Old fashioned peach cobbler with shortcake crust

Old Fashioned Peach Cobbler with Shortcake Biscuit Crust – homey and comforting just like mom used to make!

This cobbler recipe can be adapted to all your favorite stone fruits, or berries.

Adjust the sugar up or down, if desired, to match the sweet or tart flavors of the fruit you’re using in your cobbler. You can also add lemon juice to the fruit to keep the color fresh and to add a little zing, but I don’t recommend it if using a cast iron skillet. The acidity in the lemon juice can cause some of the iron to leach into the food and while that is not a harmful process, I find the taste to be less than desirable. If using a casserole dish, or stainless skillet, the taste will not be affected negatively by adding a little lemon juice. Start with 2 teaspoons of fresh lemon juice and check the taste. All fruits are not created equal with fresh, ripe, juicy, quality fruit being the key to a great seasonal dessert.

Easy to cobble together, the shortcake crust is the perfect topping for syrupy peaches.

Cobblers have been around forever, since the American Colonies were under British rule.

Served warm with a scoop of vanilla ice cream this dessert is homey and comforting, and just like mom used to make … heavenly!

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Here are a few more of our favorite cobbler recipes – sweet and savory!

Tomato Cobbler – it’s hard to come up with enough superlatives to describe this wonderful, delicious, slightly sweet, savory, rich and absolutely delightful Tomato Cobbler direct from our garden to table!

Easy Plum Cobbler – sliced fresh plums topped with a sweet crumbled dough, cobbled together for a quick and easy dessert featuring these delicious, juicy fruits.

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Peach Cobbler

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Old Fashioned Peach Cobbler with Shortcake Biscuit Crust - just like mom used to make!

Course: Dessert

Servings: 6

Author: Tricia Buice

Ingredients

For the fruit:

• 4 cups peaches peeled and thick sliced (and any juice) about 7-8 peaches
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 1/2 tablespoon butter
• 1/2 teaspoon cinnamon

For the shortcake biscuits:

• 1 cup unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoon cold unsalted butter cut in small pieces
• 1/2 cup milk plus extra to brush on top
• 1 tablespoon coarse or granulated sugar for topping

Instructions

To prepare the fruit:

1. Preheat oven to 400 degrees. Lightly grease an 8 or 9-inch cast iron skillet or similar sized baking dish.
2. In a medium saucepan stir together the sugar and cornstarch.  Slowly whisk in the boiling water.  Heat over medium-high and bring the mixture to a boil.  Boil one minute stirring constantly.  Remove from the heat and add the peaches, butter and cinnamon.  Stir gently to combine but do not break down the peaches.  Pour the peaches into the cast iron skillet or baking dish. Set aside.

To prepare the shortcake dough:

1. In a medium mixing bowl whisk together the flour, sugar, baking powder and salt. Add the butter to the flour mixture. Using a pastry blender, cut-in the butter until it resembles a coarse meal.  Add the milk and stir gently with a rubber spatula just until incorporated.
2. Using a scoop or serving spoon, dollop pieces of the shortcake dough randomly on top of the peaches. Brush each “shortcake” with milk or cream, then sprinkle each with coarse sugar if desired. Allow the cobbler to rest for 10-15 minutes before baking.
3. Bake for 25-30 minutes or until the cobbler is golden brown and the fruit is bubbling and syrupy.  Serve warm with ice cream.

Happy Monday campers!  The morning commute will change tomorrow as our area children head back to school.  The summer flew by – probably faster for the school age kids.  I can’t say I’m sorry to see it go.  It was way too hot and dry.  Bring on the fall colors, comfort foods and sweaters.  I’m ready!  Have a great week and thanks so much for stopping by!

Video added, and photos and text updated June 2018