Easy Peach Cobbler Recipe with Spiced Peaches
Try this Easy Peach Cobbler Recipe with Spiced Peaches recipe, or contribute your own.
Try this Easy Peach Cobbler Recipe with Spiced Peaches recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 2 to 3 pounds (900 to 1350g) ripe peaches peeled and sliced, or 2 pounds thawed, frozen sliced peaches (5 cups sliced peaches)
- 1 cup fresh or thawed frozen berries such as raspberries, blackberries or blueberries (optional)
- 1/3 to 1/2 cup (65 to 100 g ) sugar depending on sweetness of peaches
- 2 tablespoons all-purpose flour (we use gold medal unbleached al
- 3/4 cups (105 g) all purpose flour
- 2 tablespoons unsalted butter cold, cut into small cubes
- 1/3 cup (80 ml) milk (whole or 2% reduced fat milk are bes
- Carbohydrate 1.35773248861399 g
- Cholesterol 10.7211111100065 mg
- Fat 3.99788622838947 g
- Fiber 0.317597213464837 g
- Protein 0.527787712788486 g
- Saturated Fat 2.53079453189995 g
- Serving Size 1 1 serving (26g)
- Sodium 1615.61386600531 mg
- Sugar 1.04013527514915 g
- Trans Fat 0.284032117508941 g
- Calories 42 calories
Step-by-step
- Heat oven to 375 degrees F (190 C). Lightly butter or oil a 9-inch (23 cm) square baking dish (or 2-quart dish).
- Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg and the salt. Pour into baking dish. Prebake for 10 minutes.
- Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over prebaked peaches, leaving some space in between each dollop. (As the cobbler bakes, the topping will spread out a little).
- Combine sugar and cinnamon for topping. Sprinkle over biscuit dollops.
- Bake cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.
Unlike a double-crusted pie that seals fruit inside pastry, a cobbler leaves the bubbling filling partially exposed to dry heat, concentrating sugars rapidly. Pectin in peaches requires both acid and sugar to gel correctly, which is why adding two tablespoons of lemon juice and precise amounts of granulated sugar prevents a watery, runny pan. Adjusting the sugar between one-third and one-half cup depends entirely on the natural brix levels of the fruit; tinned or frozen varieties demand less sweetening than underripe fresh specimens.
Prebaking the fruit mixture at 375 degrees Fahrenheit for ten minutes jumpstarts evaporation before the heavy biscuit dough blankets the surface, ensuring the bottom thickens properly instead of turning soggy. Incorporating cold, cubed butter into the flour mixture using a pastry blender creates discrete pockets of fat that melt during the forty to fifty-minute bake, releasing steam to lift the dough into flaky layers. Mixing whole or two percent milk gently with a fork avoids gluten overdevelopment, keeping the biscuit topping tender rather than tough.
Fresh fruit yields superior structural integrity, whereas frozen sliced peaches release excess water upon thawing that must be accounted for by maintaining the full two tablespoons of flour thickener. Allowing the finished dessert to rest for ten to fifteen minutes lets the fruit starches cool below their gelatinization threshold, solidifying the juices for clean portioning.
