Biscuit Peach Cobbler

I have a problem. I love baking too much and I typically eat it all. Since yesterday I have had [too much] banana bread, confetti cheese cake cake, ice cream, [way too much] nutella, nutella brownie mug cake and peach cobbler. Weekends are becoming something else for me… but I really don’t mind it. I’m having way too much fun on my break for weightlifting.

So let’s get to the fun stuff. PEACH COBBLER. It’s one of favorite pie-like things… alongside blueberry pie and apple pie. It was SO easy to make and it was delicious! For the biscuit top I used Callie’s Biscuit recipe from the Callie’s Biscuits and Southern Traditions book. It was the best biscuit recipe I have ever tried and yes, this means it trumps mine but I’m OKAY with that. So yes, this peach cobbler is a-amazing and I didn’t peel the peaches because well, my ass is too lazy!

This recipe can be tried to make a full 9-inch pie 🙂

What you’ll need: 

3 Callie’s biscuits, thawed in the fridge
4 small peaches, cored and sliced
2 heaping tbsp. light brown sugar
1 tbsp. granulated sugar + sprinkle for top of cobbler
1/4 tsp. cinnamon
pinch salt
2 tsp. cornstarch
1/2 tbsp. all-purpose flour
1 tsp. lemon juice

Pam oil spray, for greasing the casserole dish
1/2 tbsp. melted butter, for buttering top of biscuits

1 spring mint, for garnish

How you’ll do it: 

1) Preheat oven to 350 degrees.
2) In a small bowl, combine peaches, sugars, cinnamon, salt, cornstarch, flour and lemon juice. Gently mix without breaking the peaches until everything is well-combined and set aside for about 5-10 minutes or until the natural juices from the peaches emerge.
3) Grease a small casserole dish and pour the peach mixture evenly into the dish. Place the three biscuits right on top of the peaches. Make sure the biscuits are resting in the fridge until use to make sure the butter keeps super cold.
4) Brush the tops of biscuits with the melted butter.
5) Generously sprinkle granulated sugar on top of biscuits for a love golden and caramelized top.
6) Bake in the oven for about 20 minutes, then turn the oven up to 425 degrees and bake for an additional 15 minutes or until the tops of the biscuits are a lovely golden brown.
7) Let the cobbler cool for 10 minutes before serving with vanilla ice cream.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s