Ingredients:

  • 6 large ripe peaches, peeled, pitted, and sliced (about 3 lbs / 1.4 kg)
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 ½ cups (180g) all-purpose flour, plus more for dusting
  • 2 tablespoons (25g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into cubes
  • ¾ cup (180ml) whole milk

Instructions:

  1. In a large bowl, gently combine sliced peaches, sugar, flour, lemon juice, cinnamon, and nutmeg. Toss to coat evenly. Dot with butter pieces.
  2. In a separate bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips (or pulse in a food processor) until the mixture resembles coarse crumbs.
  4. Gradually add the milk, mixing gently until just combined. Be careful not to overmix.
  5. Pour the peach filling into the prepared baking dish.
  6. Drop spoonfuls of biscuit dough evenly over the peach filling, leaving some gaps for the peaches to bubble up. You can use a cookie scoop for this or just two spoons.
  7. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, tent loosely with foil.
  8. Let the cobbler cool slightly before serving.