Ingredients:

  • cups sliced ripe peaches (about 8-10 medium)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • tablespoon fresh lemon juice
  • tablespoons cornstarch
  • teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • tablespoons unsalted butter (cubed)
  • cups all-purpose flour
  • tablespoons granulated sugar (for topping)
  • tablespoon baking powder
  • ½ teaspoon salt (for topping)
  • ½ cup very cold unsalted butter (cubed)
  • ¾ cup cold buttermilk
  • large egg (beaten with 1 tsp water for wash)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare Filling: In a large bowl, toss the sliced peaches with both sugars, lemon juice, cornstarch, cinnamon, nutmeg, and salt until evenly coated. Set aside.
  3. Mix Dry Topping Ingredients: In a separate medium bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
  4. Cut in Butter: Using a pastry blender or your fingertips, quickly cut the very cold butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  5. Add Liquid: Pour in the cold buttermilk and gently stir until just combined into a shaggy dough. Do not overmix.
  6. Assemble: Pour the peach filling into the prepared baking dish, spreading them evenly. Dot the top of the peaches with the reserved 2 tablespoons of butter cubes.
  7. Top the Cobbler: Drop spoonfuls of the biscuit dough evenly over the peach filling, leaving small gaps for bubbling.
  8. Egg Wash & Bake: Brush the tops of the biscuit dough lightly with the egg wash. Bake for 40–45 minutes, rotating halfway through, until the topping is deep golden brown and the filling is vigorously bubbling.
  9. Cool & Serve: Let the cobbler cool for at least 20 minutes before serving warm with vanilla ice cream or cream.