Food & Cooking Recipes Dessert & Treats Recipes Peach Cobbler 3.3 (229) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 25, 2022 Rate PRINT Share Servings: 8 A dessert you wait all year for, when there are ripe peaches in the market it's time to make peach cobbler. For rich, tender biscuits for the topping, Martha uses heavy cream in the dough and sprinkles them with sanding sugar so they glisten when baked. Cook Mode (Keep screen awake) Ingredients 2 ¾ pounds ripe peaches, halved lengthwise, pitted, sliced into eighths ⅔ cup granulated sugar, divided 1 tablespoon fresh lemon juice, from ½ lemon 3 tablespoons cornstarch 2 tablespoons light brown sugar ¾ teaspoon salt, divided 1 teaspoon grated fresh ginger (optional) 2 cups all-purpose flour 2 tablespoons baking powder ½ cup (8 tablespoons) cold unsalted butter, cut into small pieces 1 cup plus 2 tablespoons heavy cream, divided 1 vanilla bean 2 tablespoons sanding sugar Vanilla ice cream, or whipped cream, for serving Directions Preheat oven to 375 degrees. Place peaches and 1/3 cup granulated sugar in a large bowl, sprinkle with lemon juice and toss to coat. Add cornstarch, light-brown sugar, 1/4 teaspoon salt, and ginger if using. Toss until well combined. Transfer mixture to an 8-inch baking dish. In another large bowl, combine flour, remaining 1/3 cup granulated sugar, the baking powder, and remaining 1/2 teaspoon salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal. Scrape the vanilla bean seeds into the cup of cream. Slowly add the cream to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured surface, and pat or roll out to 1/2-inch thickness. Use a 3-inch biscuit cutter to cut rounds of dough. Place biscuits on top of peach filling in baking dish. Brush lightly with remaining 2 tablespoons heavy cream and sprinkle with sanding sugar. Place baking dish on a parchment-lined baking sheet and transfer to the oven. Bake until biscuits are golden brown and juices bubbling, 55-70 minutes. Transfer baking dish to a rack, and let cool slightly. Serve with vanilla ice cream, whipped cream, or some heavy cream poured over the top. Rate PRINT