Peach and Basil Cobbler
Makes 1 (8-inch) skillet
  • 11⁄4 cups (156 grams) all-purpose flour
  • 1⁄2 cup (100 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 6 tablespoons (84 grams) cold unsalted butter, cubed
  • 1⁄2 cup (57 grams) chopped walnuts
  • 1⁄2 cup (120 grams) heavy whipping cream
  • 2 tablespoons (16 grams) cornstarch
  • 2 tablespoons (30 grams) water
  • 41⁄2 cups (1,012.5 grams) 1⁄4-inch-thick sliced peeled fresh peaches (about 6 medium peaches)
  • 3⁄4 cup (165 grams) firmly packed light brownsugar
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2 tablespoons (4 grams) chopped fresh basil
  • 1 large egg (50 grams), lightly beaten
  • 1 tablespoon (12 grams) sparkling sugar
  1. In a large bowl, stir together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in walnuts and cream just until combined. (Dough will be slightly crumbly.) Gently shape dough into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 375°F (190°C).
  3. On a lightly floured surface, gently roll dough to 1⁄2-inch thickness. Using a 21⁄2-inch round cutter, cut 7 rounds. Cover dough with plastic wrap to prevent a skin from forming. Set aside.
  4. In a small bowl, whisk together cornstarch and 2 tablespoons (30 grams) water.
  5. In a medium saucepan, bring peaches, brown sugar, and vanilla bean paste to a boil over medium-high heat. Add cornstarch mixture; whisk for 1 minute. Add basil; reduce heat to low, and simmer for 2 minutes. Pour peach mixture into an 8-inch skillet. Top with biscuits. Brush a thin layer of egg wash onto biscuits, and sprinkle with sparkling sugar.
  6. Bake until biscuits are deep brown and filling is bubbly, 15 to 20 minutes. Let cool slightly; serve warm.
Recipe by Bake from Scratch at