Peach Cobbler Recipe

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similarly sized deep ovenproof skillet.

Peel and slice the peaches: bring a large pot of water to a boil. Score an X on the bottom of each peach and blanch them 30–45 seconds, then transfer to an ice bath. Slip off skins, pit, and slice peaches into 1/2-inch wedges until you have about 6 cups.

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

Let the mixture sit for 10 minutes so the peaches release juices. Pour the peach mixture (with all juices) into the prepared baking dish, spreading into an even layer.

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

Cut in the cold butter: using a pastry cutter, two knives, or your fingertips, work 8 tablespoons very cold, diced unsalted butter into the flour mixture until the pieces are pea-sized and the mixture looks coarse and crumbly.

In a separate small bowl, whisk together 1 cup buttermilk, 1 large egg and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry and stir gently with a wooden spoon or spatula just until a soft, slightly sticky dough forms. Do not overmix.

Drop the dough in 8–10 generous spoonfuls over the peach filling, spacing them so they cover most of the surface but allowing some fruit to peek through. The dough will spread as it bakes.

Brush the biscuit tops lightly with 2 tablespoons melted butter. In a small bowl combine 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon and sprinkle over the tops for a sweet, crackly finish.

Place the cobbler in the preheated 375°F oven and bake 35–45 minutes, or until the topping is golden brown, cooked through (a skewer inserted into the biscuit comes out clean) and the peach filling is bubbling around the edges.

If the topping browns too quickly while the filling is not yet bubbling, loosely tent the cobbler with foil and continue baking until done.

Remove from the oven and let rest 15–20 minutes so the filling thickens. Serve warm, topped with vanilla ice cream or whipped cream if desired.