Classic Peach Cobbler
Fresh peaches are lightly sweetened and thickened, covered with dropped buttermilk biscuit dough, and baked until the topping is golden and the fruit is bubbling.
Ingredients
Peach Filling
- Unsalted butter for greasing
- 3 pounds ripe peaches about 6–8 peaches
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 3 –4 tablespoons all-purpose flour
Biscuit Topping
- 1 3/4 cups all-purpose flour plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter cut into small cubes
- 3/4 cup buttermilk well shaken
- Turbinado sugar for sprinkling
- Vanilla ice cream or whipped cream for serving
Instructions
Prepare the oven and peaches:
- Preheat the oven to 350°F. Butter the bottom and sides of a 9×13-inch baking dish. Pit the peaches and cut them into thin, evenly sized slices.
Mix the peach filling:
- Place the peaches in a large bowl with the brown sugar, granulated sugar, lemon juice, and salt. Sprinkle with 3 tablespoons flour and toss until evenly coated. Add the remaining tablespoon only when the peaches release a large amount of juice. Spread the filling evenly in the prepared dish.
Combine the topping ingredients:
- Whisk the flour, granulated sugar, baking powder, and salt in a medium bowl. Cut in the cold butter with a pastry blender, fork, or fingertips until the mixture resembles coarse crumbs with pea-size butter pieces.
Finish the biscuit dough:
- Pour in the buttermilk and stir gently with a fork until a shaggy dough forms. Stop mixing as soon as the dry ingredients are moistened.
Top and bake the cobbler:
- Use two spoons to drop the biscuit dough evenly over the peaches, leaving a few small areas of fruit exposed. Sprinkle the surface with turbinado sugar. Bake for about 50 minutes, or until the biscuits are golden and the peach filling bubbles around the edges.
Cool and serve:
- Place the baking dish on a wire rack and cool for at least 20 minutes. Serve the cobbler warm with vanilla ice cream or whipped cream.
CHEF’S TIP
Use the additional flour only when the peaches are exceptionally ripe and juicy.
Do not overmix the biscuit dough; small visible pieces of cold butter help keep the topping tender.
Do not overmix the biscuit dough; small visible pieces of cold butter help keep the topping tender.
CALORIES PER SERVING