Chili-Infused Peach Cobbler

Serves 6 · 25 min prep · 43 min cook

Ingredients

• 6 cups fresh ripe peaches, sliced
• 1 fresh red Fresno or mild red chili, seeded and minced
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. 1Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish or a deep 10-inch cast-iron skillet.
2. 2In a large bowl, combine the sliced peaches, minced chili, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and ginger. Toss gently until the peaches look juicy and evenly coated.
3. 3Pour the peach-chili filling into the prepared dish and spread into an even layer. Taste a peach slice—the chili should give a gentle warm finish, not searing heat.
4. 4In a medium bowl, whisk the flour, baking powder, and salt. Cut in the cold butter with a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized bits.
5. 5Stir the milk and vanilla into the flour mixture just until a soft, shaggy biscuit dough forms; do not overwork.
6. 6Drop spoonfuls of dough over the peach filling, leaving small gaps so steam can escape. Sprinkle the turbinado sugar over the biscuit tops.
7. 7Bake 40 to 45 minutes, until the biscuit topping is golden brown and cooked through and the peach juices are thick and bubbling vigorously at the edges.
8. 8Rest 15 minutes before serving so the syrup thickens. Spoon into bowls, making sure each portion gets both juicy chili peaches and crisp biscuit.