'Cobbler is the kind of dessert I prepare on a whim, when fruit is abundant and I don’t feel like investing time in an elaborate pie or tart.'
Make the jam: Fill a medium pot with water and bring to a boil over high heat. With a paring knife, score an X on the skin of each peach. Gently drop the peaches into the boiling water. Blanch for 1 minute, remove with a slotted spoon, and place in a separate container. Once cool enough to handle, remove the peach skins—they should come off easily. Chop into 1-inch pieces. Put the sugar in a medium saucepan. Add ½ cup of water to moisten the sugar, but do not stir.
Prepping the peaches for the filling: Fill a medium pot with water and bring to a boil over high heat. With a paring knife, score an X on the skin of each peach. Gently drop a few peaches at a time into the boiling water. Blanch for 1 minute, remove with a slotted spoon, and place in a separate container until you’ve finished all the peaches. Once cool enough to handle, remove the peach skins—they should come off easily.
To make the filling, slice the peeled peaches into wedges, about 8 wedges per peach, and discard the pits. Put the peach wedges in a bowl and macerate with the sugar and honey for 30 minutes. Add the peach jam and the cornstarch and toss until well combined.Lightly coat the pie dish with the melted butter, transfer the peach filling to the pie dish, and place on a rimmed baking sheet to catch any drips.
Using a spoon, scoop the dough into 8 lumps equal in size. Place each lump atop the peach filling, making sure they’re at least 1 inch apart. As they bake, the biscuits will expand and touch each other. Dust each biscuit generously with sugar. Bake for 25 minutes. Then rotate the baking sheet and bake the cobbler for 25 to 30 minutes more, until the biscuits are golden and the fruit is juicy and bubbly. Rotating the sheet halfway through the baking process will ensure that the cobbler bakes evenly. Let cool for just 10 to 15 minutes—it’s always a good idea to let the bubbly filling settle before serving to allow the juices to thicken and prevent any burned tongues. Enjoy while still warm with a scoop of vanilla ice cream.
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