📝 About This Recipe
This quintessential American comfort classic captures the essence of summer with jammy, spice-kissed peaches tucked beneath a golden, pillowy buttermilk crust. Born from the resourceful kitchens of the American South, this recipe balances the natural acidity of the fruit with a rich, buttery topping that is both crisp on the edges and soft in the center. It is a nostalgic, warm hug of a dessert that celebrates the simple harmony of stone fruit and cream.
🥗 Ingredients
The Peach Filling
- 6-8 cups Fresh Peaches (peeled, pitted, and sliced into 1/2-inch wedges)
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Cornstarch
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1 teaspoon Vanilla Extract (pure extract)
The Biscuit Topping
- 2 cups All-Purpose Flour (sifted)
- 1/2 cup Granulated Sugar (plus 1 tablespoon for sprinkling)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 1/2 cup Unsalted Butter (cold, cut into small cubes)
- 1/2 cup Buttermilk (cold)
- 1/4 cup Boiling Water
The Finishing Touches
- 1 large egg Egg Wash (beaten with 1 tablespoon of water)
- 1 tablespoon Demerara Sugar (for a crunchy finish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a deep 10-inch cast-iron skillet with butter.
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2
In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla extract.
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3
Toss the peach mixture gently until the fruit is evenly coated. Transfer the peaches and all their juices into the prepared baking dish.
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4
Place the peach filling in the oven for 10 minutes to pre-cook slightly while you prepare the biscuit topping. This ensures the fruit is tender and the juices are bubbling.
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5
In a separate medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
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6
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized bits remaining.
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7
Stir in the buttermilk until just moistened. Do not overmix; the dough should be slightly shaggy.
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8
Carefully pour the 1/4 cup of boiling water over the dough and stir quickly. This 'scalds' the flour and creates a unique, tender, cake-like texture in the cobbler topping.
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9
Remove the peaches from the oven. Using a large spoon, drop dollops of the biscuit dough over the hot peaches. It doesn't need to cover the fruit completely; some gaps allow steam to escape.
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10
Gently brush the tops of the dough mounds with the egg wash using a pastry brush.
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11
Sprinkle the tablespoon of Demerara sugar (or extra granulated sugar) over the dough for a sparkling, crunchy crust.
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12
Bake for 35-40 minutes, or until the topping is a deep golden brown and the peach juices are thick and bubbling vigorously around the edges.
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13
Remove from the oven and let it rest for at least 15 minutes before serving. This resting period is crucial for the syrup to thicken properly.
💡 Chef's Tips
If your peaches are very ripe and sweet, reduce the granulated sugar in the filling by 1/4 cup. To peel peaches easily, score an 'X' on the bottom and blanch in boiling water for 30 seconds, then shock in ice water. Never overwork the biscuit dough; a light touch ensures a fluffy rather than leaden topping. If using frozen peaches, thaw them completely and drain about half of the excess liquid before mixing with sugars. For a hint of floral depth, add 1/2 teaspoon of almond extract to the peach filling.
🍽️ 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 'pudding' style experience. Pair with a chilled glass of Moscato d'Asti or a sweet Riesling to complement the fruit. A dollop of lightly sweetened whipped cream with a pinch of cinnamon is a perfect lighter alternative. Enjoy alongside a hot cup of Earl Grey tea for a cozy afternoon treat.