The peaches are spectacular this summer and I am enjoying each and every bite immensely. Peaches come in many varieties, but most are categorized as either white or yellow peaches. Freestone peaches are best to bake with because the center pit or stone releases easily when sliced, so there isn’t any loss of fruit.
True cobbler comes in many different forms whether it be a crust-like surface, a sponge cake poured over the top, or my favorite – a fresh biscuit topping. In this Peach Cobbler the fruit’s sweet juices are below the biscuit crumb and creates a delightful contrast with a modest crunch. The flavors are so spectacularly creamy and reminiscent of your last visit to the south.
The vanilla bean whipped cream completes the dish with an additional pop of flavor. I think Peach Cobbler with Vanilla Bean Whipped Cream is one of summer’s best desserts and I guarantee you will make many friends.
8 large fresh peaches
1/4 cup all purpose flour
1/4 cup granulated sugar
2 teaspoons fresh lemon juice
1 1/2 cups all purpose flour
3 tablespoons granulated sugar + 2 tablespoons, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, cold – diced
1/3 cup milk + 2 tablespoons
Vanilla Bean Whipped Cream
1 cup heavy cream
2 teaspoons vanilla bean paste or vanilla extract
2 tablespoons confectioners sugar
1. Preheat the oven to 375 degrees. Peel and slice peaches and place them in a bowl. Add the flour, sugar and lemon juice and toss to combine. Pour into a buttered 3-quart oven-safe dish.
2. To make the biscuit topping – in another bowl, add flour, 3 tablespoons sugar, baking powder and salt – whisk until smooth. Using a pastry blender, cut the cold butter into the flour until the mixture resembles coarse crumbs.
3. In a measuring cup whisk together egg and milk. Pour into the dry ingredients and fold together until the dough comes together. Be careful not to over mix, you don’t want tough biscuits!
4. Pinch off 2-inch rounds of dough and place them on top of fruit. Continue until all the dough is on top of cobbler. Sprinkle the tops of biscuits with 2 tablespoons sugar and place cobbler on sheet pan.
5. Bake cobbler in the oven for 40-50 minutes, or until the fruit is bubbly and the biscuits are golden brown. Remove from oven and let cool for 30 minutes before serving. Whip the cream, vanilla bean paste and confectioners sugar until soft peaks – dollop on top of Peach Cobbler when serving. Enjoy!
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