Old-Fashioned Peach Cobbler
- 10 tablespoons cold unsalted butter, cut into small cubes, divided, plus more for the baking dish
- 4 pounds peaches (10 to 12), peeled, pitted and thickly sliced
- 1 cup granulated sugar, divided
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt, divided
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup non-hydrogenated vegetable shortening, chilled
- 2/3 cup low-fat buttermilk
- 1/4 cup turbinado sugar
Preheat the oven to 350F.
Butter a 9x13-inch baking dish; set aside.
In a large bowl, toss together peaches, 3/4 cup of the granulated sugar, cornstarch, vanilla, 1/2 teaspoon of the salt and cinnamon; set aside.
In a food processor, pulse flour, remaining 1/4 cup granulated sugar, baking powder and remaining 1/2 teaspoon salt until combined.
Add shortening and 8 tbsp of the butter, and pulse until pea-sized lumps remain.
Add buttermilk and pulse again, just until mixture forms a rough dough.
Stir peach mixture well, then transfer to prepared dish.
Drop dough onto peaches in large dollops.
Melt remaining 2 tablespoons butter and brush onto dough, then sprinkle all over with turbinado sugar.
Bake until peaches are tender and bubbly and biscuits are puffed and golden brown, about 1 hour.
Serve warm or at room temperature.
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- 10 tablespoons cold unsalted butter, cut into small cubes, divided, plus more for the baking dish
- 4 pounds peaches (10 to 12), peeled, pitted and thickly sliced
- 1 cup granulated sugar, divided
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt, divided
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup non-hydrogenated vegetable shortening, chilled
- 2/3 cup low-fat buttermilk
- 1/4 cup turbinado sugar