Peach Cobbler Recipe

Prepare peaches

Preheat oven to 375°F (190°C). Peel the peaches: score an X at the bottom of each peach, blanch in boiling water for 30–45 seconds, then plunge into ice water. Slip skins off, quarter the peaches, remove pits, and slice into 1/2-inch wedges to yield about 6 cups.

Combine filling ingredients

In a large mixing bowl, toss the sliced peaches with 1 cup granulated sugar, 2 tablespoons light brown sugar, 2 tablespoons lemon juice, 2 teaspoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon salt. Stir gently until the sugar and cornstarch evenly coat the peaches and the mixture starts to release some juices. Let rest 10 minutes so the cornstarch can absorb juices.

Assemble filling in pan

Pour the peach mixture into a 9x13-inch (or similar) baking dish, spreading evenly. If using, dot the top with 2 tablespoons of unsalted butter in small knobs distributed across the surface. Set dish aside while you prepare the biscuit topping.

Make dry mixture

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1/2 teaspoon salt until well combined.

Cut in butter

Add 1/2 cup (1 stick) cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add liquids and form dough

In a small bowl, whisk together 3/4 cup whole milk, 1/4 cup buttermilk, and 1/2 teaspoon vanilla extract. Pour the liquid into the flour-butter mixture and stir with a wooden spoon until a soft shaggy dough forms. Avoid overmixing; dough should hold together but be slightly sticky.

Portion topping

Turn the dough onto a lightly floured surface and pat to about 3/4-inch thickness. Using a 2 1/2-inch biscuit cutter or a spoon, cut or scoop rounds/large spoonfuls of dough. Arrange the biscuit pieces on top of the peach filling, leaving small gaps so steam can escape and juices bubble up around the biscuits. Alternatively, drop large spoonfuls across the surface for a more rustic look.

Egg wash and sugar

Whisk the egg with 1 tablespoon water to make an egg wash. Gently brush the tops of the biscuits with the egg wash and sprinkle with the coarse sugar for a golden, slightly crunchy finish.

Bake

Place the baking dish on a sheet pan to catch any drips and bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling thickly at the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

Rest

Remove the cobbler from the oven and let rest for 10–15 minutes so the filling sets slightly. This makes serving cleaner and lets the flavors meld.

Spoon warm peach cobbler into bowls. Serve topped with a scoop of vanilla ice cream or a dollop of whipped cream if desired. Leftovers can be covered and refrigerated for up to 3 days; reheat in a 325°F (160°C) oven until warmed through.