Ingredients
Scale
- 6 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter, melted
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter, cold and cut into small pieces
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, 1/4 cup flour, cinnamon, and nutmeg. Toss gently to coat. Pour the melted butter over the peach mixture and stir to combine. Pour the mixture into the prepared baking dish.
- Step 3: In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined. Do not overmix.
- Step 4: Drop the biscuit topping by spoonfuls over the peach filling. You can also crumble it evenly across the top.
- Step 5: Bake for 35-40 minutes, or until the topping is golden brown and the peaches are bubbly. Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.
Notes
- Store leftover cobbler in the refrigerator for up to 3 days; reheating individual portions in the microwave for 30-60 seconds is best to prevent sogginess.
- For a delightful twist, serve a scoop of peach cobbler alongside a dollop of vanilla yogurt instead of ice cream.
- To achieve an extra-flaky topping, make sure your cold butter is truly very cold, even slightly frozen, before cutting it into the dry ingredients.
- Don't overmix the biscuit topping; a few lumps are okay and will result in a more tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American