Peach Cobbler
Southern American classic, bourbon-laced spiced peaches baked under a buttery cinnamon-sugar biscuit topping until golden and bubbling.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 190°C (375°F). Divide 400g peach slices between two 300ml ramekins. To each ramekin, add 30g brown sugar, 1 tsp bourbon, 0.5 tsp lemon juice, 0.5 tsp cinnamon, and 1 tsp cornflour; toss until evenly coated. Whisk 100g flour, 40g caster sugar, 1 tsp baking powder, and a pinch of salt in a bowl.
Build
Rub 60g cold cubed butter into the flour mixture with fingertips until it resembles coarse crumbs with pea-sized butter bits visible. Pour in 80ml buttermilk and stir with a fork just until a shaggy, lumpy dough forms—do not overwork.
Bake
Divide dough between the two ramekins, dropping spoonfuls over the peaches in uneven blobs and leaving gaps so fruit bubbles through. Mix 2 tsp demerara sugar with 0.5 tsp cinnamon, scatter evenly over both cobblers. Bake at 190°C for 30–35 minutes until the topping is deep golden and peach juices bubble thickly at the edges.
Rest and plate
Remove from oven and rest 5 minutes—the filling continues to thicken. Serve warm in the ramekins with a scoop of vanilla ice cream each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.