Classic Peach Cobbler
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 378
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 35
- Sodium
- 335
- Total: 1 hr 20 min (plus cooling)
- Active: 30 min
Ingredients
For the Filling:
Unsalted butter, for the baking dish
3 pounds ripe peaches (6 to 8)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon lemon juice
1/4 teaspoon kosher salt
3 to 4 tablespoons all-purpose flour
For the Topping:
1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 stick cold unsalted butter, cut into small cubes
3/4 cup buttermilk, well shaken
Turbinado sugar, for sprinkling
Vanilla ice cream or whipped cream, for serving
Directions
- Make the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Pit and thinly slice the peaches, then toss in a large bowl with the brown sugar, granulated sugar, lemon juice and salt. Sprinkle with 3 tablespoons flour and toss to evenly coat, adding another tablespoon flour if the peaches are very juicy. Pour into the prepared baking dish.
- Make the topping: Whisk together the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Using 2 spoons, drop the dough over the peaches in an even layer (it’s OK if some of the peaches poke through), then sprinkle with turbinado sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes. Let cool at least 20 minutes. Serve with ice cream or whipped cream.