Peach Cobbler Recipe
Sun ripened peaches baked beneath our own sweet-biscuit dough crust, topped with Turbinado sugar and served warm with a generous scoop of Vanilla Bean ice cream.
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Ingredients
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Filling
Biscuit Dough Crust
Serving
Method
Filling Preparation
- 1
Prepare the Peaches
Wash, peel, and slice the fresh peaches. Remove the pits and place the slices in a large mixing bowl.
- 2
Mix the Filling
Add granulated sugar, all-purpose flour, ground cinnamon, and lemon juice to the sliced peaches. Toss gently to combine and let it sit for about 15 minutes to allow the peaches to release their juices.
Biscuit Dough Crust Preparation
- 3
Combine Dry Ingredients
In a separate large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
- 4
Cut in Butter
Cut the unsalted butter into small pieces and add it to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 5
Add Milk
Gradually add the milk to the flour mixture, stirring until just combined. Do not overmix; the dough should be slightly sticky.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 375°F (190°C).
- 7
Layer the Filling
Pour the peach filling into a greased 9x13 inch baking dish, spreading it evenly.
- 8
Add Biscuit Dough
Drop spoonfuls of the biscuit dough over the peach filling. It's okay if some of the filling shows through.
- 9
Sprinkle Sugar
Sprinkle the turbinado sugar over the top of the biscuit dough for added sweetness and crunch.
- 10
Bake
Place in the preheated oven and bake for 35-40 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
Serving
- 11
Serve Warm
Remove the cobbler from the oven and let it cool for a few minutes. Serve warm with a generous scoop of vanilla bean ice cream on top.