Crisp Peach Cobbler
This is the BEST peach cobbler recipe!!! It's a twist on a traditional Peach Cobbler with fresh juicy peaches topped with a sugary-crisp biscuit topping. Make it year round with fresh, frozen, canned peaches. Serve Crisp Peach Cobbler with a few scoops of vanilla bean ice cream for the perfect dessert.
Servings: 6
Equipment
- Spray bottle with cold water
- Stand mixer or handhelp mixer
- 10-inch cast iron skillet or 2-quart baking dish
Ingredients
- 6 large fresh peaches, pitted and cut into 8 segments
- 1 lemon, zest and juice
Batter:
- ½ cup unsalted butter, at room temperature
- 1 ¼ cup sugar
- 1 ⅓ cup self-rising flour
- ⅓ cup old-fashioned oats (rolled oats)
- ⅔ cup whole milk
Glaze:
- ¼ cup sugar
- 2 Tbsps cold water, in a spray bottle to wet the sugar on top
Instructions
- Preheat the oven to 375°F (190°C). Place a baking sheet on the lowest rack to catch any drippings. Generously butter a 10-inch cast iron skillet or a (2-inch deep) 2 quart-baking dish.
- In a large bowl, toss the peach segments with the lemon zest and juice. Transfer to the buttered cast iron skillet or baking dish.
- In a stand mixer fitted with the paddle attachment (or using a handheld mixer and large bowl), mix together the butter and sugar for 4-5 minutes until creamed. Add flour and oats; mix until mixture resembles coarse crumbs, about 4 minutes. Pour in the milk and stir until creamy, about 3 minutes.
- Drop the batter in spoonfuls on top of the peaches, then out spread evenly. Sprinkle ¼ cup sugar over the batter. Using a spray bottle, spritz with water until sugar glistens.
- Bake on the middle rack for 50 to 65 minutes, until the top is golden brown and batter underneath is baked. Let cool for 15 minutes before serving. Recipe adapted from Chef John
Notes
- Delicious served with a scoop of vanilla bean ice cream or whipped cream.