Peach Cobbler Recipe

Preheat the oven to 375°F (190°C). Lightly butter a 9x9-inch or 8x8-inch baking dish (or a similar 2–2.5 quart dish).

Peel (optional) and slice the peaches into 1/2-inch thick wedges. You should have about 4 cups packed. If peaches are very firm, toss slices with 1 tablespoon lemon juice and let sit 5–10 minutes.

In a medium bowl, combine 1 cup granulated sugar, 2 tablespoons packed brown sugar, 2 teaspoons cornstarch, 1/2 teaspoon ground cinnamon, and a pinch of salt. Whisk to blend.

Add the peach slices to the sugar mixture, then add 1/2 teaspoon vanilla extract and gently toss until the peaches are well coated and the cornstarch is evenly distributed. Let the mixture macerate for 10–15 minutes until the peaches release some juices.

Transfer the peach mixture and any accumulated juices to the prepared baking dish, spreading in an even layer.

Combine dry ingredients

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly mixed.

Cut in butter

Add 6 tablespoons (very cold) cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or your fingertips quickly), cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add wet ingredients

Make a well in the center. Pour in 3/4 cup buttermilk (or substitute) and 1 lightly beaten large egg. Stir gently with a wooden spoon or spatula just until the dough comes together; do not overmix. The dough should be shaggy and slightly sticky.

Portion the topping

Drop the biscuit dough by large spoonfuls (about 6–8 portions) over the peach layer, leaving some gaps so steam can escape and juices bubble up. For a more even top, you can pat the dough gently with floured fingers into round discs about 1/2-inch thick before placing.

Brush the biscuit topping with 2 tablespoons melted butter. If desired, sprinkle the top with 1 teaspoon coarse sugar and a light dusting of 1/8 teaspoon ground nutmeg for extra flavor.

Place the cobbler in the preheated 375°F (190°C) oven and bake for 30–38 minutes, or until the topping is golden brown and a toothpick inserted into the center of the topping comes out clean, and the peach filling is bubbling around the edges.

If the topping browns too quickly while the filling is not bubbling, tent the dish loosely with foil for the remainder of the baking time.

Remove the cobbler from the oven and let rest on a wire rack for 10–15 minutes to allow the filling to thicken slightly. Serve warm, plain or with vanilla ice cream or whipped cream.