Dessert: United States – Southern United States – Peach Cobbler with Vanilla Ice Cream

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 6 cups (900 g) fresh peaches, peeled, pitted, and sliced
- 3/4 cup (150 g) granulated sugar (for filling)
- 1/4 cup (50 g) light brown sugar, packed (for filling)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (16 g) cornstarch
- 1/2 tsp (1.25 g) ground cinnamon
- 1/8 tsp (0.5 g) salt (for filling)
- 2 cups (240 g) all-purpose flour
- 1 tbsp (14 g) baking powder
- 1/4 cup (50 g) granulated sugar (for topping)
- 1/2 tsp (2.5 g) salt (for topping)
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) whole milk or buttermilk
- 1 large egg, approx. 1.75 oz (50 g)
- 2 tbsp (30 g) unsalted butter, melted (for dotting/finishing)
- 2 tbsp (25 g) turbinado or coarse sugar (optional, for sprinkling)
- 1 tsp (5 ml) vanilla extract
- 1 qt (946 ml) vanilla ice cream, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch (23x33 cm) baking dish or an equivalent ovenproof dish.
2. In a large bowl, combine the sliced peaches, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) brown sugar, lemon juice, cornstarch, 1/2 tsp (1.25 g) ground cinnamon, 1/8 tsp (0.5 g) salt, and 1 tsp (5 ml) vanilla extract. Toss until peaches are evenly coated and set aside to macerate for 10 minutes.
3. While the peaches macerate, make the biscuit topping: in a medium bowl whisk together 2 cups (240 g) all-purpose flour, 1 tbsp (14 g) baking powder, 1/4 cup (50 g) granulated sugar, and 1/2 tsp (2.5 g) salt.
4. Cut or rub the 6 tbsp (85 g) cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
5. In a small bowl, whisk together the 3/4 cup (180 ml) milk (or buttermilk) and the 1 large egg (approx. 1.75 oz / 50 g) until combined. Pour the wet mixture into the flour-butter mixture and stir gently just until a soft, sticky dough forms; do not overmix.
6. Transfer the peach mixture to the prepared baking dish, spreading it into an even layer. Spoon or drop the biscuit dough by large spoonfuls over the peaches, leaving small gaps where the filling can bubble through.
7. Brush the biscuit tops lightly with the 2 tbsp (30 g) melted butter and sprinkle the optional 2 tbsp (25 g) turbinado or coarse sugar over the top for a crunchy finish.
8. Bake in the preheated oven for 35–45 minutes, or until the topping is golden brown and the peach filling is bubbling at the edges. If the topping browns too quickly, loosely tent with foil and continue baking until done.
9. Remove from the oven and let rest for 10 minutes to thicken slightly. Serve slices warm with generous scoops of vanilla ice cream on top or alongside.