Easiest Peach Cobbler

Sophie Kaftal and Bobby Zielinski’s of Toronto’s Kitten and the Bear share this classic peach cobbler recipe in their book Kitten and the Bear Cookbook: Recipes for Small Batch Preserves, Scones, and Sweets from the Beloved Shop.  As Kaftal explains, it’s a family recipe with special sentimental meaning – and you can make it your own with locally-grown fruit. She writes:

“My grandma Buehler was from a large Irish family, and many of her recipes stretched the dollar while providing warmth. She created this recipe after she immigrated to the eastern United States, where peaches grow in abundance. It is an example of a dish that is inexpensive to make yet is tasty and heartwarming. The biscuits are crunchy on the top and moist in the middle. Because they float on top of the sweet peaches, the bottoms have a soft and caramelized texture and taste. We buy our peaches from a farmer in the Okanagan who comes to our farm for berries to take back home with him. It’s a sweet deal for both of us!”

Easiest Peach Cobbler

Kitten and the Bear share their recipe for a 6-ingredient American-style peach cobbler.

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Course Dessert, Snack

Cuisine American

Servings 6

Ingredients

  

• ½ cup melted salted butter
• 4-5 cups sliced fresh peaches or canned sliced peaches well drained
• 1¼ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¾ cup 2% milk

Instructions

 

• Preheat your oven to 325°F.
• Pour the melted butter into a 9-inch round baking dish, swirling to coat the bottom and sides.
• Gently arrange the peaches on top of the butter. It’s fine if they overlap.
• In a medium bowl, gently whisk together the flour, sugar, and baking powder. Stir in the milk with a spoon until everything is fully incorporated and you have a soft dough.
• Using floured hands, pinch pieces from the dough and place on top of the peaches. Leave a little space for them to rise and gently touch while still allowing the juices from the peaches to bubble around them. (You’ll see that the dough spreads and the pieces socialize with each other.)
• Bake until the dough pieces have spread and are golden brown, and the peaches are caramelized underneath and around the biscuits.
• To serve, scoop up a spoonful of peaches topped with the biscuits.
• Cover with a lid or plastic wrap and store in the refrigerator for up to 2 days.

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Excerpted from Kitten and the Bear, Inc. Copyright © 2024 Kitten and the Bear, Inc. Photography by Johanna Martin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.