Old Time Oven Peach Cobbler

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There’s nothing quite like biting into a tender, syrupy sweet peach cobbler fresh from the oven, with the juices from the peaches oozing out and soaking into a crispy, buttery biscuit topping. It’s pure summer bliss in dessert form.

As an avid baker and lover of all things peaches, I’ve spent years perfecting my recipe for Old Time Oven Peach Cobbler. After testing countless variations and tweaking everything from the fruit filling to the biscuit dough, I’m excited to share my ultimate peach cobbler recipe with you today.

This classic cobbler starts with fresh, ripe peaches that are sweetened with sugar and spiced with cinnamon and lemon. The peaches release their flavorful juices and create the most delicious syrupy base. A simple biscuit dough is then dropped over the fruit, scattering in rustic dollops. As it bakes, the topping transforms into a crispy, golden brown biscuit blanket with tender, flaky layers. Every forkful contains warm, cinnamon-kissed peaches and plenty of buttery biscuit pieces soaking up the sweet peach juice below. It’s absolute perfection!

What truly sets this cobbler recipe apart is using high quality, in-season peaches at their peak ripeness. This ensures every bite contains maximum peach flavor and an irresistible tender texture. By preparing the filling and biscuit dough from scratch using simple pantry ingredients, you have complete control over the sweetness, spices, and biscuit texture too.

Trust me, after one spoonful of this Old Time Oven Peach Cobbler straight from the oven, warm peach juice dripping down your chin, you’ll be hooked! So let’s get to the recipe so you can start enjoying sweet summertime in dessert form.

Let’s start with the FAQs:

What is the best type of peach to use?

The best peaches for cobbler are soft, ripe varieties that hold their shape when baked. I recommend yellow freestone or white peaches. Freestone peaches easily separate from the pit while clingstone varieties tend to fall apart when cooked. Ripe peaches also have lots of flavor and release more juices, which is key for the syrupy filling. Underripe fruit lacks sweetness and tends to be firmer.

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peach slices. Make sure to thaw them first and drain any excess liquid before using. The baking time may need to be reduced slightly since the fruit will start off warm. But otherwise frozen peaches work well and are more consistent in ripeness than fresh.

What if my biscuit topping bakes up soggy?

To prevent a soggy biscuit topping, it’s important to drain off excess juice from the peach mixture before adding the biscuit dough on top. You can do this by transferring the peach mixture to a mesh strainer over a bowl after it sits and letting the juices collect below. Discard extra juices if needed before returning peaches to the baking dish and topping with biscuits.

How do I know when the cobbler is finished baking?

Start checking at the 50 minute mark. The biscuit topping should be evenly golden brown all over. Use a toothpick to test the center – it should come out clean when done. The filling will be bubbling at the edges too. If the topping browns early, tent foil over top and continue baking until cooked through.

How long does leftovers last and can it be reheated?

You can store leftover peach cobbler covered in the fridge for 3-4 days. Reheat individual servings in the microwave or oven until warmed through. The biscuits reconstitute well and the peaches retain their great flavor for enjoying again. Simply delicious!

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients:

• 6 cups sliced fresh peaches (about 6 medium peaches), skins removed
• 1 tablespoon fresh lemon juice
• 1 cup all-purpose flour
• 1 cup white granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/2 cup whole milk
• 1/2 cup white sugar
• Vanilla ice cream, for serving (optional)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Spray a 9×9-inch baking dish with nonstick cooking spray.
2. Prepare the peaches: Peel and slice the 6 medium peaches. Place the sliced peaches in a large bowl. Add the 1 cup sugar, lemon juice and cinnamon and gently toss to combine. Let the mixture sit for 15 minutes so the peaches release their juices.
3. Make the biscuit topping: In another large bowl, whisk together the flour, 1/2 cup sugar, baking powder and salt. Pour in the melted butter and milk. Gently fold with a spatula or wooden spoon just until a shaggy dough forms. Do not overmix.
4. Pour the sugared peaches and accumulated juices into the prepared baking dish. Drop heaping spoonfuls of the biscuit dough over the top, spacing evenly apart.
5. Bake for 50-60 minutes, until the topping is golden brown. If the topping browns too quickly during baking, loosely cover with aluminum foil after about 30 minutes.
6. Allow to cool for at least 15 minutes before serving. Top with a scoop of vanilla ice cream, if desired. Enjoy!

Cooking tips:

• Use ripe, sweet peaches at the peak of freshness for the best flavor. Underripe peaches lack sweetness.
• Drain excess juice from the sugared peach mixture before adding the biscuit topping to prevent sogginess.
• Tent foil loosely over the cobbler during baking if the topping browns too fast. This allows it to cook through without burning.
• Check for doneness at 50 minutes. The filling should bubble at the edges and topping be golden brown.
• Store leftovers covered in the fridge for 3-4 days. Reheat individual servings before enjoying.
• Customize to your taste! Add more sugar if your peaches lack sweetness or drizzle with honey

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