Gordon Ramsay’s peach cobbler is a baked dessert consisting of juicy, spiced peaches topped with a soft, biscuit-like batter. Unlike crisps or crumbles, the cobbler topping is more cake-like or doughy, and it bakes to a beautiful golden brown while soaking up the peach juices below.
6 large ripe peaches, peeled and sliced (or 5 cups canned/frozen, drained)
⅓ cup (65g) granulated sugar
1 tablespoon brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon cornstarch (for thickening)
1 cup (125g) all-purpose flour
½ cup (100g) granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (120ml) whole milk
¼ cup (60g) unsalted butter, melted
Optional: coarse sugar for sprinkling on top
Preheat the oven: Set to 375°F (190°C). Lightly grease a 9-inch baking dish.
Prepare the peach filling: In a large bowl, combine sliced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch. Stir well and let sit for 10 minutes to release juices.
Transfer peaches to baking dish: Pour the peach mixture evenly into the prepared baking dish.
Make the cobbler batter: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk and melted butter until just combined.
Add batter over peaches: Spoon the batter over the peach filling in dollops. It won’t cover the fruit completely—this is fine as it will spread during baking.
Sprinkle with sugar (optional): For a golden, slightly crunchy crust, sprinkle coarse sugar on top.
Bake the cobbler: Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling.
Cool slightly before serving: Let rest for 10–15 minutes so the juices thicken before serving.
Find it online: https://gordonramsayeats.com/gordon-ramsay-peach-cobbler/