A wonderful summer dessert when peaches are ripe & juicy! Perfectly sweetened with easy crispy yet tender drop biscuits. I love to serve with my Caramel Vanilla Bean Vegan Ice Cream

Reasons to make this Cobbler:

• Quite easy to prepare: 2 Steps – Bake peach filling part way; Make cobbler topping, drop on top & bake

• Not too sweet! The problem I believe with most desserts, they are laden with sugar… this one has the right balance

• Warm spices are included in the Cobbler Topping only, so the natural sweetness and pure notes of the fruit shines through

• Eat warm from the oven, or make in advance for company and reheat covered with foil.

Curious how to make AWESOME Vegan Ice Cream??

See my recipe: Karen’s Caramel Vanilla Bean Ice Cream

Unlike their yellow-fleshed cousins, white peaches boast a creamy pinkish-white flesh, have lower acid and are sweeter in taste.
I’m loving their floral essence and creamy texture.

At my cooking class on August 1st at Leicht Cooking Studio in Greenwich CT  ~ I made and served this dessert.

My tasters commented: “The best dessert I ever had!”  And: “It’s wonderful because it is not too sweet!”

Here’s to a fabulous summer, made better with Cobbler!
Let me know what you think!
Karen

Karen's White Peach & Raspberry Cobbler with Buttermilk Drop Biscuits

A wonderful summer dessert when peaches are ripe & juicy! Perfectly sweetened with easy and crispy - yet tender drop biscuits. I love to serve with my Caramel Vanilla Bean Vegan Ice Cream! 

Prep Time: 20 minutes minutes

Cook Time: 32 minutes minutes

Total Time: 52 minutes minutes

Servings: 12 servings

Author: Karen Sheer a zest for life

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Ingredients

Fruit Base:

• 8 large white peaches 3 pounds; 8 cups sliced
• 3 teaspoons fresh lemon juice
• 2/3 cups pure cane sugar I use organic
• 1 tablespoon + one teaspoon cornstarch I use non-gmo
• 2 tablespoon unsalted butter cold, cut into small pieces
• 2/3 cup fresh raspberries

Quick Cobbler Topping:

• 3/4 cups + 2 tablespoons flour
• 3 tablespoons pure cane sugar
• 1 1/4 teaspoon baking powder (aluminum free)
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg freshly grated
• 4 tablespoons unsalted butter COLD, cut into tablespoons
• 6 tablespoons buttermilk
• 1/2 teaspoons pure vanilla
• 1 tablespoon sugar

Instructions

Fruit Filling:

• Preheat oven to 350 degrees.

  Wash and dry peaches. Cut in half, twist to release the pit. Cut into 1/3" slices - place all peach slices in a large bowl. Add 3 teaspoons of lemon juice, mix in.
• Add sugar, cornstarch and bits of butter. Butter a 9 x 13 baking pan (I use enameled cast iron.) Add the peaches to the pan, smoothing the top.

  Bake for 12 minutes until just starting to soften and juicy (will add raspberries after.) Remove from oven - make Cobbler Topping.

Buttermilk Cobbler Topping:

• Add flour, sugar, baking powder, baking soda, sea salt, cinnamon & nutmeg to a medium sized bowl, mix together with a wooden spoon. Add cold butter - using a pastry blender, cut butter into small 1/4 " pieces.
• Measure buttermilk and vanilla in a small bowl - pour into the flour mixture, and in a few strokes, combine with a wooden spoon.

  Add Raspberries on top of the peaches.
• Use a 2" cookie scoop - fill with topping half way, add dollops of the topping over the fruit - spacing them out; about 10 - 12 circles of topping. (Can use a large spoon too; dollop in 2" circles.)

  Sprinkle the tops with 1 tablespoon of sugar. Bake for 20 minutes until tops are lightly browned.
• I like to serve the cobbler warm with my Caramel Vanilla Bean Vegan Ice Cream.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer. 

COURSE: Dessert, Fruit Dessert

CUISINE: American

KEYWORDS: peach & rapberry cobbler, quick cobbler-biscuit topping, white peach cobbler

Nutrition Facts

Karen's White Peach & Raspberry Cobbler with Buttermilk Drop Biscuits

Amount per Serving

Calories

198

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

16

mg

5

%

Sodium

 

188

mg

8

%

Potassium

 

175

mg

5

%

Carbohydrates

 

35

g

12

%

Fiber

 

2

g

8

%

Sugar

 

26

g

29

%

Protein

 

2

g

4

%

Vitamin A

 

570

IU

11

%

Vitamin C

 

7

mg

8

%

Calcium

 

43

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.