Southern Peach Cobbler

Ingredients

Equipment Needed

• •12-inch cast iron skillet or 9x13-inch baking dish
• •Large pot for blanching
• •Pastry blender or your fingertips
• •Ice bath

Instructions

1. 1

   Prepare the peaches

   Bring a large pot of water to a boil. Cut a small X in the bottom of each peach. Working in batches, lower peaches into boiling water for thirty to sixty seconds, then transfer immediately to a bowl of ice water. The skins will slip right off. Slice peaches into half-inch wedges, discarding pits.

   If your peaches are perfectly ripe, the skins may peel without blanching. Try one first. If the skin clings, use the hot water method.
2. 2

   Season the fruit

   Place peach slices in a large bowl. Add three-quarters cup of the granulated sugar, all the brown sugar, lemon juice, cinnamon, nutmeg, allspice, and cornstarch. Toss gently until every slice is coated. Let sit at room temperature for twenty minutes. The peaches will release their juices, creating a syrup that becomes the soul of your cobbler.

   Taste your peaches before adding sugar. If they are exceptionally sweet, reduce the granulated sugar by two tablespoons. If they are tart, add two more. That's the bayou way: taste, adjust, trust your palate.
3. 3

   Preheat and prepare

   Position your oven rack in the center and preheat to 375 degrees. Butter a 12-inch cast iron skillet or a 9x13-inch baking dish. Cast iron is better because it holds heat and gives you those beautiful caramelized edges, but use what you have.

4. 4

   Make the biscuit topping

   Whisk together flour, the remaining quarter cup of granulated sugar, baking powder, and salt in a large bowl. Add cold butter cubes and work them into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Those butter chunks create steam pockets that make your biscuits flaky.

5. 5

   Bring the dough together

   Combine cold buttermilk and vanilla, then pour over the flour mixture. Stir with a fork until just combined. The dough will be shaggy and slightly sticky. Do not overmix. The moment you stop seeing dry flour, you stop stirring. Tough biscuits come from heavy hands.

   No buttermilk? Stir one tablespoon of lemon juice into three-quarters cup of regular milk. Let it sit five minutes until it curdles. Works every time.
6. 6

   Assemble the cobbler

   Transfer the peaches and all their accumulated juices into your prepared skillet, spreading them evenly. Drop the biscuit dough in rough mounds over the fruit, using about eight generous spoonfuls. Leave gaps between them so the fruit can bubble up. Brush tops with melted butter and sprinkle with turbinado sugar for crunch.

7. 7

   Bake until golden

   Bake for 40 to 45 minutes until the biscuit topping is deeply golden brown and the peach juices are bubbling vigorously around the edges. The center biscuits should sound hollow when you tap them. If the top is browning too fast, tent loosely with foil for the last ten minutes.

8. 8

   Rest and serve

   Let the cobbler rest for fifteen minutes before serving. This allows the juices to thicken slightly and prevents burned tongues. Serve generous portions in shallow bowls, making sure everyone gets both fruit and biscuit, with a scoop of vanilla ice cream melting into the warm peaches. When the last bite is as good as the first, you've done it right.

   Cobbler is best the day it is made, but leftovers can be reheated in a 350-degree oven for fifteen minutes. The biscuits crisp back up beautifully.

Chef Tips

• •The best cobblers come from the best peaches. Farmers market peaches in July and August will outshine anything from the grocery store. Smell them before you buy: if they do not smell like peaches, they will not taste like peaches.
• •Frozen peaches work surprisingly well in winter. Thaw them first, drain off excess liquid, and add an extra tablespoon of cornstarch. I've made this at Lagniappe in February and folks never knew the difference.
• •Freshly grated nutmeg makes a noticeable difference. A whole nutmeg and a microplane grater cost less than ten dollars and last for years. The pre-ground stuff loses its oils sitting on grocery shelves.
• •For an extra layer of Southern charm, add a quarter cup of bourbon to the peaches along with the sugar. The alcohol cooks off, leaving behind a warmth that pairs beautifully with the spices.

Advance Preparation

• •Peaches can be peeled and sliced up to four hours ahead. Toss with lemon juice and refrigerate to prevent browning.
• •Biscuit dough can be made and refrigerated for up to two hours before baking. Cold dough actually performs better.
• •Assembled cobbler should go straight into the oven. Do not let it sit or the biscuits will absorb too much moisture.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)