Recipes, Desserts

Insanely Good Peach Cobbler

Entertaining with Beth teaches you how to make one of her favorite summertime desserts: her INSANELY Good Peach Cobbler!

Beth's Peach Cobbler Recipe

theinspiredhome.com

Author

Beth Le Manach

Published

August 11, 2015

Modified

July 28, 2021

Yields

8 servings

Prep Time

20 minutes

Cook Time

30 minutes

INGREDIENTS

  • 8 Peaches, pitted and sliced (I leave the skins on, but feel free to remove them)
  • 3 tbsp Turbinado sugar
  • 2 tbsp White sugar
  • 1 tbsp Flour
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • 2 tbsp Lemon juice
  • 2 tbsp Water
  • ¼ cup Raw pecans, diced
  • 1 tbsp Butter (cut into cubes)

DIRECTIONS

  1. Preheat Oven to 450 F (232 C).
  2. Slice peaces into slices and place in a large bowl. I like to leave my skins on because A.) It’s easier! B.) It creates a nice “rustic” farm-to-table look. But feel free to remove them if you wish.
  3. To the peaches, add the sugars, the flour, cinnamon, nutmeg, salt, lemon juice and water. Toss to coat. Spoon into mini casserole dishes or 1 large 9 x 13 dish. Top with butter cubes.
  4. Place dishes on a large baking sheet, to catch drippings if juices bubble over.
  5. Bake for 15 mins or until peaches are bubbling and caramelized.
  6. Meanwhile, create the biscuit topping.
  7. In a large bowl, whisk together the flour, sugar, salt and baking powder. Then add the chilled butter working flour into the butter with your hands, until you create a coarse meal and the butter is the size of peas.
  8. In a small bowl, combine the egg with the heavy cream, whisk until smooth, and add this mixture to the flour mixture, and stir with a fork creating a sticky dough.
  9. Remove the peaches from the oven and dollop the dough onto top of your warm peaches, leaving a little room to see the peaches underneath and then sprinkle some turbindo sugar on top.
  10. Bake at 400 for 15 mins. Serve warm with a scoop of vanilla ice cream on top.
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