Description

This peach cobbler recipe combines ripe, juicy peaches with a buttery biscuit topping for a dessert that’s simple yet indulgent. Perfect for summer gatherings or cozy family dinners, it’s easy to make and incredibly versatile. Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate treat.

Ingredients

Scale

For the Peach Filling:

1.5kg / 3lb (about 8) yellow peaches, peeled, stone removed, and cut into wedges
¼ cup caster sugar
1 tsp cornflour (cornstarch)
1 tbsp lemon juice
⅛ tsp salt

For the Cobbler Topping:

1¼ cups plain/all-purpose flour
⅓ cup caster sugar
1 tsp baking powder
½ tsp baking soda (or 1½ tsp extra baking powder)
¼ tsp salt
85g / 6 tbsp unsalted butter
½ cup plain yogurt or sour cream

For the Topping:

1 tsp demerara sugar
½ tsp cinnamon powder

For Serving:

Vanilla ice cream or whipped cream

Instructions

1. Prepare the Peach Filling:

Place peach slices in a bowl and toss with sugar. Let them macerate for 40 minutes to draw out juices.
Preheat the oven to 210°C/410°F (200°C fan-forced).
Drain the peaches, reserving ¼ cup of the juice.
Mix the reserved juice with cornflour, lemon juice, and salt to make a syrup. Combine with the peaches and pour into a medium-sized glass or ceramic baking dish. Parbake for 12 minutes.

2. Prepare the Cobbler Topping:

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add cold butter and rub it into the flour mixture until it resembles breadcrumbs.
Fold in yogurt until the dough just comes together. Avoid overmixing.

3. Assemble and Bake:

Crumble the topping over the peaches, leaving gaps for steam to escape.
Sprinkle demerara sugar and cinnamon on top.
Bake for 20 minutes or until the topping is golden brown and cooked through (internal temperature of 95°C/203°F).

4. Rest and Serve:

Let the cobbler rest for 20 minutes to allow the syrup to thicken.
Serve warm with vanilla ice cream or whipped cream.

Notes

Substitute fresh peaches with frozen or canned if needed. For canned peaches, drain them thoroughly and skip the maceration step.
Adjust the sugar based on the sweetness of the peaches.
Use a glass or ceramic baking dish to prevent reactions with the acidic peach filling.
For a crispier topping, sprinkle extra sugar before baking.

Prep Time: 40 minutes
Cook Time: 32 minutes
Category: Desserts
Method: Baking
Cuisine: Southern American

Nutrition

Calories: 350
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 30g