fresh peach cobbler

Name: FRESH PEACH COBBLER
Prep time: 1 h 15 min
Cook time: 1 h
Yield: 6
Cuisine: Southern
Ingredients: 6 to 7 large fresh ripe peaches, peeled & sliced in large bowl; 2 teaspoon(s) lemon juice; 1 cup(s) sugar; 1 pinch(es) cinnamon; 2 tablespoon(s) corn starch; 2 tablespoon(s) salted butter; BISCUIT CRUST; 1 cup(s) biscuit mix (bisquik); 2 tablespoon(s) sugar; 1/4 cup(s) plus 2 tablespoons milk

(1 rating)

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

This is my favorite peach cobbler recipe. It just wouldn't be a good summer without making this at least a couple of times. It is best served slightly warm with homemade vanilla ice cream on top. Fresh, locally grown, perfectly ripe peaches are preferred for this recipe, but you could use thawed frozen peaches or even drained canned fruit if you must.

(1 rating)

yield 6 to 8

prep time 1 Hr 15 Min

cook time 1 Hr

method Bake

Ingredients For fresh peach cobbler

6 to 7 lg

fresh ripe peaches, peeled & sliced in large bowl
2 tsp

lemon juice
1 c

sugar
1 pinch

cinnamon
2 Tbsp

corn starch
2 Tbsp

salted butter
BISCUIT CRUST
1 c

biscuit mix (bisquik)
2 Tbsp

sugar
1/4 c

plus 2 tablespoons milk

How To Make fresh peach cobbler

1
Preheat oven to 400°F.

2
Butter a 2 quart casserole dish; set dish on a rimmed baking sheet; set aside.
3
Add lemon juice to sliced peaches; stir gently.
4
In a small bowl, combine 1 cup sugar with a pinch of cinnamon and 2 tablespoons corn starch; mix well.
5
Pour sugar mixture over peaches; gently stir and combine well.
6
Pour peaches into prepared oven dish, scraping bowl well.
7
Dot top of peaches with the 2 tablespoons butter; set aside.
8
In a medium bowl, combine 1 cup biscuit mix, 2 tablespoons sugar and 1/4 cup plus 2 tablespoons milk; stir until almost no lumps remain (it should resemble a very thick pancake batter.)
9
Spoon batter over the peaces, covering as much as possible.
10
Bake at 400°F, on baking sheet, for 45 minutes (will bake for 1 hour total.)
11
Loosely cover with foil, rotate dish and return to oven. Bake for additional 15 minutes. Remove from oven, remove foil and allow to cool for at least one hour before serving. Serve with vanilla ice cream.
12
Cover and refrigerate leftovers.
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