Nothing says summer quite like a fruit cobbler, particularly one made with peaches right when they’re at their ripest and juiciest (~end of June through August). When baked, the sweet stone fruit becomes tender and jammy, the perfect foil for the biscuit topping that’s crisp on top and tender underneath. Serve peach cobbler warm with a cold scoop of ice cream or homemade whipped cream for a bit of peak summer decadence.
What People Are Saying:
"Seriously delicious. Super easy to make—and the texture of the topping is BOMB." -childofthecorn5
"The ratio of fruit to topping was perfection! And, the buttermilk in the topping made for a superior fluff!" -pastagofer
Yields: 8-10 servings
Prep Time: 20 mins
Total Time: 1 hour 35 mins
to 12 ripe peaches (about 4 lb. total), pitted, sliced 1/2" thick
cornstarch
granulated sugar
ground cinnamon
(180 g.) all-purpose flour
(200 g.) granulated sugar
baking powder
ground cinnamon
kosher salt
(1 stick) cold unsalted butter, cut into cubes
buttermilk
Vanilla ice cream, for serving (optional)
Preheat oven to 375°. In a large bowl, toss peaches, cornstarch, granulated sugar, and cinnamon. Let sit while you make the topping, at least 10 minutes or up to 30.
Topping & AssemblyPeach cobbler is an American dessert of sweetened, thickened peaches baked beneath a sweet drop-biscuit crust. Think of it as a deep-dish fruit pie, only wayyy easier no sticky pie dough, no rolling pin, no worries. Of course, the range of cobblers extends far beyond peaches: Ripe summer berries and juicy stone fruits of all stripes make excellent cobbler candidates.
First off, place a rack in the middle of your oven and preheat to 375°. Okay, with that out of the way, let’s deal with the filling. Taste the peaches to get a sense of where they lie on the sweet-tart axis. Now toss the sliced peaches with the cornstarch, sugar, and cinnamon in a large bowl to coat. If you determined that your peaches are on the tart side, go ahead and add an extra tablespoon of sugar. Set aside at room temperature for 10 to 30 minutes to get the juices flowing.
Meanwhile, work on the biscuit topping. There are two keys to great biscuits: Make sure your ingredients are cold and work fast. Bearing that in mind, whisk the flour, sugar, baking powder, and cinnamon together in a bowl. Add the cold butter—you want it in approximately 1/4" pieces—and toss to coat with the flour mixture. Now work it into the dry ingredients with your fingertips until combined and the largest pieces are about the size of a pea.
Pour in the cold buttermilk and mix with a rubber spatula just until combined; don’t overwork the dough or the topping will get tough.
Pour the peaches and their juices into a 13" x 9" baking dish and spread out into an even layer. Now drop spoonfuls of the biscuit topping over the peaches. Don’t worry about any gaps—the topping will spread to form a mostly even layer in the oven. Bake the cobbler until bubbling around the edges and the topping is golden brown. Let cool 15 minutes before serving, preferably with vanilla ice cream.
In the unlikely event of leftovers, cover and store in the fridge for up to 3 days.
Let us know how it went in the comments below!
2023-07-25T17:53:42Z dg43tfdfdgfd