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 6 Servings

Mis en Place

Peach Filling

3 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, 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. Roughly 9″ round.

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 40-45 minutes.

Test biscuit for doneness with a toothpick.

Step 7

Let cool for 30 minutes.

Serve warm with a scoop of ice cream.