Peach Cobbler with Biscuit Topping

• 6 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup unsalted butter, cold and cubed

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss peaches with 1/2 cup sugar, lemon juice, cinnamon, and nutmeg in a large bowl.
3. 3 Pour peach mixture into a greased 9x13 inch baking dish.
4. 4 In another bowl, mix flour, 1/4 cup sugar, brown sugar, baking powder, and salt.
5. 5 Cut in butter until mixture resembles coarse crumbs.
6. 6 Stir in milk just until moistened.
7. 7 Drop spoonfuls of dough over the peaches.
8. 8 Bake for 35 minutes or until biscuits are golden and peaches are bubbly.
9. 9 Let cool slightly before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Measuring cups and spoons

Variations

• Add a splash of almond extract to the peach filling for extra flavor.
• Top with whipped cream instead of ice cream for a lighter option.

Substitutions

• Use almond flour for a gluten-free biscuit topping.
• Substitute butter with coconut oil for a dairy-free option.

Pairings

• Serve with a glass of Riesling or Moscato.
• Pair with a cheese platter for a sweet and savory combo.

Nutrition

Tips

• Use frozen peaches if fresh are out of season.
• Serve warm with a scoop of vanilla ice cream for extra indulgence.

Storage

Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or tea.

FAQ