As it turns out, the Best-Ever Peach Cobbler recipe comes straight from my childhood — filled with sweet peaches, a cobbler topping, and even baked in the same dish my mum used!
- 7 (2.5 lbs/1135g) firm peaches,
- ¼ cup (2oz/57g) sugar
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1/2 teaspoon vanilla paste, optional
- 1 cup (5oz/142g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon sugar
- ¼ teaspoon salt
- ⅓ cup (2.5oz/71g) cold butter, diced
- ½ cup (4oz/115g) plain yogurt (or sour cream)
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Preheat the oven to 375°F (190°C).
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Wash and cut up the peaches either into slices or chunks. I leave on the skin as it breaks down during baking but that is up to you.
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Toss the peaches with ¼ cup sugar and let sit for 20 minutes in the bowl.
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Strain off the liquid from the peaches and add to it (around 1/4 cup) the cornstarch, lemon juice, 1/4 teaspoon salt and vanilla paste.
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Add back in the peaches to the liquid and stir to coat. Place the peach filling in a small 8" x 8" baking dish.
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Bake the peaches for 10 minutes to cook and reduce.
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While peaches bake, make the biscuit topping: In a bowl, whisk together flour, baking powder, baking soda, 1 tablespoon of sugar, and remaining 1/4 teaspoon of salt.
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Rub butter into the flour mixture using your fingers until it resembles coarse bread crumbs.
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Stir in yogurt (or sour cream) until just combined and dough holds together. Be careful not to overmix as it will toughen.
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Remove peaches from the oven and scatter the biscuit topping in mounds on top. Return to the oven.
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Bake for 40-45 minutes, until juices are bubbling and biscuits are golden brown.
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Let cool for 20 minutes. Serve warm with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 3 days.