Best Peach Cobbler
It's peach season! I love the sweet aroma of peaches; whether it's bakes in a sweet, crumble, soft, and delicious cobbler, or turned into jam, peaches are amazing!! This cobbler has a flakey, sweet, soft, crumbly, and flavorful biscuit topping that seals in the warm, toasty, cinnamon-y, sweet, juice peaches. This recipe is certainly the best, as it is made with items that can be found in your pantry, hardly requires any effort, and yield amazing results. Top this peach cobbler with ice cream, serve it warm, and dig in!
Ingredients
Filling
- 10 cups Fresh peaches sliced
- 1/2 cup sugar
- 2 tbsp corn starch
- 1 tbsp lemon juice
- 1 tsp vanilla extracts
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Biscuit
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter
- 1/2 cup buttermilk
Eggwash
- 3 tbsp milk
- 2 tbsp sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350F or 180C and prep a 9x13 pan.
- For the filling: Begin by combining your cliced peaches, sugar, corn starch, vanilla, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir gently until fully combined. Set aside.
- For the biscuit dough: In a bowl, sift your flour, sugar, salt, and baking powder. Add in your butter, and rub with your fingers until it forms a powder with a few pea sized clumps. Add in your buttermilk, and knead/stir until it forms a dough.
- For the egg wash: Whip your egg, cinnamon, sugar, and milk together.
- In the pan, lay out your peach mixture and top with a layer of biscuit dough that is about 1/4-1/2 of an inch thick. (As shown in the video). Brush the dough with your egg wash, and bake for 40-45 minutes.
- After baking, let the pan cool for 5-10 minutes, and serve warm with ice cream. Store in the refridgerator for 3 days, and reheat in the oven or microwave.
- Enjoy!!
Notes
Homemade Buttermilk: Combine 1/2 cup milk of choice and 1 tsp of vinegar. Set aside for 5-10 minutes.