Name: Peach Cobbler
Yield: 1 servings
Cuisine: American
Ingredients: 4 pounds (1.8kg) fresh firm but ripe peaches, halved, pitted, and cut into 1⁄2-inch wedges, or thawed frozen sliced peaches; 3⁄4 cup packed light brown sugar (5.8 oz / 165g); 1 tablespoon cornstarch; 1 1⁄2 teaspoons ground ginger; 1⁄2 teaspoon ground cinnamon; 1⁄4 teaspoon ground nutmeg; 1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt; 3 tablespoons fresh lemon juice; 2 teaspoons vanilla extract; 1⁄3 cup sugar (2.3 oz / 66g); 1 teaspoon finely grated orange or lemon zest; 3 cups all-purpose flour (13.8 oz / 390g); 4 teaspoons baking powder; 1 1⁄2 teaspoons Diamond Crystal kosher salt or 3⁄4 teaspoon Morton kosher salt; 1 1⁄2 sticks unsalted butter (6 oz / 170g), frozen; 1 1⁄2 cups heavy cream (12.7 oz / 360g), plus 1⁄2 cup (4.2 oz / 120g) if making drop biscuits, chilled

Method

Combine peaches with brown sugar, cornstarch, ground ginger, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Mix well and set aside.
Prepare the biscuit dough by mixing sugar, grated citrus zest, flour, baking powder, and salt. Cut in the frozen butter until the mixture resembles coarse crumbs.
Add heavy cream to the biscuit mixture and stir until just combined to form a dough.
Pour the peach mixture into a baking dish and top with the biscuit dough, forming biscuits and chilling if specified.
Brush the top of the biscuits with heavy cream and sprinkle with Demerara sugar.
Bake until the peaches are bubbly and the biscuits are golden brown.

Helpful tips

Use firm-ripe peaches so they retain some texture during baking.
Keep the butter and cream cold for a lighter biscuit topping.
Mix the biscuit dough only until combined to avoid making it tough.
Place the baking dish on a tray in case the fruit bubbles over.
The oven temperature and baking duration must be confirmed from the source before publishing.