Cobbler recipes are the kind of thing that’s passed down through generations, and they can range from having a crust on the bottom with fruit on top, to the exact opposite. This easy version is the latter: a flaky biscuit topping with fruit underneath. First, toss just-ripe peaches in brown sugar, lemon juice, a little cornstarch, and vanilla extract, and bake the mixture with some butter for about 15 minutes (partially cooking the filling ensures that it doesn’t end up watery). Then, top with a biscuit-style dough, sprinkle with sugar, and finish in the oven until golden brown and bubbling. It’s great served plain, or you can add a scoop of vanilla ice cream or give it the Melba treatment with some raspberry sorbet.
Game plan: You can substitute nectarines for the peaches in this recipe.
Watch the CHOW Test Kitchen’s Lisa Lavery make this simple peach cobbler in an episode of our Easiest Way video series.
For the biscuit topping: