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This cobbler sports a juicy overload of sweet warm peaches topped with pillowy biscuits—browned and crisp on top. Summer’s finest fruit really shines here. I can’t resist scooping it fresh from the oven with melting vanilla ice cream, especially at family nights in the backyard.
We made a big dish for my grandma's party—barely a scrap left! Now my folks say this is why they look forward to peach season.
Luscious Ingredients
- Sour cream and milk: Stick with the full-fat stuff for extra softness and creamy flavor
- Baking powder and baking soda: These help your biscuits puff up and stay light
- Egg: One egg makes the glaze so golden on top
- Packed light brown sugar: The filling tastes deep and sweet thanks to this
- Vanilla extract: Gives a cozy hint—real deal is best if you have it
- All-purpose flour: Gets that biscuit structure just right so crumble it fresh
- Cornstarch: Helps turn those peach juices into a lovely thick syrup
- Lemon juice: Brightens things up and keeps peach slices from going brown
- Unsalted cold butter: Chop it cold for layers that bake up flakey
- Fresh ripe peaches: Look for peachy smell and soft flesh for top flavor
- Honey: Brings in floral sweetness; mild honey works well
- Granulated sugar: Sweetens both the top and the fruit underneath
- Ground cinnamon nutmeg and ginger: Sprinkle in for classic warmth—fresh spices make it pop
- Extra cinnamon and sugar: For a crunchy sugary finish
- Salt: Cuts through all the sweet so it’s not too much
Simple How-To Steps
- Final Bake:
- Put it all back (no cover) for 35 to 45 minutes. Watch for a bubbling peachy center and a biscuit crust that’s a deep gold. Let it sit for five minutes, dig in and serve up while it’s warm.
- Brush and Sugar The Top:
- Beat together an egg with a splash of milk. Gently brush the shiny wash over the biscuits then shower with more cinnamon and sugar for good crunch.
- Add the Biscuit Topping:
- Grab chunks of your dough and drop them by hand across the fruit in a scattered rough pattern—don’t stress about looks!
- Bring It Together:
- Tip in your cold sour cream mix plus a drizzle of honey into the crumbly flour bowl. Stir it up gently—stop once you see rough clumps (lumpy is good!).
- Make the Biscuit Layer:
- Mix flour, both sugars, baking soda, baking powder, and salt in one bowl. Cut your chilled butter into teeny cubes, then cut them in until the mixture’s like gritty sand.
- Mix the Wet Ingredients:
- Combine cold milk and sour cream in a little bowl. Pop it in the fridge as you go so it stays extra cold.
- Bake the Peaches:
- Spoon the coated peaches into a butter-greased 9x13 dish and bake for 10 minutes at 350 degrees. This builds the base and makes them juicy.
- Mix the Peach Filling:
- Stir brown sugar and cornstarch till sandy, then add peaches, honey, vanilla, cinnamon, lemon juice, nutmeg, ginger, and salt. Gently toss and coat every peach piece.
- Prep the Peaches:
- Peel those peaches right before you bake. Slice them thick—they should feel soft but still hold their shape.
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I’m crazy about the golden biscuit top. My daughter is hooked on the cinnamon sugar—she dumps on more right before baking for an awesome sugary crunch!
How to Store
Once cooled just pop your leftovers in a tight container in the fridge—good for five days easy. The flavors only get better overnight. For a deep freeze, wrap pieces really well then store for three months. Thaw in the fridge and warm in a 300-degree oven for about fifteen minutes to get it back to perfect.
Swap-outs and Tweaks
No fresh peaches? Frozen peaches work, just thaw and blot them dry first. Steer clear of canned—they get too soft in the oven. If you’re missing sour cream, Greek yogurt’s a great fill-in. Honey gone? Grab agave or maple and mix up the flavor.
Tasty Ways to Serve
Spoon up warm with big vanilla ice cream scoops—classic move! Or amp it up with more honey or a little bourbon for a southern twist. Don’t skip whipped cream, and honestly, it’s killer even cold for breakfast the next morning.
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American Cobbler History
Peach cobbler popped up way back in the South. Folks would toss fruit and simple batter in a pan for easy desserts. My memories are church potlucks or barbecue trays every July—still think the biscuit crust is the best part with all those golden edges.
Recipe FAQs
- → Is it alright to use frozen peaches for this?
You sure can. Just thaw them out fully and blot away extra moisture so your cobbler isn't watery.
- → How do you get biscuits to rise light and airy on top?
Work with butter straight from the fridge, mix the dough just enough, and don’t knead it too much. This keeps things fluffy.
- → What's the easiest way to get the skins off peaches?
Cut a small X, pop them into boiling water for a few seconds, then cool in ice water. Peel off the skin with your fingers.
- → Can you prep this dessert in advance?
It’s best straight from the oven. But you can stir together the dry biscuit mix early, then slice peaches when it’s time to bake.
- → How do you store any extra?
Tuck leftovers in a sealed container in your fridge for up to five days. You can also freeze it for three months if you need.