once upon a chef
FOR THE PEACH FILLING – 3 pounds yellow peaches (7 medium peaches), peeled, pitted and cut into ¼-inch slices – 2 tablespoons lemon juice, from 1 lemon – ⅔ cup sugar – 3 tablespoons cornstarch – 1¼ teaspoon ground cinnamon – ⅛ teaspoon ground nutmeg
FOR THE BISCUIT TOPPING – 1 cup all purpose flour, spooned into measuring cup and leveled-off with a knife – 7 tablespoons sugar, divided – 1¼ teaspoons baking powder – ¼ teaspoon baking soda – ½ teaspoon salt – 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan – ⅔ cup buttermilk – ¾ teaspoon vanilla extract
Classic peach cobbler is a rustic dessert made from sweet peaches, warm spices, and a homemade biscuit topping, baked until the fruit is tender and bubbling and the topping is golden and crisp. The dessert is a delicious way to use up all your summer peaches, as well as any other fruit you’d like to mix in (blackberries would be wonderful). Serve with a scoop of vanilla ice cream or dollop of sweetened whipped cream on top.
Make the Peach Filling Combine the peaches, sugar, lemon juice, cornstarch, cinnamon and nutmeg.
Mix until evenly combined. Let the peaches sit while you make the topping.
Make the Buttermilk Biscuit Topping In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Combine the buttermilk and vanilla. Add the buttermilk/vanilla mixture to the crumb mixture.
Stir until evenly moistened but not completely smooth.
Assemble and Bake the Peach Cobbler Transfer the peaches to a buttered baking dish. Drop the batter in large, evenly spaced dollops on top of the peaches. Then sprinkle the remaining tablespoon of sugar over the batter.
Bake until the bottom is bubbling and the top is golden, 40 to 45 minutes minutes. Let cool for about 1 hour, and serve with vanilla ice cream or sweetened whipped cream. Enjoy!