Ingredients:
- cups sliced peaches (approx. 8 medium)
- /4 cup granulated sugar
- tablespoons cornstarch
- tablespoon lemon juice
- teaspoon vanilla extract
- teaspoon ground cinnamon
- /4 teaspoon nutmeg
- Pinch of salt
- cups all-purpose flour
- tablespoon baking powder
- tablespoons granulated sugar (for topping)
- /2 teaspoon salt (for topping)
- /2 cup (1 stick) unsalted butter, very cold and cubed
- /4 cup milk (Whole or 2%)
- large egg, lightly beaten (optional, for wash)
- tablespoon granulated sugar (for sprinkling)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Make the Filling: In a large bowl, gently toss the sliced peaches with 3/4 cup sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and a pinch of salt until fully coated. Pour this mixture evenly into the prepared baking dish.
- Prepare the Biscuit Dough (Dry Ingredients): In a medium bowl, whisk together the flour, baking powder, 2 tbsp sugar, and 1/2 tsp salt.
- Cut in the Butter: Using a pastry blender or your fingertips, quickly cut the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add Wet Ingredients: Pour in the milk and stir just until a shaggy, slightly sticky dough forms. Do not overmix.
- Assemble the Cobbler: Drop spoonfuls of the biscuit dough evenly over the surface of the peach filling, leaving small gaps between the scoops.
- Finishing Touch (Optional): Brush the tops of the biscuits lightly with the beaten egg wash and sprinkle the reserved 1 tablespoon of sugar over the biscuits.
- Bake for 35–40 minutes, or until the topping is deep golden brown and the peach filling is visibly thick and bubbling vigorously around the edges.
- Allow the cobbler to cool on a wire rack for at least 15–20 minutes before serving to let the filling set properly.