Peach Cobbler

Name: Peach Cobbler
Total time: 75 min
Yield: 2
Ingredients: 3 lb peaches (peeled, thick wedges — about 6, or 2 lb frozen); ¾ cup sugar (divided: fruit and topping); ¼ cup brown sugar (with the fruit); 2 tbsp cornstarch; 1 unit lemon (juice); ¾ tsp cinnamon (ground); ¾ tsp salt (divided); 1 ½ cup flour (for the biscuits); 2 tsp baking powder; 6 tbsp butter (cold, cubed); ⅔ cup buttermilk (cold); 1 tsp vanilla extract

Dessert · American

12 ingredients · 75 minutes · 2 servings

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Contains gluten, dairy

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 lb	peaches (peeled, thick wedges — about 6, or 2 lb frozen)
¾ cup	sugar (divided: fruit and topping)
¼ cup	brown sugar (with the fruit)
2 tbsp	cornstarch
1 unit	lemon (juice)
¾ tsp	cinnamon (ground)
¾ tsp	salt (divided)
1 ½ cup	flour (for the biscuits)
2 tsp	baking powder
6 tbsp	butter (cold, cubed)
⅔ cup	buttermilk (cold)
1 tsp	vanilla extract

Optional

Not counted above. The dish works without them.

1 cup

vanilla ice cream (non-negotiable in the South, optional in the schema)

Steps

Mix6 min
fruit: peaches + sugars + cornstarch + lemon + cinnamon
the wedges tossed with 1/2 cup sugar + brown sugar + cornstarch + lemon juice + cinnamon + 1/4 tsp salt straight in the baking dish — the cornstarch is sized to peaches' generous juice: the goal is syrup that naps a spoon, not fruit in broth, and frozen peaches (unthawed) want an extra half-tablespoon
Bake10 min
400°F, the fruit alone first
the dish in bare while the biscuits mix — the head start lets the fruit collapse and its syrup activate, so the biscuits land on hot bubbling filling; dropped on cold fruit, their bottoms poach into paste, which is the classic cobbler failure
Mix6 min
biscuits: butter cut in cold, buttermilk stirred in barely
flour + baking powder + 2 tbsp sugar + 1/2 tsp salt, the cold butter rubbed to pea-flakes (the biscuit contract, same as ever), then buttermilk + vanilla stirred just to a shaggy dough — lumpy and wet is correct; smooth means tough
Bake35 min
400°F, dough dropped in cobbles, sugared, until golden and bubbling
the dough dropped over the hot fruit in rough spoonfuls with gaps between — the gaps are where the syrup bubbles up and candies the biscuit edges, the whole cobblestone idea — sprinkled with the last of the sugar, baked until deep gold on top and the filling bubbles thickly at the seams
Rest15 min
the syrup sets from lava to sauce
- vanilla ice cream
before serving warm — with the ice cream that four of seven sources refuse to call optional, melting into the seams; a cobbler eaten too hot is soup with dumplings, and fifteen minutes is the difference