Ingredients:

  • 6 cups (900 g) Peaches, ripe, peeled, pitted, and sliced
  • 1/2 cup (100 g) Granulated Sugar (for filling)
  • 1/4 cup (50 g) Light Brown Sugar, packed
  • 3 Tbsp (25 g) Corn Starch (Cornflour)
  • 1 Tbsp (15 ml) fresh Lemon Juice
  • 1 tsp (5 ml) Vanilla Extract
  • 1 tsp (5 g) Ground Cinnamon
  • 1/4 tsp (1.5 g) Fine Sea Salt (for filling)
  • 2 Tbsp (28 g) Unsalted Butter, cut into small cubes (for dotting)
  • 2 cups (250 g) All-Purpose Flour
  • 2 Tbsp (25 g) Granulated Sugar (for topping)
  • 1 Tbsp (15 g) Baking Powder
  • 1 tsp (6 g) Fine Sea Salt (for topping)
  • 8 Tbsp (113 g) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 3/4 cup (180 ml) Cold Buttermilk, full-fat
  • 1 large egg + 1 tsp water (for Egg Wash)
  • 1 Tbsp (15 g) Coarse Sugar (e.g., Demerara)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9x13 inch baking dish.
  2. Prepare Peaches: If using fresh peaches, peel and slice them evenly into 1/2-inch thickness. If using frozen, do not thaw.
  3. Create the Filling: In a large bowl, gently toss the sliced peaches with the 1/2 cup granulated sugar, brown sugar, corn starch, lemon juice, vanilla, cinnamon, and 1/4 tsp salt. Ensure the corn starch is evenly distributed.
  4. Transfer Filling: Pour the fruit mixture into the prepared baking dish. Dot the top of the fruit evenly with the 2 Tbsp of cubed unsalted butter.
  5. Combine Dry Topping Ingredients: Whisk together the 2 cups flour, 2 Tbsp granulated sugar, baking powder, and 1 tsp salt in a separate large bowl.
  6. Cut in the Butter: Add the very cold, cubed butter (8 Tbsp) to the dry ingredients. Use a pastry blender or fingers to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Keeping the butter cold is vital.
  7. Add Buttermilk: Pour the cold buttermilk into the flour mixture. Use a rubber spatula to mix quickly and lightly until just combined. Do not overmix; a few streaks of flour are acceptable.
  8. Drop the Topping: Using a large spoon or scoop, drop large dollops of the biscuit dough evenly over the peach filling. Do not spread or smooth the dough; leave small gaps between the mounds for a rustic texture.
  9. Finish and Glaze: Whisk the egg and water together for the egg wash. Lightly brush the tops of the biscuit dough with the wash, then sprinkle generously with coarse sugar.
  10. Bake: Bake for 45 to 50 minutes, or until the topping is puffed, golden brown, and the filling is visibly bubbling thickly around the edges.
  11. Cool and Serve: Remove from the oven. Let the cobbler rest for at least 15–20 minutes before serving. This allows the filling to cool slightly and set properly.