americanpeachdessertbakedvegetariansummercobbler

Peach Cobbler

Name: Peach Cobbler
Prep time: 12 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 450 g ripe peaches, peeled and sliced; 45 g granulated sugar; 15 g light brown sugar; 8 g cornstarch; 1 g ground cinnamon; 1 g fine salt; 10 g lemon juice; 10 g unsalted butter; 90 g plain flour; 20 g granulated sugar; 5 g baking powder; 1 g fine salt; 1 g ground cinnamon; 35 g cold unsalted butter; 60 g milk; 5 g demerara sugar

This peach cobbler is warm, juicy, and fragrant with cinnamon, with tender peaches bubbling beneath a golden, lightly crisp biscuit topping. Made in a small batch, it is a comforting beginner-friendly dessert that tastes especially good served straight from the dish.

45 min

2 servings

533 kcal

American

Ingredients

Peach filling

450 gripe peaches, peeled and sliced
45 ggranulated sugar
15 glight brown sugar
8 gcornstarch
1 gground cinnamon
1 gfine salt
10 glemon juice
10 gunsalted butter

Biscuit topping

90 gplain flour
20 ggranulated sugar
5 gbaking powder
1 gfine salt
1 gground cinnamon
35 gcold unsalted butter
60 gmilk

Finish

5 gdemerara sugar

Instructions

1
Preheat the oven to 200°C. Lightly butter or line a small baking dish of about 18–20 cm. Peel and slice the peaches into even wedges so they cook at the same rate.
2
Make the filling: in a bowl, gently toss the peaches with granulated sugar, light brown sugar, cornstarch, cinnamon, salt, and lemon juice until evenly coated. Tip into the baking dish and dot the butter over the top. The cornstarch will thicken the juices as the fruit bakes.
3
Prepare the topping: whisk together the flour, sugar, baking powder, salt, and cinnamon in a second bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces left; those pieces help create a tender, biscuit-like top.
4
Pour in the milk and stir just until no dry flour remains. Do not overmix, or the topping can become tough. Drop spoonfuls of the dough over the peaches, leaving a few gaps for steam to escape and the filling to bubble up.
5
Sprinkle the demerara sugar over the topping. Bake for 28–32 minutes, until the topping is golden brown and the peach juices are bubbling thickly around the edges. If the top browns too quickly before the filling bubbles, loosely cover with foil for the final few minutes.
6
Let the cobbler rest for 8 minutes before serving. This short rest helps the filling set slightly so it serves neatly. Spoon warm into bowls and serve as is, or with vanilla ice cream if you like.

Nutrition per serving

533 kcal

Calories

Protein

82g

Carbs

21g

Fat

Fiber

Notes

•If your peaches are very sweet, reduce the filling sugar by 10 g; if they are tart, keep the full amount.
•No need to peel the peaches if the skins are thin and tender, though peeling gives a more classic texture.
•A small ceramic or metal baking dish works best; avoid overcrowding so the topping bakes rather than steams.
•For extra flavour, add a small pinch of nutmeg or a few drops of vanilla to the filling.

Background

Cobbler is a classic American fruit dessert that likely developed in the British American colonies, where settlers adapted steamed puddings and pies to available ingredients and cooking methods. Peach cobbler became especially associated with the American South, where ripe summer peaches are abundant and commonly baked under a simple biscuit or batter topping.

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