This is my favorite peach dessert. I like the method of cooking the peaches a little bit first, then adding the cobbler on top of the hot peaches so the underside of the biscuits isn’t underdone.
Peaches:
- 2 1/2 lb. peaches
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 TBSP cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Cobbler:
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1 TBSP sugar
- 6 TBSP cold butter
- 3/4 cup heavy cream
Preheat oven to 375 degrees.
Dip peaches in boiling water for 5 seconds. Peel and slice peaches into a medium bowl.
Mix in sugars, cornstarch, cinnamon, nutmeg and salt.
Pour into a 8″ square pan. Bake at 375 degrees for 25 minutes.
Meanwhile, prepare cobbler topping:
Combine flour, salt, sugar and baking powder in a medium bowl. Cut butter into flour mixture by hand or in food processor until the butter pieces are no larger than small peas.
Stir in heavy cream until flour mixture is evenly moistened. Scoop and pat dough into 9 even biscuits, flatten each to about 1 1/2″ tall. If desired, brush each biscuit with heavy cream or lightly beaten egg.
Remove peaches from oven, top with cobbler and bake for an additional 35 minutes until peaches are bubbling and cobbler is golden brown.
Spencer Family Cookbook 