Peach Cobbler

Name: Peach Cobbler
Total time: 1 h
Yield: 8 servings
Ingredients: Unsalted butter, at room temperature, for greasing the pan; 5 ripe but firm peaches, peeled, halved, cored and sliced, or 2 pounds frozen peaches, thawed and drained (about 4 cups); 1/2 cup/101 grams granulated sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon kosher salt; 2 tablespoons maple syrup; 1 tablespoon cornstarch; 1 cup/128 grams all-purpose flour; 1/2 cup/44 grams old-fashioned oats; 1/4 cup/50 grams granulated sugar; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 6 tablespoons unsalted butter, frozen; 3/4 to 1 cup buttermilk; 2 tablespoons turbinado sugar; Vanilla ice cream, for serving; Mint leaves, for serving (optional)

By Millie Peartree

Updated April 11, 2023

Peach Cobbler — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour
Rating: 4(734)
Comments: Read comments

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

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Preparation

Step 1
Heat oven to 350 degrees. Grease a cast-iron skillet or 9-inch square glass baking dish, and set aside.
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.
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.
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.
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.
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

734 user ratings

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Comments

nicola2 years ago

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.

Dan2 years ago

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.

eclecticos2 years ago

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.)

Bernie2 days ago

A little too much salt, next time I’m cutting the measurement by half

aubrey1 week ago

Added 2 tbsp of fresh basil and juice of half a lime. Takes this recipe to the next level. Also would say the sugar, at least in the filling, could probably be reduced by half, but I am never one for an overly sweet fruit crumble or cobbler. Will try that next time.

Martha3 months ago

Using only pantry ingredients, the recipe halved was a perfect, quick dessert for 4! A 24oz jar of sliced Kirkland peaches is 2 cups when drained. Used the drained peaches as the basis for the filling. Other than that, followed the recipe as directed. Let it cool to room temp and topped with homemade whipped cream. Delicious!

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