This cobbler is my favorite thing to make with peaches. The original recipe was the first peach cobbler I ever made, and I’ve tried lots of others since then, and this remains by and far my favorite.
The biscuit portion of other recipes always comes out too dough-y for my tastes. I like the way this one gets a crispness on the outside. It’s almost a combination between the traditional cobbler biscuit dough and a pie crust.
Plus, it looks really pretty with the swirled biscuits on top, so it will totally impress people at your next BBQ.
Here’s my twist on the original recipe, which mostly involves less sugar… I like to let the peaches be their sweet selves:
- 2 cups all purpose flour (you can sub in 1 cup of white whole wheat flour if you want)
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 2/3 cup milk
- 2 teaspoons vanilla extract
- 1 tablespoon butter, melted
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
To Sprinkle on Top
- 2 tablespoons minced crystallized ginger
Note: You might noticed in the photos that I put my minced ginger in the dough filling, but I decided after this round of making it that I think it would be best to sprinkle it on top of the cobbler at the very end. I like the texture and taste of candied ginger better in it’s “drier” state, and when it’s in the biscuits, it tends to rehydrate and HOLY COW, it is strong stuff.
- 1/4 to 1/2 cup of brown sugar – depending on the sweetness of the fruit and your personal tastes
- 1 tsp vanilla
- 1 tablespoon all purpose flour
- 4-5 pounds peaches, peeled, cut into slices
- 2 teaspoons fresh lemon juice
Note: The original recipe calls for 1/2 cup of sugar. I prefer to taste the fruit as I cut it up before I decide on the sugar. I had a mix of very sweet and mildly sweet peaches, so I used 1/4 of sugar. If they had all been very sweet, I probably wouldn’t have used any sugar, maybe a teaspoon or two. If they’d been very tart then I’d go up to 1/2 cup.
Tip: To easily peel peaches, bring a large pot of water to a boil. Have a large bowl of cold water on hand. Put the peaches in the boiling water for about 30 seconds to 1 minute, remove with a slotted spoon and place immediately into the cold water. The skins should slip right off.
Alright, let’s make a cobbler!
10. Roll it up, like you’re making cinnamon rolls, from the long side. Get as tight a roll as you can. I was sloppy with mine and it gets a little messy when it’s loosely rolled.