Ingredients
For the fruit filling:
- 6 cups fresh or frozen peaches, sliced
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the biscuit topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup milk (or buttermilk for a tangier flavor)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or an 8×8-inch square dish. - Prepare the peach filling:
In a large bowl, toss the sliced peaches with sugar, lemon juice, cornstarch (if using), cinnamon, and nutmeg. Transfer the mixture to the prepared baking dish and spread it evenly. - Make the biscuit topping:
In a separate bowl, combine flour, sugar, baking powder, salt, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Pour in the milk and vanilla extract, and stir just until combined (the dough will be thick). - Assemble the cobbler:
Drop spoonfuls of the biscuit dough over the peach filling. Don’t worry about covering the filling completely; the dough will spread as it bakes. - Bake the cobbler:
Bake for 40-45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. - Serve:
Let the cobbler cool for 10-15 minutes before serving. It’s delicious on its own or with a scoop of vanilla ice cream or whipped cream.
This vintage-style peach cobbler is a classic dessert with a sweet, fruity filling and a soft, biscuit-like topping. Let me know if you’d like tips for adding a streusel topping or making it with a different fruit!
Enjoy.