Cooking Lucid
Peach Cobbler
Juicy summer peaches under a buttery biscuit topping that soaks up all the sweet juice. Serve warm with vanilla ice cream — summer in a baking dish.
Prep 15 min
Cook 40 min
Total 55 min
Serves 8
Ingredients
Step 1 — Peach filling
- 6 cups sliced peaches (fresh or frozen, thawed)
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp ground cinnamon
- Pinch of salt
Step 2 — Biscuit topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 4 tbsp cold unsalted butter (cubed)
- ¼ cup whole milk
- 1 tsp vanilla extract
Instructions
- 1
Prepare the peaches
Preheat oven to 375°F. Toss peaches with sugar, cornstarch, lemon juice, cinnamon, and salt. Spread in a greased 9×13 baking dish.
- 2
Top and bake
Whisk flour, sugar, baking powder, and salt. Cut in butter until crumbly. Stir in milk and vanilla. Drop spoonfuls over peaches. Bake 35–40 minutes until topping is golden and filling bubbles.
Nutrition per serving: 280 cal · 3g protein · 48g carbs · 9g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
