Ingredients
Scale
- 6 cups sliced peaches (fresh, frozen, or canned and drained)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup granulated sugar (plus extra for sprinkling)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup whole milk or buttermilk
- 1 large egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the sliced peaches, 1/2 cup sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Toss gently until the peaches are evenly coated. Transfer the peach mixture into a 9×13 inch baking dish or a deep-dish pie plate. Spread them out into an even layer so they cook consistently.
- In another bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining. Pour in the milk and stir with a fork just until the dough comes together. Do not overmix, or the biscuits will be tough.
- Drop spoonfuls of the biscuit dough over the top of the peach filling. You do not need to cover the fruit completely; leaving small gaps allows steam to escape and creates a beautiful rustic look. In a small bowl, whisk the egg with a teaspoon of water and brush the tops of the dough lightly. Sprinkle with a little extra sugar for a crunch. Bake for 40 to 45 minutes, or until the fruit is bubbling and the biscuits are a deep golden brown.
- Remove the cobbler from the oven and let it sit for at least 15 minutes before serving. This cooling period is crucial because it allows the fruit juices to thicken into a delicious syrup. Serve the cobbler warm, preferably with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream.
- Cook Time: 65 minutes