Peach Breakfast Cobbler with Cornmeal Thyme Biscuits
Makes: 6
  • 2 pounds / 900 g ripe peaches,
  • pitted and halved (5 to 6 peaches)
  • 1 ⁄4 cup / 45 g natural cane sugar
  • 2 tablespoons freshly squeezed
  • lemon juice
  • 1 teaspoon grated lemon zest
  • 3 tablespoons unbleached
  • all-purpose flour
  • 1 ⁄4 teaspoon kosher salt
Cornmeal Thyme Biscuits
  • 3 ⁄4 cup / 90 g unbleached all-purpose
  • flour
  • 1 ⁄2 cup / 60 g whole wheat flour
  • 1 ⁄2 cup / 65 g fine-ground yellow
  • cornmeal
  • 3 tablespoons natural cane sugar
  • 11 ⁄2 teaspoons baking powder
  • 3 ⁄4 teaspoon kosher salt
  • 2 tablespoons chopped fresh thyme
  • 5 tablespoons / 70 g cold unsalted
  • butter, cut into 1 ⁄4-inch cubes,
  • plus more for greasing the skillet
  • 1 ⁄2 cup / 120 ml plain yogurt, homemade or store-bought
  • 1 ⁄2 cup / 120 ml buttermilk
  1. Preheat the oven to 375°F. Lightly butter a 10-inch cast-iron skillet. Cut each peach half into five slices. In a bowl, toss together the peaches, sugar, lemon juice, and lemon zest and let sit until the sugar has begun to dissolve into the fruit, about 10 minutes.
  2. To make the filling: Add the flour and salt to the peaches and stir to combine. Set aside while preparing the dough.
  3. To make the biscuits: In a bowl, sift together the flours, cornmeal, sugar, baking powder, and salt. Add the butter and incorporate it, using your fingertips, until the mixture is the consistency of coarse meal (it’s okay if it contains some pea-sized bits, too). Add the yogurt and buttermilk and stir until the dough just comes together.
  4. To assemble and bake the cobbler: Pour the peaches into the prepared pan. Drop small mounds of dough, about 3 tablespoons each, onto the fruit. This yields 7 to 8 biscuits, so someone at the breakfast table will get to sneak an extra on top of their peaches.
  5. Bake until the biscuits are golden brown on top and the peach juice is thickening and bubbling, 30 to 40 minutes. Remove from the oven and let cool for at least 20 minutes before serving.
  6. Serve warm or at room temperature. This cobbler is really best enjoyed the day it’s made. The texture of the biscuits changes after a day or so on the counter.
Recipe by Bakepedia at