Southern Peach Cobbler with Spiced Peaches and Drop Biscuit Crust
By Emma Collins
Prep
20 min
Cook
30 min
Total
50 min
Servings
8
Level
Easy
Select 20-ounce bags of frozen peaches to create a year-round cobbler that needs less preparation than using fresh fruit․ This Southern Peach Cobbler bakes together sweet and spiced peaches beneath a beautifully golden and biscuit-like crust․ Cinnamon is thoroughly combined with sugar and then scattered evenly over the surface of the dough․
The peach base contains white and also brown sugars‚ along with vanilla‚ optional almond extract‚ cinnamon‚ nutmeg‚ lemon juice‚ along with butter in addition․ It also includes cornstarch and cream of tartar within the mixture․ Cornstarch plays an effective role in thickening the peach juices‚ while also initially baking the covered fruit allows it to soften before the topping is then added․ The topping receives an additional amount of flour‚ various sugars‚ and cold butter for the purpose of mixing․ It also includes baking powder‚ cinnamon‚ salt‚ along with boiling water․
After the process of working the cold butter into the flour mixture‚ it should ideally resemble coarse meal or crumbles in texture at the end․ Stir in the hot water only until the dough is completely combined with a drop-biscuit texture․ Spoon golf-ball-size portions of dough carefully over the hot peaches‚ ensuring that small gaps exist between each one․ Covering the entire dish completely can prevent the dough from cooking through․
Bake the dish uncovered until the crust eventually becomes golden brown‚ checking the status after 30 minutes․ The cobbler does indeed thicken as it cools down‚ so be sure to allow it to sit for a while before then judging carefully the layer of fruit․ Serve the dish with either French vanilla ice cream or with whipped cream․ After that‚ refrigerate the leftovers in either a covered container or in an airtight container․
Why you'll love this recipe
- Frozen peaches provide the fruit base during different seasons‚ while sugars‚ extracts‚ plus spices create the recipe’s warm‚ sweet character without peeling fresh fruit․
- Two complete bags of peaches form a meaningful layer of fruit․ This layer provides the generous cobbler topping with enough juicy filling to bake underneath․
- Cold unsalted butter is mixed into the flour mixture until crumbly‚ forming the biscuit-like cobbler texture described instead of having a firm pie crust․
- Cornstarch along with an initial covered bake assists in effectively managing peach juices‚ which is especially useful because frozen or fresh fruit may potentially release extra liquid․
- Both white sugar as well as brown sugar appear in the filling along with the topping․ A few pantry staples sweeten the peaches and the crust․
- Fresh lemon juice‚ together with cinnamon‚ nutmeg‚ as well as vanilla‚ together with optional almond extract‚ provide the peaches with a defined seasoning rather than merely depending on the fruit.
Ingredients
- •2 bags frozen peaches (20 ounces each)
- •1 cup granulated sugar (white sugar)
- •1 cup brown sugar
- •1 tsp vanilla extract
- •½ tsp almond extract (optional but recommended)
- •½ tbsp cinnamon
- •½ tsp nutmeg
- •2 tsp cornstarch
- •1 tsp cream of tartar
- •½ stick unsalted butter (room temperature)
- •2 tbsp water
- •1 tsp fresh lemon juice
- •2 cups all-purpose flour (for cobbler topping)
- •½ cup granulated sugar (white sugar, for cobbler topping)
- •½ cup brown sugar (for cobbler topping)
- •2 tsp baking powder
- •1 tbsp cinnamon (for topping, reserve 1/2 tablespoon for garnish)
- •1 stick unsalted butter (cold)
- •¼ cup boiling hot water (for topping)
- •½ tsp salt
- •3 tbsp granulated sugar (to dust top of cobbler)
Instructions
- 1
Preheat the oven to 375 degrees.
- 2
Spray a 9x13 baking dish with non-stick spray.
- 3
Add the frozen peaches, white sugar, brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, room-temperature butter, water, and lemon juice to the baking dish.
- 4
Mix the peaches and ingredients until fully combined.
- 5
Cover the dish with foil and bake for 20 minutes.
- 6
While the peaches bake, combine the flour, white sugar, brown sugar, baking powder, salt, and 1/2 tablespoon cinnamon.
- 7
Work the cold butter into the flour mixture with a pastry cutter or your hands until it resembles coarse meal or crumbles.
- 8
Add the boiling water and stir with a spoon until just combined; the cobbler should have a drop-biscuit-like texture.
- 9
Remove the peaches from the oven and spoon golf-ball-size portions of cobbler dough over the peaches, leaving small spaces between them.
- 10
Combine the remaining 1/2 tablespoon cinnamon with the granulated sugar and sprinkle over the dough.
- 11
Bake uncovered for an additional 30 to 45 minutes, checking after 30 minutes and removing the cobbler when the crust is golden brown.
FAQ
Nutrition (per serving)
Calories
1130
Protein
6g
Fat
41g
Carbs
191g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
