Palisade Peach Cobbler
A classic fruit cobbler built on Palisade peaches, grown on Colorado's Western Slope and prized for their high sugar content from long, sunny days and cool nights.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •9x13 baking dish
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 the sliced peaches, sugar, lemon juice, cornstarch, and cinnamon in a large bowl.
- 3
Pour the peach mixture into a greased 9x13 baking dish. Spread it out evenly.
- 4
Whisk the flour, baking powder, and salt together in a separate bowl.
- 5
Cut the cold butter into the flour mixture until it looks like coarse crumbs.
- 6
Stir in the milk just until a soft, rough dough forms.
- 7
Drop spoonfuls of the biscuit dough evenly over the peaches.
- 8
Bake for 40 to 45 minutes until the topping is golden and the filling is bubbling.
- 9
Let it cool for 15 minutes before serving.
Chef's tips
Use fully ripe Palisade peaches in late summer for the sweetest flavor. Serve warm with a scoop of vanilla ice cream on top.
Storage
Cover and refrigerate up to 3 days.
Reheating
Reheat in a 350°F oven for about 15 minutes until warmed through.
Common mistakes to avoid
- •Using underripe peaches, which stay hard and sour.
- •Mixing the biscuit dough too much, which makes the topping tough.
Serving suggestions
Cooked Palisade 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 Colorado
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
