White Peach Cobbler

Sweet, ripe white peaches under a golden biscuit crust. About 15 minutes of prep, one skillet, and the kind of dessert that makes late summer feel like a special occasion.

Serves 6 · 45 min total

Ingredients

• 6 ripe white peaches, sliced
• 1/2 cup sugar, divided
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold butter, cubed
• 1/2 cup buttermilk
• Turbinado sugar, for sprinkling

Method

1. Heat oven to 375°F. Toss sliced peaches with 1/4 cup sugar, lemon juice, and vanilla. Pour into a buttered 9-inch skillet or baking dish.
2. Whisk flour, remaining 1/4 cup sugar, baking powder, and salt. Cut in cold butter until the mix looks like coarse crumbs. Stir in buttermilk just until a shaggy dough forms.
3. Drop spoonfuls of dough over the peaches, leaving gaps for the fruit to bubble through. Sprinkle with turbinado sugar.
4. Bake 35 to 40 minutes, until the topping is deeply golden and the peaches are jammy. Rest 10 minutes before serving, ideally with a scoop of vanilla ice cream.

From the farm

White peaches are naturally floral and delicate. Let them ripen until fragrant before baking so the filling turns soft and jammy beneath the biscuit crust.