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Peach Cobbler
Juicy cinnamon peaches baked under a tender, golden biscuit topping.
Ingredients
| Volume | Grams |
|---|---|
| Filling | |
| 6 cups sliced peaches, fresh or frozen | — |
| 1/2 cup granulated sugar | 99 g |
| 1 tbsp lemon juice | 14 g |
| 1 tbsp cornstarch | 7 g |
| 1/2 tsp ground cinnamon | — |
| Topping | |
| 1 1/2 cups all-purpose flour | 180 g |
| 1/4 cup granulated sugar | 50 g |
| 2 tsp baking powder | 8 g |
| 1/2 tsp table salt | 3 g |
| 6 tbsp unsalted butter, cold, cubed | 85 g |
| 2/3 cup milk | 151 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F.
- Toss the peaches with the sugar, lemon juice, cornstarch and cinnamon and spread in the baking dish.
- Whisk the flour, sugar, baking powder and salt. Cut in the butter until crumbly, then stir in the milk to make a soft dough.
- Drop spoonfuls of the dough over the peaches, leaving gaps for steam. Sprinkle with a little sugar.
- Bake 40–45 minutes, until the topping is golden and the filling bubbles thickly.
- Cool 15 minutes. Serve warm, with vanilla ice cream if you like.
Tips
- Set the dish on a sheet pan to catch drips.
- Frozen peaches can go in straight from the freezer; add about 10 minutes.
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