Peach Cobbler
Summer peaches swimming in their own syrup, crowned by nutty brown-butter biscuits that shatter on contact.
Peach Cobbler
Summer peaches swimming in their own syrup, crowned by nutty brown-butter biscuits that shatter on contact.
Key move
Brown the butter until nutty and fragrant before mixing into the biscuit dough — this single step transforms ordinary biscuits into something worth fighting over.
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The Setup
- 9x13-inch baking dishGlass or ceramic works best for even browning
- small saucepanFor browning butter
- large mixing bowl
- medium mixing bowlFor biscuit dough
The Mise en Place
5 of 13Your prep station before cooking begins
Finishing (0/1)
Peach Filling (0/6)
Filling is too runny
Peaches released excess liquid or cornstarch didn't thicken fully.
Biscuits are raw underneath
Oven was too hot on top, or biscuits were too thick. Tent with foil and continue baking 10-15 minutes more.
Chef's Notes
Brown the butter slowly over medium-low heat, stirring constantly, until it smells nutty and turns amber. Don't let it burn!
For a crispier topping, sprinkle a little turbinado sugar over the biscuit dough before baking.
Serve warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
The peach filling can be prepared and refrigerated up to 2 days in advance. Add the biscuit topping just before baking.
The Method
PREHEAT
Preheat oven to 375F (190C). Position rack in center of oven.
Oven is preheated to 375F (190C)
TOSS
Prep aheadIn a large bowl, combine sliced peaches, sugar, cornstarch (2 tbsp), lemon juice (1 tbsp), vanilla, and salt. Toss gently to coat evenly. Let sit while you prepare the biscuits — the peaches will release their juices.
Peaches are coated and beginning to glisten
BROWN
Time-sensitiveIn a small saucepan over medium heat, melt butter. Continue cooking, swirling occasionally, until butter foams, then turns golden brown and smells nutty. Remove from heat immediately.
Butter is browned and smells nutty
COOL
Let brown butter cool for 5 minutes. It should still be liquid but not hot enough to curdle the buttermilk (¾ cups).
Brown butter has cooled for 5 minutes
WHISK
Prep aheadIn a medium bowl, whisk together flour, sugar, baking powder (1½ tsp), and salt.
Dry ingredients are combined
FOLD
Pour cooled brown butter and cold buttermilk (¾ cups) into flour mixture. Stir with a fork until just combined — dough will be shaggy and slightly lumpy. Do not overmix.
Dough is shaggy and just combined
POUR
Transfer macerated peaches and all their juices into the baking dish. Spread evenly.
Peaches and juices are in the baking dish
DROP
Drop biscuit dough in 8 rough mounds over the peaches. Leave gaps between — they will spread. Sprinkle turbinado sugar (2 tbsp) over the tops.
Biscuit dough is dropped and sugar is sprinkled
BAKE
Time-sensitiveBake until biscuits are deeply golden and filling bubbles vigorously at the edges, 35-40 minutes. If biscuits brown too quickly, tent loosely with foil.
Cobbler is baked with golden biscuits and bubbling filling
REST
Let cool for 10-15 minutes before serving. Filling will thicken as it cools.
Cobbler has rested for 10-15 minutes
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