Fresh Peach Cobbler
Fresh peach cobbler bubbles tender peaches in a cornstarch-thickened nutmeg syrup under tender drop biscuits. Old-fashioned Southern summer dessert, served warm with ice cream.
YIELD
12 servingsPREP
10 minCOOK
40 minREADY
1 hrsFresh peach cobbler is the Southern summer dessert that should land on every August table. Ripe peaches cook briefly with sugar, cornstarch, lemon juice, and a whisper of nutmeg into a glossy, bubbling fruit base, then biscuit-style dough drops in pillowy spoonfuls across the top, baking up golden and tender as the peaches release more juice underneath.
The trick that beginners get wrong is starting the fruit on the stovetop first. The recipe directs you to cook the peach mixture until thickened and boiling before pouring it into the casserole, and this matters. Pre-thickened fruit means the bottom of the cobbler isn’t soupy when it comes out of the oven. Cobblers built with raw fruit and uncooked sugar can run watery if the peaches are extra juicy.
The cornstarch is doing the heavy work here. A tablespoon binds enough juice to give you the proper cobbler consistency, somewhere between fruit pie and saucy fruit. Too much cornstarch turns the filling gloppy; too little and it weeps.
The biscuit topping uses cold shortening cut into the dry ingredients with a fork until the flour clings to the fat. Those little pockets of fat create the flaky, tender drop biscuits that define cobbler from crumble. Don’t overmix once the milk goes in; just enough to form a soft, shaggy ball.
Serve warm with vanilla ice cream or whipped cream. The cold cream against the hot peaches is the whole point.
Pro Tips
- Use ripe but firm peaches, overripe peaches collapse into mush during cooking
- Peel the peaches by scoring an X on the bottom and dipping in boiling water for 30 seconds, the skins slide right off
- Drop the dough by tablespoonfuls instead of spreading it across, irregular peaks bake up prettier
- Test the dough is done by piercing one of the biscuit peaks with a toothpick, it should come out clean
Variations
- Add a half-teaspoon of cinnamon or almond extract for warmer flavor
- Stir in a handful of fresh blueberries or raspberries with the peaches
- Sprinkle the dough tops with cinnamon-sugar before baking for a sweet crust
Ingredients
Directions
Heat oven to 400℉ (200℃).
Mix ½ cup sugar, cornstarch and nutmeg in a 2 quart saucepan.
Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils.
Boil and stir 1 minute.
Pour into ungreased 2 quart casserole dish.
Stir together the flour, baking powder, 1 tablespoon sugar and salt.
Add the shortening and cut through with a fork until flour clings to shortening.
Add milk. Form into a ball.
Drop mixture by 6 to 8 teaspoonsful onto hot fruit.
Bake for 25 to 30 minutes, or until topping is golden brown.
Serve with whipped cream or vanilla ice cream.
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