Alton Brown's Southern-style peach cobbler is topped with golden brown buttermilk biscuits and sprinkled with sugar for a sweet finish.

Course: Sweets

Keyword: Baking, Brunch, Desserts, Entertaining, Fruit, Summer

Peach "Cobbles"

Name: Peach "Cobbles"
Prep time: 40 min
Total time: 120 min
Ingredients: 4 pounds frozen sliced peaches; 8 ounces granulated sugar; 2 tablespoons unsalted butter; 1 tablespoon vanilla extract; 14 ounces all-purpose flour, plus extra for dusting; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 2 teaspoons kosher salt; 1 cup buttermilk; 1 cup heavy cream, plus 2 tablespoons for topping; 2 tablespoons Demerara sugar

ACTIVE TIME: 40

TOTAL TIME: 2

Yield: 12 servings

Yes, this is a cobbler with an "r," but when you see the finished dish, you'll totally get it.

I use frozen peaches for this cobbler, not only because they're available everywhere year-round, but I think they actually make a better dessert here because they break down more evenly as they cook. A biscuit crust topped with crunchy Demarara sugar crystals keeps things crispy.

This recipe first appeared in EveryDayCook.

Read Less

Software

4 pounds frozen sliced peaches
8 ounces granulated sugar
2 tablespoons unsalted butter
1 tablespoon vanilla extract
14 ounces all-purpose flour, plus extra for dusting
2 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 cup buttermilk
1 cup heavy cream, plus 2 tablespoons for topping
2 tablespoons Demerara sugar

Specialized Hardware

Digital kitchen scale

12-inch cast-iron skillet

Pizza Cutter

ACTIVE TIME: 40

TOTAL TIME: 2

Yield: 12 servings

Procedure

Heat oven to 375°F.
Combine the peaches, sugar, and butter in a 12-inch cast-iron skillet over medium-high heat — the skillet will be very full. Cook, stirring regularly, until the peaches have reduced by half, are very tender, and the liquid they've given up has thickened, about 45 minutes. Cool slightly while preparing the dough.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the buttermilk to the dry ingredients. Sir to combine. Add the 1 cup of heavy cream and stir to create a moist, but not sticky dough.Yup...you're making biscuits.
Dump the dough onto a lightly floured work surface. Gently press the disk out to a 3/4-inch thickness. Fold the dough over onto itself 3 to 4 times and then gently pat back out to a 3/4-inch thickness. Use a pizza cutter to slice the dough into 1-inch squares.
Arrange the dough pieces on top of the peaches so that they resemble cobblestones. Press the dough down into the peaches slightly. Brush the tops with the remaining cream and sprinkle generously with Demerara sugar.
Bake until the peaches are bubbling and the biscuit topping is brown, 20 to 25 minutes. Cool for 15 minutes before devouring. Serve with ice cream or whipped cream, or just use your hands.