Peach Cobbler with Biscuit Topping
This type of cobbler makes up just as easy as traditional, but provides a more pie-like dish. We've added a little extra fruit to this one and find the flavors just pop!
- 3 pounds peaches pealed and sliced, about 5 cups (fresh or frozen)
- 1 cup blackberries or raspberries, blueberries
- 2 tbsp lemon juice
- ⅓ cup sugar more if needed
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup all-purpose flour
- 3 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 4 tbsp butter cold, cut into small cubes
- ½ cup milk
- ½ tsp ground cinnamon
Preheat oven to 350°F. Butter (or oil) a 9-inch square pan for thicker filling.
Mix the filling ingredients: peaches, berries, lemon juice, sugar, flour, cinnamon, nutmeg, and salt. Pour into the greased baking dish. Bake for 10 minutes.
Complete the Cobbler
Whisk together the dry biscuit ingredients: flour, sugar, baking powder, and salt.
Cut the butter into the flour mixture until crumbly.
Pour the milk into the flour mixture. Stir with a fork until it forms a soft dough. Avoid overmixing as this will toughen your dough.
Spoon dollops (about a tablespoon-sized each) over the baked filling mixture. Don't worry about any small spaces between the mixture as it fills in and mixes with the juices as it bakes.
Bake for 40 to 50 minutes until juices are bubbling and the topping is a golden brown.
Cool 15 minutes before serving.
Top each serving with ice cream or whipped topping, if desired.
Calories: 272kcalCarbohydrates: 61gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 382mgPotassium: 543mgFiber: 6gSugar: 39gVitamin A: 842IUVitamin C: 22mgCalcium: 104mgIron: 2mg