This simple recipe for peach shears is one of my favorite summer dessert! It has a fresh peach filling and a butter biscuit cookies. Yummy!
Peach lover, this simple recipe for peach shears is just the thing for you! It has a butter biscuit that occurs over tons of sweet, juicy peaches. Add a ball of vanilla ice cream and you have a perfect summer dessert.
If you followed for a while, you know that peaches are one of my favorite parts of summer. I add them to salads, serve them with cheese, press them on pizza and of course simply devour them.
But in this homemade peach shoemaker there is nothing over you. The peaches become juicy and Jammy in the oven and almost create a sauce for the cookies and the ice. It’s slightly cute, a little spicy, warm seasoned … just yummy.
Fortunately, this recipe is super easy to make. I hope you will try this summer while peaches are at its peak. If you like peaches half as much as I do, you will love it!
How to make peach shears
You will find the complete Peach Cobbler recipe with the following measurements, but at the moment you will find a brief overview of how to do it:
The recipe has four simple steps:
- Preparation of the peaches
- Make the topping
- Assemble the cobbler
- Bake
You will first prepare the peaches. Place them and cut them into slices and then put them in a large bowl with brown sugar, some lemon juice, cornstarch, cinnamon and nutmeg.
Can I use frozen peaches?
If you make this recipe in summer, try to use fresh peaches. You just can’t surpass your texture and taste!
Frozen peaches work totally in a pinch. Turn up and leave them out before use.
Throw the cut peaches in corn starch, sugar and spices. Then distribute them evenly in a greased 9 × 13-inch casserole.
Should I peel peach for peach shoists?
I don’t peel the peach when I make peach shemes. Personally, I don’t mind that your texture is in the finished dessert, and it makes this recipe very easy to throw together.
This means that if you prefer to peel your peaches, feel free! Here are two ways to do this:
- Carefully peel the entire peach with a vegetable peeler.
- Cook them. Cut a small “X” on the bottom of each peach to cut a small “X”. Let yourself fall into a saucepan with boiling water and cook for 30 seconds. Use a spider to transfer it to an ice pool and then pull your skins away. You should slip after cooking!
Next, open the biscuit. Whisk the dry ingredients in another large bowl – flour, sugar, baking powder and salt.
Add cold, spiced butter and work it into the flour mixture until it resembles a rough meal.
Pour in 1/4 cup of milk and mix with a spatula to combine. The dough will be dry and shaggy at this point. Add more milk as required, 1 tablespoon at the same time to bring the dough together into a ball. I think that another 2 tablespoons usually make the trick.
Then assemble the cobbler. Tear the dough into pieces in golf ball size and flatten it with your hands until you are about 1/3 inch thick.
Assign the cookies evenly on the peach (this cobbler is peach colors, so there will be a few gaps). Brush with milk and sprinkle with cinnamon sugar.
Finally bake in a 350 ° F -oven Until the cookies are slightly golden and the peach bubbles 45 to 55 minutes.
Let it cool for 10 minutes before serving with vanilla ice cream. 🙂
How to store peach shoers and heat up again
Personal opinion: This homemade peach shoemaker recipe is best when it is freshly baked. Warm, bubbling cobbler + cold ice = perfection.
If you have leftovers, store them in the fridge for up to 4 days. Enjoy them cold from the refrigerator or at room temperature or heat it in the microwave or a 350 ° F oven.
More favorite summer desserts
If you love this recipe for peach cobblers, try one of these delicious summer desserts next:
Can’t you get enough peaches? Take a look at these 20 simple peach recipes!
Simple peach shower
Served 8
This simple recipe for peach troubles has a butter biscuit topping and lots of fresh, juicy peaches. Serve with vanilla ice cream for the perfect summer dessert!
- 3 pound Fresh peachesPresent displayed and cut into slices (approx. 8 medium -sized)
- ¼ cup brown sugar
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Corn starch
- ¼ teaspoon Cinnamon
- ⅛ teaspoon nutmeg
- Vanilla ice creamPresent to serve
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Preheat the oven to 350 ° F and grease a 9×13 inch or a similar baking dish.
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In a large bowl, throw the peach with brown sugar, lemon juice, corn starch, cinnamon and nutmeg. Spread evenly on the bottom of the prepared baking dish.
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Make the topping: Whisk flour, sugar, baking powder and salt in a large bowl. Add the butter and throw it to the coat. Use your hands or pastries to edit the butter in the dry ingredients until the mixture resembles a rough flour.
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Add the milk and mix it with a spatula until a shaggy dough forms. If necessary, add more to 1 tablespoon at the same time to moisturize a remaining dry flour and bring the mixture together in a soft, coherent dough. I usually use 2 more tablespoons. Add just enough to bring the dough together and knead with your hands if necessary.
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Tear the dough into pieces in golf ball size and flatten it with your hands until you are about ⅓ inches thick. Place them over the peaches in the baking dish. The topping does not cover all peaches, so that the cookies clear evenly over them and leave some gaps in between.
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Stir the 1 tablespoon of sugar and cinnamon in a small bowl. Spread the tops of the cookies with milk and sprinkle the cinnamon sugar over the cobbler.
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Bake for 45 to 55 minutes or until the peach bubbles and the cookies are golden brown. A toothpick that was inserted into the cookies should come out clean.
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Let it cool for 10 minutes before serving with vanilla ice cream.
