Fresh Peach Cobbler
Make this old fashioned Peach Cobbler with fresh peaches, brown sugar, cinnamon (and other warm spices), and my personal favorite ingredient, almond extract. Topped with fluffy drop biscuits, this is one summer peach dessert you’re going to eat again and again.
Servings: 8 servings
Ingredients
Peach Filling
- 6 cups fresh yellow peaches, sliced (you can remove the peach skins or leave them on)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 Tbsp unsalted butter, cold and cubed
Cinnamon Biscuits:
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger*
- 1/4 tsp ground nutmeg*
- 1/2 tsp salt
- 3 Tbsp unsalted butter, cold and cubed
- 2/3 - 3/4 cup heavy whipping cream (you can also use half & half or whole milk)
- Raw sugar, optional
Instructions
- Preheat the oven to 375 degrees and grease a 9” deep dish pie plate (alternatively you can use a 9x9 baking dish or a 9x13 casserole dish). Set aside.
- In a large bowl, mix peach slices with brown sugar, granulated sugar, all purpose flour, cinnamon, and salt. Once combined, add in vanilla and almond extracts. Allow to sit 5 minutes or so.
- Pour the peach cobbler filling into the pie plate and gently spread the filling into an even layer. Dot the filling with the 1 Tbsp of butter cubes (I usually cut the butter into 6 small squares). Set aside.
- In a bowl, mix flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg together. Using a pastry cutter or a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the heavy cream (beginning with 2/3 cups) into the biscuit mixture and mix until combined. If the dough is too dry, add in the remaining heavy cream.
- Using two spoons, spoon dollops of biscuit dough on top of the peach filling (it’s okay if some of the peaches are showing). Sprinkle with raw sugar, if desired.
- Bake for 40-50 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Allow the cobbler to cool about 15 minutes before serving.
- Top with a scoop of vanilla ice cream or whipped cream, if desired.
Notes
*If you don’t want to use ground ginger or ground nutmeg, you can omit the spices. You can substitute more cinnamon, if desired.