Simple peach candy

Cobbler recipes are a kind of thing that is passed down through generations, and can range from having a crust on the bottom with fruit on top, to just the opposite. This easy version is the last: a flaky biscuit with fruit underneath. First, toss the just-ripe peaches in the brown sugar, lemon juice, a little bit of cornstarch and vanilla extract and bake the mixture with some butter for about 15 minutes (partially cooking the filling ensures it doesn’t become runny). Then, put biscuit-style dough on top, sprinkle with sugar, and finish in the oven until golden brown and boiling. It’s great served up, or you can add a scoop of vanilla ice cream or give it a melba treat with some raspberry syrup. See also our easy peach crunch recipe.

Game plan: You can substitute nectarines for peaches in this recipe.

For more inspiration, check out our peach recipes.

  • yields: 6 servings
  • difficulty: easy
  • the total: 1 hour 10 minutes

Ingredients (13)

to fill in:

  • 1/4 cup packed light brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 pounds ripe but firm peaches (about 6 medium peaches), halved, soaked, and sliced ​​1/2 inch thick
  • 2 tablespoons cold unsalted butter (1/4 stick), cut into small pieces

To prepare the biscuit:

  • 1 cup all-purpose flour
  • 4 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold unsalted butter (3/4 sticks), cut into small pieces
  • 1/4 cup full fat milk or yogurt


to fill in:

  1. Preheat the oven to 425 degrees Fahrenheit and place a rack in the middle.
  2. Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk until combined. Add the peaches and stir until evenly covered.
  3. Transfer the mixture to an 8-by-8-inch glass or ceramic dish, arrange in an even layer, and spread the butter pieces on top. Bake until peaches begin to soften and release juice, about 15 to 20 minutes. Meanwhile, make the garnish.

To prepare the biscuit:

  1. Whisk together the flour, 3 tablespoons of sugar, baking powder, and bicarbonate of soda in a large bowl until combined. Add the butter and stir with your fingers until well coated with the flour mixture. Using a pastry mixer or 2 knives, chop the butter into the dry ingredients until reduced to pea-sized pieces, about 2 to 3 minutes. Add the curd or yogurt and stir until a crumbly dough forms.
  2. Divide the dough into 9 equal parts. Form each portion into a 2-inch-wide pie and place on a large platter. Cover with plastic wrap and set aside.
  3. When the peaches are ready, remove the baking dish from the oven, and stir until the peaches are coated with the juices, then arrange in an even layer again. Lay the pastries out in a single layer on top. Sprinkle the remaining tablespoon of sugar evenly over the surface of the cobbler.
  4. Bake the cookies until golden brown and the filling is bubbling around the edges, about 15 minutes. Transfer to a wire rack and let cool for at least 20 minutes before serving.

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