Martha Stewart Peach Cobbler​ Recipe

This delicious peach cobbler by Martha Stewart is a quick and easy dessert that’s perfect for any occasion. With juicy peaches, a buttery biscuit topping, and a hint of vanilla, it’s pure comfort food. You can easily whip it up with pantry staples, and it pairs beautifully with creamy vanilla ice cream or whipped cream for a dreamy treat!

Ingredients Needed:

• 2 ¾ pounds ripe peaches, halved lengthwise, pitted, sliced into eighths
• ⅔ cup granulated sugar, divided
• 1 tablespoon fresh lemon juice, from ½ lemon
• 3 tablespoons cornstarch
• 2 tablespoons light brown sugar
• ¾ teaspoon salt, divided
• 1 teaspoon grated fresh ginger (optional)
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• ½ cup (8 tablespoons) cold unsalted butter, cut into small pieces
• 1 cup plus 2 tablespoons heavy cream, divided
• 1 vanilla bean
• 2 tablespoons sanding sugar
• Vanilla ice cream, or whipped cream, for serving

How To Make Peach Cobbler​ Recipe?

1. Prepare the peaches: Preheat the oven to 190°C / 375°F. In a large bowl, combine peaches with 65 g / ⅓ cup granulated sugar, lemon juice, cornstarch, light brown sugar, ¼ tsp salt, and ginger (if using). Toss well and transfer to an 8-inch (20 cm) baking dish.
2. Make the dough: In another large bowl, mix flour, remaining 65 g / ⅓ cup granulated sugar, baking powder, and ½ tsp salt. Using a fork, knives, or pastry blender, cut in the butter until the mixture resembles coarse crumbs.
3. Add cream and vanilla: Scrape the vanilla seeds into 1 cup of heavy cream. Gradually add the cream to the dry ingredients, mixing with a fork until the dough just comes together.
4. Shape the biscuits: Turn the dough onto a lightly floured surface and pat or roll it to a 1.25 cm / ½-inch thickness. Use a 7.5 cm / 3-inch biscuit cutter to cut out rounds.
5. Assemble and bake: Arrange the biscuits over the peaches. Brush the tops with the remaining 2 tbsp of cream and sprinkle with sanding sugar. Place the baking dish on a parchment-lined baking sheet and bake for 55–70 minutes, until the biscuits are golden and the juices are bubbling.
6. Cool and serve: Let the cobbler cool slightly before serving. Enjoy with vanilla ice cream or whipped cream.

Recipe Tips:

• Use ripe peaches: Make sure your peaches are ripe for the best flavour. Overripe peaches will be too soft, while underripe ones may be too tart.
• Don’t overwork the dough: When making the biscuit topping, mix the dough just until it comes together. Overmixing can make it tough.
• Chill the butter: Keep your butter cold when cutting it into the dry ingredients. This helps the biscuits stay flaky and tender.
• Brush with cream: Brushing the biscuit tops with heavy cream before baking gives them a golden, crispy finish.
• Let it cool slightly: After baking, let the cobbler cool for a few minutes. This helps the juices set and makes it easier to serve.

How To Store Leftovers?

• Refrigerate: Let the leftover peach cobbler cool to room temperature. Then, cover it tightly and store it in the fridge for up to 3 days.
• Freeze: You can freeze peach cobbler for up to 3 months. After freezing, let it thaw in the fridge overnight before serving. It’s best served fresh, so freezing may affect the texture of the biscuits.

Nutrition Facts

Serving Size: 1 cup

• Calories: 432
• Total Fat: 10g
• Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 212mg
• Potassium: 210mg
• Total Carbohydrate: 83g
• Dietary Fiber: 3g
• Sugars: 51g
• Protein: 5.4g

Check out More Recipes:

• Martha Stewart Pumpkin Pie Recipe​
• Martha Stewart No Bake Cheesecake​
• Martha Stewart Pecan Pie​
• Martha Stewart Shortbread Cookies​
• Martha Stewart Apple Crumble​