Soul Food Peach Cobbler

Ingredients

• 6 medium fresh peaches, ripe but still firm
• 4 tablespoons unsalted butter
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon fresh ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• ¼ teaspoon kosher salt
• 1.5 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup whole buttermilk, cold
• 2 tablespoons unsalted butter, melted (for brushing)
• 1 tablespoon coarse sugar (for topping)

Instructions

1. 1

   Preheat your oven to 375°F. Prepare a 9-by-13-inch baking dish by lightly buttering the bottom and sides — this prevents sticking and helps the filling caramelize at the edges.

2. 2

   Blanch 6 medium fresh peaches by scoring a small X on the bottom of each one with a paring knife. Bring a large pot of water to a boil, then submerge the peaches for 1-2 minutes until the skin begins to loosen. Transfer immediately to an ice bath with a slotted spoon, then let cool for 1 minute. Peel away the skin — it should slip off easily — halve each peach along the natural seam, and remove the pit. Slice each half into 4-5 wedges about 0.5 inches thick.

3. 3

   In a large bowl, combine 0.5 cup packed light brown sugar, 0.25 cup granulated sugar, 1 teaspoon ground cinnamon, 0.25 teaspoon fresh ground nutmeg, 1 tablespoon cornstarch, and 0.25 teaspoon kosher salt. Whisk until no lumps remain — the cornstarch will thicken the peach juices as they release during baking.

4. 4

   Add the sliced peaches to the sugar mixture along with 1 tablespoon fresh lemon juice and 1 teaspoon vanilla extract. Toss gently with a silicone spatula until every peach slice is evenly coated. Let the mixture sit for 5 minutes — the peaches will begin to release their natural juices.

5. 5

   In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 0.5 teaspoon kosher salt. Whisking aerates the flour and distributes the leavening agents evenly for tender, fluffy biscuits.

6. 6

   Add 6 tablespoons cold unsalted butter, cubed, to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized bits of butter still visible — about 1-2 minutes of gentle rubbing. These pockets of butter create steam pockets that make the biscuits rise and stay tender.

7. 7

   Pour 0.75 cup cold whole buttermilk into the center of the flour mixture. Using a fork, gently stir until just combined — the dough will be shaggy and slightly wet. Do not overmix; overmixing toughens the biscuits.

8. 8

   Pour the peach filling and all accumulated juices into the prepared baking dish. Dot the surface with 4 tablespoons unsalted butter cut into small pieces — the butter will melt into the peaches as they bake and enrich the filling.

9. 9

   Using two spoons or a small ice cream scoop, drop 8-10 golf ball-sized portions of the buttermilk biscuit dough across the surface of the peaches, leaving small gaps between them — the biscuits will spread slightly as they bake and the gaps allow steam to escape, creating a crispy exterior.

10. 10

    Brush the tops of each biscuit mound lightly with 2 tablespoons melted unsalted butter, then sprinkle with 1 tablespoon coarse sugar. This creates a beautiful golden, slightly crunchy crust.

11. 11

    Place the baking dish on a large baking sheet to catch any drips. Bake on the middle oven rack for 30-35 minutes, until the biscuit topping is deep golden brown and a wooden skewer inserted into the center of a biscuit comes out clean. The filling will bubble slightly around the edges — this is a sign the peaches are fully cooked and thickened.

12. 12

    Remove the cobbler from the oven and let rest on the countertop for 10-15 minutes before serving. This resting time allows the filling to set slightly so it won't run when you spoon it onto plates. Serve warm with vanilla ice cream or unsweetened whipped cream.

Tools you’ll need

• 9-by-13-inch baking dish
• large pot
• slotted spoon
• ice bath bowl
• paring knife
• cutting board
• large mixing bowl
• medium mixing bowl
• silicone spatula
• whisk
• pastry cutter (or two knives)
• fork
• two spoons or small ice cream scoop
• pastry brush
• large baking sheet
• wooden skewer or toothpick
• instant-read thermometer (optional)

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