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Peach Cobbler with Biscuit Top
Melissa Hart

Peach Cobbler with Biscuit Top

A cobbler top should have craggy biscuit peaks with peach juice bubbling between them, not a smooth cake lid. Fresh or frozen peaches both work, but thawed fruit must be drained. Bake until the center bubbles, because browned biscuits can hide a cold filling underneath.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs sliced peaches thawed and drained if frozen
  • 3/4 cup granulated sugar divided
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cut into pieces
  • 3/4 cup whole milk

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish.
  2. Toss the peaches with 1/2 cup sugar, cornstarch, lemon juice and cinnamon and spread them in the dish.
  3. Whisk the flour, baking powder, salt and remaining 1/4 cup sugar, then cut in the cold butter until pea-size pieces remain.
  4. Stir in the milk just until a rough dough forms and drop 10 uneven spoonfuls over the peaches, leaving gaps.
  5. Bake for 45 to 50 minutes until the biscuits are golden and the fruit bubbles vigorously in the center.
  6. Cool for 25 minutes before serving so the peach juices thicken.