Difficulty: Easy: Calories Per Serving: Not calculated

Why This Recipe Works: Prebaking the peach filling gives the fruit a head start and prevents the biscuit topping from becoming overdone before the peaches soften.

Cornstarch thickens the released peach juices into a spoonable sauce without making the filling cloudy or pasty.

Cold butter creates small pockets of steam in the biscuit dough, producing a tender, lightly flaky topping.

Buttermilk adds moisture and acidity, helping the biscuits rise while keeping their centers soft.

Resting the cobbler after baking allows the hot fruit juices to thicken so servings hold their shape more cleanly.

Equipment Needed: x 13-inch (23 x 33 cm) baking dish

Large mixing bowl: Medium mixing bowl

Pastry cutter or two forks: Flexible spatula

Microplane or fine grater: Large spoon or cookie scoop

Rimmed baking sheet, optional, to catch drips: Wire cooling rack

Ingredients List

For the Peach Filling: pounds (1.36 kg) fresh peaches, about 8 medium peaches, peeled, pitted, and sliced 1/2 inch (1.25 cm) thick

2/3 cup (135 g) granulated sugar: tablespoons (24 g) cornstarch

tablespoon (15 ml) fresh lemon juice: teaspoon (5 ml) vanilla extract

1/2 teaspoon ground cinnamon: 1/4 teaspoon fine salt

For the Buttermilk Biscuit Topping: cups (240 g) all-purpose flour. 1/3 cup (67 g) granulated sugar

teaspoons baking powder: 1/2 teaspoon fine salt

1/2 cup (113 g) cold unsalted butter, cut into small cubes

3/4 cup (180 ml) cold buttermilk: teaspoon (5 ml) vanilla extract

tablespoon (12 g) coarse sugar, optional, for topping