Peach Cobbler Recipe

Prepare peaches

Preheat oven to 375°F (190°C). Peel and slice peaches into 1/2-inch slices to yield about 6 cups. If using frozen, thaw and drain excess liquid.

In a large bowl combine 1 cup granulated sugar, 2 tbsp light brown sugar, 2 tsp cornstarch, 1 tsp ground cinnamon, and 1 tsp salt. Whisk to combine.

Add the sliced peaches, 1 tbsp lemon juice and 1 tsp vanilla extract to the sugar mixture. Toss gently until peaches are evenly coated and cornstarch is distributed.

Let the mixture sit 10 minutes so the sugar draws out juices and the cornstarch begins to thicken.

Transfer the peach mixture (including any released juices) to a 9x13-inch baking dish and spread into an even layer.

In a large mixing bowl whisk together 2 cups all-purpose flour, 3 tbsp granulated sugar, 2 tsp baking powder and 1 tsp salt.

Grate or cut 8 tbsp very cold unsalted butter into the flour mixture, then use a pastry cutter or your fingertips to work the butter until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

In a small bowl whisk together 3 tbsp buttermilk, 3 tbsp milk, 1 large egg and 1 tsp vanilla extract until uniform.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula until just combined—do not overmix. The dough should be slightly shaggy and sticky; if it feels too dry add up to 1 tbsp more milk.

Using a spoon or an ice-cream scoop, drop rounded tablespoons or 8–10 portions of batter over the peaches, leaving small gaps; the topping will spread while baking. Alternatively, for a more even crust, gently pat the dough pieces together to cover most of the fruit, leaving some peach exposed for bubbling.

Brush the tops of the biscuit pieces lightly with 1 tbsp melted butter (optional) and sprinkle with 2 tbsp turbinado or coarse sugar for crunchy, caramelized tops.

Place the baking dish on a rimmed baking sheet to catch any bubbling juices and put it in the preheated 375°F (190°C) oven.

Bake for 35–45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil.

Remove from oven and let the cobbler rest 15–20 minutes so the filling thickens further; this helps with cleaner serving.

If desired, grate 1 tsp lemon zest over the cobbler before serving for brightness. Serve warm with vanilla ice cream or whipped cream.