Don’t let the ingredient list below fool you; it may appear long, but this peach cobbler is the simplest of impressive desserts. It packs all the comfort and wow-factor of pie with none of the crust-hustle or the hour-long baking time. In fact, this recipe rewards the messy hand. The cobbler truly looks most sensuous when you top the fruit with the dough patchily, so that the syrup bubbles through the crust in spots.–Matt and Ted Lee
LC Peach Fuzz Note
Don’t care for the gently nubbly texture of peach fuzz in your cobbler? We’ve a simple and, we have to say, a pretty slick process to dispense of them. Just bring a pot of water to a boil, grab a paring knife, cut a small “x” on the bottom of each peach (that is, the opposite of the stem end), plop the peach in the burbling water for 30 seconds or so, fish it out with a slotted spoon, and rinse under cool water. All that’s left to do is to gently coax the skins from the peaches with your fingertips, which ought to slip right off.
Cornmeal Drop-Biscuit Peach Cobbler Recipe
- Quick Glance
- 15 M
- 1 H
- Serves 4 to 6
- For the peach filling
- 2 pounds (6 to 7) ripe freestone peaches, unpeeled, pitted, and cut into slices (about 6 cups)
- 1/2 to 3/4 cup packed dark brown sugar, depending on your peaches and your sweet tooth
- 2 tablespoons fresh lemon juice
- 2 tablespoons water (if the fruit is very ripe or overripe, omit the water)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- For the biscuit dough
- 3/4 cup (3 ounces) sifted all-purpose flour
- 1/4 cup fine stone-ground cornmeal (yellow or white)
- 3 tablespoons dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt or fine sea salt
- 3 tablespoons unsalted butter, cold, cut into pieces, plus more for the baking dish
- 1/2 cup buttermilk (either low-fat or full-fat), cold
- Make the filling
- 1. Heat the oven to 425°F (218°C).
- 2. Butter a 2-quart ovenproof dish. Add the peaches, brown sugar, lemon juice, water (if using), cinnamon, and salt and toss until the peaches are evenly coated. Forget about it for 10 minutes or so while you prep the drop-biscuit dough.
- Make the drop-biscuit dough
- 3. In a bowl, sift together the flour, cornmeal, brown sugar, baking powder, and salt. Add the butter and cut it into the flour by pinching small amounts of the mixture together between your fingertips. Do this until the mixture resembles coarse meal with pea-size pieces of butter mixed throughout. Add the buttermilk and stir with a rubber spatula just until a tacky, wet dough comes together. This should take no more than a few seconds.
- 4. Gently plop spoonfuls of the biscuit dough on top of the peach filling or, if the dough is too sticky to plop, simply spread it unevenly. The dough should be patchy and should not cover the entire surface of the filling.
- 5. Bake until the syrup is bubbly and the biscuit top is alluringly browned, 20 to 25 minutes. Let cool slightly before you scoop the warm cobbler into small dessert bowls, ramekins, even cocktail glasses.
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Cornmeal Drop-Biscuit Peach Cobbler Recipe © 2009 Matt and Ted Lee. Photo © 2009 Ben Fink. All rights reserved.
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