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Fresh Peach Cobbler

Peak-season peaches need very little — just a toss with sugar and a little cornstarch to catch the juices. The biscuit topping should be dropped in rough mounds, not rolled flat, so it bakes up craggy and golden with tender centers. The fruit should bubble up between the biscuits, not be buried underneath.

Fresh Peach Cobbler — finished dish

Dessert · Summer, Fruit • 55 min

Servings:
8 servings

Ingredients

  • For the filling:
  • 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • For the biscuit topping:
  • 1½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar, for sprinkling

Steps

  1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
  2. In a large bowl, toss peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let sit for 10 minutes to release juices, then pour into the prepared baking dish.
  3. In a medium bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in milk and vanilla just until a shaggy dough forms — do not overmix.
  5. Drop heaping spoonfuls of dough over the peach filling, leaving gaps for the fruit to bubble through. Sprinkle coarse sugar over the top.
  6. Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling thickly around the edges. Let cool for at least 15 minutes before serving. Serve warm with vanilla ice cream.