Old-Fashioned Fresh Peach Cobbler with Almond and Vanilla Recipe
Experience the nostalgic comfort of this old-fashioned fresh peach cobbler, bursting with juicy ripe peaches and enhanced by fragrant almond and vanilla extracts. Topped with fluffy homemade biscuits and baked to golden perfection, this dessert is perfect served warm with vanilla ice cream or whipped cream for a classic treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 5 large ripe peaches, pitted, ½-inch sliced
- 1¼ cups sugar (divided: ¾ cup and ½ cup)
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Biscuit Topping
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons cold, unsalted butter
- ¾ cup heavy cream
- 1 large egg
- 1 tablespoon heavy cream (for egg wash)
- 2 tablespoons turbinado sugar (for sprinkling)
For Serving (optional)
- Vanilla ice cream
- Sweetened crème fraîche
- Fresh whipped cream
Instructions
- Preheat the oven: Preheat your oven to 400°F and position a rack in the center for even baking.
- Prepare the peach filling: In a large bowl, combine the sliced peaches with ¾ cup sugar, cornstarch, vanilla extract, and almond extract. Toss gently to coat the peaches evenly. Transfer the mixture into a 9×13-inch baking dish, spreading it in a single layer.
- Bake the peaches: Place the baking dish in the oven and bake the peaches for 10 minutes to soften and release their juices.
- Make the biscuit dough: While the peaches bake, combine flour, baking powder, salt, and the remaining ½ cup sugar in a food processor. Pulse about 5 times to mix. Add cold butter and pulse about 10 times more until the butter pieces resemble grains of rice. Pour in the heavy cream and pulse just until the dough begins to clump together.
- Shape the biscuits: Turn the dough onto parchment paper and divide it into 12 equal pieces. Lightly form each piece into a rough disk shape about 2½ inches in diameter, similar to a sausage patty.
- Prepare egg wash: In a small bowl, whisk together one large egg and 1 tablespoon heavy cream for the wash.
- Top the peaches and bake: Remove the partially baked peaches from the oven. Arrange the biscuit dough pieces on top of the hot peaches, brush the biscuits with the egg wash, and sprinkle with turbinado sugar. Return the baking dish to the oven and bake for 20-25 minutes until the biscuits are puffed and golden brown.
- Serve: Serve the peach cobbler warm, topped optionally with vanilla ice cream, sweetened crème fraîche, or fresh whipped cream for an extra indulgent finish.
Notes
- Use ripe but firm peaches for the best texture in the filling.
- Cold butter in the biscuit dough ensures tender, flaky biscuits.
- If peaches are not in season, frozen thawed peaches may be used but drain excess juice before baking.
- Turbinado sugar adds a nice crunchy topping but can be substituted with coarse sugar if unavailable.
- Leftovers can be refrigerated for up to 3 days and gently reheated before serving.
