Ingredients
Scale
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream or whole milk
- 1 tablespoon coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the sliced peaches, 3/4 cup sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Toss the mixture gently until the peaches are evenly coated. Transfer the peach mixture into a 9×13 inch baking dish and spread them into an even layer. Set the dish aside while you prepare the dough.
- In a separate medium bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Pour in the heavy cream and stir with a fork just until a soft dough forms. Do not overmix, or the biscuits will become tough.
- Drop spoonfuls of the biscuit dough over the top of the peach filling. You do not need to cover the fruit completely; leaving gaps allows the steam to escape and the juices to thicken. Sprinkle the coarse sugar over the dough portions. Place the dish in the oven and bake for 40 to 45 minutes. The cobbler is done when the fruit is bubbling and the biscuit topping is deep golden brown. Let it cool for at least 15 minutes before serving to allow the sauce to set.
- Cook Time: 1 hour 5 minutes