Peach Cobbler

Ingredients

For the Peach Filling

• 7 cups sliced peaches, fresh or thawed frozen
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Biscuit Topping

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup buttermilk
• 1 tablespoon coarse sugar, optional

Instructions

Step 1: Prepare the filling

Heat the oven to 375°F. Toss peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a 9-inch baking dish.

Step 4: Top the peaches

Drop spoonfuls of dough over the hot filling, leaving small gaps for steam. Sprinkle with coarse sugar.

Step 5: Bake

Bake 28 to 32 minutes, until the topping is golden and the peach juices bubble thickly. Cool 15 minutes before serving.

Reading the Cobbler Before It Comes Out

The peach filling is started in the oven before the biscuit topping goes on. That head start helps the cornstarch-thickened fruit reach a bubbling stage by the time the biscuits are golden.

Leave small gaps between the spoonfuls of biscuit dough. Steam from the peaches can escape through those spaces, helping the underside of the topping bake instead of remaining doughy.

How to Store Leftovers

Once Peach Cobbler has cooled, store it airtight. Room-temperature storage works for up to 2 days; after that, or in a warm room, move it to the refrigerator for up to 4 days.

How to Reheat

Reheat peach cobbler uncovered in a 325°F oven until the fruit is warm and the biscuit topping has regained some dryness at the surface. For one serving, a short microwave warm-up works, but the topping will be softer.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.