Peach Cobbler Recipe

Name: Willie's Grill & Icehouses PEACH COBBLER Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 cups fresh ripe peaches; 1 cups granulated sugar (for filling); 2 tbs brown sugar (light); 2 tbs lemon juice; 2 tbs cornstarch; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp salt; 2 cups all-purpose flour; 1 tbs granulated sugar (for topping); 1 tbs baking powder; 0.5 tsp salt; 6 tbs unsalted butter (cold, cubed); 3 quarters buttermilk; 1 tsp vanilla extract; 1 tbs coarse sugar (for sprinkling) or turbinado; 2 tbs unsalted butter (melted, for dotting); 2 tbs heavy cream or milk (optional, for brushing); 1 cups vanilla ice cream or whipped cream (for serving)

Inspired by Willie's Grill & Icehouse

Time1h 15m

Serves8

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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Peach Filling

6 cups fresh ripe peaches

1 cups granulated sugar (for filling)

2 tbs brown sugar (light)

2 tbs ReaLemon lemon juice

2 tbs Cornstarch

1 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1 tsp Celtic sea salt

Cobbler Topping (biscuit-style)

2 cups 00 bread flour

1 tbs granulated sugar (for topping)

1 tbs Baking powder

1/2 tsp Celtic sea salt

6 tbs unsalted butter (cold, cubed)

3 quarters Buttermilk

1 tsp Watkins vanilla extract

Finishing & Optional

1 tbs coarse sugar (for sprinkling) or turbinado

2 tbs unsalted butter (melted, for dotting)

2 tbs heavy cream or milk (optional, for brushing)

1 cups vanilla ice cream or whipped cream (for serving)

Method

Peach Filling

Prepare peaches: Peel (optional) and slice peaches into 1/2-inch wedges. You should have about 6 cups packed.

Combine filling ingredients: In a large bowl, toss the sliced peaches with 1 cup granulated sugar, 2 tablespoons brown sugar, 2 tablespoons cornstarch, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon salt until evenly coated. Let sit 10–15 minutes to macerate; juices will release.

Preheat oven and transfer: Preheat oven to 400°F (200°C). Transfer the peach mixture and any accumulated juices into a 9x13-inch baking dish (or a 3-quart deep-dish casserole) and spread into an even layer.

Optional thickening check: If the peaches are very juicy after macerating, gently heat the filling in a saucepan over medium heat until slightly thickened (~2–3 minutes) and then cool slightly before adding to the baking dish.

Cobbler Topping (biscuit-style)

Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1/2 teaspoon salt until uniformly combined.

Cut in butter: Add 6 tablespoons cold cubed unsalted butter to the dry mixture. 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 wet ingredients: Stir 3/4 cup buttermilk (see note) and 1 teaspoon vanilla extract into the flour-butter mixture with a fork until just combined; do not overmix. The dough should be sticky but hold together. If it seems too dry, add up to 1–2 tablespoons additional buttermilk.

Portion topping: Using a spoon or cookie scoop, drop rounded tablespoon-to-quarter-cup sized mounds of the biscuit dough directly over the peach filling, leaving small gaps so steam can escape and the filling can bubble between pieces.

Finish topping: Brush the biscuit tops lightly with 2 tablespoons melted butter or 2 tablespoons heavy cream for a richer crust. Sprinkle 1 tablespoon coarse sugar evenly over the top for sparkle and crunch.

Bake & Serve

Baking

Bake the cobbler in the preheated 400°F (200°C) oven for 20 minutes, then reduce temperature to 350°F (175°C) and bake an additional 20–25 minutes, until the topping is golden brown and the peach filling is bubbling. Total bake time: about 40–45 minutes.

Check for doneness: If the topping browns before the filling bubbles, tent loosely with foil and continue to bake until filling thickens and bubbles.

Rest: Remove from oven and let the cobbler rest 10–15 minutes so the filling sets slightly (this makes serving cleaner).

Serve: Spoon warm cobbler into bowls and serve with vanilla ice cream or whipped cream, if desired.