Peach cobbler is a favorite summer dessert in our house. It’s a simple recipe that really lets the natural flavor of fresh, in-season peaches shine through.
It’s also very easy to make. The biscuit dough comes together quickly and all the peaches need for flavor is a little sugar and some lemon juice to prevent browning.
How To Peel Fresh Peaches
Peeling the peaches is probably the biggest chore when it comes to making peach cobbler. The traditional way to peel peaches is to score the skin with a paring knife, plunge them into boiling water for 60 seconds, then transfer them to an ice bath to cool before slipping the skins off.
This is a great method for peeling larger quantities of peaches, but in my opinion, it’s more trouble than it’s worth for a recipe like this one. Provided your peaches aren’t too soft, a nice sharp vegetable peeler gets the job done quickly and with minimal fuss.
Removing the pits from peaches is easy too. Just cut the peach lengthwise all around the pit, grip both halves, and twist gently. The peach should separate into two pieces and you can easily pluck out the pit.
More Ways to Use Fresh Peaches
What’s the Difference Between Cobblers, Crisps, Crumbles and Bettys?
All four of these popular baked desserts are made with lightly sweetened and/or spiced fresh fruit. The differences are in the toppings.
- Cobblers: Fresh fruit covered with a layer of dropped biscuit dough.
- Crisps: Fresh fruit topped with a crispy, streusel-like topping often made with cereal or rolled oats and chopped nuts (Easy Blueberry Crisp).
- Crumbles: Fresh fruit topped with a soft streusel topping made with butter, flour, sugar and spices (Strawberry Rhubarb Crumble).
- Bettys: Fresh fruit layered with sweetened, buttered bread crumbs. (Apple Brown Betty).
- 7 to 8 peaches, about 2-1/2 lbs
- 1 tablespoon sugar, or more to taste
- 1 tablespoon lemon juice
For the biscuit dough:
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons butter, chilled and cut into 1/4-inch cubes
- 2/3 cup whole milk
- 1 teaspoon coarse decorating sugar, optional
- Preheat the oven to 400°F and butter a 2-quart baking dish.
- Peel and pit the peaches (see notes above) and slice them into thin wedges. Toss with the sugar and lemon juice and arrange them in an even layer in the prepared baking dish. Set aside while you prepare the biscuit dough.
- Add the flour, sugar, baking powder, baking soda and salt to a mixing bowl and combine thoroughly.
- Add the chilled butter and, using your fingertips, rub it into the flour until the lumps have disappeared and the mixture resembles coarse cornmeal.
- Gradually stir in the milk and combine to make a soft dough. Spoon the dough over the peaches and sprinkle with decorating sugar if desired.
- Bake for 25 to 35 minutes, or until the peaches are tender and the dough is golden brown.
- Let the cobbler cool for 20 minutes.
- Serve plain or topped with whipped cream or a scoop of vanilla ice cream.
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