Easy Peach Cobbler Recipe
A Must Make This Summer
The kids and I have made it to Buffalo, New York after a full day of travel yesterday. After about 3 hours of driving through downpours in West Virginia, I really wish we would have flown. Although, with the current Microsoft issue, who knows when we would have got back home. I’m hoping none of you are dealing with a lot of chaos this morning.
Last night we met with my Aunt Barb for pizza and wings. It’s weird coming back to the suburbs of Buffalo, because I leave for a decade and come back to everything being so similar. The town we live in now in NC looks nothing like it did 10 years ago, but a lot of times I wish it did.
We got to visit this Ice Cream shop near my old house and the girls thought it was so cool. Things are really easy to walk to from people’s houses, which is definitely very new to my kids.
We’re headed to Niagara Falls this morning and out for those donuts I told you about last week, hehe can’t wait!
The Peach Cobbler
This Easy Peach Cobbler is such a great Summer recipe with fresh peaches and homemade biscuit dough topping with cinnamon and sugar. This one is ready in 40 minutes and super simple to put together.
The Video
That’s it for this week! Talk to you next Friday. Happy cooking~
xoxo~Tara with Simply Made Eats
Easy Peach Cobbler Recipe
Serves: 6
Time to Make: 40 minutes
Ingredients:
5 tablespoons salted butter, melted and cooled
6-8 fresh yellow peaches, rinsed and dried
2 teaspoons fresh lemon juice
¼ cup brown sugar, packed
2 teaspoons cornstarch + 2 tablespoons water
1 and ¼ cup all purpose flour
⅓ cup + 2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup full fat buttermilk
2 teaspoons ground cinnamon
Optional: Vanilla ice cream or whipped cream for serving
Instructions:
Preheat the oven to 350 degrees. Peel and cut peaches into equally sized slices.
Melt the butter in a large cast iron skillet. Pour the butter into a small bowl and set aside. Add the peaches into the skillet with lemon juice. Cook over medium low heat for about 5 minutes, until the juices start to release, stirring frequently.
After the five minutes, stir in brown sugar. Whisk cornstarch and water until completely combined and pour into the peaches. Reduce heat to low and cook for another 3 minutes, stirring frequently. Then, turn off the heat completely.
In large bowl, whisk together flour, salt, baking powder, baking soda, and ⅓ cup granulated sugar.
Pour in buttermilk and cooled melted butter. Use an icing spatula or spoon to gently mix the dough until just combined.
Gently add small cookie sized dollops of dough over the peaches in the skillet. You want them sitting on top of the peach layer. Whisk together remaining 2 tablespoons of sugar with 2 teaspoons of cinnamon and sprinkle the cinnamon and sugar over the biscuit dough.
Bake for 15-20 minutes until the biscuit are cooked all the way through with no raw dough.
Allow the cobbler to cool for 5-10 minutes, then scoop into dessert bowls. I love adding a giant scoop of vanilla ice cream to top them. Serve and enjoy!
Expert Tips:
The cornstarch needs to be mixed with the water until smooth, so that no chunks are in the peaches.
Try to peel just the skin layer off the peaches leaving as much of the flesh as possible.
Don't leave the buttermilk on the countertop for too long. It's best when mixed in very cold.
Avoid over mixing the dough for the cobbler.
Substitutions Ideas:
Blueberries taste amazing with peach cobbler and I add a handful of them frequently to this recipe. They don't need to soften with the peaches, just stir them in before adding the biscuit topping, then bake.
You can use jarred peaches in sauce for this recipe, but I prefer fresh. You don't need to soften jarred peaches. Add them into the skillet, without the cornstarch or brown sugar mixture (they are already sweet and thick), then top with biscuit cobbler topping and bake for 15-20 minutes. Use however many peaches covers the bottom of the skillet and looks like about 6-8 peaches.
For less sweetness, skip the cinnamon and sugar topping.
Enjoy this recipe and thank you for being a paid subscriber and supporting my small business!