Peach Cobbler
Sliced peaches baked under an irregular, dropped biscuit-like topping, its rustic, cobbled look and gaps of exposed fruit distinguishing it from a rolled pie crust or a crumble. Descended from English settlers adapting traditional steamed puddings when they lacked proper ovens in the early colonies, first appearing in print as "cobler" in 1839's The Kentucky Housewife; the peaches themselves arrived in the American South via 16th-century Spanish colonizers and naturalized in Southern soil.
DessertVegetarian
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6-7 cups fresh peaches, peeled and sliced (or frozen, thawed)
- 3/4 cup granulated sugar, divided
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp cornstarch
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk or buttermilk
- 1 tsp vanilla extract
- Extra sugar, for sprinkling on top
Steps
- Preheat the oven to 190C/375F and grease a deep 9x13-inch baking dish.
- Toss the sliced peaches with 1/2 cup sugar, lemon juice, cinnamon, nutmeg, and cornstarch, and pour into the prepared baking dish.
- In a separate bowl, whisk the flour, remaining 1/4 cup sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in the milk and vanilla just until combined into a thick, biscuit-like dough.
- Drop spoonfuls of the topping unevenly over the peach filling, leaving some gaps so the fruit peeks through.
- Sprinkle the top with a little extra sugar.
- Bake 40-45 minutes until the topping is golden brown and the filling is bubbling at the edges.
- Cool slightly before serving, ideally with vanilla ice cream.