Peach Cobbler with Cream Biscuit Topping

Ingredients

• 2 cups All‑purpose flour (sifted)
• 1.5 sticks Unsalted butter, frozen (cut into 1‑inch pieces, keep frozen until grating)
• 1/2 teaspoon Kosher salt
• 4 teaspoons Baking powder
• 1/3 cup Granulated sugar
• 1 teaspoon Lemon zest (finely grated)
• 2 cups Heavy cream, cold (divided: 1½ cups for dough, ½ cup for finishing brush)
• 2 tablespoons Demerara sugar (for brushing the biscuit tops)
• 4 lb Peaches, sliced (fresh or frozen, skins left on)
• 3/4 cup Light brown sugar
• 1 tablespoon Cornstarch (mix with spices before adding to filling)
• 3 tablespoons Lemon juice (freshly squeezed)
• 1/4 teaspoon Ground ginger
• 1/4 teaspoon Ground nutmeg
• 1/4 teaspoon Ground cinnamon
• 2 teaspoons Vanilla extract
• 1 tablespoon Unsalted butter, for greasing pan

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C). While it heats, gather all ingredients and equipment.

   Time: PT5M

   Temperature: 425°F

2. Mix Dry Biscuit Ingredients

   In a large bowl combine 2 cups flour, 1/2 tsp kosher salt, 4 tsp baking powder, 1/3 cup sugar, and 1 tsp finely grated lemon zest. Massage the zest into the sugar until the mixture resembles wet sand.

   Time: PT5M

3. Incorporate Frozen Butter

   Toss 1½ sticks frozen butter in a little flour to coat, then grate it directly into the dry mixture using the large‑hole side of a box grater. Work quickly; the butter should stay in small, cold shreds.

   Time: PT5M

4. Add Cream – First Portion

   Make a well in the center of the flour‑butter mixture and pour in 1½ cups cold heavy cream. Stir with a fork until the dough just comes together; it will look shaggy.

   Time: PT5M

5. Add Remaining Cream

   Drizzle the remaining ½ cup cream over the dough and fold gently with a flexible spatula until the dough is firm yet moist.

   Time: PT3M

6. Portion and Chill Biscuit Dough

   Using a 1½‑oz ice‑cream scoop (or two spoons), drop the dough onto a parchment‑lined tray. You should get about 25 biscuits. Refrigerate the tray while you prepare the filling.

   Time: PT5M

7. Start Peach Filling

   In a large skillet combine 4 lb sliced peaches and 3/4 cup light brown sugar. Stir and bring to a gentle simmer over medium‑high heat.

   Time: PT5M

8. Reduce Peach Juices

   Continue to simmer, stirring occasionally, until the liquid has reduced and thickened and sits just below the level of the fruit (about 20–25 minutes).

   Time: PT25M

9. Prepare Thickener & Spice Mix

   In a small bowl whisk together 1 tbsp cornstarch, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cinnamon, and a pinch of salt. Ensure there are no lumps.

   Time: PT3M

10. Activate Cornstarch

    Sprinkle the slurry over the reduced peaches, stir gently, and bring the mixture back to a boil for about 20 seconds to activate the thickener.

    Time: PT2M

11. Finish Filling

    Stir in 3 tbsp fresh lemon juice and 2 tsp vanilla extract. Taste and adjust salt if needed.

    Time: PT1M

12. Transfer Filling to Baking Dish

    Grease a 13×9‑inch glass or ceramic baking dish with 1 tbsp butter, then spread the peach filling evenly.

    Time: PT2M

13. Arrange Biscuit Topping

    Place the cold biscuit dough portions on top of the hot filling, spacing them evenly. Slightly tuck pieces together if needed; some filling should peek through.

    Time: PT5M

14. Brush and Sugar the Biscuits

    Brush the tops of the biscuits with a little heavy cream and sprinkle generously with demerara sugar.

    Time: PT2M

15. Bake – High Heat

    Place the dish on the center rack and bake at 425°F for 15 minutes.

    Time: PT15M

    Temperature: 425°F

16. Bake – Finish

    Reduce oven temperature to 350°F and continue baking until the biscuits are golden brown and the filling is bubbling around the edges, about 20–25 minutes.

    Time: PT25M

    Temperature: 350°F

17. Cool Slightly

    Remove the cobbler from the oven and let it rest on a cooling rack for 10 minutes.

    Time: PT10M

18. Add Cold Cream

    Drizzle 2‑3 tbsp cold heavy cream over the warm cobbler just before serving for a temperature contrast.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: Pastry flour, Whole‑wheat pastry flour
• Instead of Unsalted butter, frozen: Cold shortening (for dairy‑free)
• Instead of Kosher salt: Table salt (use 1/4 tsp)
• Instead of Baking powder: Cream of tartar + baking soda (1:2 ratio)
• Instead of Granulated sugar: Coconut sugar, Caster sugar
• Instead of Lemon zest: Orange zest, Lime zest
• Instead of Heavy cream, cold: Half‑and‑half (less rich), Full‑fat coconut milk (dairy‑free)
• Instead of Demerara sugar: Turbinado sugar, Light brown sugar
• Instead of Peaches, sliced: Nectarines, Apricots
• Instead of Light brown sugar: Dark brown sugar, Turbinado sugar
• Instead of Cornstarch: Arrowroot powder, All‑purpose flour (2 tbsp)
• Instead of Lemon juice: Apple cider vinegar (1 tsp less)
• Instead of Ground ginger: Fresh ginger (a pinch, grated)
• Instead of Ground nutmeg: Mace (same amount)
• Instead of Ground cinnamon: Cinnamon sugar (reduce added sugar)
• Instead of Vanilla extract: Maple extract, Almond extract (½ tsp)
• Instead of Unsalted butter, for greasing pan: Non‑stick spray

Equipment Needed

• Box grater (large holes)
• Mixing bowls (2)
• Measuring cups and spoons
• Fork
• Flexible spatula
• Ice‑cream scoop (1½‑oz spring‑loaded) or two spoons (optional)
• Skillet (large, preferably stainless steel)
• 13×9‑inch glass or ceramic baking dish
• Pastry brush (optional)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Keep the butter frozen while grating and mixing the biscuit dough.
• Reduce the peach mixture until the liquid sits below the fruit to avoid soggy biscuits.
• Activate the cornstarch by bringing the filling to a boil after adding the slurry.
• Bake at high heat first, then lower temperature to finish the biscuits without over‑browning.

Chef Tips from the Video

• Grate the butter directly into the flour; the tiny shreds melt during baking, creating flaky layers.
• Massage the lemon zest into the sugar to release essential oils for a brighter flavor.
• If your kitchen is warm, chill the flour and even the mixing bowl before starting.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days. Reheat gently in the oven.

Freezer: Freeze uncovered for up to 2 months; reheat directly from frozen at 350°F until hot.

Room temperature: Best served warm; can sit at room temperature for 1‑2 hours.

Make-Ahead Tips

• The biscuit dough can be portioned and refrigerated up to 24 hours before assembling.
• Peach filling can be made a day ahead; cool, cover, and refrigerate. Reheat briefly before topping.