Peach Cobbler Recipe

Prepare peaches: If using fresh peaches, peel (blanching 30 seconds in boiling water then plunging into ice water helps), pit and slice peaches into 1/2-inch thick wedges to yield about 4 cups.

Combine sugars and thickeners: In a large bowl, toss the sliced peaches with 3/4 cup granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg until evenly coated. Let sit 10 minutes to macerate; juices will begin to release.

Cook briefly (optional for thicker filling): Transfer the peach mixture and any released juices to a medium saucepan over medium heat. Add 2 tablespoons butter and cook, stirring gently, until mixture thickens and bubbles for 2–4 minutes. Remove from heat. (Alternatively, you can pour the raw macerated peaches directly into the baking dish; they will cook in the oven but may release more juice.)

Preheat oven and prepare pan: Preheat the oven to 400°F (200°C). Butter a 9-inch round or 9x9-inch square baking dish (or a donut-style pan if making individual servings) and set aside.

Make biscuit dough

Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a large bowl.

Cut in butter: Grate the cold 1/2 cup (1 stick) unsalted butter or cut it into small cubes and use a pastry cutter or fork to work it into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter.

Add wet ingredients: In a small bowl whisk together 3/4 cup whole milk, 1 teaspoon vanilla extract and the optional egg (if using). Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Dough should be shaggy and slightly sticky; do not overmix.

Portion the topping: Turn the dough out onto a lightly floured surface and gently pat to about 3/4-inch thickness. Using a 2-inch round cutter (or a spoon), cut or scoop rounds for the cobbler topping. Alternatively, you can drop large spoonfuls (6–8) of dough onto the filling for a more rustic cobbler.

Assemble: Pour the cooked or macerated peach filling (including juices) into the prepared baking dish and spread into an even layer. Dot the surface with the 2 tablespoons of butter (if not already melted into the filling).

Top with dough: Arrange the biscuit rounds or drop spoonfuls of dough evenly over the peaches, leaving small gaps for steam to escape. Brush the dough lightly with 1 tablespoon melted butter and sprinkle with 1 tablespoon coarse sugar.

Bake: Place the dish on a rimmed baking sheet to catch any bubbling juices and bake in the preheated 400°F (200°C) oven for 20–28 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the final 5–8 minutes.

Rest: Remove from oven and let rest 10–15 minutes so the filling thickens slightly before serving. This also makes it easier to slice or scoop without runny filling.

Serve: Spoon warm peach cobbler into bowls and serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Storage: Leftovers can be cooled completely, covered and refrigerated for up to 3 days. Reheat individual portions in the microwave for 30–60 seconds or in a 350°F (175°C) oven until warm.