There are few summer desserts better than a warm peach cobbler with vanilla ice cream melting over the top. Juicy, cinnamon-kissed peaches tucked underneath a buttery drop-biscuit topping that gets crisp and golden on top while staying soft and tender underneath… I mean, c’mon.
I’d actually never tried this before, but I brushed the tops of the biscuits with a little heavy cream before baking, and I loved the result. The natural sugars in the cream help the tops caramelize and give you that gorgeous golden crust. Just keep an eye on them as they bake. If the biscuits start taking on more color than you want, loosely cover the cobbler with foil and let it finish baking underneath.
I also like to add a tiny, and I mean tiny, splash of almond extract. It’s especially good with peaches and subtle enough that the cobbler still tastes completely classic. And while it’s very tempting to scoop into this straight from the oven, give it at least 30 minutes to cool. I know that sounds like forever when there’s warm cobbler sitting in front of you, but the peach filling will look quite loose when it first comes out of the oven and thickens into a glossy syrup as it sits.
Serve it warm with vanilla or vanilla bean ice cream. Non-negotiable, if you ask me.
Use ripe but still slightly firm peaches. Super-soft peaches can collapse and release so much juice that the filling gets soupy.
Slice, don’t cube. About ½-inch wedges give you better texture and prettier scoops. But it really comes down to personal preference here.
Don’t overwork the biscuit dough. Mix just until it comes together so the topping stays tender instead of tough.
Keep the butter cold. That helps give you a softer, more tender biscuit with little buttery pockets.
Brush with heavy cream and finish with coarse sugar. That’s what gives you the really golden, slightly crisp top.
Let it rest the full 30 minutes. This is probably the biggest one. The filling goes from loose and watery to glossy and syrupy as it cools.
Serves: 8
Prep Time: 25 minutes
Cook Time: 60 minutes
Cool Time: 30 minutes
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