When summer peaches hit their peak — fragrant, dripping with juice, blushed rose-gold — there's only one thing to do: bake a cobbler. This Southern-style version features a buttery drop-biscuit topping that bakes up golden and crisp on top, soft and custardy underneath where it meets the spiced peach syrup. Serve it warm with a scoop of vanilla ice cream and you've made someone's summer.
Preheat oven to 375°F (190°C). Peel and slice 6–7 large ripe peaches (about 6 cups). To peel easily, score an X on each peach and blanch in boiling water for 30 seconds, then transfer to ice water — the skin slips right off.
In a large bowl, toss the sliced peaches with ½ cup granulated sugar, 2 tbsp lemon juice, 1 tsp vanilla extract, 1 tsp cinnamon, ¼ tsp nutmeg, and 2 tbsp cornstarch. Let sit 10 minutes until the peaches release their juices. Pour into a 9×13-inch baking dish.
Cut 2 tbsp of cold butter into small pieces and scatter them over the peaches. This adds richness to the filling as it bakes.
In a bowl, whisk together 1½ cups all-purpose flour, ½ cup sugar, 2 tsp baking powder, and ½ tsp salt. Add ½ cup cold butter (cubed) and use your fingertips to work it in until the mixture looks like coarse crumbs. Stir in ½ cup whole milk and 1 egg until just combined — don't overmix. The batter should be thick and shaggy.
Drop large spoonfuls of the biscuit batter over the peaches, leaving gaps for steam to escape. Sprinkle the tops with 2 tbsp raw turbinado sugar for a sparkling crust.
Bake for 35–40 minutes until the biscuit topping is deep golden brown and the peach filling is bubbling up around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Let cool for at least 15 minutes before serving — the filling will firm up as it cools. Serve warm in bowls with generous scoops of vanilla bean ice cream.
For 8 servings
Peach Filling
Biscuit Topping
To Serve
