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
Peach Filling
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
Method
Step 1
Thinly slice peaches and place in a baking dish.
Preheat oven to 350 degrees.
Step 2
Toss peaches with the remaining filling ingredients.
Place in oven and bake for roughly 10-15 minutes to begin to soften peaches.
Step 3
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.
Step 4
Pour buttermilk over top and using a spatula gently bring biscuit batter together.
Step 5
Take handfuls of dough, gently flatten and place over warm peach filling.
Step 6
Make egg wash and brush over biscuit. Top with cinnamon sugar.
Bake for 45 minutes. Test biscuit for doneness with a toothpick.
Step 7
Let cool for 10 minutes.
Serve warm with a scoop of ice cream.
