098 / 100 · Sweet and Unhurried

Peach and Oat Cobbler

6 dessert portions Active 20 min Total 1 hr 15 min

Juicy peaches bubble beneath small oat-studded biscuit mounds in this easy cobbler. The topping is not a continuous crust: gaps let the fruit juices rise and leave some crisp edges around each mound. Ripe but firm peaches hold their shape well, and their skins can stay on for a more colorful filling. A little lemon keeps the sweetness lively. Let the cobbler rest before serving so its juices thicken enough to spoon neatly while the topping remains warm.

Jump to the ingredients

Peach and oat cobbler with golden biscuit mounds and juicy peach filling.

Adjust for the peaches you have

Fresh peaches are easiest to slice when they are ripe but still slightly firm. If using frozen slices, thaw and drain them first; the released liquid would otherwise thin the filling. The measured sugar is modest and assumes pleasantly ripe fruit. Taste a slice before mixing. Very tart peaches can take another tablespoon of sugar, while exceptionally sweet ones need no adjustment.

Keep the biscuit mounds separate

Mix the topping only until the dry ingredients are moistened. It should be soft enough to scoop but not pourable. Six loose mounds give each portion a share of crust while leaving steam routes between them. The cobbler is ready when the topping is golden and a skewer pushed into a biscuit center comes out without wet dough. Look for fruit juices bubbling in the middle as well as around the rim; this helps confirm that the cornstarch has heated through.

Ingredients

  • 2 pounds pitted peaches, cut into 1/2-inch slices (900 g prepared)
  • 1/3 cup granulated sugar (65 g), divided
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch (8 g)
  • 3/4 cup all-purpose flour (90 g)
  • 1/2 cup old-fashioned rolled oats (45 g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 4 tablespoons cold unsalted butter, cubed (57 g), plus a little for the dish
  • 1/2 cup buttermilk (120 ml)

Set out

2-quart baking dish, approximately 8 inches square, Two mixing bowls, Pastry blender or fingertips, Large spoon

Allergens

Wheat, milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 375°F/190°C. Butter a 2-quart baking dish.
  2. Toss the peaches with 3 tablespoons of the measured sugar, the lemon juice, and cornstarch. Spread in the dish.
  3. Mix the flour, oats, baking powder, salt, and remaining sugar in a bowl. Rub or cut in the cold butter until small pieces remain.
  4. Pour in the buttermilk and stir just until a soft, shaggy dough forms. Drop six loose mounds over the peaches, leaving gaps between them.
  5. Bake for 35–40 minutes, until the topping is golden and cooked through and the fruit juices bubble near the center. Cover loosely with foil if the topping browns too early.
  6. Rest for 15 minutes before spooning into six portions.

A useful detail

The 1/3 cup sugar is divided between filling and topping: use 3 tablespoons in the fruit and all the remainder in the dough.

Make it your own

  • Replace one-quarter of the prepared peach weight with blueberries.
  • Use nectarines instead of peaches, leaving their skins on.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 4 days. Reheat portions to 165°F/74°C. The biscuit topping softens as it absorbs the fruit juices.