Peach Cobbler Recipe

Name: Peach Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds freestone peaches; 2/3 c sugar; 2 T flour; 1 T lemon juice; 2 T unsalted butter; Biscuit dough; 1 C flour; 3 T sugar; 1 1/2 t baking powder; 1/2 t baking soda; 1/8 t salt; 4 T butter; 1/2 c buttermilk

Servings: persons

3 pounds freestone peaches
2/3 c sugar
2 T flour
1 T lemon juice
2 T unsalted butter
Biscuit dough
1 C flour
3 T sugar
1 1/2 t baking powder
1/2 t baking soda
1/8 t salt
4 T butter
1/2 c buttermilk

1
Position rack in lower third of oven. Preheat to 400 Deg. In large bowel toss peaches with sugar, flour, lemon juice and butter. Set sdie.
2
In a mixing bowl wisk the flour 2T sugar, baking powder and baking soda and salt. Blend together. Cut in butter uniformly until crumbly. Slowly add buttermilk and mix just until it holds together.
3
Toss the fruit mixture well to cover and spread in ungreased 9-in baking pan. Spoon dough on top thatn spread evenly over the fruit. Sprinkle the remaining sugar on top.
4
Bake uncovered for 10 minutes, lower temperature to 350 degrees and continue baking for 25 minutes or until the juices are bubbling through.
5
Cool 30 minutes and serve warm with ice cream.

2179

kcal

Calories

147

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds freestone peaches, 2/3 c sugar, 2 T flour, 1 T lemon juice, and more.

Yes, Peach Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Cobbler

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