Ingredients

10 cups (around 1.8kg) peeled chopped fresh peaches (1- to 1.5-inch chunks)

1/4 cup (50g) packed light or dark brown sugar

1 Tablespoon (7g) cornstarch

1 Tablespoon (15ml) fresh lemon juice

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon salt

2 cups (250g) all-purpose flour (spooned & leveled)

1/2 cup (100g) granulated sugar

1 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed

1/2 cup (120ml) buttermilk, cold*

Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk

Optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

Instructions

Step 1: Preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan or any 3- to 4-quart baking dish.

Step 2: In a large bowl, combine all the filling ingredients (peaches, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt). Spread the mixture evenly into the prepared baking pan.

Step 3: Bake the filling for 10 minutes, then remove from the oven and set aside while you prepare the topping. Keep the oven on.

Step 4: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt for the topping.

Step 5: Cut in the cold butter using a pastry cutter, two forks, or a food processor until the mixture resembles coarse pea-sized crumbles.

Step 6: Pour in the cold buttermilk and gently mix until evenly combined. The dough should be slightly sticky; if too dry, add 1 more tablespoon of buttermilk.

Step 7: Take handfuls of dough and gently flatten them into patties with your hands. Place these dough pieces over the warm peach filling, covering most of the peaches.

Step 8: Brush the biscuit topping with the egg wash, then sprinkle with the cinnamon-sugar mixture if using.

Step 9: Bake for 40–50 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. Test doneness by inserting a toothpick into the topping; it should come out clean.

Step 10: Remove the cobbler from the oven and place the pan on a cooling rack. Let it cool for 5 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.

Tips & Variations

For a richer flavor, soak the cubed butter in the refrigerator until very cold before mixing.

If fresh peaches aren’t available, frozen peaches can be used—just thaw and drain excess liquid before preparing.

Try adding a splash of bourbon or almond extract to the filling for an extra depth of flavor.

For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

FAQs

Can I make this cobbler ahead of time?

Yes, you can prepare the filling and topping separately and assemble just before baking. This can save time on serving day and keep the topping fresh and flaky.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.