Pink Peach Cobbler
 
Cook time
Total time
 
Author:
Serves: 9" pie pan
Ingredients
  • Filling:
  • 10+ small to medium very soft, ripe peaches (try to buy freestone)
  • 2/3 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 lemon, juiced
  • 1/4 cup all purpose flour (I forgot to add this and the filling was still thick enough to serve!)
  • Biscuits:
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar (I might try more next time!)
  • 1/2 tsp kosher salt
  • 1/3 cup cold butter
  • 1/3 cup milk
  • 1 egg
  • Wiltons Sprinkles Coarse Sugar
  • Vanilla Ice Cream
Instructions
  1. Pink Peach Filling:
  2. Preheat the oven to 425F.
  3. Grease a 9" deep dish pie plate with butter.
  4. Wash, pat dry and slice peaches into chunks. Keep the skin on to make a pretty pink cobbler.
  5. Stir in sugar, cinnamon, lemon juice and flour.
  6. Pour into the pie plate and bake for 20 minutes. Remove and set aside.
  7. Biscuits
  8. Whisk together the milk and egg in a small bowl then set aside.
  9. In a large mixing bowl, whisk the flour, baking powder, sugar and salt until mixed.
  10. Grate the cold butter in and stir with a spatula to coat evenly.
  11. Pour in the milk and egg mixture and stir together gently. Knead to integrate the flour, sprinkle with extra milk if the mixture is too dry. Do NOT overmix.
  12. Tear pieces of the biscuit mixture and place evenly over top of the baked peaches.
  13. Sprinkle with the Wilton Sprinkles Coarse Sugar over top.
  14. Set the pie plate on a parchment lined cookie sheet and bake for 20 minutes.
  15. Cover with foil to prevent over browning the biscuits and bake for an additional 10 minutes until the filling is bubbling and the peach slices are soft.
  16. Cool for 20 or 30 minutes and serve with vanilla ice cream.
Recipe by Just a Smidgen at https://justasmidgen.com/2024/08/25/pink-peach-cobbler/