| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice
- 6 medium fresh peaches, peeled, pitted and sliced (about 3 pounds)
- 2 tablespoons unsalted butter, cut into pieces
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 1/4 cup sugar, plus more for sprinkling, optional
- 2 teaspoons baking powder
- Fine salt
- 4 tablespoons cold unsalted butter
- 3/4 cup plus 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
Instructions
- For the filling: Position a rack in the center of the oven and preheat the oven to 375 degrees F.
- Stir together the sugar, flour and nutmeg in a medium saucepan. Gradually whisk in 1/4 cup water and the lemon juice to make a smooth mixture. Add the fruit and toss gently to coat evenly.
- Put the saucepan on the stovetop over medium-low heat and stir the fruit mixture gently until it simmers. Reduce the heat to low and cook until thickened, about 2 minutes. Remove from the heat. Transfer to a shallow 2-quart baking or gratin dish and dot with the butter. Set aside.
- For the biscuits: Stir together the flour, sugar, baking powder and 1/2 teaspoon salt in a large bowl. Work in the butter with your fingertips until the texture resembles coarse meal. Add the milk, vanilla and lemon zest to the dry ingredients and stir just until moistened to make a wet, slightly lumpy dough. Do not over mix.
- Drop large spoonfuls of dough onto the top of the peaches, randomly spacing mounds of dough and leaving some uncovered areas to give a “cobbled” look. Spread the dough to an even thickness and sprinkle dough with sugar if desired.
- Bake the cobbler until the biscuits are lightly browned, about 45 minutes. Let the cobbler set up at room temperature for 20 to 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
| Calories | 387.5 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 34 milligrams |
| Sodium | 373 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 4 grams |
| Protein | 6 grams |
Reviews
Absolutely delicious! I added a little more flour to the biscuits and a few very ripe plums to the peach filling. Gobbled it up!
INCREDIBLE/ AMAZING/ WOW! The feedback received from family after viewing and tasting the perfectly baked cobbler. I like my cobbler crusty so I added a bottom crust. I was a bit leary about making the biscuits vs. using a baking hack for the crusty top. OMG it came out perfect…like actual cobble stones but edible that is I feel like a real talented chef after making this recipe. Definitely added to my dessert favs!
I have a peach cobbler recipe that I regularly use, but decided to try this one for a change of pace. People have given it five stars, but it’s not that great. While the replacement of cinnamon with nutmeg is a great idea, and the filing was tasty, the proportions in this dish are all wrong. it’s nothing but dough that doesn’t taste all that good. If I were to make this again, I would double the peaches and make only half the dough. I’m not going to though–I’ll just go back to my old tried-and-true recipe, and add nutmeg to that.
Sounds great and I love cobbler of most fruits
Yum!!! The biscuit part was easier to make than I thought it would be. It was easy to make. The hardest part was waiting for it to cool.
By far best peach cobbler recipe I’ve tried. I sprinkled the top with cinnamon before popping it into the oven, and the result was sublime.