Description

A rustic, homemade peach cobbler featuring a sweet, jammy peach filling topped with a simple, flaky, and tender biscuit crust made with just five ingredients.

Ingredients

Scale

6–8 medium fresh peaches, peeled and sliced (about 2.5 lbs)
1/2 cup granulated sugar (for filling)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons cornstarch
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar (for topping)
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/3 cup whole milk
1 teaspoon vanilla extract (optional)

Instructions

Preheat oven to 375°F (190°C).
Peel and slice peaches into 1/2-inch wedges. Toss with 1/2 cup sugar, lemon juice, cinnamon, and cornstarch in a 9×9 or 9×13 inch baking dish. Spread evenly.
In a medium bowl, whisk together 1 cup flour, baking powder, 1/4 cup sugar, and salt.
Add cold cubed butter to the flour mixture. Use a fork or pastry cutter to cut butter into flour until it resembles coarse crumbs with pea-sized chunks.
Pour in milk and vanilla. Stir gently just until the dough comes together into a shaggy, sticky mass. Do not knead.
Drop spoonfuls of the biscuit dough over the peaches, leaving some gaps for steam to escape.
Bake for 35-45 minutes until the topping is golden brown and juices are bubbling vigorously. Tent with foil if browning too quickly.
Cool for at least 15 minutes before serving to allow the sauce to thicken.

Notes

Keep butter cold for flaky biscuits. Do not overmix the dough. Cornstarch is essential to thicken the peach juices. Can be made with frozen peaches if thawed and drained. Leftovers keep in the fridge for 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 32
Sodium: 180
Fat: 9
Saturated Fat: 5
Carbohydrates: 48
Fiber: 3
Protein: 4

Keywords: peach cobbler, biscuit topping, old fashioned dessert, easy cobbler, summer dessert, rustic baking