Ingredients
Method
- Plan on 15 minutes of prep and 40 minutes of cooking, plus 20 minutes for the cobbler to rest. This recipe makes 6 servings. Heat the oven to 375°F and butter an 8-by-8-inch baking dish.
- Drain the peaches in a colander set over a bowl. Measure 1/4 cup of the juice and discard the rest, or save it for another use. Put the peaches in the baking dish and gently toss them with the reserved juice, 2 tablespoons sugar, cornstarch, lemon juice, and cinnamon. Spread them into an even layer.
- Bake the peaches for 10 minutes. You should see a few bubbles around the edges. Heating the fruit first gives the topping a head start once it goes on, so its underside doesn’t sit against cool, wet peaches.
- While the peaches bake, stir the flour, 1/3 cup sugar, baking powder, and salt together in a medium bowl. Add the cold butter and press it into the flour with your fingertips or a fork until the mixture looks like coarse crumbs with a few pea-size pieces. Pour in the cold milk and stir just until no dry flour remains. The dough will be thick and a little rough; don’t try to make it smooth.
- Take the hot dish out of the oven and set it on a heatproof surface. Drop small spoonfuls of dough over the peaches, leaving a few gaps for steam to escape. Sprinkle the top with 1 tablespoon sugar. Don’t spread the dough into a solid sheet or press it into the fruit.
- Return the dish to the oven and bake for 25 to 30 minutes, until the topping is golden, feels set in the center, and the filling bubbles through the gaps. If the top browns before the center is cooked, lay a loose piece of foil over the dish for the last 5 to 10 minutes. Let the cobbler rest for 20 minutes before serving so the juices can thicken.
Notes
Use peaches packed in juice and measure exactly 1/4 cup of reserved juice. Keep the butter cold, stop mixing once the flour is moistened, and watch for bubbling fruit through the center gaps. Let the cobbler rest for 20 minutes before serving.