Pot And PantryAustin, Texas
08
Desserts

Peach Cobbler

We make this every summer the moment Hill Country peaches show up at the farmers market. The topping is closer to a biscuit than a cake, which is what gives it that craggy, golden surface.

20 min prep
45 min cook
Easy level
Serves 8

Method

  1. Prepare the peaches

    Toss the peaches with 1/2 cup sugar, the lemon juice, and cornstarch. Spread in a buttered 9 by 13 inch baking dish.

  2. Make the dough

    Whisk the flour, remaining sugar, baking powder, and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.

  3. Add the buttermilk

    Stir in the buttermilk just until a soft, shaggy dough forms. Don't overmix.

  4. Top the peaches

    Drop spoonfuls of the dough over the peaches, leaving some fruit exposed between them. Sprinkle coarse sugar over the top.

  5. Bake

    Bake at 375°F for 40 to 45 minutes, until the topping is deep golden and the peach filling bubbles at the edges.

  6. Cool slightly and serve

    Let the cobbler rest 15 minutes before serving, with vanilla ice cream if you like.

Kitchen note

If your peaches aren't quite ripe, add an extra tablespoon of sugar and let the baking dish sit assembled for 15 minutes before it goes in the oven.

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