Peach Cobbler Recipe

Prepare peaches

Peel (optional), pit and slice peaches into 1/2-inch wedges until you have about 6 cups. If peaches are very firm, briefly plunge into boiling water for 20–30 seconds then an ice bath to loosen skins.

Macera te and thicken

In a large bowl combine sliced peaches, 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt and 1/2 teaspoon vanilla. Toss gently until peaches are evenly coated and the cornstarch is distributed.

Cook slightly (optional)

For a less runny filling, cook the mixture in a medium saucepan over medium heat just until it begins to thicken and juices bubble (2–4 minutes), stirring constantly. Remove from heat. If you prefer a looser, juicier cobbler you can skip this step and bake raw peaches directly in the dish.

Transfer to baking dish

Preheat oven to 400°F (200°C). Lightly butter a 9x9-inch (or similar 8x10) baking dish. Spoon the peach filling into the dish and spread into an even layer. Dot the top with 2 tablespoons of butter in small pieces.

Mix dry ingredients

In a medium mixing bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly combined.

Cut in butter

Add 6 tablespoons cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add wet ingredients

In a small bowl whisk together 1/2 cup whole milk, 1/4 cup plain yogurt (or sour cream) and 1/2 teaspoon vanilla. Pour the wet mixture into the flour-butter crumbs and stir gently until just combined and a soft, slightly sticky dough forms. Do not overmix.

Portion topping

Drop the dough by large spoonfuls (or use a 1/3-cup scoop) over the peach filling, spacing pieces so there are small gaps for steam to escape and juices to bubble up (they will spread during baking).

Finish topping

If using, beat 1 egg and brush lightly over the dough pieces for shine. Sprinkle turbinado sugar on top for crunch.

Bake

Place the baking dish on a rimmed baking sheet (to catch any bubbling juices) and bake in the preheated 400°F (200°C) oven for 20 minutes. Then reduce oven temperature to 375°F (190°C) and bake an additional 20–25 minutes, until the topping is golden brown and an inserted toothpick in the biscuit topping comes out cleanish and juices are bubbling.

Rest

Remove from oven and let the cobbler rest on a wire rack for 10–15 minutes. This lets the filling thicken slightly so it sets when served.

Serve

Spoon warm peach cobbler into bowls or plates and top with vanilla ice cream or whipped cream as desired.