Peach cobbler

Ingredients

For the filling:

2 pounds (910 g) yellow peaches (about 6 to 8 peaches), peeled, halved, pitted, and sliced into 1/2-inch thick wedges

1/4 cup (60 ml) honey

2 tbsp (30 ml) lemon juice from 1 lemon

Large pinch of saffron threads steeped in 1 tablespoon warm water for 15 minutes

1/4 tsp  cinnamon pdr

1/4 tsp kosher salt; for table salt, use half as much by volume

For the topping:

180 g all-purpose flour (6.35 ounces; a scant 1 1/2 cups)

150 g granulated sugar (5.3 ounces; 3/4 cup packed)

1 1/2 tsp baking powder

3/4 tsp  kosher salt; for table salt, use half as much by volume

10 tbsp (135 g) unsalted butter, melted, plus more for greasing

1/3 cup (80 ml) whole milk

Vanilla ice cream, to serve

 

Directions

Adjust oven rack to middle position and preheat the oven to 350°F (175°C). Grease an 8-inch square or 9-inch round cake pan with cooking spray.  

For the filling: In a large bowl, combine peaches, honey, lemon juice, soaked saffron and its water, cinnamon, and salt. Transfer to prepared pan.  

For the topping: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add melted butter and use rubber spatula to mix with dry ingredients. Add milk and stir until a uniform dough comes together. 

Drop spoonfuls of biscuit topping all over peaches, smoothing with a spatula to avoid any overly thick sections and mostly covering the fruit (though a few gaps and cracks are fine). Leave a small opening in the center. 

Bake until peaches are tender and the topping is light golden brown, fully cooked through, and feels springy to the touch (a cake tester should come out clean when inserted into a biscuit near the center of the baking dish), 40 to 45 minutes longer. 

Let cobbler rest on a wire rack at least 30 minutes or up to 6 hours. Serve warm or at room temperature with ice cream or whipped cream. 

 

Notes

Other stone fruits such as nectarines, plums, apricots, or pluots can be substituted for the peaches in this recipe.

 

 

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