Peach Cobbler
Ingredients
- 3 lbs fresh ripe peaches peeled, pitted, and sliced about 1/2 inch thick (about 6–7 medium peaches); frozen sliced peaches, thawed and drained, may be substituted
- 1/3 cup brown sugar packed; reduce to 3 tablespoons if peaches are very sweet
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch helps thicken the filling
- 1 pinch kosher salt
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar plus 1 extra tablespoon for sprinkling on top
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter cold, cut into 1/2-inch cubes
- 2/3 cup whole milk or buttermilk cold; buttermilk adds a pleasant tang
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish or a 12-inch cast iron skillet and set aside.
- In a large bowl, combine the sliced peaches, brown sugar, granulated sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cornstarch, and a pinch of salt. Toss gently until the peaches are evenly coated.
- Let the peach mixture sit and macerate for 10–15 minutes, stirring once or twice, until the peaches release their juices and the mixture looks syrupy and fragrant.
- Pour the peach filling into the prepared baking dish, spreading it into an even layer. Set aside while you make the biscuit topping.
- In a large bowl, whisk together the flour, 3 tablespoons of granulated sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining — this is what creates a flaky topping.
- Add the cold milk (or buttermilk) and vanilla extract. Stir with a fork until the dough just comes together and is shaggy — do not overmix. A few floury spots are perfectly fine.
- Using a large spoon or a 1/4-cup measure, drop rounded spoonfuls of biscuit dough over the peach filling, leaving small gaps between each drop so steam can escape. You should have roughly 8–10 biscuit mounds.
- Sprinkle the tops of the biscuit mounds evenly with the remaining 1 tablespoon of granulated sugar for a lightly crisp, sparkling crust.
- Bake at 375°F for 42–48 minutes, until the biscuit topping is deep golden brown and the peach filling is visibly bubbling around the edges and through the gaps. If the topping browns too quickly, tent loosely with aluminum foil for the final 10 minutes.
- Remove from the oven and allow the cobbler to rest for at least 10 minutes before serving. This allows the filling to thicken and set slightly so it scoops cleanly.
- Serve warm, topped with a scoop of good vanilla ice cream or a generous dollop of whipped cream or plain Greek yogurt.
Notes
Storage: Cover leftover cobbler tightly and refrigerate for up to 4 days. Reheat individual portions in a 350°F oven for 10–15 minutes or microwave briefly. The biscuit topping will soften in the fridge but remains delicious. Freezing: The baked cobbler can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through. Fresh vs. Frozen Peaches: Fresh, ripe, in-season peaches are strongly preferred. If using frozen, thaw completely and drain well to avoid a watery filling. If using canned peaches, choose juice-packed (not syrup) and reduce sugar in the filling by half. Make It Lighter: Substitute half the all-purpose flour with whole wheat pastry flour and use coconut sugar in place of brown sugar for a lower-glycemic version with added fiber.