Peach Cobbler Recipe

Name: Love & War in Texas Peach Cobbler Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups fresh ripe peaches; 1 cups granulated sugar; 2 tbs brown sugar; 1 tbs lemon juice; 2 tsp cornstarch; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp salt; 1.5 cups all-purpose flour; 0.25 cups granulated sugar; 2 tsp baking powder; 0.5 tsp salt; 6 tbs cold unsalted butter, cubed; 0.75 cups buttermilk; 0.5 tsp vanilla extract; 2 tbs whole milk (for brushing); 1 tbs coarse sugar (optional); 2 tbs unsalted butter; 4 scoops vanilla ice cream (for serving)

Inspired by Love & War in Texas

Time1h 5m

Serves6

Served with a scoop of vanilla ice cream

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Ingredients

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Fruit filling

4 cups fresh ripe peaches

1 cups granulated sugar

2 tbs Brown sugar

1 tbs ReaLemon lemon juice

2 tsp Cornstarch

1 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1 tsp Celtic sea salt

Biscuit topping

1 1/2 cups 00 bread flour

1/4 cups granulated sugar

2 tsp Baking powder

1/2 tsp Celtic sea salt

6 tbs cold unsalted butter, cubed

3/4 cups Buttermilk

1/2 tsp Watkins vanilla extract

2 tbs whole milk (for brushing)

1 tbs coarse sugar (optional)

To finish

2 tbs Unsalted butter

4 scoops vanilla ice cream (for serving)

Method

Fruit filling

Prep peaches

Preheat the oven to 375°F (190°C). Peel, pit, and slice enough fresh ripe peaches to yield about 4 cups (use firm-ripe fruit). Place sliced peaches in a large mixing bowl.

Add 1 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 2 teaspoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon salt to the peaches. Gently toss to combine so the sugar and cornstarch evenly coat the peach slices. Let the mixture sit for 10–15 minutes to macerate and release juices.

Pour the peach mixture (including any accumulated juices) into a 9x9-inch or 8x10-inch baking dish. Dot the top with 2 tablespoons of unsalted butter torn into small pieces. Spread the peaches evenly in the dish.

Biscuit topping

Combine dry ingredients: In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Cut in butter: Add 6 tablespoons cold cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquids: Stir 3/4 cup buttermilk and 1/2 teaspoon vanilla extract into the flour-butter mixture just until combined. Do not overmix; the dough should be slightly shaggy and sticky.

Portion topping: Using a spoon or a small ice cream scoop, drop large spoonfuls of the biscuit dough over the peach filling, leaving small gaps so some peach juices bubble up between the biscuits. Aim for 8–10 dollops to cover most of the surface.

Finish topping: Brush the biscuit tops lightly with 2 tablespoons whole milk and sprinkle 1 tablespoon coarse sugar over the tops, if using, for a crunchy finish.

Baking and finish

Bake: Place the assembled cobbler in the preheated 375°F (190°C) oven. Bake until the biscuit topping is golden brown and a toothpick inserted into the center of a biscuit comes out with a few moist crumbs (about 30–35 minutes). The peach filling should be bubbling around the edges.

Rest: Remove the cobbler from the oven and let it rest on a wire rack for 10–15 minutes to thicken slightly. If you prefer a looser sauce, serve sooner; for thicker juices, wait the full rest time.

Serve: Scoop portions into bowls and top each serving with a scoop of vanilla ice cream. Spoon some of the peach sauce over the ice cream. Serve warm.