Ingredients:

  • 6 cups fresh or frozen peaches, peeled, pitted, and sliced 1/2-inch thick
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cut into small dots
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup cold buttermilk or milk
  • 1 large egg (for optional egg wash)
  • Extra granulated sugar for sprinkling

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Make the Filling: In a large bowl, gently toss the sliced peaches with 3/4 cup sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract until evenly coated. Pour the mixture into the prepared baking dish and dot the top evenly with the 1 tablespoon of butter.
  3. Make the Topping: In a separate bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the Butter: Use a pastry blender or your fingertips to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  5. Add Wet Ingredients: Pour in the cold buttermilk/milk and stir just until a shaggy dough forms. Do not overmix.
  6. Assemble: Drop spoonfuls of the topping mixture haphazardly over the peach filling, ensuring you leave some gaps for the filling to bubble up.
  7. Finish: Brush the exposed topping lightly with the beaten egg (if using) and sprinkle generously with extra sugar.
  8. Bake: Bake for 40 to 45 minutes, or until the topping is deep golden brown and the filling is thick and vigorously bubbling around the edges.
  9. Rest: Allow the cobbler to cool on a wire rack for at least 15–20 minutes before serving to allow the filling to set properly.