How To Make Peach Cobbler

Peach cobbler can be made any time of year using frozen or canned peaches, but nothing beats the flavor of fresh peaches that are in peak season. To make a peach cobbler, combine sugar and cornstarch to coat the sliced peaches, this will slightly thicken the mixture as it cooks. You can add a little bit of vanilla extract to add extra flavor. Place the peaches in a baking dish and cover them with uncooked biscuits and brush with butter and sugar. If you want to create a more even appearance, you can roll out the biscuit dough to create a smooth topping. In this video, Chef Susie provides an online cooking lesson for classic peach cobbler. To improve your baking skills try an online baking class from Escoffier Online’s short courses. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Buttermilk Biscuit Peach Cobbler Recipe:

1 pkg prepared Buttermilk Biscuits
10 peaches (4 3/4 pounds), pitted and cut into 1/2-inch slices
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons vanilla extract
2 Tablespoons melted Butter

1. Lightly butter an 8 1/2-by-11-inch baking dish. In a bowl, toss the peaches, granulated sugar, cornstarch, and vanilla.
2. Spread the peaches in the prepared baking dish and cover with the prepared biscuits. Bruch the biscuits with melted butter and sprinkle with granulated sugar if desired. Set the dish on a rimmed baking sheet and bake for about 40 minutes at 375 degrees, or until the peaches begin to release their juices and the biscuits turn a golden brown color. Transfer to a rack to cool slightly.
3. If the biscuits begin to get to turn golden brown before the juices from the peaches are released, cover with foil for the remaining time.

MAKE AHEAD The cobbler can be baked up to 6 hours ahead. Rewarm to serve.

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