Dessert: United States – Rocky Mountain United States (Colorado) – Palisade Peach Cobbler

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 6–8 Palisade peaches, about 3 lb (1.36 kg), peeled, pitted, and sliced
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (25 g) packed light brown sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon
- Pinch of fine salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for the filling)
- 1 tbsp (6 g) lemon zest (optional, for brightness)
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar (for the topping)
- 1 1/2 tsp (6 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) buttermilk
- 1 large egg (approx. 50 g), lightly beaten (for brushing)
- 1 tbsp (12 g) coarse sugar or turbinado sugar (optional, for sprinkling)
- Softened vanilla ice cream or whipped cream, for serving (optional)

Instructions

Short Description:
A warm, fruit-forward cobbler showcasing the exceptional sweetness and juiciness of Palisade peaches with a tender, biscuit-style topping. Best served warm with vanilla ice cream or whipped cream.

Regional Notes:
This Colorado version highlights local Palisade peaches—famous for their high sugar content and juiciness—so the filling uses a lighter sugar and a modest thickener to let the fruit flavor shine. The topping is a rustic drop-biscuit style common in Rocky Mountain home baking rather than a heavy pie crust.

1. Preheat the oven to 375°F (190°C). Lightly butter a 9x9-inch (23 x 23 cm) baking dish or a 2- to 2.5-quart baking dish.
2. If you prefer peeled peaches, bring a pot of water to a boil. Score a small X on the bottom of each peach, blanch in the boiling water 30–45 seconds until skins loosen, then transfer to an ice bath and slip off skins. Pit and slice peaches.
3. In a large bowl, combine sliced peaches, 1/3 cup (67 g) granulated sugar, 2 tbsp (25 g) brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, a pinch of salt, and lemon zest (if using). Toss gently until peaches are evenly coated and let sit 10–15 minutes to macerate.
4. Pour the peach mixture into the prepared baking dish and scatter the 2 tbsp (28 g) diced butter over the top in small pieces.
5. In a medium bowl, whisk together the flour, 2 tbsp (25 g) granulated sugar, baking powder, and 1/4 tsp (1.5 g) salt. Cut the cold 6 tbsp (85 g) butter into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse meal with pea-sized butter pieces.
6. Stir in the buttermilk just until a soft, slightly sticky dough forms—do not overmix.
7. Drop spoonfuls of the biscuit dough evenly over the peach filling (they can touch; the topping will spread as it bakes). If you prefer a more even top, gently pat the dough to roughly even thickness, leaving some gaps for steam to escape.
8. Brush the biscuit tops with the beaten egg and sprinkle with coarse sugar if using.
9. Bake in the preheated oven until the topping is golden brown and the peach filling is bubbling, about 35–45 minutes. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
10. Remove from the oven and let cool 15–20 minutes to allow the filling to set. Serve warm with vanilla ice cream or whipped cream if desired.