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Peach Cobbler - Overthinking Classics

Peach Cobbler

This Peach Cobbler features peak season peaches simply dressed and baked under a buttermilk biscuit lid kissed with raw sugar.
Prep Time 30 mins
Cook Time 40 mins
Macerating Time 1 hr
Course Dessert
Servings 8

Equipment

  • 1 deep casserole dish

Ingredients
  

Peach Filling

  • 6 peaches pitted and sliced
  • ¼ cup granulated sugar
  • ½ lemon juiced
  • 1 tsp cornstarch
  • tsp kosher salt

Biscuit Top

  • ½ cup whole milk
  • 1 tbsp lemon juice
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • tsp baking powder
  • ½ tsp kosher salt
  • 6 tbsp unsalted butter cold and cut into cubes
  • raw coarse sugar for sprinkling

To Serve

  • 6 sprigs fresh mint
  • vanilla ice cream

Instructions
 

For the Peach Filling

  • Place the peach slices in a large bowl and add the sugar. Toss to coat. Leave the peaches to macerate at room temperature for about an hour but you can leave them for up to 3.
    6 peaches, ¼ cup granulated sugar
  • While your peaches are macerating, preheat the oven to 400°F and grease a deep casserole dish with butter. Set it aside.
  • Once your peaches are done macerating, drain the resulting liquid from the peaches. Measure out 1/4 cup of the juices and add the lemon juice, salt, and cornstarch. Whisk to combine and pour the mixture over the peaches. Toss to coat. Pour the peaches into the casserole dish and bake for 12 minutes.
    ½ lemon, 1 tsp cornstarch, ⅛ tsp kosher salt

For the Biscuit Top

  • While the peaches are in the oven, make the biscuit topping. Add the lemon juice to the milk and set it aside to curdle.
    ½ cup whole milk, 1 tbsp lemon juice
  • In a large bowl, whisk to combine the flour, sugar, salt, and baking powder. Add the cold unsalted butter and, using the rubbing method, work the butter into the dry ingredients until the mixture resembles breadcrumbs. **
    1 cup all-purpose flour, ¼ cup granulated sugar, 1¼ tsp baking powder, ½ tsp kosher salt, 6 tbsp unsalted butter
  • Add the milk and stir until the dough comes together. Don’t overmix the dough, it should be shaggy. Take the peaches out of the oven and, using a spoon, dot the peaches with the biscuit dough. Leave some space between each dollop of dough to allow the steam to escape.
  • Sprinkle the biscuits with the raw sugar and bake for 20-25 minutes or until the biscuits are golden. Let the cobbler sit for 30 minutes to allow the syrup the peaches generated to thicken slightly. Serve the cobbler warm with a scoop of vanilla ice cream and a sprig of mint.
    raw coarse sugar, 6 sprigs fresh mint, vanilla ice cream

Notes

** If you aren’t familiar with the rubbing method, it’s very simple. Working with cold hands, roll the pieces of butter between your thumbs and index fingers to create small leaves of butter. Be light and quick with your movements, so you don’t melt the butter into the flour prematurely.
Keyword biscuits, peach