Ingredients Jump to Instructions ↓

  1. 6 large ripe peaches, peeled and pitted, thickly sliced (about 6 cups)

  2. 2/3 cup firmly packed dark brown sugar

  3. 1 tablespoon cornstarch

  4. 1 teaspoon fresh lemon juice

  5. 1/2 teaspoon ground cinnamon

  6. 1/2 teaspoon ground nutmeg Biscuit Topping:

  7. 1 1/2 cups all-purpose flour

  8. 1/4 cup plus one tablespoon sugar

  9. 1 1/2 teaspoons baking powder

  10. 1/2 teaspoon salt

  11. 1/4 cup unsalted butter, chilled

  12. 2/3 cup milk

  13. 1/2 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Preparation : Preparation : Preheat the oven to 375°F. Grease a 2-quart baking dish. Filling: Combine the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmegin a large saucepan. Mix gently, and cook over low heat until the peaches arejust tender and the syrup has thickened, about 10 minutes. Pour the filling intothe prepared baking dish. Biscuit Topping: Stir together the flour, 1/4 cup sugar, baking powder, and salt in a large bowl.Using two knifes or a pastry blender, cut in the butter until the mixtureresembles coarse crumbs. Add the milk and vanilla, and quickly blend togetherwith a spatula. Drop heaping tablespoons of the biscuit mixture on the top ofthe peaches, covering them completely. Sprinkle with the remaining tablespoonsugar. Bake for 25 to 30 minutes, until the top is golden and the biscuits are cookedthrough. Let the cobbler stand for 5 minutes before serving.


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