Description
This Southwest Arkansas Peach Cobbler is a warm, comforting dessert featuring juicy peaches cooked under a fluffy biscuit topping, optionally crowned with a buttery crumble. Perfect for summertime gatherings or cozy family dinners, this cobbler delivers a delightful blend of sweet, spiced fruit and tender, golden biscuits baked to perfection.
Ingredients
Scale
Peach Filling
- 6 cups fresh or frozen peaches, peeled and sliced
- 1 tablespoon lemon juice
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Biscuit Topping
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and cut into small cubes
- ½ cup whole milk (or buttermilk for a richer flavor)
Optional Crumble Topping
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold butter, cut into small pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cobbler evenly.
- Prepare Peach Filling: In a large bowl, gently toss the sliced peaches with lemon juice, ¾ cup granulated sugar, cornstarch, ground cinnamon, nutmeg, and vanilla extract until the peaches are well coated and the mixture is evenly combined.
- Assemble Filling: Pour the peach mixture into a greased 9×13-inch baking dish, spreading it out evenly to create a uniform fruit layer.
- Make Biscuit Topping Dry Mix: In a separate bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, salt, and cinnamon to blend the dry ingredients thoroughly.
- Cut in Butter: Add the cold butter cubes to the dry mix and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Milk and Form Batter: Gradually stir in the milk just until combined, forming a thick batter. Be careful not to overmix for tender biscuits.
- Top the Peaches: Spoon dollops of the biscuit batter over the peach filling in the baking dish, spreading gently with a spatula. The batter does not need to cover the peaches completely as it will spread while baking.
- Prepare Optional Crumble: For extra texture and sweetness, combine sugar, flour, and butter in a small bowl and mix with a fork or pastry cutter until crumbly. Sprinkle evenly over the biscuit topping.
- Bake the Cobbler: Bake in the preheated oven for 45-50 minutes, or until the biscuit topping is golden brown and peach filling is bubbly around the edges, signaling it is fully cooked.
- Cool and Serve: Let the cobbler cool slightly before serving to allow the filling to set. Serve warm, optionally with vanilla ice cream or whipped cream for added indulgence.
Notes
- Use fresh, ripe peaches for the best flavor or frozen peaches when fresh aren’t available.
- For a richer biscuit topping, substitute buttermilk for whole milk.
- If you prefer a sweeter topping, increase the sugar in the biscuit batter slightly.
- The crumble topping is optional but adds a lovely crunchy contrast to the soft biscuits.
- Letting the cobbler cool a bit before serving helps prevent burns from hot filling and improves sliceability.
