I love a good cobbler in the late summer with juicy sweet peaches paired with a crisp buttery buttermilk biscuit.
Enjoy topped with vanilla ice cream for a classic old-fashioned treat.
Yield 10-12 Servings
Mis en Place
3.5 lbs Fresh Peaches, Ripe
50 g Brown Sugar
5 g Cornstarch
15 g Lemon Juice
5 g Vanilla Extract
3 g Ground Cinnamon
3 g Mixed Ground Spices such as Ginger, Clove, Nutmeg
2 g Salt
Buttermilk Biscuit Topping
250 G All Purpose Flour
100 g Granulated Sugar
7 g Baking Powder
2 g Baking Soda
2.5 g Salt
115 g Unsalted Butter, Cold and Cubed
120 g Buttermilk, Cold
Egg Wash: 1 Egg Beaten with 1 Tbsp of Milk
Combine Additional Cinnamon & Sugar
Thinly slice peaches and place in a baking dish.
Preheat oven to 350 degrees.
Toss peaches with the remaining filling ingredients.
Place in oven and bake for roughly 10-15 minutes to begin to soften peaches.
In the meantime, combine dry ingredients in a bowl and whisk.
Add cubed butter and using a pastry blender or two forks,
cutting butter until the mixture resembles coarse pea-sized crumbs.
Pour buttermilk over top and using a spatula gently bring biscuit batter together.
Take handfuls of dough, gently flatten and place over warm peach filling.
Make egg wash and brush over biscuit. Top with cinnamon sugar.
Bake for 45 minutes. Test biscuit for doneness with a toothpick.
Let cool for 10 minutes.
Serve warm with a scoop of ice cream.