120 minutes
A delightful summer treat with fresh peaches and a flaky biscuit topping, perfect with ice cream or whipped cream.
Summer Peaches, pitted and cut into roughly 3/4-inch cubes
0 lb
cups
tablespoons
Bourbon, optional
tablespoons
teaspoons
pinches
Freshly Grated Nutmeg, optional
pinches
Almond Extract, optional
0 drops
cups
Granulated Sugar, divided
cups
teaspoons
teaspoons
Unsalted Butter, chilled, cut into 1/4-inch pieces
tablespoons
cups
cups
tablespoons
Ice Cream
to taste
Whipped Cream
to taste
1. Preheat the Oven
Preheat your oven to 400°F (200°C) and position the rack in the middle to ensure even baking.
2. Prepare Peach Filling
In a large bowl, combine the peaches, 1/2 cup of granulated sugar, lemon juice, bourbon (if using), cornstarch, kosher salt, freshly grated nutmeg (if using), and almond extract (if using). Stir the mixture well to ensure the peaches are evenly coated and the cornstarch is well distributed.
3. Bake Peach Mixture
Scrape the peach mixture into an 8- by 8-inch baking dish and place it on a rimmed baking sheet to catch any drips. Bake the peaches for about 10 minutes, until they start bubbling slightly and release their juices.
4. Prepare Biscuit Topping
In a large bowl, stir together the all-purpose flour, 1/4 cup of granulated sugar, baking powder, and kosher salt. Add the chilled butter pieces and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Pour in the whole milk and stir with a fork just until the dough comes together; it’s okay if it’s a bit lumpy.
5. Top Peach Mixture with Biscuit Dough
Remove the peaches from the oven and give them a quick stir. Drop spoonfuls of the biscuit dough over the peach filling, smoothing it slightly to mostly cover the peaches but leaving small gaps here and there.
6. Bake Cobbler
Return the dish to the oven and bake for about 15 minutes. While the cobbler is baking, prepare a simple sugar syrup by combining the remaining 1/4 cup of granulated sugar and 2 tablespoons of water in a small saucepan. Bring it to a boil, swirling to dissolve the sugar, and let it cook for about a minute until it thickens slightly.
7. Finish Baking
Remove the cobbler from the oven and brush the biscuit topping with the sugar syrup using a pastry brush. Return the cobbler to the oven for about 25 more minutes, until the biscuit is golden brown and a cake tester inserted into the center comes out clean.
8. Rest and Serve
Let the cobbler rest for at least 30 minutes before serving. Serve warm with a scoop of ice cream or a dollop of whipped cream.
Combine apples with cinnamon, nutmeg, and lemon juice.
Add lemon zest to biscuit dough, great with berry fillings.
Mix ripe pears with fresh ginger, sugar, and vanilla.
Use mixed berries with lemon zest for the filling.
Combine plums with cardamom and orange zest.
Choose ripe but firm peaches to ensure the best flavor and texture in your cobbler. Toss them with sugar and let them macerate to draw out their juices and enhance the filling's sauciness.
Use cold, or even frozen and grated, butter for the biscuits to create flaky layers through steam during baking.
Allow the cobbler to rest after baking for the fruit filling to thicken and flavors to meld, ensuring a better taste and clean serving.
Mix the dough until just combined and slightly shaggy to prevent overworking and ensure tender biscuits.
Use an oven thermometer to ensure correct calibration for proper biscuit rise and fruit cooking.
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