Today I’m sharing a versatile, easy-to-follow recipe for Georgia Peach Cobbler that you can adapt to suit your tastes. The cobbler highlights ripe peaches with a lightly spiced filling and a tender, buttery biscuit topping. Below I explain the simple method and offer options so you can control fruit-to-topping ratio, sweetness and texture.

When the Georgia Peach Truck rolled into town, I couldn’t resist buying a half case of peaches. Fresh peaches are at their best for only a short window, so I set out to make multiple recipes. One of my favorites to make with fresh stone fruit is cobbler—a rustic dessert with a generous biscuit topping. After trying several approaches, I developed a topping inspired by my favorite biscuits, scones and shortcakes: fluffy, buttery and slightly rich.

I tested two versions to find the balance I liked: one with peeled peaches and a thicker fruit filling, and another with unpeeled peaches and a looser, syrupy filling. Both were delicious. The peeled version felt more refined; the unpeeled version saved time and kept a pleasant texture when the skins were thin. Below I outline the recipe and provide options so you can make the cobbler you prefer.

The key choices are how many peaches to use and how thick you want the fruit base. Use 6 to 8 cups of sliced peaches depending on whether you want more topping or more fruit. Adjust the cornstarch amount to control juiciness: more cornstarch yields a pie-like filling, less leaves a syrup to soak the biscuits and mix with melting vanilla ice cream.

My topping includes a small amount of almond extract for a subtle background note, and freshly grated nutmeg to avoid the usual cinnamon-forward flavor. If you prefer, swap the nutmeg for cinnamon or pumpkin pie spice and replace or omit the almond extract.

Here are options and guidelines to customize your cobbler:

Options for making Georgia Peach Cobbler:

• Peach quantity: Use 6–8 cups sliced peaches. Use 6 cups for a higher biscuit-to-fruit ratio, 8 cups for a more even balance.
• Sugar: For 8 cups of peaches I used 1/4 cup white sugar and 1/4 cup brown sugar. Adjust to the sweetness of your fruit or your taste. You can use all white or all brown sugar if you prefer.
• Peeling: Peel if you want a softer mouthfeel; leave skins on to save time if they’re not very fuzzy. Both work well.
• Thickening: Use 3 tablespoons cornstarch for a thick, pie-like filling (best with 6 cups). Use 1 tablespoon for a juicier, syrupy filling (works well with 8 cups). You can use amounts between these depending on desired consistency, or omit cornstarch entirely for a very juicy result.
• Flavoring: I used 1/4 teaspoon almond extract in the topping for a subtle note. If you prefer no almond, use vanilla or omit. For spice, 1/2 teaspoon grated nutmeg is mild; substitute cinnamon or pumpkin pie spice if you like those flavors stronger.
• Topping sweetness: The biscuit dough contains 1/3 cup sugar and is finished with a sprinkle of raw sugar. Increase topping sugar to 1/2 cup if you want a sweeter crust.
• Flour: Swap in whole wheat pastry flour for a whole-grain option.
• Milk: Use any milk you like. Higher-fat milk adds richness; lower-fat or non-dairy milks will lighten the topping.

Below you’ll find the straightforward method I used. It keeps the focus on peaches and the texture you want for the filling. Serve warm with a scoop of vanilla ice cream so the syrup from the peaches can mingle with the melting ice cream and buttery biscuits.

Georgia Peach Cobbler

Yield:
9 generous servings

Ingredients

For the peach base:

• 6-8 cups sliced fresh peaches, peeled or unpeeled
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1–3 Tablespoons cornstarch (adjust for desired thickness)
• 1/2 teaspoon grated fresh nutmeg (or substitute cinnamon)
• Zest of 1 lemon
• Juice of 1 lemon (about 1–1.5 Tablespoons)

For the biscuit topping:

• 2 cups all-purpose flour (or whole wheat pastry flour)
• 2 teaspoons baking powder
• 1/3 cup sugar (increase to 1/2 cup for a sweeter topping)
• 1/4 teaspoon salt
• 6 Tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup milk (any fat level or non-dairy)
• 1 large egg
• 1/4 teaspoon almond extract (or vanilla, optional)
• Raw sugar for sprinkling
• Vanilla ice cream for serving

Instructions

1. Preheat oven to 350°F. Spray a 9″ baking pan with cooking spray.
2. Decide how many peaches you’ll use: 6 cups for more topping, 8 cups for more fruit.
3. Choose your cornstarch amount: 1 tablespoon for a syrupy filling, 3 tablespoons for a thick pie-like filling, or a middle amount for intermediate texture.
4. Place sliced peaches in a large bowl. Add white and brown sugar, desired cornstarch, nutmeg, lemon zest and lemon juice. Toss to combine and set aside.
5. Make the biscuit topping: whisk flour, baking powder, sugar and salt in a bowl.
6. Cut the cold butter into the flour mixture using a pastry cutter or two knives until pieces are pea-sized.
7. Whisk milk, the egg and almond extract (or vanilla) in a liquid measuring cup.
8. Pour the milk mixture into the flour mixture and gently stir until a sticky dough forms. Do not overmix.
9. Spread the peach mixture evenly in the prepared pan.
10. Drop spoonfuls of dough over the peaches so the fruit is mostly covered. Sprinkle raw sugar on top.
11. Bake 45 minutes, or until the filling is bubbly and the topping is golden brown.
12. Serve warm with vanilla ice cream. Refrigerate leftovers and reheat uncovered in the oven.

Notes

*Peeling: To peel, blanch peaches in boiling water 20–30 seconds, transfer to ice water, then slip off skins. Quarter and peel each quarter for easier handling. One average peach yields about 3/4–1 cup sliced.

*Sweetness: Increase sugar if your peaches are tart or you want a sweeter filling. More sugar will also help thicken the syrup.

*Flavor swaps: Use cinnamon or pumpkin pie spice in place of nutmeg. Add more almond extract to the filling if you want stronger almond notes, or omit entirely.

*Milk: Any milk works; higher-fat milk adds richness.

*Storage: Refrigerate leftovers. Reheat in a 350°F oven until warmed through.

The Merchant Baker Copyright © 2016

Make the cobbler your own: try 7 cups of peaches next time, or use all brown sugar for a deeper caramel note. Either way, serve it warm with good vanilla ice cream and enjoy the combination of juicy peaches, sweet syrup and tender biscuit topping.