This recipe combines the juicy sweetness of fresh peaches with a simple, buttery biscuit topping for a classic summer dessert.
Ingredients:
- For the Filling:
- 6 cups peeled, sliced fresh peaches (about 4 pounds)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground 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. The dough should be slightly sticky.
- Assemble the Pie:
- Pour the peach filling into a 9-inch deep-dish pie plate.
- Drop spoonfuls of the biscuit dough over the top of the filling, leaving some spaces between the dollops.
- You can also use your hands to form the dough into small biscuits and arrange them on top.
- 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.
- Let the cobbler cool slightly before serving.
Tips & Variations:
- Use frozen peaches: If fresh peaches are not available, you can use frozen peaches. Thaw them completely before using.
- Add other fruits: Feel free to mix in other fruits with the peaches, such as blueberries, raspberries, or blackberries.
- Make it a crumble: For a more crumbly topping, use your hands to crumble the dough over the filling instead of dropping spoonfuls.
- Top with ice cream: Serve warm peach cobbler with a scoop of vanilla ice cream or whipped cream for an extra treat.
Enjoy your delicious Peach Cobbler Pie!