Peach Biscuit Cobbler
Summertime means peaches, and peaches mean fresh desserts! This biscuit cobbler dessert is a combination of fluffy biscuit dough and juicy peaches – which is why we call it a biscuit cobbler! Member’s Mark™ Ground Cinnamon adds a touch of warmth, while Crisco® gives this dish its signature texture. Top with homemade whipped cream for an even more delightful treat.
Tips for Selecting the Best Peaches
1. Look for good color
- Choose peaches with a rich yellow, golden, or creamy background color.
- Avoid peaches that are mostly green, which usually means they were picked too early.
- Some varieties have a red blush, but the red color alone doesn’t indicate ripeness.
2. Smell them
- A ripe peach should have a sweet, fragrant peach aroma, especially near the stem.
- Little or no smell often means it’s not ripe yet.
3. Check firmness
- Gently press near the stem end.
- For eating today: choose peaches that yield slightly to pressure.
- For eating in a few days: choose firmer peaches and let them ripen at room temperature.
4. Avoid damage
Skip peaches with:
- Large bruises
- Soft, mushy spots
- Wrinkled skin (can indicate age or dehydration)
- Mold around the stem
5. Know the difference
- Freestone peaches: flesh separates easily from the pit; great for eating fresh and baking.
- Clingstone peaches: flesh sticks to the pit; often juicier and common earlier in the season.
Ripening at home
Place firm peaches in a paper bag on the counter for 1–3 days. Once ripe, refrigerate them to slow further ripening and use within a few days.
How to Make Homemade Whipped Cream
Easy Homemade Whipped Cream
Ingredients
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
- Chill your bowl and beaters — Pop them in the freezer for about 10 minutes. A cold bowl helps the cream whip faster and hold its shape.
- Add the cream — Pour cold heavy whipping cream into the bowl.
- Start whipping — Beat on medium speed until the cream begins to thicken.
- Add sugar and vanilla — Slowly add the powdered sugar and vanilla.
- Whip to peaks — Continue beating until soft or medium peaks form. Stop as soon as it reaches the consistency you want.
- Serve immediately or chill — Refrigerate until ready to use.
Tips for the best whipped cream
- Use very cold cream. This is one of the biggest secrets to fluffy whipped cream.
- Don’t overbeat it. If you keep going after stiff peaks, the cream can become grainy and eventually turn into butter.
- Use powdered sugar for a smooth texture; it also helps the whipped cream hold its shape.
- For a less sweet whipped cream, use just 1 tablespoon of sugar.
- For extra flavor, try maple syrup, almond extract, cinnamon, or a little lemon zest.
For peaches: Try vanilla whipped cream with a tiny pinch of cinnamon—it’s especially good with fresh summer peaches, peach shortcake, or peach cobbler.
Peach Biscuit Cobbler
Summertime means peaches, and peaches mean fresh desserts! This biscuit cobbler dessert is a combination of fluffy biscuit dough and juicy peaches - which is why we call it a biscuit cobbler! Top with homemade whipped cream for an even more delightful treat.
Ingredients
- ½ cup Milk
- ¼ cup Lemon juice
- 1¾ cup All-purpose flour
- 2 tbsp Granulated sugar
- 2½ tsp Clabber Girl® Baking Powder
- ¼ tsp Clabber Girl® Baking Soda
- ¼ tsp Salt
- 1 tsp Member's Mark™ Ground Cinnamon
- 3 tbsp Crisco® All-Vegetable Shortening
- 1 cup Chopped, fresh peaches
- ¼ cup Finely chopped rolled oats
- 2 tbsp Melted butter
Instructions
- Preheat oven to 475°F with the oven rack in the center of the oven. Spray an 8″ cake pan with no-stick spray.
- In a measuring cup, combine the milk and lemon juice; set aside.
- In the bowl of a food processor fitted with metal blade, pulse flour, sugar, baking powder, baking soda, salt, and cinnamon. Sprinkle shortening over flour mixture; pulse just until mixture forms pea-sized chunks. Pour milk over the mixture; pulse until well-blended and a soft, sticky dough is formed.
- Place chopped oats in a small, shallow dish. Spray an ice cream scoop with no-stick cooking spray. Scoop dough into 10-12 portions; roll in oats to lightly dust each biscuit; shake off excess. Place biscuits close together in prepared pan; brush biscuits with melted butter. Bake 15 minutes or until lightly golden brown. Let stand 2-3 minutes before serving warm.
