Description
This Peach Cobbler features a juicy peach filling topped with golden, rustic biscuit dough. It’s baked to perfection and best served warm with a scoop of vanilla ice cream.
Ingredients
Scale
- 9–10 ripe peaches, peeled and sliced (about 4 lbs or 9–10 cups)
- 3 tbsp packed light brown sugar
- 1 tbsp cornstarch
- 1 tbsp honey
- 1 tsp vanilla extract
- 1–2 tsp lemon juice
- ½ tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp salt
- 2 cups all-purpose flour (250 grams)
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup very cold unsalted butter
- ½ cup sour cream
- ¼ cup milk (any kind)
- 2 tbsp honey
- 1 large egg, beaten
- 1 tbsp milk
- 1 tbsp sugar
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix brown sugar and cornstarch. Add peaches, honey, vanilla extract, lemon juice, cinnamon, nutmeg, ginger, and salt. Stir to combine and transfer to a greased 9×13-inch baking dish. Bake uncovered for 10 minutes and set aside.
- In a small bowl, combine sour cream and milk, then refrigerate. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add cubed cold butter and cut into the flour mixture until coarse crumbs form. Stir in the chilled sour cream mixture and honey until just combined (dough will be crumbly).
- Drop small handfuls of the dough over the peach filling, covering most of it in a rustic pattern.
- Mix the beaten egg and 1 tbsp milk. Brush over the dough. Sprinkle with 1 tbsp sugar and ¼ tsp cinnamon.
- Bake uncovered for 40-50 minutes, until golden brown and bubbly.
- Let cool for 5 minutes and serve warm with vanilla ice cream.
Notes
- Best served warm with vanilla ice cream.
- Use fresh, ripe peaches for best flavor.
- You can use a mix of white and yellow peaches for more depth.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg