Peach Cobbler
Sliced summer peaches baked under spoonfuls of buttermilk biscuit dough, so the fruit bubbles thick at the edges while the topping stays craggy and golden.
- 1
Heat the oven to 375°F. Toss the peaches with 1/2 cup of the sugar, the lemon juice, cornstarch, and cinnamon, then spread in a buttered 9-inch square baking dish.
- 2
Whisk the flour, baking powder, salt, and remaining 1/4 cup sugar in a bowl. Cut in the cold butter with your fingertips until the largest pieces are the size of peas.
- 3
Stir in the cold buttermilk just until a shaggy dough forms. Do not knead it.
- 4
Drop the dough in eight rough spoonfuls over the fruit, leaving gaps between them for steam to escape.
- 5
Bake 40 to 45 minutes, until the topping is golden and dry at the center and the juices bubble thickly at the edges rather than running thin.
- 6
Rest 10 minutes before serving so the filling sets slightly.
Ingredients
- 2 1/2 pounds ripe peaches, pitted and sliced 1/2 inch thick
- 3/4 cup sugar, divided
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into cubes
- 3/4 cup cold buttermilk
Instructions
- 1
Heat the oven to 375°F. Toss the peaches with 1/2 cup of the sugar, the lemon juice, cornstarch, and cinnamon, then spread in a buttered 9-inch square baking dish.
- 2
Whisk the flour, baking powder, salt, and remaining 1/4 cup sugar in a bowl. Cut in the cold butter with your fingertips until the largest pieces are the size of peas.
- 3
Stir in the cold buttermilk just until a shaggy dough forms. Do not knead it.
- 4
Drop the dough in eight rough spoonfuls over the fruit, leaving gaps between them for steam to escape.
- 5
Bake 40 to 45 minutes, until the topping is golden and dry at the center and the juices bubble thickly at the edges rather than running thin.
- 6
Rest 10 minutes before serving so the filling sets slightly.