Rustic Peach Cobbler

Sweet, simple and made for sharing — summer peaches under a buttery drop-biscuit topping, baked in a 9x13 dish or a cast iron skillet until golden and bubbling.

Ingredients

• Filling: 6–7 cups fresh peaches, sliced
• Filling: ¾ cup granulated sugar
• Filling: ¼ cup brown sugar
• Filling: 1 tbsp lemon juice
• Filling: 2 tbsp cornstarch
• Filling: 1 tsp vanilla extract
• Filling: ½ tsp ground cinnamon
• Filling: Pinch of salt
• Biscuit topping: 2 cups all-purpose flour
• Biscuit topping: ¼ cup granulated sugar
• Biscuit topping: 1 tbsp baking powder
• Biscuit topping: ½ tsp salt
• Biscuit topping: ¾ cup cold unsalted butter, cubed
• Biscuit topping: ¾ cup buttermilk or whole milk
• Biscuit topping: 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. Combine the peaches, sugars, lemon juice, cornstarch, vanilla, cinnamon and salt, and stir until well coated.
3. Pour into a greased 9x13-inch baking dish or cast iron skillet.
4. Whisk together the flour, sugar, baking powder and salt, then cut in the cold butter until the mixture resembles coarse crumbs, and stir in the milk and vanilla just until combined.
5. Drop spoonfuls of the topping evenly over the filling, leaving gaps for steam.
6. Bake 45–50 minutes, until golden brown and bubbly.
7. Let cool at least 20 minutes before serving.

Best served warm with vanilla ice cream. Variation — poured-batter cobbler: For the simplest version, mix 4 cups sliced peaches with ¾ cup sugar, 1 tsp lemon juice and 1 tsp cinnamon and pour into a greased dish. Whisk 1 cup flour, 1 cup sugar, 1 tsp baking powder, ¼ tsp salt and ½ cup milk until smooth, pour over the peaches, and drizzle ½ cup melted butter on top. Bake at 375°F for 40–45 minutes until golden and bubbly.