How to Make a Summer Peach Cobbler

This peach cobbler is a great American summer classic that’s filled with such luscious fruit you’ll be tempted to finish the whole thing in one sitting.

You will need

  • 1 1/2 lb. ripe fragrant peaches
  • 1/4 to 1/2 c. plus 3 tbsp. sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. fresh lemon juice
  • A 2-quart baking dish
  • A baking sheet
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 4 tbsp. cold unsalted butter
  • cut into 1/2-inch cubes
  • 3/4 c. buttermilk
  • Vanilla ice cream
  • 4 or 6-ounce ramekins (optional)
  • Pastry blender (optional)
  • Whipped cream (optional)

Step 1 Preheat your oven to 350 degrees.

Step 2 Cut the peaches in half and discard the pits. Cut the peach halves into half-inch-thick wedges, and the wedges in half so you’re left with chunks of fruit.

Step 3 In a large bowl, whisk together the cornstarch and anywhere from one-quarter to one-half cups sugar—depending on how sweet the peaches are.

Step 4 Add the cut peaches and lemon juice and toss gently to combine.

Step 5 Fill a two-quart baking dish with the peach mixture and place on a baking sheet.

Step 6 Time to make the topping. Whisk together the flour, the baking powder, the baking soda, the salt, and two tablespoons of sugar in a large bowl.

Step 7 Using a pastry blender or your fingers tips, blend in the butter until the mixture looks like coarse meal.

Step 8 Add the buttermilk and stir just until a dough forms.

Step 9 Drop dough in large quarter-cup dollops onto peaches and sprinkle dough with remaining teaspoon of sugar.

Step 10 Bake until the fruit is bubbling and the buttermilk biscuit topping is golden brown, approximately 30 to 40 minutes.

Step 11 Cool for about 15 minutes and serve with plenty of vanilla ice cream or whipped cream.