Name: Peach Cobbler
Prep time: 40 min
Cook time: 1 h
Total time: 100 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.8kg (4 lb) firm but ripe peaches, halved, pitted and cut into 1.25cm wedges; 165g (3/4 cup packed) light brown sugar; 1 tbsp (8g) cornflour; 1 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp Diamond Crystal kosher salt or 1/4 tsp Morton kosher salt; 3 tbsp (45ml) fresh lemon juice; 2 tsp vanilla extract; 66g (1/3 cup) granulated sugar; 1 tsp finely grated orange or lemon zest; 390g (3 cups) plain flour, plus more for the work surface; 4 tsp (16g) baking powder; 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp Morton kosher salt; 170g unsalted butter, frozen; 480ml chilled double cream, for the drop-biscuit dough; 30ml chilled double cream, for brushing; 25g Demerara sugar, for sprinkling; Additional cream or vanilla ice cream for serving, optional

Method

Preheat the oven to 220°C conventional / 200°C fan. Line a large rimmed baking tray with foil and place a 23 x 33cm baking dish on it.
Place the peaches and brown sugar in a large saucepan or deep frying pan.
Cook over medium heat, stirring occasionally, until the peaches release their juices and the liquid reduces slightly.
In a small bowl, combine the cornflour, ginger, cinnamon, nutmeg and the salt for the filling.
Sprinkle the cornflour mixture evenly over the peaches and fold it in gently.
Return the filling to a simmer and cook for about 20 seconds to activate the cornflour.
Remove the filling from the heat and stir in the lemon juice and vanilla. Set aside while preparing the biscuits.
Rub the granulated sugar and citrus zest together in a large bowl until fragrant.
Add the flour, baking powder and the salt for the biscuit dough and whisk to combine.
Coarsely grate the frozen butter into the dry ingredients, tossing regularly so the pieces remain separate and coated in flour.
Make a well in the centre and gradually add the 480ml chilled cream.
Fold gently until a firm but evenly hydrated drop-biscuit dough forms. Do not overmix.
Scoop the dough into approximately 24–25 small biscuit portions and refrigerate briefly if the dough has softened.
Transfer the warm peach filling to the prepared baking dish and spread it evenly.
Arrange the chilled biscuit portions evenly over the filling, leaving small gaps for steam to escape.
Brush the biscuits with 30ml chilled cream and sprinkle with the Demerara sugar.
Bake at 220°C conventional / 200°C fan for 15 minutes.
Without opening the oven for long, reduce the temperature to 175°C conventional / 155°C fan.
Continue baking for 35–45 minutes, until the filling bubbles throughout and the biscuits are deeply golden and cooked underneath.
Allow the cobbler to cool for at least 20 minutes before dividing into 12 portions.
Serve warm, with additional cream or vanilla ice cream if desired.

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.

Storage

Cover and refrigerate for up to 3 days. Reheat portions gently in the oven or microwave. The biscuit topping will soften during refrigeration.

Additional tips

Place the baking dish on a lined tray because the fruit may bubble over. Keep the butter and cream cold, and ensure the centre biscuits are fully baked before removing the cobbler from the oven.