Description
Tender peaches bathed in a spiced, sticky syrup bubble up beneath a golden brown sugar biscuit topping. Warm aromas of cinnamon and vanilla fill the kitchen, while each spoonful delivers soft fruit, caramel notes, and crisp, buttery dough.
Ingredients
- 2 pounds fresh peaches sliced
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- Pinch salt
- 1 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 3/4 cup whole milk
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl combine peaches, granulated sugar, packed brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cornstarch, and salt. Toss until peaches are evenly coated.
- Spread the peach mixture in the prepared baking dish.
- In another bowl whisk flour, packed brown sugar, granulated sugar, baking powder, and salt.
- Cut cold butter into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs.
- Stir in milk until just combined, forming a soft dough.
- Drop spoonfuls of the biscuit dough evenly over the peaches.
- Sprinkle coarse sugar over the biscuit topping.
- Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbly.
- Allow the cobbler to rest for 10 minutes before serving.
Notes
- Use firm, ripe peaches for the best texture and flavor.
- Let the filling sit for a few minutes before baking to thicken slightly.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.