She Strengthens

A Classic Twist on a Family Favorite: Flaky Peach Cobbler

Peach cobbler recipes have been passed down through generations, each with its own unique spin. This easy-to-make version flips the traditional recipe on its head, featuring a flaky biscuit topping with sweet, tender peaches underneath.

Preparing the Perfect Peach Filling

To start, mix together brown sugar, lemon juice, cornstarch, vanilla extract, and a pinch of salt in a large bowl. Add sliced peaches and toss until they’re evenly coated. Transfer the mixture to a baking dish, dot the top with butter, and bake until the peaches start to soften and release their juices.

Crafting the Flaky Biscuit Topping

While the peaches are baking, prepare the biscuit topping. Whisk together flour, sugar, baking powder, and baking soda in a large bowl. Add cold butter and use your fingers or a pastry blender to work it into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk or yogurt until a soft, crumbly dough forms. Divide the dough into 9 equal portions and shape each into a 2-inch-wide patty.

Assembling and Baking the Cobbler

Once the peaches are ready, remove them from the oven and stir to coat them in their juices. Arrange the peach mixture in an even layer, then top with the biscuit patties. Sprinkle with sugar and bake until the biscuits are golden brown and the filling is bubbling around the edges.

Serving Suggestions

This warm, comforting cobbler is perfect served plain or topped with a scoop of vanilla ice cream. For a fruity twist, try pairing it with raspberry sorbet. With its flaky biscuit topping and sweet, tender peaches, this cobbler is sure to become a new family favorite.

Recipe Details

Yields: 6 servings
Difficulty: Easy
Total Time: 1 hour 10 minutes

Ingredients

For the filling:

• 1/4 cup packed light brown sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon cornstarch
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 2 pounds ripe but firm peaches, halved, pitted, and sliced
• 2 tablespoons cold unsalted butter

For the biscuit topping:

• 1 cup all-purpose flour
• 4 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 6 tablespoons cold unsalted butter
• 1/4 cup buttermilk or plain whole-milk yogurt