📝 About This Recipe
This quintessential Southern dessert celebrates the peak of stone fruit season with succulent, honeyed peaches nestled beneath a golden, biscuit-style crust. We enhance the natural sweetness of the drupes with a touch of bourbon and a hint of warm spice, while a brown butter base provides a rich, nutty depth that sets this recipe apart. It is a rustic, comforting masterpiece that captures the essence of summer in every spoonful.
🥗 Ingredients
The Peach Filling
- 6-8 cups Fresh Peaches (peeled and sliced into 1/2 inch wedges)
- 1/2 cup Granulated Sugar (adjust based on sweetness of fruit)
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Cornstarch (to thicken the juices)
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Bourbon (optional, for depth of flavor)
The Cobbler Topping
- 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar (plus 1 tablespoon for sprinkling)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 cup Unsalted Butter (cold, cubed)
- 1/2 cup Boiling Water
The Foundation & Finish
- 4 tablespoons Unsalted Butter (for browning in the pan)
- 1 teaspoon Vanilla Extract (pure extract)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place 4 tablespoons of butter in a 9x13 inch ceramic or cast-iron baking dish and set it in the oven while it preheats to melt and slightly brown.
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2
In a large mixing bowl, combine the sliced peaches, 1/2 cup granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and bourbon. Toss gently to ensure all fruit is coated.
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3
Let the peach mixture macerate for about 10-15 minutes at room temperature; this allows the juices to release and the sugars to dissolve.
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4
In a separate medium bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt for the topping.
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5
Using a pastry cutter or your fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
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6
Carefully remove the hot baking dish from the oven once the butter is melted and smells nutty. Swirl it to coat the bottom of the pan.
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7
Pour the peach mixture and all its accumulated juices directly over the melted butter in the hot dish. Do not stir.
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8
Add the boiling water and vanilla extract to the flour/butter mixture. Stir quickly with a fork until just combined into a thick, sticky dough.
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9
Drop spoonfuls of the dough over the peaches. It doesn't need to cover the fruit completely; the gaps allow steam to escape and create a beautiful 'cobbled' appearance.
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10
Sprinkle the remaining tablespoon of sugar and a pinch of nutmeg over the top of the dough for a crunchy, aromatic finish.
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11
Bake for 40-45 minutes, or until the fruit is bubbling vigorously and the topping is deeply golden brown and cooked through.
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12
Remove from the oven and let it rest for at least 15 minutes before serving. This rest period is crucial for the juices to thicken into a glossy sauce.
💡 Chef's Tips
Always use ripe, fragrant peaches; if they are firm, leave them in a paper bag for a day to soften. To easily peel peaches, score an 'X' on the bottom and blanch them in boiling water for 30 seconds followed by an ice bath. Don't overmix the topping dough; keeping it slightly lumpy ensures a tender, biscuit-like texture rather than a tough one. If your peaches are exceptionally juicy, add an extra teaspoon of cornstarch to prevent the cobbler from becoming watery. For a flavor twist, swap the bourbon for almond extract to highlight the stone fruit's natural pit flavor.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality Madagascar vanilla bean ice cream. Drizzle with a touch of cold heavy cream for a traditional, less sweet accompaniment. Pair with a glass of chilled Moscato or a late-harvest Riesling to complement the fruit notes. A dollop of lightly sweetened mascarpone cheese or crème fraîche adds a sophisticated tang. Garnish with a few sprigs of fresh mint or basil for a pop of color and herbal aroma.