Biscuit-Top Peach Cobbler
Canned peaches in a thick, glossy filling under a real golden brown biscuit top, brushed with honey butter the second it leaves the oven. From my cookbook.
Servings: 8 servings
Equipment
- 9 x 13-inch baking dish
Ingredients
Peach filling
- 2 cans (29 oz each) sliced peaches in light syrup drained, reserve 1/2 cup of the liquid
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
Biscuit topping
- 2 cups all-purpose flour
- 1/2 cup dark brown sugar packed
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 12 tablespoons unsalted butter cubed and cold (1 1/2 sticks / 6 oz)
- 1 cup + 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
To serve and finish
- 2 tablespoons honey
- 2 tablespoons unsalted butter melted
- vanilla ice cream for serving
Instructions
- Preheat the oven. Heat the oven to 375 degrees F.
- Make the peach filling. In a large bowl, stir together the drained peaches, granulated sugar, vanilla and cinnamon. In a small bowl, whisk the cornstarch with 2 tablespoons of the reserved peach liquid until smooth. Stir this slurry back into the rest of the reserved liquid, then pour it over the peaches and stir to combine.
- Fill the pan. Spread the peach mixture in the bottom of a 9 x 13-inch baking dish.
- Start the biscuit dough. In another large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the cubed cold butter and cut it in with a pastry cutter or your fingers until it looks like coarse crumbs.
- Finish the dough. In a separate bowl, whisk the heavy cream and vanilla. Pour into the dry ingredients and stir until just combined. Do not overmix. The dough should be slightly sticky and lumpy.
- Assemble. Drop spoonfuls of the biscuit dough evenly over the peaches. It is fine if the peaches are not fully covered; the dough spreads as it bakes.
- Bake. Bake 40 to 45 minutes, until the biscuit top is deep golden brown and the filling is bubbling.
- Brush and rest. Mix the honey with the melted butter and brush it over the hot biscuit top. Cool 5 minutes, then serve warm with a scoop of vanilla ice cream.
Notes
Honey butter is the finishing touch. Mix 2 tablespoons honey with 2 tablespoons melted butter and brush it over the biscuit top while it is still hot.
Keep the butter cold. If it softens while you work, chill the bowl for 10 minutes before you add the cream.
Mix the dough until just combined. Lumpy and shaggy is correct; a smooth dough makes a tough topping.
Fresh peaches: use about 8 cups peeled and sliced, and replace the reserved syrup with 1/2 cup water or peach nectar for the slurry. Add about 5 minutes to the bake.
Bake it to deep golden brown. Pale biscuits are underbaked in the middle.
Nutrition is calculated without the vanilla ice cream.
Nutrition
Calories: 614kcal | Carbohydrates: 78g | Protein: 4g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 280mg | Potassium: 192mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1658IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 2mg