The peaches shine in this Old Fashioned Ozark Peach Cobbler recipe. An easy sweet drop biscuit tops off all the juicy fresh peaches for the perfect summer treat.
In a large saucepan, gently stir together the peaches and sugar. Add butter. Bring to a boil over medium-high heat, then turn it down to medium. Stir occasionally. Simmer until the peaches start to release their juices, about 4 minutes. Or longer if you start reading something else and lose track of time. It’ll still taste just as good! Pour into baking dish (9 ½ x 13 ½ inches).
To make the dough:
Stir together flour and salt. Add the unsalted butter or shortening. Using a pastry blender or fork, cut the butter or shortening into the flour until the mixture resembles course crumbs.
Measure out 7 tablespoons of ice water and sprinkle over the mixture. Blend lightly with a fork until the dough holds together. If it is at all dry, then add more water. The dough should hold together when pressed between your fingertips.
Turn out pastry onto a lightly floured surface. Gently knead until the dough holds together and is very smooth.
Shape the dough into a log and roll out until it will hang over the edge of your 9 ½ -by-13 ½ inch pan. Trim the edges until it will only hang over by ½ inch. Roll pieces of the cut-off dough into small balls and drop into the peach filling. Stir to mix. This will act as a natural thickener: a trick that Jean’s Mother taught her.
Assembly:
Center the dough on the filled baking dish. Fold edges and “tuck it neatly into place”. Cut slits with a greased paring knife. Sprinkle 1 tablespoon of sugar over the top of the pastry.
Bake for 20 minutes in pre-heated oven. Reduce heat to 375°F. Continue baking 15 to 20 minutes longer, or until the top is nicely browned and the filling is bubbly. Transfer to wire rack. Let cool at least 20 minutes, ideally longer, before serving.
Get really, really excited! It’s going to be mind-blowingly delicious!
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Notes
Flavor Tips - Ripe peak Summer peaches will make all the difference in this simple recipe. This filling has no added thickeners, instead it is thickened with little bits of the cobbler dough. Save a little to pinch off and press down into the filling! From Jean’s kitchen to ours. The original recipe from 2014 included 1/4 cup water in the filling. I have since removed it for a thicker filling. Technique - If you are having a bad day and your dough is being uncooperative or you want to save a little time, then tear off pieces of the dough and flatten them into small circles. Gently place them over the top of your peach filling. They will taste just as good – promise. I halved the original recipe for the photos shown.Storage - Store baked cobbler in a covered dish at room temperature or tightly wrapped in the refrigerator or freezer. Baked cobbler will keep for 3 days at room temperature, 10 days in the refrigerator or up to 3 months tightly wrapped in the freezer.