Fresh Peach Cobbler with Biscuit Topping
This fresh peach cobbler pairs ripe summer peaches with a buttery biscuit topping. The filling is lightly sweetened, so the fruit’s natural flavor stays front and center.
Servings: 6 servings
Ingredients
- 2-1/2 lbs fresh peaches about 7 or 8 medium
- 1 tablespoon lemon juice
- 1 tablespoon sugar or more to taste
For the biscuit dough:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter chilled and cut into 1/4-inch cubes
- 2/3 cup whole milk
- 1 teaspoon coarse decorating sugar optional
Instructions
- Preheat the oven to 400°F and butter a 2-quart baking dish.
- Peel and pit the peaches, then cut them into thin, evenly sized wedges. Toss with the lemon juice and 1 tablespoon of sugar. Taste a slice and add a little more sugar if the fruit is tart or not fully ripe. Arrange the peaches evenly in the prepared dish.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and cut it into the flour with a pastry blender until the mixture resembles coarse crumbs. Use your fingertips to break up any remaining large pieces, leaving a few small bits of butter intact.
- Gradually stir in the milk just until a soft, slightly sticky dough forms. Avoid overmixing.
- Drop spoonfuls of dough over the peaches, leaving a little space between the mounds. Sprinkle with coarse sugar, if desired.
- Bake for 25 to 35 minutes, until the topping is golden brown and the peach juices are bubbling around the edges.
- Let the cobbler cool for 20 minutes before serving so the juices can thicken slightly.
Nutrition
Calories: 246 | Total Fat: 7g | Cholesterol: 18mg | Sodium: 249mg | Carbohydrates: 43g | Fiber: 3g | Sugar: 23g | Protein: 5g