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Peach Cobbler

Juicy cinnamon peaches baked under a craggy golden biscuit topping. Serve it warm with vanilla ice cream.

By Wanda Oyola 1 h 30 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A bowl of peach cobbler with golden peach slices, biscuit topping and a scoop of vanilla ice cream, with the baking pan behind.

Peach cobbler is a Southern favorite from Georgia to Texas: sweet peaches in a syrupy cinnamon sauce, baked under spoonfuls of biscuit dough that puff up into a craggy, golden crust. The name comes from that bumpy top, which looks a little like a cobblestone street. It is meant to be eaten warm, with ice cream melting into the juices.

In the Thermomix® TM7™, the peaches cook with sugar, spices and a little cornstarch on reverse at soft speed, so the slices stay whole while the juices thicken. A quick rinse, and the biscuit dough comes together in seconds. Frozen peach slices work all year, so you do not have to wait for summer.

Made in the Thermomix® TM7™

Peach Cobbler

Makes: 1 cobbler, 28 x 18 cm (11 x 7 in)

  • Prep20 min
  • Cook50 min
  • Total1 h 30 min
  • Serves8

Ingredients

Peach filling

Biscuit topping

To serve

Instructions

  1. Preheat the oven to 190°C (375°F) and butter a 28 x 18 cm (11 x 7 in) baking dish or another 2 L (2 qt) dish.
  2. Place the peaches, both sugars, the cornstarch, lemon juice, cinnamon, nutmeg, salt, vanilla and butter in the mixing bowl and cook 8 min/100°C (212°F)/reverse/speed soft, until the juices thicken.
  3. Pour the filling into the baking dish. Rinse and dry the mixing bowl.
  4. Place the flour, sugar, baking powder, salt and cold butter in the mixing bowl and chop 5 sec/speed 5. Add the milk and mix 8 sec/reverse/speed 3, just until a thick, sticky dough forms.
  5. Drop spoonfuls of dough over the hot peaches, leaving small gaps between them so steam can escape. Sprinkle with the cinnamon sugar.
  6. Set the dish on a baking sheet to catch any drips and bake for 35 to 40 minutes, until the topping is deep golden and cooked through and the filling bubbles at the edges.
  7. Let the cobbler rest for 15 minutes, then serve it warm in bowls with a scoop of vanilla ice cream.

Tips

  • To peel fresh peaches, cut a small X on the bottom, dip them in boiling water for 30 seconds and then in ice water. The skins slip right off.
  • Canned peaches work too: use 2 large cans (29 oz each), drained, and cut the sugar in the filling to 50 g (1/4 cup).
  • Leftovers keep 3 days covered in the fridge. Warm a portion in the oven at 180°C (350°F) for 10 minutes so the topping crisps again.

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