When It Is Peach Season Make A Peach Biscuit Cobbler

This time of year when the peaches are at their peak treat yourself and make a dessert. Don’t forget to buy the ice cream otherwise you have missed out on the ultimate bite!

This peach cobbler is so delicious with these sweet biscuits on top! These biscuits are basically a scone and work perfectly with the juicy peach filling. You could almost fool yourself and eat this for breakfast.

Ingredients Biscuits:

1/4 cup granulated sugar

1 Tbl baking powder

2 tsp finely grated lemon zest

1 tsp kosher salt

2 cups all-purpose flour, plus more for surface

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

1 1/3 cups chilled heavy cream

Filling and assembly:

2 lb fresh (or frozen) peaches

1/2 cup granulated sugar

1/4 cup fresh lemon juice

3 Tbl cornstarch

1/2 tsp ground cinnamon

1 tsp vanilla extract

1/4 tsp kosher salt

3 Tbl unsalted butter, melted, slightly cooled

2 Tbl raw sugar (I used Caramel Brule Sugar )

Vanilla ice cream or softly whipped cream (for serving)

Special Equipment

A 1 1/2"-diameter cookie cutter

Directions for Biscuits:

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard-plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat into a 3/4"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2" thick, dusting with more flour as needed.

Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.

Directions for Filling and assembly:

Place a rack in middle of oven and preheat to 400 Degrees. Mix peaches, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.

Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.

Bake cobbler for 10 minutes and Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.