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Peach cobbler.

Texas Peach Cobbler Recipe

This classic Texas dessert is made with sweet peaches and a buttermilk biscuit topping.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 301 kcal

Ingredients
  

Peach Filling

  • 2.5 pounds fresh peaches peeled and cut into 1" pieces
  • 2 tablespoons brown sugar light or dark
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 dash kosher salt

Biscuit Topping

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsalted butter frozen for 15 minutes
  • ¼ cup buttermilk cold
  • 1 egg white beaten
  • 1 ½ teaspoons milk or buttermilk
  • 1 tablespoon granulated sugar
  • ¼ teaspoon cinnamon

Instructions
 

Filling

  • Fill a large pot halfway with water and bring to a boil. Fill a large bowl with ice water and set aside. Add peaches to boiling water and blanch for one minute. Remove peaches from pot to stop cooking using a large slotted spoon and carefully place peaches in bowl of ice water. Peel and remove pits. Cut peaches into one inch pieces.
  • Preheat oven to 350°F. Lightly grease a 8 inch cast iron skillet or a 2 quart baking dish.
  • Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping.

Topping

  • Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a cheese grater, grate the butter directly into the bowl. Using a pastry cutter, cut in the cold grated butter until the mixture resembles coarse pea-sized crumbs.
  • Pour in the buttermilk and gently mix until evenly combined. Dough should be slightly sticky once completely combined. If the dough is dry, add more buttermilk, a tablespoon at a time.

Assembly

  • Gently flatten out handfuls of dough. Place flattened pieces of dough over the peach filling.
  • To make the egg wash, beat egg white with milk or buttermilk in a small bowl. Brush the top of the biscuit dough with the egg wash.
  • Combine cinnamon and sugar in a small bowl and sprinkle mixture on top of the egg wash.

Bake

  • Bake for 35-45 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges.
  • Remove cobbler from the oven and set the pan on a wire rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
  • Cover and store left cobbler in the refrigerator for up to five days. Before serving, reheat cobbler in a 275°F oven until warm and bubbly and biscuit topping is crisp. Cooked peach cobbler can also be frozen for up to three months. Thaw overnight in the refrigerator and warm in the oven before serving.

Nutrition

Serving: 1sliceCalories: 301kcalCarbohydrates: 53gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 226mgPotassium: 289mgFiber: 4gSugar: 31gVitamin A: 870IUVitamin C: 10mgCalcium: 60mgIron: 2mg
Keyword peach cobbler
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