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
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/4 cup water
- 1 tablespoon lemon juice
- For the Biscuit Topping:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/3 cup milk
Instructions:
- Prepare the Filling:
- In a large bowl, combine the sliced peaches, sugar, flour, cornstarch, cinnamon, and nutmeg.
- Stir in the water and lemon juice.
- Pour the mixture into a 9-inch pie dish.
- Make the Biscuit 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. Don’t overmix.
- Assemble and Bake:
- Drop spoonfuls of the biscuit dough over the peach filling, covering as much as possible.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Serve:
- Let the cobbler cool slightly before serving.
- Enjoy warm with a scoop of vanilla ice cream or whipped cream.