Peach Cobbler Recipe

Prepare peaches

If using fresh peaches, bring a pot of water to a boil and prepare an ice bath. Cut a shallow X in the bottom of each peach, blanch in boiling water 30–45 seconds, then transfer to the ice bath. Slip off skins, pit, and slice peaches into 1/2-inch slices to measure 6 cups. If using canned peaches, drain well and slice if needed.

In a large bowl, combine 1 cup granulated sugar, 2 tablespoons light brown sugar, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, and a pinch of kosher salt. Whisk to blend evenly.

Add the sliced peaches to the sugar mixture. Pour in 1 tablespoon lemon juice and 1 teaspoon vanilla extract. Gently toss until peaches are evenly coated. Let sit 10–15 minutes so the peaches release some juices and the cornstarch begins to hydrate.

Transfer the peach mixture (with accumulated juices) into a 9x13-inch baking dish or a similar-depth 8x8-inch dish for a thicker cobbler layer, spreading evenly. Dot the top of the peaches with 2 tablespoons unsalted butter cut into small pieces.

Preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.

In a large bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt until uniform.

Add 8 tablespoons cold unsalted butter cut into small cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter bits. (A few larger butter pieces are fine — they create flakiness.)

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

Pour the wet mixture into the flour-butter mixture and stir gently with a fork just until a shaggy, slightly sticky dough forms. Do not overmix; small streaks of flour are okay.

Turn the dough onto a lightly floured surface and gently pat or roll it to about 1/2-inch thickness. Use a 2- to 3-inch biscuit cutter or a spoon to scoop dollops of dough and place them spaced evenly over the peach filling. Alternatively, drop spoonfuls across the filling to create a rustic top — they will spread slightly as they bake.

If desired, brush the biscuit tops lightly with a little leftover buttermilk and sprinkle 2 teaspoons turbinado sugar and an additional 1 teaspoon ground cinnamon evenly over the topping for crunch and extra flavor.

Place the baking dish on a rimmed baking sheet (to catch any bubbling juices) and bake in the preheated 375°F (190°C) oven for 35–45 minutes. The cobbler is done when the topping is golden brown and a toothpick inserted into the topping comes out clean, and the peach filling is bubbling around the edges.

If the topping browns too quickly but filling isn’t bubbling yet, tent the dish loosely with foil and continue baking until finished.

Remove the cobbler from the oven and let rest 15–20 minutes to thicken the filling slightly before serving. Serve warm with vanilla ice cream or whipped cream if desired.