Uploaded August 2026 | Updated September 2026, 2 weeks ago
Peach cobbler can be the best thing you eat all summer if you pay attention to a few key details. Visit wildgrain.com/brian and use code BRIAN at checkout for $30 off your first box PLUS free Croissants for life.
▶️WATCH NEXT: VANILLA ICE CREAM: youtu.be/M2-pn0bzGWE?si=kS-kGkL7qkw2UCWk
📝 DETAILED RECIPES ON MY BLOG: brianlagerstrom.com/all-recipes
🔪MY GEAR:
12" CAST IRON: amzn.to/3UbSvuD
3QT SAUCIER: amzn.to/4gkliEK
FOOD PROCESSOR: amzn.to/4gmvo89
NINJA CREAMI: amzn.to/4wAiYzv
2OZ SCOOP: amzn.to/4ikhFBg
CUTTING BOARD: amzn.to/341OgnD
DIGITAL SCALE: amzn.to/30bNZO3
PORTABLE BUTANE BURNER: amzn.to/46ck89x
SMALL SPATULA: amzn.to/4bZxSIa
DEMERARA SUGAR IN THE RAW: amzn.to/3SL88sD
FAVORITE STAINLESS BOWL: amzn.to/49kGBTU
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
RECIPE
For the Peach Filling:
▪950g (7 cups / 2 lb) ripe peach chunks
▪60g (1/3c) granulated sugar
▪60g (1/4 cup packed) brown sugar
▪5g (1 tsp) salt
▪25g (5 tsp) lemon juice
▪5g (1 tsp) vanilla extract
▪25g (3 Tbsp) cornstarch
▪20g (4 tsp) cold water, for the slurry
▪50–120g (about 1/4–1/2 cup) additional water, only as needed for firm or underripe peaches
For the Biscuits:
▪155g (11 Tbsp) unsalted butter, diced and frozen
▪180g (1 1/2 cups) all-purpose flour
▪145g (3/4 cup) granulated sugar
▪3g (1/2 tsp) baking soda
▪7g (1 1/2 tsp) baking powder
▪7g (1 1/2 tsp) salt
▪120g (1/2 cup) buttermilk
▪Demerara sugar, for topping
For Serving:
▪Vanilla ice cream
Instructions
1. Heat the oven to 425°F with convection off. Lightly spray a 12-inch cast-iron skillet. 2. Dice the butter into 1/2-inch cubes and freeze it while you make the filling.
3. Toss the 2-inch peach chunks with both sugars and salt. Let stand for 5 minutes;
Cook the peaches and their liquid over medium-high heat for 5-10 minutes, stirring occasionally, until the fruit begins to soften and the liquid releases and reduces by about half.
4. Mix the cornstarch and cold water until smooth. Stir it into the simmering peaches, return to a full boil, and cook for 1 minute. Pull off heat and stir in the lemon juice and vanilla; the filling should be thick and pourable.
5. Spread it evenly in the prepared skillet and let cool while making biscuits
6. Pulse the sugar, flour, baking soda, baking powder, and salt in a food processor. Add the frozen butter and pulse until the mixture looks like fine gravel with small butter pieces visible.
7. Transfer to a bowl, add the buttermilk, and toss gently with a fork just until a shaggy dough forms and no loose flour remains.
8. Portion into 10–11 tall mounds, place evenly on top of filling with about 2 inches between them. Top biscuits with raw sugar and bake at 425°F/220°C with convection off for 25–28 minutes, until deeply golden and bubbling hard between the biscuits.
Rest for 45–60 minutes. Serve warm with vanilla ice cream.
CHAPTERS:
0:00 Prepping and pre-cooking the peaches
10:10 Making the biscuit dough
13:10 Assembling and baking the cobbler
17:07 Spinning up vanilla ice cream and serving
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
Peach cobbler can be the best thing you eat all summer if you pay attention to a few key details. Visit wildgrain.com/brian and use code BRIAN at checkout for $30 off your first box PLUS free Croissants for life.
▶️WATCH NEXT: VANILLA ICE CREAM: youtu.be/M2-pn0bzGWE?si=kS-kGkL7qkw2UCWk
📝 DETAILED RECIPES ON MY BLOG: brianlagerstrom.com/all-recipes
🔪MY GEAR:
12" CAST IRON: amzn.to/3UbSvuD
3QT SAUCIER: amzn.to/4gkliEK
FOOD PROCESSOR: amzn.to/4gmvo89
NINJA CREAMI: amzn.to/4wAiYzv
2OZ SCOOP: amzn.to/4ikhFBg
CUTTING BOARD: amzn.to/341OgnD
DIGITAL SCALE: amzn.to/30bNZO3
PORTABLE BUTANE BURNER: amzn.to/46ck89x
SMALL SPATULA: amzn.to/4bZxSIa
DEMERARA SUGAR IN THE RAW: amzn.to/3SL88sD
FAVORITE STAINLESS BOWL: amzn.to/49kGBTU
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
RECIPE
For the Peach Filling:
▪950g (7 cups / 2 lb) ripe peach chunks
▪60g (1/3c) granulated sugar
▪60g (1/4 cup packed) brown sugar
▪5g (1 tsp) salt
▪25g (5 tsp) lemon juice
▪5g (1 tsp) vanilla extract
▪25g (3 Tbsp) cornstarch
▪20g (4 tsp) cold water, for the slurry
▪50–120g (about 1/4–1/2 cup) additional water, only as needed for firm or underripe peaches
For the Biscuits:
▪155g (11 Tbsp) unsalted butter, diced and frozen
▪180g (1 1/2 cups) all-purpose flour
▪145g (3/4 cup) granulated sugar
▪3g (1/2 tsp) baking soda
▪7g (1 1/2 tsp) baking powder
▪7g (1 1/2 tsp) salt
▪120g (1/2 cup) buttermilk
▪Demerara sugar, for topping
For Serving:
▪Vanilla ice cream
Instructions
1. Heat the oven to 425°F with convection off. Lightly spray a 12-inch cast-iron skillet. 2. Dice the butter into 1/2-inch cubes and freeze it while you make the filling.
3. Toss the 2-inch peach chunks with both sugars and salt. Let stand for 5 minutes;
Cook the peaches and their liquid over medium-high heat for 5-10 minutes, stirring occasionally, until the fruit begins to soften and the liquid releases and reduces by about half.
4. Mix the cornstarch and cold water until smooth. Stir it into the simmering peaches, return to a full boil, and cook for 1 minute. Pull off heat and stir in the lemon juice and vanilla; the filling should be thick and pourable.
5. Spread it evenly in the prepared skillet and let cool while making biscuits
6. Pulse the sugar, flour, baking soda, baking powder, and salt in a food processor. Add the frozen butter and pulse until the mixture looks like fine gravel with small butter pieces visible.
7. Transfer to a bowl, add the buttermilk, and toss gently with a fork just until a shaggy dough forms and no loose flour remains.
8. Portion into 10–11 tall mounds, place evenly on top of filling with about 2 inches between them. Top biscuits with raw sugar and bake at 425°F/220°C with convection off for 25–28 minutes, until deeply golden and bubbling hard between the biscuits.
Rest for 45–60 minutes. Serve warm with vanilla ice cream.
CHAPTERS:
0:00 Prepping and pre-cooking the peaches
10:10 Making the biscuit dough
13:10 Assembling and baking the cobbler
17:07 Spinning up vanilla ice cream and serving
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
