Peach Cobbler

Ingredients

• 7 cups sliced ripe peaches
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 tbsp coarse sugar, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the oven to 375°F, butter a 9-inch square baking dish, and place it on a rimmed sheet pan in case the peach filling bubbles over.
2. Step 2.Toss the peaches with sugar, cornstarch, lemon juice, vanilla, and cinnamon until the starch disappears and every slice looks glossy.
3. Step 3.Transfer the peaches and their juices to the dish, spread them evenly, and bake for 10 minutes while preparing the biscuit topping.
4. Step 4.Whisk flour, sugar, baking powder, and salt thoroughly, then cut in the cold butter until the mixture contains coarse pea-sized crumbs.
5. Step 5.Pour in the cold buttermilk and fold gently just until no dry flour remains; a slightly shaggy dough produces a more tender biscuit.
6. Step 6.Drop spoonfuls of dough over the hot peaches with small gaps for steam, then sprinkle coarse sugar over the tops if desired.
7. Step 7.Bake for 30 to 35 minutes more, until the biscuits are deeply golden and a center biscuit is fully baked rather than wet underneath.
8. Step 8.Rest the cobbler for 20 minutes so the peach juices set to a spoonable consistency, then serve warm without covering the crisp topping.