Chef notes
Every summer growing up, my family would spend at least one day at a local farm, walking through rows of trees, sun beaming through the leaves, searching for the most vibrant red-orange peaches. My mom would help me grab any fruit that was just slightly out of reach and my dad would prop my brother up on his shoulders so he could reach the higher-up, more-red-than-orange peaches. Inevitably, we’d almost always leave with more peaches than we could get through.
Whether your plethora of peaches is from a pick-your-own farm, from a special order straight from Georgia or because you just got a little too excited at the grocery store, this peach cobbler recipe is the perfect use for those juicy, peak-summer stone fruits. With a touch of cinnamon and brown sugar for warmth, plus lemon to brighten the natural flavor of the peaches, this saucy peach filling is made even better topped with a layer of extra-tender, golden brown drop biscuits.
Though I promise this recipe is simple, I’ll leave you with a few tips to ensure it comes out perfect every time. Although peeling the peaches may sound like a pain, trust me when I tell you it’s much easier and quicker than it sounds — and it makes the cobbler all the better. Once your pot of water is boiling, blanching the peaches to remove the skins (similar to the way you would tomatoes) takes all of about five minutes. In turn, the peaches are able to cook down into soft-tender little wedges without the bitterness or bite from the peels.
Moreover, take care not to nestle the spoonfuls of biscuit topping too close together. Leaving space between each allows steam to escape, preventing a wet or soggy-bottomed biscuit. Additionally, the biscuits around the edges will always bake faster and more than the center biscuits. Dropping slightly smaller, flatter spoonfuls of biscuit dough in the center helps to ensure they cook through at the same rate as the edges. When in doubt, insert a toothpick into the center biscuits to check for doneness and don’t be afraid of a deep golden brown color!
Technique Tip: Take care to use ripe peaches. Underripe, firm peaches will need to be peeled with a peeler rather than blanched as the skin is much tighter and they will need to be baked much longer to become tender.
If you don’t have a two-inch scoop, you can divide the topping into about three tablespoon-portions.
Swap Option: You can use granulated sugar instead of turbinado sugar for the biscuits. Alternatively, you can omit the sprinkling of sugar all together.
Ingredients
- 4 pounds (about 20 small or 12 medium) ripe peaches
- 2/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon lemon zest, from 1 lemon
- 1/4 cup cornstarch
- 1½ tablespoons lemon juice, from 1 lemon
- 1½ tablespoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1⅓ cups plus 1 tablespoon cold heavy cream, divided
- turbinado sugar, for sprinkling (optional)
- vanilla ice cream or whipped cream, for serving
Preparation
Make the filling
1.Preheat the oven to 375 F with a rack positioned in the middle. Line a rimmed baking sheet with foil or parchment paper and place a 9-by-13-inch baking dish over the baking sheet.
2.Bring a pot of water to a boil over high heat. Fill a large bowl with ice water. Meanwhile, use a paring knife to score an “X” on the bottom end of each peach. Once the water is boiling, blanch the peaches, working in batches as needed. Drop the peaches in the water and allow to cook until the skins start peeling back at the score mark, 1 to 2 minutes, then transfer to the ice bath until cool enough to handle, about 2 minutes more.
3.Peel, halve, pit and slice the peaches into ½-inch wedges (about 8 cups total).
4.In a large bowl, add the granulated sugar and light brown sugar. Rub the lemon zest into the sugars until fragrant.
5.Add the sliced peaches, cornstarch, lemon juice, vanilla, cinnamon and salt and toss until fully combined and no dry bits of cornstarch remain. Transfer to the baking dish and set aside while you make the topping.
Make the drop biscuit topping
1.In a large bowl, use a fork to whisk together the flour, sugar, baking powder and salt until combined.
2.Add the cold butter and use your fingers to rub and work the butter into the flour mixture until coarse and sandy and the bits of butter are pea-sized.
3.Make a well in the center. Add 1⅓ cups of the cold heavy cream and use the fork to stir until fully combined. The mixture will be shaggy and sticky.
4.Use a 2-inch scoop (or alternatively a spoon) to drop the topping over the filling, leaving room between each portion so steam can escape.
5.Brush the biscuits with the remaining heavy cream and sprinkle each with turbinado sugar, if using, as desired.
6.Bake for 65 to 75 minutes or until the filling is bubbling and the biscuit topping is golden brown and a toothpick inserted into the center biscuits comes out clean.
7.Let cool slightly, 10 to 15 minutes, before serving. Serve with vanilla ice cream and/or whipped cream, if desired.
