Easy Peach Cobbler
Easy Peach Cobbler

Easy Peach Cobbler

Recipe by King Arthur Test Kitchen
26 Reviews 4.5 out of 5 stars
Bake it Easy

While we love to make this easy fruit cobbler with peaches and other stone fruit, it can accommodate any in-season fruit, from berries to apples. The biscuits are sprinkled with sugar and flavored with a hint of almond extract and the fruit filling is perfectly thickened — juicy but not runny — with spectacular color and flavor. Bake this easy cobbler in a 9" x 13" pan to make it convenient to transport to a summertime gathering. Don’t forget the Mason jar whipped cream! 

 

Prep
30 mins
Bake
45 mins
Total
1 hr 15 mins
Yield
one 9" x 13" pan of cobbler
Easy Peach Cobbler - select to zoom
Easy Peach Cobbler - select to zoom
Easy Peach Cobbler - select to zoom
Easy Peach Cobbler - select to zoom
Easy Peach Cobbler - select to zoom
Easy Peach Cobbler - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat your oven to 425°F. Lightly butter or grease a 9" x 13" pan.

  2. In a medium bowl, combine the fruit, melted butter, and lemon juice, tossing to coat the fruit. 

  3. In a separate small bowl, whisk together the sugar and thickener, then sprinkle over the fruit.

  4. Toss gently with a spatula until the fruit is coated, then scoop the fruit into the pan. Pat the inside of the bowl with a clean towel so it's mostly dry.

  5. In the same mixing bowl, whisk together the flour(s), sugar, baking powder, and salt. In a separate bowl or a liquid measuring cup, whisk together the melted butter, milk, egg, and almond extract. Pour the wet ingredients into the dry and mix just until thoroughly combined.

  6. Dollop the biscuit topping in blobs atop the fruit (3 across and 4 down in a 9" x 13" pan), leaving 1/2" or so between them. Fill in the in-between spaces with any leftover dough. Sprinkle with sugar.

  7. Bake the cobbler for 20 minutes. Reduce the oven temperature to 375°F, and bake for an additional 25 minutes, until the biscuits are golden and the filling is bubbly. (Be sure to bake until the biscuits are a deep golden brown, otherwise the biscuits in the center may be under-baked.) Remove the cobbler from the oven and let it cool slightly before serving warm or at room temperature.

  8. Store leftover peach cobbler, covered, in the refrigerator for up to 5 days.

Tips from our Bakers

  • For a shortcut topping, use one of our scone mixes as the base: (Mix and match your favorite flavor scone mix with the fruit of your choice — try apricot sour cream scone mix with peaches, blueberry sour cream with berries, vanilla cream mix with any fruit... or use your imagination!)

    Prepare the fruit as directed in the preceding recipe. 

    Prepare the topping:
    1 bag King Arthur scone mix 
    1/2 teaspoon salt
    8 tablespoons (113g) unsalted butter, melted
    1 cup (227g) milk

    Whisk together the scone mix and salt. In a separate bowl or in a liquid measuring cup, whisk together the butter and milk. Add the wet to the dry ingredients and mix just until combined; the mixture doesn't have to be totally smooth. 

    Using a heaped tablespoon cookie scoop, dollop the soft dough over the fruit in large blobs, leaving about 1/2" between them. Use any leftover dough to fill the spaces in between. Sprinkle with sugar, if desired.

    Bake the cobbler as directed in the recipe above.

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