Rose's Baking Basics

Peach Cobbler with Biscuits

Serves 6 to 9

Oven Temperature: 400°F/200°C

Baking Time: 35 to 40 minutes

Baking Equipment: One 8 by 2 inch square baking dish, preferably Pyrex, no preparation needed

A cookie sheet, lined with aluminum foil

Baking the biscuits separately, splitting them, and then setting them cut side down on the peach filling near the end of baking ensures that the biscuits stay soft on the bottom without becoming soggy from the peach juices. Nine biscuit halves are needed, so you can opt for a checkerboard effect by alternating biscuit tops and bottoms, or use all biscuit tops.

Butter Biscuits

Dough for Butter Biscuits, preferably with ginger

620 grams

9 biscuits

1. Bake and cool the biscuits. Use a 3-tined fork to split 5 of them in half horizontally. You will need only 9 biscuit halves for the cobbler.

Peach Filling

unsalted butter	21 grams	1½ tablespoons
about 8 firm ripe peaches, 1247 grams/2¾ pounds	964 grams (sliced)	6 cups (peeled, pitted, and sliced ¼ inch thick)
lemon juice, freshly squeezed and strained (1 lemon)	16 grams	1 tablespoon (15 ml)
sugar	113 grams	½ cup plus 1 tablespoon
fine sea salt	.	a pinch
cornstarch	12 grams	1 tablespoon plus 1 teaspoon
ground cinnamon	.	½ teaspoon
pure almond extract	.	½ teaspoon (2.5 ml)
grated fresh ginger (optional)	15 grams	1 tablespoon, loosely packed

Mise en Place

▪ Thirty minutes to 1 hour ahead, set the butter on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ Fill a medium bowl with ice and water. Slip the peaches into a pot of boiling water and cook for 1 to 2 minutes. With a slotted skimmer, transfer them to the ice water. Use a small sharp knife to begin peeling off the skins. They should slip off easily.

Make the Filling

1. Into a large bowl, slice the peaches about ¼ inch thick. You should have about 964 grams. Add the lemon juice, sugar, and salt and toss gently to mix. Allow the peaches to macerate for a minimum of 30 minutes, or up to 1 hour, at room temperature. Transfer the peaches to a colander suspended over a bowl to capture the juices. The peaches will release close to 1 cup/237 ml juices.

2. In a small saucepan, preferably nonstick, over medium-high heat, boil down the juices with the butter until syrupy and lightly caramelized. Swirl, but do not stir. (Or coat a 4 cup glass measure with a spout with nonstick cooking spray, add the juices and butter, and boil it in the microwave for a few minutes, stirring every 30 seconds, until reduced to ¼ cup plus 2 tablespoons/90 ml. Watch carefully, as it goes really quickly toward the end.)

3. While the juices are reducing, transfer the peaches to a bowl and toss them with the cornstarch, cinnamon, almond extract, and the ginger, if using, until all traces of the cornstarch have disappeared.

4. Pour the hot syrup over the peaches, tossing gently. Don’t be concerned if the syrup hardens on the peaches; it will dissolve during baking.

Preheat the Oven

▪ Thirty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 400ºF/200ºC.

5. Empty the peaches into the baking dish. Cover it with aluminum foil and make a 1 inch slash in the middle.

Bake the Cobbler

6. Set the baking dish on the cookie sheet and bake the peaches for 30 minutes, or until the juices are bubbling and the peaches are almost tender but feel a little firm when pierced with a metal skewer. Remove the foil and top with the 9 biscuit halves, cut side down. Press them into the peaches. Cover loosely with the foil and continue baking for 5 to 10 minutes, or until the peaches feel tender and the juices are thickly bubbling.

Cool the Cobbler

7. Set the baking dish on a wire rack and cool the cobbler for 20 to 30 minutes before serving.

8. Use a small pancake turner or large spoon to scoop out servings.

Store Airtight: room temperature, 2 days; frozen, 3 months.

Baking Pearl

To reheat the cobbler while keeping the biscuits crisp, spray the top of the biscuits lightly with water and bake uncovered in a preheated 350°F/175°C oven for 5 to 10 minutes.

Make This Recipe Your Own

Serve with dulce de leche or vanilla ice cream, or softly whipped cream (see recipe).

Making Peach Cobbler with Biscuits