This Homemade Peach Cobbler is made with a delicious peach filling and sweet biscuit topping. This easy dessert is perfect served with a huge scoop of ice cream too!
3tablespoons(45 grams) cold unsalted butter, cubed into small pieces
1/3cup + 1 tablespoon(95 ml) milk
Coarse sugar or granulated sugar , for sprinkling on top (optional)
Instructions
Preheat oven to 375°F (190°C).
For the peach filling:
In a large mixing bowl, combine the sliced peaches, sugar, cornstarch, and ground cinnamon until well combined and all of the peaches are coated. Scoop into an 8-inch square baking dish and spread around into one even layer. Set aside.
For the biscuit topping:
In a separate mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter (or fork) until you have small pea-sized crumbs. Stir in the milk until just combined.
Scoop spoonfuls of the biscuit mixture on top of the peach filling. Sprinkle with coarse sugar (or granulated sugar) if desired.
Bake at 375°F (190°C) for 40-45 minutes or until the filling is bubbling and the topping is cooked through and golden brown.
Remove from the oven and allow to cool on a wire rack for 20-30 minutes, then serve, and enjoy!
Notes
Leftover cobbler may be covered tightly and stored in the refrigerator for up to 2 days. You can reheat individual servings in the microwave for 20-30 seconds.Peaches: You can use fresh or canned peaches for this recipe. I prefer to peel my peaches before slicing them, but you can leave the skin on if you prefer. If using canned peaches, I suggest using peaches canned in their own juice and draining them first.Milk: Whole, 2%, 1%, or almond milk will work fine in this recipe.