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Easy Peach Cobbler with Cream Cheese Biscuit Topping

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A simple and delicious summer dessert featuring juicy peaches beneath a tender, tangy cream cheese biscuit topping. Perfect for quick gatherings and crowd-pleasing occasions.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and sliced (about 6 medium peaches)
  • ½ cup granulated sugar (adjust based on peach sweetness)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon (optional)
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 ounces cream cheese, cold and cubed
  • 4 tablespoons unsalted butter, cold and cubed
  • ⅓ cup buttermilk (or milk + 1 teaspoon vinegar)
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar or coarse sugar (for sprinkling on top)

Instructions

  1. Peel and slice about 4 cups of fresh peaches. Toss the slices with ½ cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 tablespoons cornstarch, and ¼ teaspoon cinnamon (if using). Mix gently to coat and set aside to macerate for about 10 minutes.
  2. Preheat oven to 375°F (190°C) and grease a 9-inch square baking dish with butter or nonstick spray.
  3. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  4. Add cold, cubed 4 ounces cream cheese and 4 tablespoons cold butter into the flour mixture. Use a pastry cutter or two forks to cut them in until the mixture resembles coarse crumbs with some pea-sized pieces. Chill if cream cheese softens too much.
  5. In a small bowl, combine ⅓ cup buttermilk and 1 teaspoon vanilla extract. Pour into the flour mixture and gently stir with a spatula until just combined; do not overmix. The dough should be slightly sticky but hold together.
  6. Pour the peach filling evenly into the prepared baking dish. Dollop the biscuit dough on top using a spoon or your hands, spreading gently to cover most of the peaches but leaving some gaps for bubbling. Sprinkle the top with 2 tablespoons turbinado sugar.
  7. Bake for 30-35 minutes or until the biscuit topping is golden brown and the peach filling is bubbly. If topping browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the cobbler rest for about 10 minutes before serving to thicken the filling.

Notes

Keep cream cheese and butter cold to create flaky biscuit topping. Do not overmix biscuit dough to maintain tenderness. Score peaches and blanch in boiling water for easier peeling. Adjust sugar based on peach sweetness. Tent with foil if topping browns too fast but filling is not bubbly. For gluten-free, substitute flour with 1:1 gluten-free baking blend. Dairy-free options available using dairy-free cream cheese, butter, and almond milk with vinegar.

Nutrition

Keywords: peach cobbler, cream cheese biscuit topping, summer dessert, easy peach cobbler, fruit cobbler, peach dessert, biscuit topping

Find it online: https://dahliadishes.com/easy-peach-cobbler-with-cream-cheese-biscuit-topping-recipe-for-perfect-summer-dessert/