The Best Homemade Peach Cobbler Recipe You’ll Ever Try

Preheat oven to 375 °F (190 °C).

In a large bowl, toss peach slices with granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Let macerate while you make the topping.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Using a pastry cutter or your fingertips, work cold butter into the dry ingredients until the mixture resembles coarse crumbs.

Stir in milk until just combined—don’t overmix.

Transfer the peach mixture (with all the juices) into a 9 × 13″ (or similarly sized) baking dish and spread evenly.

Drop spoonfuls of the biscuit batter over the peaches, spacing them slightly apart; they will expand as they bake.

Brush the biscuit tops with the beaten egg and sprinkle with coarse sugar if desired.

Bake for 35–40 minutes, until the topping is golden brown and the peach juices are bubbling around the edges.

Let the cobbler rest 10 minutes to set the juices.

Spoon into bowls and serve warm with vanilla ice cream or a dollop of whipped cream.