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Old-Fashioned Peach Cobbler

Serves 12 to 14
Time 1 hr 30 min
This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season.
Special Diets:
Ingredients
  • 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
Method

Preheat the oven to 350°F. 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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