Old-Fashioned Peach Cobbler

Recipe View Preheat oven to 400°F (200°C). (5 minutes)

Recipe View Prepare the peaches: Bring a pot of water to a boil. Gently submerge peaches in boiling water for 30-60 seconds, depending on ripeness. Immediately transfer to an ice bath. The skins should slip off easily. Peel, pit, and cut peaches into wedges. (15 minutes)

Recipe View Combine peaches: In a deep 10-inch pie dish or a 2-quart baking dish, toss peach wedges with lemon juice and 1/2 cup granulated sugar. Cover the dish tightly with foil. (5 minutes)

Recipe View Bake the peaches: Bake in the preheated oven for 15 minutes, or until peaches are heated through and bubbling. (15 minutes)

Recipe View Prepare the biscuit topping: While peaches are baking, whisk together flour, 3 tablespoons granulated sugar, baking powder, and baking soda in a large bowl. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Add buttermilk: Gently pour cold buttermilk over the flour mixture. Toss lightly with a fork until just combined. Do not overmix; the dough should be shaggy and slightly sticky. (2 minutes)

Recipe View Assemble the cobbler: Remove the peaches from the oven and remove the foil. Drop heaping tablespoons of biscuit dough evenly over the hot peaches. (5 minutes)

Recipe View Add nutmeg: In a small bowl, mix together the remaining 2 teaspoons sugar and freshly grated nutmeg. Sprinkle evenly over the biscuit topping. (2 minutes)

Recipe View Bake the cobbler: Return the cobbler to the oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean. (30 minutes)

Recipe View Cool and serve: Let the cobbler cool on a wire rack for 10-15 minutes before serving. This allows the juices to thicken slightly. Serve warm with vanilla ice cream or whipped cream, if desired. (15 minutes)