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Basil Honey Peach Cobbler

Bring the flaky, buttery texture of cobbler to the next level with a compound butter full of flavor. Add in fresh peaches and a scoop of ice cream and you have a favorite recipe to make on repeat.
45 min Prep Time
45 min Cook Time
  • Prep Time: 45 min
  • Cook Time: 45 min
  • Servings: 12

Servings: 12

Ingredients

  • Filling

  • 10 cups peeled and sliced peaches (4-5 ripe peaches)
  • 1/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1 tablespoon fresh lemon juice

  • Biscuit Topping

  • 6 tablespoon unsalted butter, room temperature
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon honey
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 3/4 cup buttermilk
  • Coarse sugar

Instructions

Step 1

Make compound butter for topping. Mix butter, basil and honey in a small bowl. Transfer to parchment paper, shape into a log, wrap and seal tightly and freeze until solid.

Step 2

Heat oven to 350°F. Grease a 2 ½-quart or 9x13-inch baking dish with butter.

Step 3

Combine peaches, brown sugar, cornstarch, vanilla and spices in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved, the peaches have released juices and mixture has thickened, about 5-7 minutes. Remove from heat and stir in lemon juice.

Step 4

Make the topping. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. Remove compound butter from freezer and cube. Toss butter with dry ingredients until coated. Cut butter into dry ingredients by pinching and rubbing it between your fingers until size of small peas. Stir in buttermilk and mix just until combined.

Step 5

Pour peach mixture into prepared pan. Scoop or drop biscuit mixture on top of peaches. Sprinkle with coarse sugar.

Step 6

Bake for 45 minutes or until top is golden brown and peaches are bubbling. Let cool for 10-15 minutes. Scoop into bowls, top with vanilla ice cream and serve.