Peach Cobbler
perfect summer desertI was craving something with peaches and decided to make this peach cobbler since it looked so simple to make! I didn’t have enough peaches though but I don’t mind having more of the biscuits anyways. :D
I topped this cobbler with my ginger ice cream which elevated this dish to another level! The ginger and peach combo was delicious.
It’s important to use yellow peaches instead of white peaches as the yellow variety holds up better after baking.
I referenced Sally’s Baking Addiction recipe found here.
Ingredients
9×9” square pan
Peaches Filling
1/4 cup (50 grams) granulated sugar
Zest of 1 lemon
7-8 yellow peaches, sliced
1 tablespoon corn starch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Pinch salt Juice of 1/2 lemon
1 teaspoon vanilla extract
Biscuits
2 cups (240 grams) flour
1/2 cup (100 grams) sugar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cubed
1/2 cup (120 milliliters) buttermilk
Egg wash
Turbinado sugar
Directions
Preheat the oven to 350 degrees F.
Add ¼ cup sugar and the zest of a lemon into a bowl. Massage the zest into the sugar to release the oil. Add your 7-8 sliced peaches into the bowl along with 1 tablespoon corn starch, ½ teaspoon cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, pinch of salt, juice from half a lemon, and 1 teaspoon vanilla extract. Mix everything together so that all of the peaches are fully coated. Set aside.
In a separate bowl, add 2 cups flour, ½ cup sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Whisk everything together. Then add ½ cup cold cubed unsalted butter. Use a pastry blender or two forks or knives to cut the butter into the flour until it is in the shape of peas. Then add ½ cup buttermilk. Mix everything together until it is completely combined. Add a splash more buttermilk if it is too dry. Set aside in the fridge to sit as you precook the filling.
Cook the peaches in a large pot over medium heat until the peaches soften. Then transfer to your 9×9” square pan. Spread the peaches out evenly. Take you dough out of the fridge and take pieces of the dough and shape them into patties. Cover the peaches with the biscuit topping. Brush the top with egg wash and sprinkle with turbinado sugar.
Bake in the oven for 40-45 minutes until the top becomes golden and the peach filling is bubbling. Use a toothpick to test if the biscuits are fully cooked. Let sit for a few minutes then slice and enjoy!
