Peach Cobbler

INGREDIENTS:

FOR THE PEACH FILLING:

• 3 pounds yellow 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, 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

FOR SERVING:

• Vanilla ice cream or sweetened whipped cream

1. Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish.

Make the peach filling:

1. In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside.

Make the biscuit topping:

1. In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs.
2. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.

Assemble and bake the cobbler:

1. Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter.
2. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream.

NOTES:

• 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.
• Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.