Ingredients:

  • 6 cups fresh peaches, peeled, pitted, and sliced
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup light brown sugar, packed (for filling)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter, cubed (for topping base)
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar (for biscuit)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup very cold heavy cream
  • 1 tablespoon coarse sparkling sugar (Turbinado)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease an 8x8 inch baking dish or deep-dish pie plate.
  2. In a large bowl, gently toss the sliced peaches with 1/2 cup granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg until evenly coated.
  3. Pour the peach mixture into the prepared baking dish and dot the top evenly with the 1 tablespoon of cubed butter.
  4. In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt for the biscuit topping.
  5. Add the 6 tablespoons of cold butter pieces to the dry ingredients. Use a pastry blender or fingertips to quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Make a well in the centre and pour in the cold heavy cream. Mix just until a shaggy, soft dough forms. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Gently pat or briefly roll the dough to about 1/2-inch thickness, then cut out rustic rounds, squares, or tear off rough chunks.
  8. Arrange the biscuit pieces loosely over the peach filling, leaving small gaps for steam to escape. Brush the tops lightly with any residual cream and sprinkle generously with the coarse Turbinado sugar.
  9. Bake for 40–45 minutes, or until the topping is deep golden brown, puffed, and the fruit filling is thick and vigorously bubbling around the edges.
  10. Let the cobbler cool on a wire rack for at least 15–20 minutes before serving warm with vanilla ice cream.