This recipe combines the juicy sweetness of peaches with a simple, buttery biscuit topping for a classic summer dessert.
Ingredients:
- For the Filling:
- 6-8 medium peaches, peeled, pitted, and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- For the Topping:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup milk
Instructions:
- Prepare the Filling:
- In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss gently to coat the peaches evenly.
- Prepare the Topping:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until just combined. Be careful not to overmix.
- Assemble the Pie:
- Pour the peach filling into a 9-inch pie dish.
- Drop spoonfuls of the biscuit topping over the filling, covering it completely.
- Bake:
- Preheat oven to 375°F (190°C).
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Serve:
- Let the peach cobbler pie cool slightly before serving.
- Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.