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Peach Cobbler Recipe

Name: Treehouse BBQs Peach Cobbler Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups fresh ripe peaches; 3 tbs granulated sugar; 2 tbs brown sugar; 1 tbs fresh lemon juice; 2 tsp cornstarch; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 pinch fine salt; 1.5 cups all-purpose flour; 0.75 cups granulated sugar; 1 tbs baking powder; 0.5 tsp fine salt; 1 cup whole milk; 0.5 cups unsalted butter (melted); 1 unit large egg; 1 tsp vanilla extract; 2 tsp coarse sugar (turbinado) or extra granulated sugar; 0.5 tsp ground cinnamon; 2 tbs unsalted butter (cut into small pieces); 0 to taste optional vanilla ice cream or whipped cream

Inspired by Treehouse BBQ

Time1h 15m

Serves6

Make Peach Cobbler Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fruit filling

6 cups fresh ripe peaches

3 tbs granulated sugar

2 tbs Brown sugar

1 tbs fresh lemon juice

2 tsp Cornstarch

1 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1 pinch fine salt

Batter / Topping

1 1/2 cups 00 bread flour

3/4 cups granulated sugar

1 tbs Baking powder

1/2 tsp fine salt

1 cup whole milk

1/2 cups unsalted butter (melted)

1 unit large egg

1 tsp Watkins vanilla extract

Finishing

2 tsp coarse sugar (turbinado) or extra granulated sugar

1/2 tsp Ground cinnamon

2 tbs unsalted butter (cut into small pieces)

0 to taste optional vanilla ice cream or whipped cream

Method

Fruit filling

Prepare peaches

Peel (optional) and slice peaches into 1/2-inch thick wedges until you have about 6 cups. If peaches are very firm, you can blanch and peel them; otherwise a paring knife works fine.

In a large bowl, combine 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 teaspoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt. Whisk until smooth.

Add the sliced peaches to the sugar mixture and gently toss to coat. Let sit for 10–15 minutes so the sugar draws out juices and the cornstarch begins to thicken the mixture.

Batter / Topping

Preheat the oven to 375°F (190°C). Place a rack in the center. Lightly butter a 9x13-inch baking dish (or a similar 8x8-inch for deeper cobbler).

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly combined.

In a separate bowl or measuring cup, whisk the wet ingredients: 1 cup whole milk, 1/2 cup melted unsalted butter (warm but not hot), 1 large egg and 1 teaspoon vanilla extract. Temper the egg into the milk if desired by whisking quickly.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine. The batter should be fairly thick but pourable.

Assemble and bake

Pour the batter into the prepared baking dish and spread it into an even layer with a spatula or the back of a spoon.

Spoon the peach mixture evenly over the batter. Do not stir—the batter will rise around the fruit while baking. Pour any accumulated juices from the peach bowl over the top.

Scatter 2 tablespoons small pieces of unsalted butter evenly over the peaches and batter. Sprinkle the 1/2 teaspoon ground cinnamon and 2 teaspoons coarse sugar over the top for a caramelized finish.

Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the biscuit portion comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 25 minutes.

Remove from oven and let rest for 10–15 minutes. The filling will thicken as it cools.

Serve

Scoop warm cobbler into bowls and serve with optional vanilla ice cream or whipped cream. Store any leftovers covered in the refrigerator for up to 3 days; reheat before serving.