This is the BEST peach cobbler recipe!!! It's a twist on a traditional Peach Cobbler with fresh juicy peaches topped with a sugary-crisp biscuit topping. Make it year round with fresh, frozen, canned peaches. Serve Crisp Peach Cobbler with a few scoops of vanilla bean ice cream for the perfect dessert.
Crisp Peach Cobbler
WHAT IS A COBBLER? Cobbler is a fruit dessert or savory main dish that originated in the American British colonies in the mid-1800's. A baking dish or skillet is filled with fruit or savory ingredients and topped with a cake like batter, biscuit-style dough, or dumpling then baked in an oven.Fruit cobbler is similar to a fruit pie but so much easier to make! There's no messing with making pie crusts and trying to avoid soggy crusts. Cobbler is definitely more rustic looking than a fruit pie but the taste checks all the boxes!!! It can be made in a cast iron skillet or a pretty 2-quart ovenproof baking dish.This recipe is not only delicious with peaches but also a mix of peaches and blackberries and/or raspberries. Since I live in Florida, I've even made it with mangos and it was fabulous! Crisp Peach Cobbler can be made year round using fresh, frozen, or drained canned peaches as well. Every cobbler recipe begs for a scoop of ice cream to top it off.
WHAT IS SELF-RISING FLOUR? Self-Rising Flour is a baking flour blend of all-purpose flour, baking powder, and salt. The baking powder and salt act as a leavening agent without the use of yeast. It's great for many baked goods such as quick breads, pancakes, pizza crusts, or biscuits! It should not be used in yeast bread recipes or to replace all-purpose flour in recipes where you will be adding more baking powder and salt.
You can make your own self-rising flour! Whisk together 4 cups all-purpose flour, 2 Tablespoons baking powder, and 1 teaspoon fine salt. Store in an airtight container for up to 1 year at room temperature.
Crisp Peach Cobbler
- 6 large fresh peaches, pitted and cut into 8 segments
- 1 lemon, zest and juice
- ½ cup unsalted butter, at room temperature
- 1 ¼ cup sugar
- 1 ⅓ cup self-rising flour
- ⅓ cup old-fashioned oats (rolled oats)
- ⅔ cup whole milk
- ¼ cup sugar
- 2 Tbsps cold water, in a spray bottle to wet the sugar on top
- Preheat the oven to 375°F (190°C). Place a baking sheet on the lowest rack to catch any drippings. Generously butter a 10-inch cast iron skillet or a (2-inch deep) 2 quart-baking dish.
- In a large bowl, toss the peach segments with the lemon zest and juice. Transfer to the buttered cast iron skillet or baking dish.
- In a stand mixer fitted with the paddle attachment (or using a handheld mixer and large bowl), mix together the butter and sugar for 4-5 minutes until creamed. Add flour and oats; mix until mixture resembles coarse crumbs, about 4 minutes. Pour in the milk and stir until creamy, about 3 minutes.
- Drop the batter in spoonfuls on top of the peaches, then out spread evenly. Sprinkle ¼ cup sugar over the batter. Using a spray bottle, spritz with water until sugar glistens.
- Bake on the middle rack for 50 to 65 minutes, until the top is golden brown and batter underneath is baked. Let cool for 15 minutes before serving. (This recipe is adapted from Chef John).
- Delicious served with a scoop of vanilla bean ice cream or whipped cream.
- Use fresh, frozen (thawed), or drained canned peaches to make Crisp Peach Cobbler year round.