Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced (or 2 (29 ounce) cans peach slices, drained and patted dry)
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons (30ml) water
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) buttermilk
  • 2 tablespoons melted butter
  • 2 tablespoons turbinado sugar for sprinkling (optional)

Instructions:

  1. Prepare the Peach Filling: In a large bowl, gently combine sliced peaches, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and water. Toss to coat evenly.
  2. Prepare the Cream Cheese Swirl: In a separate bowl, beat together softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  3. Make the Biscuit Topping: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Cut in the Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You can also pulse it in a food processor.
  5. Add Buttermilk: Gradually add the buttermilk, stirring until just combined. Do not overmix!
  6. Assemble the Cobbler: Pour the peach filling into the prepared baking dish.
  7. Drop the Biscuit Dough: Drop spoonfuls of the biscuit dough over the peach filling, leaving some gaps for the peaches to peek through.
  8. Swirl in the Cream Cheese: Spoon dollops of the cream cheese mixture over the biscuit topping. Use a knife or toothpick to gently swirl the cream cheese into the biscuit dough.
  9. Brush and Sprinkle: Brush the biscuit topping with melted butter and sprinkle with turbinado sugar (if using).
  10. Bake: Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and the peach filling is bubbly.
  11. Cool Slightly: Let the cobbler cool for at least 15 minutes before serving. This allows the filling to thicken slightly.