Biscochito Peach Cobbler Recipe

Preheat the oven to 400°F (200°C). Lightly grease a 9-inch square or 9x13-inch baking dish (use 9x13 if you prefer a thinner filling layer).

Peel, pit, and slice the peaches into 1/2-inch wedges until you have about 6 cups. If using frozen peaches, thaw and drain excess liquid.

In a large bowl, combine 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 2 teaspoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground anise, and 1 teaspoon salt. Whisk to blend and dissolve lumps.

Gently fold the peach slices into the sugar mixture until evenly coated. Let the mixture rest 10 minutes so juices mix with the sugar and cornstarch begins to hydrate.

Transfer the peach mixture into the prepared baking dish, spreading into an even layer and scraping any remaining syrup from the bowl into the dish.

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

Stir in 1 teaspoon anise seed so the topping reflects the characteristic biscochito flavor and texture.

Cut 8 tablespoons (1 stick) cold unsalted butter into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a small bowl, whisk together 3/4 cup buttermilk and 1 large egg until combined. Pour the wet mixture into the flour-butter mixture and gently stir with a spatula or fork until a shaggy soft dough forms. Do not overmix; a few dry streaks are fine.

Turn the dough out onto a lightly floured surface and gently pat it to about 1/2-inch thickness. Use a round cutter or spoon to portion the dough into 1/3- to 1/2-cup mounds (or cut rounds). You should have roughly 10–12 portions depending on size. Alternatively, drop large spoonfuls over the peaches for a rustic cobbler.

Arrange the biscuit mounds on top of the peach filling, leaving small gaps so steam can escape and juices can bubble up between pieces.

Mix together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for the finishing sugar.

Lightly brush the tops of the biscuit pieces with a little buttermilk (reserve a tablespoon from the measured buttermilk) or milk, then sprinkle the cinnamon-sugar evenly over the biscuits.

Place the cobbler on a rimmed baking sheet to catch any bubbling juices and bake in the preheated 400°F (200°C) oven for 25–30 minutes, or until the biscuit topping is golden brown and a skewer inserted into a biscuit comes out clean and the peach filling is bubbling at the edges.

If the topping browns too quickly but the filling is not yet bubbling, loosely tent the cobbler with foil and continue baking another 8–12 minutes.

Remove from the oven and let cool for 15–20 minutes so the filling sets slightly; this makes slicing and serving easier.

Spoon the warm cobbler into individual bowls and serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. The anise and cinnamon flavors echo the traditional biscochito cookie while the tender biscuit topping complements the juicy peaches.

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in a 350°F (175°C) oven for 10–12 minutes.