Peach Cobbler

By Millie Peartree

Peach Cobbler
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour
Rating
4(577)
Notes
Read community notes

Some cobblers can be dry, but not this one. It puts a twist on an old-fashioned recipe, taking parts of the traditional, which uses a biscuit topping, and adding elements of a crisp, like oatmeal, for crunch. Maple syrup replaces the brown sugar usually found in peach cobbler recipes, which brings a lightly woody sweetness; nutmeg and cinnamon add that nostalgic warmth. You can use fresh or frozen peaches here — because you can and should have peach cobbler year-round — and you can even throw in a handful of blueberries, if you have them. But don’t skip the vanilla ice cream: There’s no substitute for that combination of hot and cold.

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Ingredients

Yield:8 servings

    For the Filling

    • Unsalted butter, at room temperature, for greasing the pan
    • 5ripe but firm peaches, peeled, halved, cored and sliced, or 2 pounds frozen peaches, thawed and drained (about 4 cups)
    • ½cup/101 grams granulated sugar
    • 1teaspoon pure vanilla extract
    • ½teaspoon ground cinnamon
    • ¼teaspoon freshly ground nutmeg
    • ¼teaspoon kosher salt
    • 2tablespoons maple syrup
    • 1tablespoon cornstarch

    For the Topping

    • 1cup/128 grams all-purpose flour
    • ½cup/44 grams old-fashioned oats
    • ¼cup/50 grams granulated sugar
    • 1½teaspoons baking powder
    • 1teaspoon kosher salt
    • 6tablespoons unsalted butter, frozen
    • ¾ to 1cup buttermilk
    • 2tablespoons turbinado sugar
    • Vanilla ice cream, for serving
    • Mint leaves, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

344 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 36 grams sugars; 5 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease a cast-iron skillet or 9-inch square glass baking dish, and set aside.

  2. Step 2

    Prepare the filling: To a medium saucepan over medium heat, add the sliced peaches, sugar, vanilla, cinnamon, nutmeg and salt; stir to combine. Cook over medium, stirring occasionally, until the sugar is dissolved and the salt helps bring out juices from the peaches, 3 to 4 minutes.

  3. Step 3

    In a small bowl, stir together the maple syrup and cornstarch. Add the slurry to the peaches and cook, stirring, for about 1 minute, until the liquid thickens enough to coat the back of a wooden spoon. Remove from heat and set aside.

  4. Step 4

    Prepare the topping: In a large bowl, mix together the flour, oats, granulated sugar, baking powder and salt. Grate in the frozen butter, and, using your hands, blend the flour and butter until they resemble peas. Using a wooden spoon, stir in ¾ cup buttermilk, little by little, adding more as needed just until combined.

  5. Step 5

    Pour the peach mixture into the prepared pan. Scoop or drop biscuit mixture on top of the peaches, leaving a little space between scoops. Sprinkle turbinado sugar over the biscuit mixture.

  6. Step 6

    Bake at 350 degrees until the top is golden brown and the peaches bubble, about 45 to 50 minutes. Let sit for about 5 to 10 minutes to let the peaches set a little. Serve warm with a scoop of ice cream, and throw some mint on top, if you like, for color.

Ratings

4 out of 5
577 user ratings
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Cooking Notes

nicola

Aside from being the only way you can grate it, frozen butter will make the topping crispier. I make a similar crumble (butter rubbed into flour to pea size, then add sugar) over any fruit really and put it in the freezer for 15 minutes before it goes into a hot oven. Enough cold to freeze the butter but not the fruit. The result is always better than with room temperature butter.

Dan

Peel your peaches if you like but it's not necessary. And you may certainly cut back on the granulated sugar in both the filling and topping. Chopped pecans are a nice addition to the biscuit topping.

eclecticos

Fantastic recipe and a big hit! Just a note that you can prepare the filling and the topping in advance. Mine survived fine in the fridge for 24 hours, under plastic wrap, when the meal unexpectedly got postponed. Final assembly and baking the next day were easy. (I followed the recipe almost exactly, except for doubling the cornstarch, adding the suggested handful of blueberries, and substituting raspberry kefir for the buttermilk. Kefir is very similar to buttermilk.)

Michael

Made this last night, as written, and it was REALLY good and came together easily. My one caution is the salt content in the topping. I'd maybe reduce it to 1/2 teaspoon... the biscuits seemed a tad salty. Otherwise, great!

