This recipe for Peach Cobbler is simple and easy, and allows the glorious flavor of summer peaches to shine through. With just 30 minutes of hands-on time before baking in the oven, this is easily one of our “go-to” summer desserts. Vegan-adaptable.
- 2 lbs peaches
- 1/2 cup sugar, or alternative sugar like coconut sugar, brown sugar, etc.
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon flour, arrowroot powder or cornstarch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom or nutmeg
- pinch salt
- 1 1/2 cups All-Purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar, or alternative sugar
- 2 teaspoons baking powder
- 6 tablespoons cold butter (3 ounces) or vegan butter or cold coconut oil
- 2/3–3/4 cup half and half ( or vegan alternative)
Bake at 375F middle rack 35-45 minutes.
- Preheat oven to 375F
- Make the peach filling. Rub the peaches with a soft towel to remove the peach fuzz and wash. Cut into ¾-inch chunks and place in a bowl and add sugar, lemon juice, vanilla, arrowroot, cinnamon, cardamom and a pinch of salt, stir to combine. Pour this into a 1 ½ quart to 2 quart baking dish (a 9-inch pie plate is perfect).
- Make the biscuits. Whisk flour, salt, sugar and baking powder in a medium bowl. Cut cold butter into thin slices and add it to the flour mixture and using two knives or a pastry cutter, cut the flour into the flour, then use your fingers to mix it in and break it apart until the flour resembles coarse sand, and the butter pieces are no bigger than pea-size. Pour in the half and half, stirring as you go to incorporate the flour mixture. Add just enough until it clumps together, and give it just a couple of kneads. If very sticky, sprinkle with a little more flour. If dry, another few tablespoons half and half. Don’t overmix.
- With floured hands, divide the dough into six balls. Pat the balls into disks no thicker than a ½-inch thick. Place these over the peach mixture. TIP: The center will take longer to cook than the edges, so pat this center biscuit thinner, like ⅓-inch thick or even ¼ inch thick. Otherwise, the center may be doughy. (Don’t worry, it will still puff up with the baking powder.)
- Bake in the middle of the oven, for 35 minutes-45 minutes or longer. The cobbler is done when liquid is bubbling, biscuits are golden, and the internal temp of the biscuits are close to 200F.
- If the biscuits are over-browning, tent with foil. You really want to get them cooked all the way through.
Serve with vanilla ice cream or vegan ice cream. Leftovers can keep on the counter (for 2 days) or in the fridge for 4 days.
- Serving Size: 1/6 of the dessert with one biscuit
- Calories: 399
- Sugar: 34.8 g
- Sodium: 215.8 mg
- Fat: 15 g
- Saturated Fat: 9.1 g
- Carbohydrates: 63.5 g
- Fiber: 3.3 g
- Protein: 5.6 g
- Cholesterol: 39.9 mg
Keywords: peach cobbler, easy peach cobbler, vegan peach cobbler, peach cobbler recipe