Peach Cobbler Recipe with Buttery Biscuit Topping
Sink your teeth into tender, sweet peaches enveloped in a syrupy sauce and topped with a buttery, golden biscuit crust. This irresistible Peach Cobbler captures the essence of Georgia’s culinary heritage and is sure to leave you craving more. Join us as we guide you through the step-by-step instructions for this beloved recipe that will transport you to the peach orchards of Georgia!
Ingredients:
- 4 cups sliced fresh peaches (or canned peaches, drained)
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1/4 cup granulated sugar (for sprinkling)
Instructions:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a saucepan, combine the sliced peaches, granulated sugar, unsalted butter, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and the sugar has dissolved.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the milk, a little at a time, until a soft dough forms.
- Pour the simmering peach mixture into the greased baking dish, spreading it evenly.
- Drop spoonfuls of the biscuit dough onto the peaches, covering the surface as best as possible.
- Sprinkle the remaining granulated sugar evenly over the biscuit dough.
- Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the peach filling is bubbly.
- Remove from the oven and let the Peach Cobbler cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.