Truly southern style peach cobbler!
There are actually several ways to make something that might be called “peach cobbler” but across the board what you’re basically looking for is a scaled up peach pie in a 13″ x 9″ pan. I grew up eating cobblers much like this that had pie crust both on the bottom and the top with gooey delicious peach filling inside. It’s really not the most traditional way of eating cobbler, but I like it. Alex grew up eating what might be considered “proper” cobbler, which is a fruit filling covered in sweetened drop biscuit dough, usually cooked in a 2 qt pot. I had never tried this technique before so when I picked up some beautiful in-season peaches from the grocery store I thought I would give it a whirl.
Mix together your dry ingredients, then cut in your butter using your fingertips or a food processor if you’re feeling fancy. Once you’ve got what looks a bit like breadcrumbs add your boiling water and stir until just combined. Once your initial 10 minutes are up take your peaches out of the oven and drop portions of your dough all over the top.
Bake for an additional 25 minutes and remove from oven. Keep in mind it’s basically liquid napalm inside of there so give it a little while to cool before you go diving in. Serve warm with ice cream if you know what’s good for you.
For more info: https://theyearlingblog.wordpress.com/2015/09/11/day-254-drop-biscuit-peach-cobbler/