Snake River Valley Peach Cobbler
A rustic baked cobbler of juicy peaches from the Snake River Valley topped with a buttery biscuit crust, served warm from the oven.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •9x13-inch baking dish
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 13
- carbs
- 52
- protein
- 4
- calories
- 340
Instructions
- 1
Preheat your oven to 375°F.
- 2
Mix sliced peaches, 1/4 cup sugar, 2 tablespoons flour, cinnamon, and lemon juice. Spread them in a baking dish.
- 3
In a bowl, mix the remaining flour, remaining sugar, baking powder, and salt.
- 4
Cut in the cold butter until the mixture looks like coarse crumbs.
- 5
Stir in the milk just until a soft dough forms.
- 6
Drop spoonfuls of the biscuit dough evenly over the peaches.
- 7
Bake for 35-40 minutes. The topping should be golden and the filling bubbling at the edges.
- 8
Let it cool slightly. Serve it warm.
Chef's tips
Pick fully ripe, sweet-smelling peaches for the best flavor. Toss them with flour to keep the filling from turning watery.
Storage
Cover and refrigerate leftovers up to 3 days.
Reheating
Warm individual portions in a 325°F oven for 10-15 minutes.
Common mistakes to avoid
- •Using hard, underripe peaches, which leaves the filling bland.
- •Mixing the biscuit dough too much, which makes the topping tough instead of tender.
Serving suggestions
Cooked Snake River Valley Peach Cobbler?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Idaho
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