Camille

I made this in a 9 inch cast iron and it turned out great! I subbed lemon juice and milk for buttermilk because I never use the full container of buttermilk. And I accidentally did 8 TBS of butter instead of 6. Even with my mistake it turned out delicious! The filling thickened up more in the oven so I don’t think extra cornstarch is necessary. This is a recipe is pretty simple and worth trusting

Richard

Those are a lot of details. Why don't you give it a try and let us know how it turns out?

Gail

Using a pastry dough cutter keeps the butter frozen not softening from the heat of your hands.

C

9x9 is 81 square inches. 10" pan is 78. So yea you'll be good with a ten inch skillet!

Sheila

Have started doing the topping separate from the fruit, based on one of Melissa Clark’s recipes. You end up having a less topping to fruit ratio with everyone enjoying their mix. I use two teaspoons cornstarch for this amount of fruit to avoid a runny mix.

GrandB

I sprinkle 3 TBL sugar over the peaches to remove excess moisture, let set fo 30 minutes drain use 1/4 Cup of juice then add 1 1/4 tsp corn starch & 1 TBL lemon juice ,put in non metal baking dish bake at 425 degrees for 10 min or until bubbly around edges...remove place cobbie biscuits on top & sprinkle with sugar & return to oven & bake till biscuits are done ....delicious

Kel

Do not waste your time grating the butter. Just chop it into fingernail sized cubes, that’s what it’s going to turn into, anyway. Save your hands, friends

Tamara

Because you can't grate it if it isn't frozen and grating it (smaller pieces than slicing/chopping it) makes it easier to incorporate.

What size cast iron skillet?

Since the recipe notes that 9 x 9 baking dish can be substituted, I’m guessing a 10” skillet is best, right?

cedgemo

Use the iron pan. Cant go wrong. A real crowd pleaser !

Lee

As long as you adjust the amount. Kosher salt is flakier and therefore less salty per volume

LBiggie

Double the fruit, the nutmeg & cinnamon 😋 1/2 the salt

Cordelia

I thought this was a lovely relatively simple cobbler recipe. For me, the syrup just made it all a bit too sweet. I may try this with less sugar or omit the syrup piece.

Catherine

Meh. Thought I would try this instead of making a cobbler the traditional way (melt butter in pan, throw in fruit, and top with batter). Not only was it way more labor intensive but the fruit was all soupy and the topping was quite heavy and chewy. Back to the old way.

Mariel

Definitely reduce the sugar in the fruit and the biscuits! Whew, came out so sweet, I had to serve it with a splash of lemon. Probably cut the salt in half, too. Otherwise, super easy and perfect for an easy cobbler. I combined 2 nectarines and 4 cups of blackberries for my fruit, and it was lovely.

me

Make with apples. Add lemon zest vanilla to cake

elena

If the biscuits seem boring, this was good: swap the white sugar in the topping for brown and add half the cinnamon there. Instead of putting vanilla in the peaches, add it to the buttermilk. I needed only half a cup buttermilk for good biscuit texture--you want something you can plop in by the handful, not a wet batter.

abgor

I would strongly suggest that this dish not be made in a cast iron skillet…the iron flavor is very prominent, and takes away from the sweetness of the peaches. I also think that a regular sweet biscuit topping would be more appealing…

Holly

Halved the sugar in the topping. Halved the nutmeg and would probably halve again. I think i'd use my standard drop biscuits from joy of cooking next time for the topping. I did cook it in a dutch oven which might have flattened the biscuits, but mine generally come out lighter and fluffier. I cook them on a higher temp too, so probably 400-435.

Serena

Not quite sure why this didn’t come together at all for us. The filling was delicious (we added blueberries) but the topping batter was way too wet even when using the lowest recommended amount of buttermilk. It didn’t rise at all and stayed mushy.

Meg

I added a bit of lemon zest to the biscuit batter and it was a great hit. I also had to postpone the making of this unexpectedly, so I froze the topping and the filling separately and then defrosted enough to get it into the pan and it was totally fine - easy to make ahead.

Lourdes

I used 3/4 cup of whole milk instead of buttermilk. Using a pastry knife to mix the butter into the flour helps. Same thing, add the oats later.

Golem

I've done this dish and always add to the ingredients 2 shots of bourbon divided. Add one shot to the peach mixture and reserve the second shot for yourself. Bourbon in many respects mimics vanilla which goes well with peaches.

Murphy

Not a favorite of ours because the crust/dough seemed to lack flavor. Way too sweet. Also it had a weird/absent texture. I will keep searching for new cobbler recipes.

Hilary Love, California

Excellent recipe -- easier than it seems. Cutting the sugar was good advice from another baker that I didn't take and make with less sugar. I think that might have been good advice. Love the topping.

corgimum

This recipe is metal. *mike drop*.

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