Peach Cobbler Recipe

Prepare peaches

Peel (optional) and slice peaches into 1/2-inch wedges to yield about 6 cups. If using very ripe peaches, peeling is optional; to easily peel, blanch in boiling water 30–45 seconds then transfer to ice water and slip skins off.

Place sliced peaches in a large mixing bowl. Add 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract, 2 teaspoons cornstarch, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. Gently toss until the fruit is evenly coated and the cornstarch is dissolved.

Transfer the peach mixture to a 9x13-inch (or equivalent 3-quart) baking dish, spreading in an even layer. Allow to sit while you prepare the topping so juices develop (10–15 minutes).

Preheat the oven to 375°F (190°C). Position a rack in the middle. Butter the baking dish lightly if not nonstick.

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 3 tablespoons granulated sugar, and 1/4 teaspoon salt until evenly combined.

Add 6 tablespoons cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6–8 turns).

In a separate small bowl, whisk together 1/2 cup buttermilk, 1/4 cup whole milk, and 1 large egg until smooth. Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon until just combined; do not overmix. The dough should be slightly sticky but manageable.

Using a spoon or a 1/4-cup scoop, drop spoonfuls of dough over the peaches, leaving small gaps so steam can escape and juices bubble up between biscuits. You should have about 10–12 mounds covering most of the surface.

Brush the tops of the biscuit mounds lightly with melted butter (reserve 1 tablespoon for this) and sprinkle with 1 tablespoon turbinado or coarse sugar for sparkle and crunch.

Bake in the preheated 375°F (190°C) oven for 35–45 minutes, until the topping is golden brown and the peach filling is bubbly at the edges. If the topping browns too quickly, loosely tent with aluminum foil for the last 10 minutes.

Remove from oven and let the cobbler rest for 10–15 minutes to thicken slightly. If desired, brush the biscuit tops with the remaining melted butter for extra gloss.

Serve warm, scooping peaches and biscuit topping into bowls. Top with vanilla ice cream (about 1 scoop per serving) while still warm so the ice cream melts slightly over the cobbler.