Ingredients Jump to Instructions ↓

  1. --BUTTERMILK BISCUIT CRUST-- 3 c Self-rising cake flour

  2. 3/4 c Unsalted butter

  3. 1 1/4 c Buttermilk

  4. --FILLING-- 3 1/2 lb Peaches; peeled and sliced

  5. 3/4 c Sugar

  6. 2 ts Finely grated lemon zest

  7. 1/2 ts Freshly grated nutmeg

  8. 1/2 ts Ground cinnamon

  9. 3 tb Unsalted butter

Instructions Jump to Ingredients ↑

  1. --FOR FINISHING-- Buttermilk Sugar FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling. Preheat the oven to 450F and set a rack in the middle level. Place the peaches in a bowl and add the remaining filling ingredients, except the butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well-colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature.


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