A good peach cobbler is hard to resist, maybe Claire’s is a cut above?

Time: 3 hours (including time to make drop biscuits)

Difficulty: 1/5

Ingredient Availability: 5/5

Growing up, my favorite dessert that my mom would make was peach cobbler. Peaches are probably my second favorite fruit and they just work so well in a warm and bready dessert. So, it’s only natural that I tried Claire Saffitz’s version of the recipe for my first time making it for myself. Now, I don’t know a lot about traditional peach cobblers, but I do know that drop biscuits aren’t usually used as the bread part. I really enjoy biscuits, so I found this combination promising.

Key Ingredients & Omissions:

Nothing was omitted, but as this recipe includes biscuits, I recommend using a butter that you like the taste of. I did use some dark brown sugar because I didn’t have enough light brown sugar. I used white peaches instead of yellow peaches, as that’s what my store had.

Tools:

• Box Grater

Cooking Review:

Making Drop Biscuit Dough: 40 Minutes (excluding chilling time)

These biscuits aren’t too different from most others. The dry ingredients were mixed together first before the frozen butter was tossed in the dry ingredients and grated into them. Once all of the butter was grated, it was tossed into the flour mixture to coat each piece fully. A well was the made in the bowl of flour and butter for the heavy cream to be added and mixed in with a fork. The larger pieces were then broken up by hand before some additional cream was mixed in with a silicone spatula. Finally, the dough was formed into balls, placed on a tray, and transferred to the refrigerator to chill.

Prep for peach cobbler: 22 minutes

The prep for this recipe included slicing my peaches and measuring out the brown sugar and lemon juice. My peaches were a little on the soft side, so I took my time trying not to smush them.

Cooking peaches: 35 minutes

The peaches were first cooked with the brown sugar on medium low until all the sugar had dissolved into the peach juice, which took 8 minutes. The mixture was then brought to a boil and held there for a few second before lowering and maintaining a simmer for 25 minutes. The peaches were very soft at this point and the liquid was syrupy.

Finishing Filling: 7 minutes

While the peaches were simmering, I mixed the spices and alt into the corn starch. This was sprinkled over the peach mixture and mixed in before bring brought to a boil and being held there for about 20 seconds. The mixture was removed from the heat and the lemon juice and vanilla extract was mixed in. The filling was poured into the baking dish and topped with the drop biscuits. The drop biscuits were brushed with heavy cream and sprinkled with turbinado sugar.

Baking: 1 hour 3 minutes

The cobbler baked at 425 degrees for 15 minutes before baking at 350 for 48 minutes. The cobbler was then removed from the oven and left to cool until warm.

Analysis:

I’m just gonna say it. This is the best peach cobbler I’ve ever had. The peach flavor is strong and pairs nicely with the more caramelized flavors from the brown sugar. The warm spices are also pleasant and work well with everything else in the dish. The biscuits are nice and crispy on top and have the typical biscuit texture inside, but not like a flakey biscuit. The butter flavor in the biscuits comes through as well. Once again, everything just works very well together. The filling doesn’t make the biscuits soggy, but their flavors and textures balance each other perfectly. The only thing I could complain about is the amount of peaches, which could have been my fault, as I didn’t actually weight the peaches to ensure I had 4 lbs. Adding vanilla ice cream to this is a nice touch to add an temperature element to the experience as well, but I have no problem eating this as it is. This recipe gets a 10/10. It’s easy and despite the 3 hours it took, it’s pretty low effort for such a great result.

P.S.

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