Roasted Peach Cobbler with Brown-Butter Biscuit
Ripe peaches macerated, roasted to concentrate their syrup, then crowned with a craggy brown-butter buttermilk biscuit and baked until bubbling and deeply golden.
- fresh ripe peaches, peeled, sliced into thick wedges3½ lb
- granulated sugar (filling)½ cup
- light brown sugar (filling)¼ cup
- fresh lemon juice1½ tbsp
- lemon zest1 tsp
- vanilla extract1½ tsp
- kosher salt½ tsp
- ground cinnamon1 tsp
- ground nutmeg⅛ tsp
- ground ginger⅛ tsp
- unsalted butter (filling), melted2 tbsp
- cornstarch2½ tbsp
- all-purpose flour2 cups
- granulated sugar (topping)⅓ cup
- light brown sugar (topping)¼ cup
- baking powder2 tsp
- baking soda½ tsp
- kosher salt (topping)1 tsp
- ground cinnamon (topping)½ tsp
- unsalted butter (topping), browned then chilled solid and cubed12 tbsp
- cold buttermilk⅞ cup
- vanilla extract (topping)1 tsp
- unsalted butter (finish), melted2 tbsp
- coarse sugar1 tbsp
- cinnamon sugar, for sprinkling(optional)
- 1
Brown the topping butter first: melt the 12 tbsp in a light-colored skillet over medium heat, swirling, until it foams, then smells nutty and turns deep amber with toasted milk solids, 5–7 min. Scrape every bit into a bowl and chill until solid, then cut into cubes.
medium - 2
Peel the peaches: score an X on each bottom, blanch in boiling water 20–30 sec, then shock in ice water — skins slip off. Slice into thick wedges.
high - 3
Toss the wedges with both sugars, lemon juice, zest, vanilla, salt, cinnamon, nutmeg, ginger, and melted butter. Let macerate 20 minutes.
- 4
Set the Breville to Convection at 425°F. Spread the peaches and all their syrup on a half sheet pan in one layer and roast 15–18 min, until glossy and softened but still holding shape. Cool 10 minutes.
425°F - 5
Whisk 2.5 tbsp cornstarch into about 1/4 cup of the warm roasting juices until smooth, then stir back into the peaches with the rest of the syrup.
- 6
Lower oven to 375°F (convection or bake). Whisk flour, both sugars, baking powder, baking soda, salt, and cinnamon. Cut in the chilled brown-butter cubes until you have pea-sized pieces and some flat shards — not sandy.
375°F - 7
Stir vanilla into the cold buttermilk, then add to the dry mix and fold just until a shaggy, thick dough forms. Do not overmix.
- 8
Butter a 9x13 dish, add the peach filling, and spread level. Drop spoonfuls of dough in rustic mounds, leaving gaps for juice to bubble through. Brush with melted butter and sprinkle with coarse sugar and optional cinnamon sugar.
- 9
Bake at 375°F for 40–50 min, until the topping is deeply golden and the filling bubbles thickly through the gaps. Tent loosely with foil for the last 10–15 min if the top darkens too fast.
375°F - 10
Rest at least 30–45 minutes. The filling sets from loose to glossy and spoonable. Serve warm with vanilla bean ice cream or lightly whipped cream.
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