Peach Cobbler Recipe

Prepare peaches

Preheat the oven to 375°F (190°C). If peaches are chilled, bring to room temperature. Peel (use a paring knife or blanch in boiling water 30–60 seconds and shock in ice water to loosen skins), pit, and slice peaches to about 1/2-inch thick to yield approximately 6 cups.

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

Let the mixture sit for 10 minutes to macerate. The sugars will draw out some juices and the cornstarch will begin to thicken the mixture.

Transfer the macerated peaches and any accumulated juices to a 9x13-inch baking dish (or a similar-sized ovenproof dish). Spread into an even layer.

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

Add the 8 tablespoons (1 stick) of cold unsalted butter cut into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. The butter should remain cold to produce flaky topping.

In a small bowl, whisk together 1 cup whole milk and 1 large egg until well combined.

Make a well in the center of the flour-butter mixture and pour in the milk-egg mixture. Stir gently with a spatula or wooden spoon just until the dough comes together and no large pockets of dry flour remain. Do not overmix.

Turn the dough out onto a lightly floured surface and gently pat into a 1/2-inch to 3/4-inch thick rectangle. Using a 2-inch round cutter or a spoon, cut or scoop topping portions. Alternatively, you can drop spoonfuls of dough directly onto the peach filling for a more rustic cobbler. Aim to cover the surface with dough pieces, leaving small gaps for steam to escape and juices to bubble.

If desired, brush the tops of the biscuit pieces lightly with 1 tablespoon melted butter for extra browning and richness.

Sprinkle the biscuit tops with 2 teaspoons coarse sugar to add crunch and sparkle.

Place the baking dish in the preheated 375°F (190°C) oven on the middle rack. Bake for 35–45 minutes, or until 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 is browning too quickly while the filling isn't bubbling yet, loosely tent the dish with foil and continue baking until done.

Once baked, remove the cobbler from the oven and let rest for 10–15 minutes. This resting time allows the filling to thicken and makes serving easier.

Spoon warm peach cobbler into bowls or onto plates. Serve each portion with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Store any leftovers covered and refrigerated for up to 3 days. Reheat individual portions in the microwave (30–60 seconds) or warm in a 325°F (160°C) oven until heated through.