Peach Cobbler

By: Tree-Ripe Fruit Co.

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour 35 Minutes

Number of Servings: 8

This recipe features our Georgia peaches from Pearson Farm available every late June through early August.
Print Recipe

Ingredients

Filling 

•5lbs Peaches (Approx. 8-10 peaches0

•½ cup Brown sugar

•1 Tbsp Cornstarch 

•1/8 Tsp Cinnamon 

•1/8 Tsp Nutmeg 

•1/4 Tsp Ground ginger 

•¼ Tsp Kosher salt 

•½ Tsp Orange zest 

•1 Tbsp lemon juice 

Topping 

•2 Cups All-purpose flour 

•½ cup Granulated sugar 

•2 tbsp baking powder 

•½ Tsp Baking soda 

•¾ Tsp Kosher salt 

•6 tbsp Unsalted butter, cold and cubed 

•4 tbsp Lard, cold and cubed 

•1 cup Buttermilk 

•1 Tsp Orange zest 

•1 Tsp Vanilla extract 

Instructions

  1. Bring a pot of water to a boil. Make an ice bath in a large bowl. Score the bottom of each peach by making an 2-inch wide “X” with a paring knife.
  2. Working 2 to 3 at a time place peaches into the boiling water for 45 seconds. Transfer peaches to the ice bath. Repeat until all peaches are blanched.
  3. Using a paring knife peel the skin from the peaches starting at the score marks. Slice peaches in half and then slice each peach half into quarters.
  4. Combine peaches and brown sugar, cornstarch, cinnamon, nutmeg, ginger, kosher salt, orange zest, and lemon juice. Transfer peaches into a 13-inch baking pan.
  5. Heat oven to 425 degrees and bake peaches for 15-20 minutes until fruit filling begins to thicken and bubble.
  6. While the peaches are baking, combine all dry topping ingredients flour, sugar, baking powder, baking soda, and kosher salt.
  7. Cut cold cubed butter and lard into dry ingredients. Mix until consistency is course. 
  8. Add buttermilk, orange zest, and vanilla and mix until ingredients are just combined. Do not overwork mix.
  9. Break up dough into rough biscuits.
  10. Pull the peach filling from the oven when completed, and place biscuits on top.
  11. Lower oven temperature to 415. Return pan into the oven and bake for 15-20 minutes or until the biscuits are golden brown. Cool on wire rack for 25 minutes and serve warm.