Prep 20 mins
Cook 45 mins
After looking at a variety of peach cobbler recipes, I decided to use the ingredients I had on hand to make a biscuity cobbler with a layer on the bottom and some "dumplings" spooned on top. This recipe can be easily altered to taste and uses frozen or fresh peaches.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar (I used turbinado)
- 2 teaspoons baking powder
- 3 tablespoons butter (or shortening or Earth Balance)
- 1 cup milk (or milk substitute-I used hemp milk)
- 4 cups peaches (I used 2 ten ounce bags of frozen peaches, thawed)
- 1 1⁄2 teaspoons lemon juice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon clove
- 1 teaspoon vanilla
- 1 tablespoon butter
- Preheat oven to 350 degrees and grease a small casserole dish.
- Mix first 3 ingredients in a medium sized bowl.
- Using a pastry knife or a fork, cut butter into the dry mix until tiny crumbles are formed.
- Add milk and fold it into dry mix until fully incorporated.
- In a seperate bowl, mix the rest of the ingredients (peaches, sugar, lemon juice, cinnamon, ginger, cloves, vanilla).
- Spoon half of the biscuit mix into the bottom of the casserole dish, then pour the peach mixture on top.
- Dot the tablespoon of butter over the peaches or alternatively, melt the butter and pour it over them.
- Finally, spoon the rest of the biscuit mixture in dollops over the peaches.
- Bake for approximately 45 minutes.