Gemma’s Best-Ever Peach Cobbler
Gemma’s Best-Ever Peach Cobbler is a dessert that feels like a warm hug, combining juicy, sun-ripened peaches with a golden, buttery crust. With just 30 minutes of prep and 40 minutes in the oven, this cobbler is surprisingly simple yet utterly indulgent.
Ingredients
Peach Pie Filling
- 7 firm peaches (2.5 lbs/1135g)
- 1/4 cup sugar (2oz/57g)
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla paste optional
Cobbler Topping
- 1 cup all-purpose flour (5oz/142g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/3 cup cold butter diced (2.5oz/71g)
- 1/2 cup plain yogurt (or sour cream) (4oz/115g)
Instructions
- Preheat the oven to 375°F (190°C).
- Wash and cut up the peaches either into slices or chunks. I leave on the skin as it breaks down during baking but that is up to you.
- Toss the peaches with ¼ cup sugar and let sit for 20 minutes in the bowl.
- Strain off the liquid from the peaches and add to it (around 1/4 cup) the cornstarch, lemon juice, 1/4 teaspoon salt and vanilla paste. Add back in the peaches to the liquid and stir to coat.
- Place the peach filling in a small 8" x 8" baking dish.
- Bake the peaches for 10 minutes to cook and reduce.
- While peaches bake, make the biscuit topping: In a bowl, whisk together flour, baking powder, baking soda, 1 tablespoon of sugar, and remaining 1/4 teaspoon of salt.
- Rub butter into the flour mixture using your fingers until it resembles coarse bread crumbs.
- Stir in yogurt (or sour cream) until just combined and dough holds together. Be careful not to overmix as it will toughen.
- Remove peaches from the oven and scatter the biscuit topping in mounds on top. Return to the oven.
- Bake for 40-45 minutes, until juices are bubbling and biscuits are golden brown.
- Let cool for 20 minutes. Serve warm with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!