Some cobblers can be dry, but not this one. It puts a twist on an old-fashioned recipe, taking parts of the traditional, which uses a biscuit topping, and adding elements of a crisp, like oatmeal, for crunch. Maple syrup replaces the brown sugar usually found in peach cobbler recipes, which brings a lightly woody sweetness; nutmeg and cinnamon add that nostalgic warmth. You can use fresh or frozen peaches here — because you can and should have peach cobbler year-round — and you can even throw in a handful of blueberries, if you have them. But don’t skip the vanilla ice cream: There’s no substitute for that combination of hot and cold.
- Serves: 8 persons
- Unsalted butter, at room temperature, for greasing the pan
- 5ripe but firm peaches, peeled, halved, cored and sliced, or 2 pounds frozen peaches, thawed and drained (about 4 cups)
- ½cup/101 grams granulated sugar
- 1teaspoon pure vanilla extract
- ½teaspoon ground cinnamon
- ¼teaspoon freshly ground nutmeg
- ¼teaspoon kosher salt
- 2tablespoons maple syrup
- 1tablespoon cornstarch
- 1cup/128 grams all-purpose flour
- ½cup/44 grams old-fashioned oats
- ¼cup/50 grams granulated sugar
- 1 ½teaspoons baking powder
- 1teaspoon kosher salt
- 6tablespoons unsalted butter, frozen
- ¾to 1 cup buttermilk
- 2tablespoons turbinado sugar
- Vanilla ice cream, for serving
- Mint leaves, for serving (optional)
Step 1Heat oven to 350 degrees. Grease a cast-iron skillet or 9-inch square glass baking dish, and set aside.
Step 2Prepare the filling: To a medium saucepan over medium heat, add the sliced peaches, sugar, vanilla, cinnamon, nutmeg and salt; stir to combine. Cook over medium, stirring occasionally, until the sugar is dissolved and the salt helps bring out juices from the peaches, 3 to 4 minutes.
Step 3In a small bowl, stir together the maple syrup and cornstarch. Add the slurry to the peaches and cook, stirring, for about 1 minute, until the liquid thickens enough to the back of a wooden spoon. Remove from heat and set aside.
Step 4Prepare the topping: In a large bowl, mix together the flour, oats, granulated sugar, baking powder and salt. Grate in the frozen butter, and, using your hands, blend the flour and butter until they resemble peas. Using a wooden spoon, stir in ¾ cup buttermilk, little by little, adding more as needed just until combined.
Step 5Pour the peach mixture into the prepared pan. Scoop or drop biscuit mixture on top of the peaches, leaving a little space between scoops. Sprinkle turbinado sugar over the biscuit mixture.
Step 6Bake at 350 degrees until the top is golden brown and the peaches bubble, about 45 to 50 minutes. Let sit for about 5 to 10 minutes to let the peaches set a little. Serve warm with a scoop of ice cream, and throw some mint on top, if you like, for color.