Peach Cobbler with Biscuit Topping

I’m not sure there is a more perfect fruit than a fresh peach and when they are in season – it’s time to make my husband a peach cobbler.  I’ve used this recipe for over 20 years.  Every time I learn more about ingredients that have a better nutritional value and work better in our bodies , I go back to the recipe and include that information.  Once you make it once or twice you can start substituting other fruits in place of the peaches for variety.  

6-22-14-Peach Cobbler - Baked 

Peach Cobbler with Biscuit Topping
Serves 6
An easy to make cobbler recipe.
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  1. For fruit filling....
  2. 1/4 cup of Wax Orchards Fruit Sweet or 1/3 cup sugar - adjust to taste (fresh peaches can be very sweet and not need as much sugar)
  3. 1 tsp cinnamon
  4. 2 Tbsp cornstarch or arrowroot
  5. 1/3 cup of water-sometimes the peaches will have enough liquid. If using canned peaches - some of the reserved liquid can be used. If using Fruit Sweet - 1-2 Tbsp should be enough water.
  6. 4 cups of fresh peaches, sliced (canned peaches - drained can also be used)
  7. For biscuit topping....
  8. 1 cup flour (your choice) - Cup4Cup Gluten Free Flour, White Spelt, Wheat - your choice
  9. 2 Tbsp sugar - I used organic coconut sugar
  10. 1 1/2 tsp baking powder
  11. 1/4 tsp salt
  12. 6 Tbsp of butter - cold - I used Kerrygold - from grass-fed cows
  13. 2 eggs
  14. 2 Tbsp Milk (your choice) - I use unsweetend almond milk
  15. 1 tsp of pure vanilla extract
  16. 2 vanilla beans - optional but makes this extra special.
  1. Preheat oven to 400 degrees.
  2. Mix cornstarch/arrowroot, sugar, and cinnamon together. Place peaches in medium saucepan and cook for a minute or two over medium heat to release liquid from fruit. Add cornstarch mixture into peaches to incorporate. Add liquid if necessary. This mixture should be thick. Stir but not too often to avoid breaking up the fruit.
  3. Place hot fruit into lightly sprayed 8 x 8 square pan or an 8 X 1 1/2-inch round pan.
  4. I like to place my cobbler on a foil lined cookie sheet to catch any bubbling overflow of fruit for an easy clean up.
  5. Combine the flour, 2 Tbsp sugar, baking powder, salt in a mixing bowl.
  6. Cut cold butter into small pieces and mix into dry mixture until it resembles course crumbs.
  7. In a separate bowl - combine eggs, milk and vanilla. Mix into dry ingredients until just moistened. Don't over mix - the trick to a tender biscuit topping is not to over mix.
  8. Drop spoonfuls of dough onto of peaches. Biscuit Topping can be sprinkled with sugar, if desired.
  9. Bake for 20-25 minutes. Biscuit topping will be golden brown. Insert a tooth pick into biscuit until it comes out clean.
  10. Top with vanilla ice cream or whipped cream if desired.
  1. If you are using canned peaches - use the ones that are packed in their own juices with no added sugars.
Deliciously Inspired
6-22-14-Peach Cobbler-Slice Peaches
Choose ripe peaches, peel and slice.

6-22-14-Peach Cobbler-Peaches in Pan
After thickening the peaches – place in baking pan

6-22-14-Peach Cobbler-Butter & Wet Ingredients
Cut butter and combine eggs, milk and vanilla

6-22-14-Peach Cobbler-butter into flour
Cut cold butter into the dry ingredients

6-22-14-Peach Cobbler - Dough - Ready to Bake
Drop the dough onto the top of the hot peaches

Peach Cobbler - plated - 6-22-14
Ready to enjoy