Old-Fashioned Peach Cobbler

The kind of cobbler you grew up with: brown-sugared peaches bubbling underneath, a soft cakey-biscuit topping spooned over the top, the whole thing gone golden after half an hour in the oven. Half whole wheat flour in the topping gives the crust a nuttier, more old-fashioned flavor than all-white flour versions.

Lemon zest and juice aren’t optional. They cut through the sweetness of the brown sugar and the natural sugars in the peaches, so the cobbler tastes bright instead of cloying. A teaspoon of zest also adds aroma you can smell as soon as the dish hits the oven.

Dropping the batter by spoonfuls rather than spreading a sheet over the top is a Southern technique. The peach juices bubble up around the dollops as it bakes, so every bite has the contrast of soft fruit, syrupy juice, and tender, browned topping.

Pro Tips

• Use ripe but firm peaches. Mushy peaches dissolve in the oven. Slightly underripe ones hold their shape and sweeten as they bake.
• For peeled peaches without the fuss, blanch 30 seconds in boiling water then plunge into ice. The skins slip right off.
• Spread the batter dollops gently with the back of a spoon and leave gaps. The juices will fill them in.
• Let the cobbler rest 10 to 15 minutes before serving. Hot fruit juices need time to settle.

Variations

• Swap peaches for nectarines, plums, or a mix of stone fruit.
• Add ½ cup blueberries or blackberries for a peach-berry version.
• Top servings with vanilla ice cream or whipped cream.