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Classic Biscuit-Topped Peach Cobbler Recipe

Classic Biscuit-Topped Peach Cobbler Recipe
  • Category


  • Cusine



For the Peach Filling:

2 pounds

1/2 cup granulated sugar

2 tablespoons fresh juice from 1 lemon

2 tablespoons bourbon

3/4 teaspoon cornstarch

Pinch kosher salt

Generous pinch freshly grated nutmeg

2 drops almond extract

For the Biscuit Topping:

5 1/4 ounces all-purpose flour

1/2 cup granulated sugar , divided

1 1/4 teaspoons baking powder

3/4 teaspoon kosher salt

6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces

1/2 cup whole milk

Ice cream or whipped cream, for serving


Preheat oven to 400 degrees F and set rack to middle position. In a large bowl, combine peaches with sugar, lemon juice, bourbon, cornstarch, salt, nutmeg, and almond extract. Stir well to combine. Scrape peaches and any juices into an 8- by 8-inch baking dish and set on a rimmed baking sheet. Bake on middle rack for 10 minutes.

In a large bowl, stir together flour, 1/4 cup sugar, baking powder, and salt. Add butter and quickly toss to coat with flour. Using a pastry blender, cut butter into dry ingredients until it resembles coarse meal. Alternatively, cut butter into dry ingredients by pulsing in a food processor until it resembles coarse meal, then transfer to a bowl. Using a fork, stir in milk until mixture just comes together into a slightly sticky dough; avoid over-mixing. Drop spoonfuls of biscuit dough all over peaches, smoothing slightly to avoid any overly thick sections and mostly covering the fruit ; leave a small opening in the center. Alternatively, if you prefer individual sections of biscuit instead of a more complete covering, use less dough and space the spoonfuls farther apart. Return cobbler to oven and cook for 15 minutes. Meanwhile, in a small saucepan, combine remaining 1/4 cup sugar with 2 tablespoons water. Set over medium-high heat and bring to a boil, swirling frequently. Cook until all sugar is dissolved and syrup thickens slightly, about 1 minute. Keep syrup warm. Using a pastry brush, brush a thin layer of syrup all over biscuit topping; discard any remaining syrup. Return cobbler to oven and bake until browned on top and biscuit is fully cooked through , about 25 minutes longer. Let rest at least 30 minutes. Serve warm or at room temperature with ice cream or whipped cream on the side.