Ingredients:

  • 6 large ripe but firm peaches (about 3 lbs), peeled, pitted, and sliced 1/2 inch thick
  • 1/2 cup granulated sugar (for filling)
  • 2 tablespoons all-purpose flour or cornstarch (for filling)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons very cold unsalted butter, cut into small cubes
  • 3/4 cup cold whole milk (for dough)
  • 1 tablespoon whole milk (for brushing)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, gently toss the sliced peaches with the 1/2 cup sugar, 2 tbsp flour (or cornstarch), lemon juice, cinnamon, nutmeg, and vanilla until well coated.
  3. Pour the seasoned peach mixture evenly into the prepared baking dish.
  4. In a separate bowl, whisk together the 1 3/4 cups flour, 1/4 cup sugar, baking powder, and salt for the topping.
  5. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces remaining.
  6. Slowly add the cold milk, stirring just until a shaggy dough forms. Do not overmix the biscuit dough.
  7. Drop spoonfuls of the biscuit dough randomly over the top of the peach filling, ensuring small gaps remain for bubbling.
  8. Lightly brush the tops of the biscuits with the reserved 1 tablespoon of milk and sprinkle evenly with the remaining 1 tablespoon of sugar.
  9. Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is actively bubbling thickly around the edges.
  10. Let the Peach Cobbler rest for 10–15 minutes before serving warm, ideally with vanilla ice cream or clotted cream.