Peach Cobbler Recipe
User Reviews
4.6
Peach Cobbler Recipe
Description
This Peach Cobbler Recipe combines fresh peaches sliced and mixed with lemon juice, sugar, spices, salt, and instant tapioca which acts as a thickener. The peach filling softens and develops sweetness while the tapioca prevents excess juice from making the dessert soggy. The biscuit-style topping is prepared by cutting cold butter into a mixture of all-purpose and cake flour with baking powder, baking soda, sugar, and salt. Buttermilk is stirred in until just combined, creating a tender, slightly flaky crust after baking.
The filling is spooned into a baking dish and topped with dollops of dough scattered over the fruit. It bakes at 350 degrees until the fruit bubbles and the topping is golden brown, about 50 to 60 minutes. The final dish balances moist, warmly spiced peaches with a crisp but tender crust. Using lemon juice brightens the peach flavor.
This cobbler is delicious served warm or at room temperature, commonly accompanied by vanilla ice cream or homemade whipped cream to add creaminess and cool contrast to the warm fruit and biscuit topping. Substitutions like frozen or canned peaches are possible if drained well, and other stone fruits can be used similarly. The biscuit dough can be made ahead and refrigerated to speed preparation.
Store leftovers covered in the refrigerator up to 4 days and reheat gently before serving. This recipe emphasizes the use of instant tapioca for a thickened filling and includes tips for buttermilk substitution if none is available.
Ingredients
For the Peach Filling:
- 6 peaches peeled, pitted & sliced into ¼- to ½-inch slices (about 6 cups)
- 1 tablespoon lemon juice
- 1 cup granulated sugar + 1 tablespoon
- Pinch ground cinnamon
- Pinch ground nutmeg
- Pinch salt
- 4 tablespoons instant tapioca ground in a spice grinder
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold and cut into small pieces
- ¾ cup buttermilk
Instructions
- Preheat oven to 350 degrees F.
- Prepare the Filling: Combine the sliced peaches, lemon juice, sugar, cinnamon, nutmeg, salt and tapioca in a large bowl; set aside for 10-15 minutes.
- Make the Cobbler Topping: Whisk together the flours, baking powder, baking soda, sugar and salt in another large bowl. Toss the butter pieces with your fingers, and work them into the flour mixture until it is the texture of coarse meal, with little pea-size pieces. Pour the buttermilk on top and, using a fork, mix until just combined.
- Pour the peaches into a 9x13-inch (or other 3-quart) baking dish. Drop the cobbler topping dough by the spoonful all over the peach filling.
- Bake until the fruit is bubbling and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
- Frozen peaches can substitute fresh; thaw and drain excess liquid before use to avoid watery filling.
- Canned peaches also work if well drained to prevent soggy cobbler.
- Stone fruits like nectarines, plums, or apricots may replace peaches with similarly good results.
- If instant tapioca is unavailable, use equal flour or cornstarch as a thickener instead.
- For buttermilk substitution, mix 1 tablespoon lemon juice or vinegar with milk to make 1 cup; let curdle before use.
- Prepared biscuit dough can be refrigerated for 1-2 days before baking.
- Store leftover cobbler covered in refrigerator up to 4 days and reheat in microwave or oven until warmed through.
- Best served warm or at room temperature, pairing well with vanilla ice cream or fresh whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 244mg | 10% |
| Potassium | 377mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 84mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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