Peach Cobbler

Ingredients

• 3 pounds peaches – peeled, pitted, sliced 0.5-inch thick
• 0.5 cup granulated sugar – for filling
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 0.5 tsp ground cinnamon
• 0.25 tsp fine salt – for filling
• 2 cups all-purpose flour
• 2 tbsp granulated sugar – for biscuit topping
• 2.5 tsp baking powder
• 0.5 tsp fine salt – for biscuit topping
• 6 tbsp unsalted butter – cold, cut into small cubes
• 0.75 cup buttermilk – cold
• 1 tbsp buttermilk – for brushing
• 1 tbsp turbinado sugar – for sprinkling
• vanilla ice cream – for serving

Instructions

1. Heat the oven to 400°F with a rack in the center.
2. In a large bowl, toss the peaches with 0.5 cup granulated sugar, lemon juice, cornstarch, ground cinnamon, and 0.25 tsp fine salt until evenly coated.
3. Scrape the peach mixture and all juices into a 9x13-inch baking dish and spread in an even layer. Bake 10–15 minutes, until the juices just begin to bubble at the edges.
4. Meanwhile, make the biscuit topping: In another bowl, whisk the all-purpose flour, 2 tbsp granulated sugar, baking powder, and 0.5 tsp fine salt. Cut in the cold unsalted butter with a pastry cutter or fingertips until the butter pieces are pea-sized. Drizzle in 0.75 cup cold buttermilk and stir just until a shaggy dough forms; do not overmix.
5. Remove the dish from the oven. Using a large spoon, drop 8–10 mounds of biscuit dough evenly over the hot peaches. Brush the tops with 1 tbsp buttermilk and sprinkle with the turbinado sugar.
6. Return to the oven and bake 30–35 minutes, until the biscuits are deep golden and the peach juices are bubbling thickly in the center; a skewer inserted into a biscuit should come out clean.
7. Let the cobbler rest 10–15 minutes so the juices set. Serve warm with vanilla ice cream.