Ingredients:

  • 6 cups Fresh or Frozen Peaches (peeled and sliced)
  • 1/2 cup Granulated Sugar (for filling)
  • 3 tablespoons Cornstarch (Cornflour)
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • Pinch of Ground Nutmeg
  • 2 cups All-Purpose Flour (spooned and leveled)
  • 1/4 cup Granulated Sugar (for topping)
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 8 tablespoons Cold Unsalted Butter (cut into small cubes)
  • 3/4 cup Cold Milk (Whole or 2%)
  • 1 large Egg (lightly beaten, for wash)
  • 1 tablespoon Coarse Turbinado Sugar (for sprinkling)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Make the Filling: In a large bowl, gently combine the sliced peaches, 1/2 cup sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Toss until the fruit is evenly coated. Pour this mixture into the prepared baking dish, spreading evenly.
  3. Prepare the Topping: In a separate, medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs, with some pea-sized pieces remaining. Do not overwork it.
  5. Form the Dough: Pour in the cold milk all at once. Stir just until the dry ingredients are incorporated and a shaggy dough forms. Do not knead.
  6. Assemble the Cobbler: Drop spoonfuls of the cobbler topping haphazardly over the peach filling. It should look rustic, not perfectly covered—you want gaps for the filling to bubble through.
  7. Final Touches: Lightly brush the tops of the dough mounds with the beaten egg wash and sprinkle generously with the coarse turbinado sugar.
  8. Bake for 40–45 minutes. The topping should be deeply golden brown, and the peach filling should be visibly thick and bubbling vigorously around the edges.
  9. Cool & Serve: Let the cobbler rest on a wire rack for at least 15–20 minutes before serving to allow the filling to set properly.