Peach Cobbler

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

1. Combine peaches with brown sugar, cornstarch, ground ginger, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Mix well and set aside.
2. 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.
3. Add heavy cream to the biscuit mixture and stir until just combined to form a dough.
4. Pour the peach mixture into a baking dish and top with the biscuit dough, forming biscuits and chilling if specified.
5. Brush the top of the biscuits with heavy cream and sprinkle with Demerara sugar.
6. Bake until the peaches are bubbly and the biscuits are golden brown.