Easy Peach Cobbler
Easy Peach Cobbler

Easy Peach Cobbler

This easy fruit cobbler has a sugared biscuit topping with a touch of almondy flavor that pairs especially well with peaches and other stone fruit, though it can accommodate any in-season fruit, like berries or apples. The fruit filling is perfectly thickened — juicy but not runny — with spectacular color and flavor. Bake this easy cobbler in a 9" x 13" presentation 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. If you're using strawberries, trim the tops of the strawberries to remove their leaves, and halve or quarter them into a medium-sized bowl. Other berries simply need to be washed. For stone fruits (peaches, nectarines), peel the fruit, then slice it. For apples, peel and slice them.

  3. Add the melted butter and lemon juice, tossing to coat the fruit. 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.

  5. In a medium-sized mixing bowl, whisk together the flour(s), sugar, baking powder, and salt. In a separate bowl, or in a measuring cup, whisk together the melted butter, milk, egg, and almond extract. Combine the wet and dry ingredients, mixing 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.)

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

Tips from our Bakers

  • EASIEST Fruit Cobbler
    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 blueberries (of course), English cream tea mix with any fruit... or use your imagination! Do we hear raspberry-white chocolate with raspberries, strawberries, and blackberries? 

    Prepare the fruit as directed in the preceding recipe. 

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

    Whisk together the scone mix and salt. In a separate bowl, or in a measuring cup, whisk together the butter and milk. Combine the dry and wet ingredients, stirring 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 in-between spaces. Sprinkle with sugar, if desired.

    Bake the cobbler as directed in the recipe above.