Peach Cobbler

also called cobbler · peach cobbler · deep dish peach cobbler · dropped biscuit cobbler

The table

Bake the fruit twenty minutes before the topping goes anywhere near it. Dropped onto raw peaches the biscuit sits in cold juice and comes out doughy underneath, which is the one way this dessert goes wrong.
3 lb(1.4 kg; peeled and sliced thick)ripe peachestoss the fruitbake the fruit alone 375°F 20 minspoon the dough on, bake 375°F 35 min
3/4 cup(150 g)granulated sugar
2 Tbs(16 g)cornstarch
2 Tbslemon juice
1/2 tspground cinnamon
1/4 tspfine sea salt
1 1/2 cups(195 g)all-purpose flourwhisk the drycut the butter in, cream to a shaggy dough
1/4 cup(50 g)granulated sugar
2 tsp(8 g)baking powder
1/2 tspfine sea salt
6 Tbs(85 g; cubed)cold unsalted butter
3/4 cup(180 mL)heavy cream
2 Tbs(25 g)demerara sugar
Cool it half an hour before it is spooned out. Straight from the oven the juice is thin and runs off the plate it thickens as it settles
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

Before anything else

2toss the fruit

4whisk the dry

5cut the butter in, cream to a shaggy dough

goes in with what step 4 made

6spoon the dough on, bake 375°F 35 min

goes in with what steps 3 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 55 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 15 min.

  1. toss the fruit

    not timedfrom the start

  2. whisk the dry

    not timedfrom the start

  3. bake the fruit alone 375°F 20 min

    20 minwalk awayfrom the start

  4. cut the butter in, cream to a shaggy dough

    not timedfrom the start

  5. spoon the dough on, bake 375°F 35 min

    35 minwalk away20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need 9x13-in baking dish

Goes with

See how it is written
>> title: Peach Cobbler
>> category: Custards & Puddings
>> tags: peach, dessert, baked, biscuits, southern
>> counters: Meat and Three
>> aka: cobbler, peach cobbler, deep dish peach cobbler, dropped biscuit cobbler
>> servings: 8
>> time: 1 hr 15 min
>> pairs-with: banana-pudding, sweet-potato-pie, french-vanilla-ice-cream
>> step.1: Bake the fruit twenty minutes before the topping goes anywhere near it. Dropped onto raw peaches the biscuit sits in cold juice and comes out doughy underneath, which is the one way this dessert goes wrong.
>> step.2: toss the fruit
>> step.3: bake the fruit alone 375°F 20 min
>> step.4: whisk the dry
>> step.5: cut the butter in, cream to a shaggy dough
>> step.6: spoon the dough on, bake 375°F 35 min

Bake the fruit twenty minutes before the topping goes anywhere near it. Dropped onto raw peaches the biscuit sits in cold juice and comes out doughy underneath, which is the one way this dessert goes wrong.

Toss @ripe peaches{3%lb}(1.4 kg; peeled and sliced thick), @granulated sugar{3/4%cup}(150 g), @cornstarch{2%Tbs}(16 g), @lemon juice{2%Tbs}, @ground cinnamon{1/2%tsp}, @fine sea salt{1/4%tsp}.

Bake @&(~1)sugared peaches{} in a #9x13-in baking dish{} at 375°F (190°C) for ~bake{20%min}.

Whisk @all-purpose flour{1 1/2%cup}(195 g), @granulated sugar{1/4%cup}(50 g), @baking powder{2%tsp}(8 g), @fine sea salt{1/2%tsp}.

Cut @&(~1)dry mixture{} together with @cold unsalted butter{6%Tbs}(85 g; cubed), @heavy cream{3/4%cup}(180 mL) to a shaggy dough.

Bake @&(~3)hot peaches{} under spoonfuls of @&(~1)biscuit dough{}, scattered with @demerara sugar{2%Tbs}(25 g), at 375°F (190°C) for ~bake{35%min}.

Cool it half an hour before it is spooned out. Straight from the oven the juice is thin and runs off the plate, and it thickens as it settles.