Peach Cobbler

Peach cobbler with a buttery biscuit topping.

Ingredients

• 6 Ripe Peaches
• ¼ cup Granulated Sugar
• ½ cup Packed Dark Brown Sugar
• 1 Tbsp Corn Starch
• 1 tsp Lemon Juice
• Zest from 1 Lemon
• 1 tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• Topping — 1½ cups All-Purpose Flour
• Topping — ¼ cup Granulated Sugar
• Topping — 1 tsp Baking Powder
• Topping — ½ tsp Baking Soda
• Topping — 6 Tbsp Cold Butter Cut Into Small Cubes
• Topping — Pinch of Salt
• Topping — ½ cup Buttermilk
• Topping — ½ tsp Vanilla Extract
• Topping — 2 Tbsp Heavy Cream to Brush Biscuit Topping
• Topping — Ground Cinnamon and Turbinado Sugar to Top Before Baking

Method

1. PREHEAT: Preheat the oven to 365 degrees F.
2. PREPARE PEACHES: Make an X on the bottom of each peach. Blanch the peaches in boiling water for 2 minutes. Transfer to ice water to cool. Peel the skin and discard. Halve each peach, remove the pit and cut into ½-inch slices. Place peach slices in a mixing bowl. Add the sugars, corn starch, lemon juice, zest, cinnamon and nutmeg. Mix together and evenly distribute in a cast iron skillet or baking dish.
3. MAKE TOPPING: Mix together the flour, sugar, baking powder, baking soda and salt in a food processor or mixing bowl. Cut in the cold butter until the combined texture is coarse and crumbly. If using a food processor, transfer to a mixing bowl and stir in the buttermilk and vanilla. Do not overmix.
4. ASSEMBLE: Drop dollops of the topping evenly over the top of the peaches leaving space between each to allow steam to escape. Brush each dollop with heavy cream. Sprinkle cinnamon and turbinado sugar over the top.
5. BAKE AND COOL: Bake for 30 minutes or until the topping is golden brown and the fruit is bubbling. Cool for 15 minutes.