Rating: 3.26 stars
228 Ratings
  • 5 star values: 52
  • 4 star values: 40
  • 3 star values: 74
  • 2 star values: 40
  • 1 star values: 22

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.

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Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (4)

228 Ratings
  • 5 star values: 52
  • 4 star values: 40
  • 3 star values: 74
  • 2 star values: 40
  • 1 star values: 22
Rating: 5 stars
08/25/2019
Every summer during local peach season I make this recipe and it gets raves from friends and family. I cut back to 10% cream, instead of 35% (heavy cream). For a 9 x12 pan, I use one extra peach. I found it confusing that the recipe says "Yield 8", yet instructions say cut 12 equal portions of scone batter. Sugar content just right, and the cornstarch amount allows just the right amount of thickening of the peaches.
Rating: Unrated
08/21/2015
This came out heavy and not very sweet. I had a mountain left over!
Rating: Unrated
09/16/2008
This came out pretty good. The peach juice didn't thicken, though. I don't know why. Also -- rather than making a log out of the cobbler dough and cutting it up, I just left it in the bowl and portioned it out with teaspoons. I didn't see the need to dirty the counter.
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Rating: Unrated
06/11/2008
This is really good...but I will add more peaches next time!