Ingredients
Equipment
Method
- Preheat and Prepare Pan: Begin by preheating your oven to 350°F (177°C) to ensure even cooking. Lightly grease a 9×13-inch baking pan with butter or nonstick spray to prevent sticking and promote easy cleanup. A properly prepared pan guarantees the peaches bubble beautifully and the topping browns evenly.
- Mix Peach Filling: In a large mixing bowl, combine the peeled and chopped peaches with brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir gently until all ingredients are evenly incorporated, making sure the cornstarch is fully dissolved to thicken the juices as it bakes.
- Bake Peach Filling: Spread the prepared peach mixture evenly in the greased baking pan. Place the pan in the preheated oven and bake for 10 minutes to slightly soften the peaches and release their natural juices, creating a rich, flavorful base for the biscuit topping.
- Prepare Biscuit Topping: In another large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter or two forks, cut in the cold cubed butter until the mixture forms coarse, pea-sized crumbs. This ensures a tender, flaky biscuit texture.
- Incorporate Buttermilk: Gradually pour in the cold buttermilk and stir gently until just combined, forming a slightly sticky dough. Avoid overmixing, which can make the topping dense instead of light and fluffy.
- Assemble Cobbler Topping: Using your hands, scoop handfuls of dough and gently flatten each piece into small patties. Arrange these patties evenly over the partially baked peach filling, overlapping slightly but leaving some peaches visible for bubbling and caramelization.
- Apply Egg Wash and Optional Topping: Brush the biscuit dough lightly with the egg wash made from one beaten egg and a tablespoon of milk or buttermilk. If desired, sprinkle a mixture of cinnamon and sugar over the top for an extra golden, sweet, and lightly spiced crust.
- Bake Until Golden: Return the assembled cobbler to the oven and bake for 40–50 minutes, or until the biscuit topping is golden brown and a toothpick inserted into the center comes out clean. The peach filling should be bubbling around the edges, signaling the perfect doneness.
- Cool and Serve: Remove the cobbler from the oven and place on a cooling rack for at least 5 minutes to set slightly. Serve warm with vanilla ice cream, whipped cream, or enjoy on its own for a comforting, fruity dessert.
Notes
- For best flavor, use ripe, juicy peaches; slightly underripe fruit may be too firm and affect the cobbler’s texture.
- Make the biscuit topping just before baking to ensure a light, flaky crust.
- Cold butter is essential for creating pea-sized crumbs and achieving a tender, airy biscuit topping.
- Don’t overmix the biscuit dough; overworking can make the topping dense rather than fluffy.
- Optional cinnamon-sugar sprinkle adds a subtle crunch and aromatic sweetness to the topping.
- Serve warm for the best experience, but leftovers can be reheated gently in the oven or microwave.