← Back to Search Results
baking American
Peach Cobbler with Cream Biscuits Recipe-15599

Photo by: Joseph De Leo
Comments: 0


To cook the peaches properly it is important not to overcrowd them in the pan. Depending on the size of your pan, you can divide the peaches and other ingredients more or less equally into 2 or 3 batches.

Yield: 6 to 8 servings


For the Compote:

  • ¼ cup water
  • ¾ cup granulated sugar
  • 1 vanilla bean
  • 7 to 8 (3 ½ pounds) peaches, pitted, cut into eighths, and cut in half diagonally, to equal about 9 cups
  • 6 to 8 gratings of fresh whole nutmeg
  • ½ cup brandy
  • 2 tablespoons cornstarch
  • 1 heaping cup fresh whole boysenberries, blackberries, raspberries, or blueberries

For the Biscuits:

  • 1 2/3 cups unbleached pastry flour or unbleached all-purpose flour
  • ¾ teaspoon kosher salt
  • 2¼ teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1¼ cups heavy cream

For Garnishing:

  • 1 tablespoon heavy cream
  • Fresh whole nutmeg
  • ¼ cup sliced almonds
  • 1 to 2 tablespoons granulated sugar
  • Powdered sugar

Special Item:

  • 8-to 9-cup-capacity or 12 x 8-inch baking dish


Adjust the oven rack to the middle position and preheat the oven to 425 degrees.

To prepare the compote: In a large heavy-duty skillet, stir together the water and sugar. Using a small paring knife, split the vanilla bean lengthwise. With the back of the knife, scrape out the pulp and the seeds, and add the scrapings and the pod to the sugar mixture. Over medium-high heat, bring the mixture to a boil without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. When the sugar begins to color, after about 3 to 4 minutes, tilt and swirl the pan to cook evenly. When the mixture reaches an even medium caramel color, remove from the heat.

Add the peaches and a few gratings of the nutmeg, tossing to coat. The mixture may spatter and the sugar may seize and harden. Remove from the heat, add the brandy, and return it to the heat. Tilt the pan slightly toward the flame to ignite the brandy, letting it burn until the flames die down and most of the sugar melts, about a minute.

Place a large strainer over a bowl and pour in the fruit, straining the liquid into the bowl. Remove the vanilla bean and transfer the peaches to the baking dish.

In a small saucepan, stir together the reserved liquid and cornstarch. Over medium heat, bring the mixture to a boil, whisking constantly. Pour the thickened juice over the peaches and scatter the berries evenly throughout.

To make the biscuits: In a large bowl, sift to combine the flour, salt, baking powder, and sugar. Make a well in the center and pour on the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Pick up 3 to 4 tablespoons of the dough, gently stretch it to ½-inch thickness, and place it on top of the peaches. Continue with the rest of the dough, making an uneven scattering of stretched biscuit over the fruit, leaving some of the peaches poking through.

Brush the dough with the tablespoon of cream and grate a few gratings of nutmeg over. Arrange the sliced almonds in a single layer on the dough and sprinkle with granulated sugar.

Bake for about 45 minutes to an hour, until the biscuits are lightly browned and the liquid is bubbling. Cool for 5 minutes and sift a fine layer of powdered sugar over the top.

© 2000 Nancy Silverton

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and does not include Powdered Sugar for garnish.

445kcal (22%)
127mg (13%)
13mg (21%)
184mcg RAE (6%)
53mg (18%)
371mg (15%)
9g (46%)
17g (26%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
flavor Flavor
by Rocco DiSpirito
lidias-italy Lidia's Italy
by Lidia Bastianich
food-to-live-by Food to Live By
by Myra Goodman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mom-a-licious Mom-a-Licious
by Domenica Catelli
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
desserts-4-today Desserts 4 Today
by Abby Dodge
a-new-way-to-cook A New Way to Cook
by Sally Schneider

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?