- 3 tbsp (40 g) turbinado sugar
- 2 tbsp (25 g) white sugar
- 1 tbsp (15 g) flour
- ½ tsp (2.5 ml) cinnamon
- ¼ tsp (1.25 ml) nutmeg
- ¼ tsp (1.25 ml) salt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
- ¼ cup (40 g) of raw pecans, diced
- 1 tbsp (15 g) butter (cut into cubes)
- For Topping:
- 1 1/4 cups (150 g) flour
- 1 tablespoon (12 g) white sugar
- ½ teaspoon (2.5 ml) salt
- 1 tbsp (15 ml) baking powder
- 9 tablespoons (135 g) cold butter, diced into cubes
- 2/3 cup (160 ml) heavy cream
- 1 egg
- Raw, turbinado sugar for tops
- Preheat Oven to 450F (232C).
- Slice peaces into slices and place in a large bowl. I like to leave my skins on because A.) It’s easier! B.) It creates a nice “rustic” farm-to-table look. But feel free to remove them if you wish.
- To the peaches, add the sugars, the flour, cinnamon, nutmeg, salt, lemon juice and water. Toss to coat. Spoon into (4) mini casserole dishes or 1 large 9 x 13 dish. Top with butter cubes.
- Place dishes on a large baking sheet, to catch drippings if juices bubble over.
- Bake for 15 mins or until peaches are bubbling and caramelized.
- 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.
- 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 turbindo sugar on top.
- Bake at 400 for another 15 mins. Serve warm with a scoop of vanilla ice cream on top.
These can be made a few hours before and stored, uncovered at room temperature. 20 mins before serving heat at 200 degrees for 20 mins. Enjoy!
Makes 4 mini cobblers or 1 large one made in a 9x 13 shallow baking dish