Summer Peach Cobbler

Summer Peach Cobbler + recipe | Glitter & Grace Blog #summerrecipe #peach

For me, seasons are defined just as much by baked goods as they are by the movement of the sun or the changing colors of the leaves. Buttery, cinnamon-infused apple crisp in fall, spicy gingerbread in winter, bright strawberry shortcake in spring, and for summer, this stone fruit cobbler. Lucky for me, I arrived home for the long weekend just in time to enjoy the first peaches of the season from our very own tree.

I sliced the juicy, orange globes and tossed them with brown sugar and a bit of cinnamon. The biscuit topping comes together so quickly, and is simply dropped by the spoonful over the prepared fruit – no kneading or rolling required. Soon you’re out enjoying the long summer day again, while the oven works its magic: the sweet peach juices caramelize into a rich syrup, and the biscuits form a nice, golden crunch. This decadent treat is perfect to enjoy out in the garden, as the summer sun is finally setting.

Peach Cobbler

Makes 6-8 servings

Ingredients

  • 6 peaches, sliced
  • 1/4 cup brown sugar
  • 1 1/2 cups + 2 tablespoons flour
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 6 tablespoons butter, cubed
  • 3/4 cup milk or cream
  • cinnamon sugar, for sprinkling

Directions

  1. Preheat oven to 375°.
  2. In a large bowl, toss together sliced peaches, brown sugar, 2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and vanilla.
  3. Transfer peach mixture to a large glass pie dish.
  4. In another bowl, whisk together remaining 1 1/2 cups flour, sugar, baking powder, and remaining 1/2 teaspoon salt.
  5. Add butter and incorporate with fingers until broken into small pea-sized pieces. Pour in milk or cream and stir until a dough forms.
  6. Using two large spoons, drop dough over peaches in large clumps. Sprinkle with cinnamon sugar.
  7. Bake until fruit bubbles and biscuit topping is golden and cooked through, about 45 minutes.

Notes

  • I used a deep-dish, 9 1/2 inch glass pie pan. The juices almost bubbled over, but not quite. Any equivalent-sized pan would work well, but make sure not to go any smaller.
  • Both milk and cream work perfectly well for the biscuits – milk will lend a lighter crumb, while cream will make the dough richer. I used 1/2 cup milk and 1/4 cup cream.
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