This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.
3-1/4 poundsyellow peaches (about 8), peeled, pitted and cut into 1/4-inch slices
2 tablespoonslemon juice, from 1 lemon
About 1 cupsugar, divided
1 teaspoonground cinnamon
1/8 teaspoonground nutmeg
1 cupall purpose flour, spooned into measuring cup and leveled-off with a knife
1-1/4 teaspoonsbaking powder
1/4 teaspoonbaking soda
5 tablespoonscold unsalted butter, cut into small chunks, plus more for greasing the pan
2/3 cupbuttermilk (see note below to make your own)
1/2 teaspoonalmond extract
Vanilla ice cream or sweetened whipped cream, for serving
Preheat the oven to 375°F. Butter a 9-inch square or 7 x 11-inch baking dish.
Make the peach filling: In a large bowl, combine the peaches, lemon juice, 2/3 cup sugar, cornstarch, cinnamon and nutmeg and mix well to coat the peaches evenly. Taste the filling; it should have the perfect balance of tart and sweet. If it is too tart, add 1-2 tablespoons more sugar. Set aside.
Make the topping: In a medium bowl, combine the flour, 6 tablespoons of sugar, baking powder, baking soda and salt. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the buttermilk and almond extract and stir with a spoon until just combined. It will look a little bit lumpy -- do not overmix.
Transfer the peach filling to the prepared baking dish (don't leave any of the juices behind) and flatten into an even layer. Drop the batter in large, evenly spaced dollops on top of the peaches. Sprinkle 1 tablespoon of sugar over the batter. Place the baking dish on a foil-lined sheet pan in the oven (to guard against spills) and bake until the bottom is bubbling and the top is golden, about 40 minutes. Let cool for 10-15 minutes, then serve with vanilla ice cream or sweetened whipped cream.
Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
Note: To make your own buttermilk, add 2 teaspoons of lemon juice to a liquid measuring cup. Then, add milk to the 2/3 cup line and let sit for 15 minutes, until the mixture curdles.