Ingredients
10cupspeaches,(9 medium), peeled and cut into 2 inch chunks
¼cuplight or dark brown sugar,packed
1tbspcornstarch
1tbsplemon juice
½tsppure vanilla extract
½tspground cinnamon
⅛tspground nutmeg
⅛tspsalt
2cupsall purpose flour,spoon & leveled
½cupgranulated sugar
1½tspbaking powder
¼tspbaking soda
½tspsalt
½cupunsalted butter,cold and cubed
½cupbuttermilk,cold
1large egg,beaten with 1 tbsp milk or buttermilk
2tbspgranulated sugar mixed,with ½ teaspoon ground cinnamon
Preparation
Preheat the oven to 350 degrees F and grease a 9×13 inch pan.
In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until thoroughly combined.
Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside while preparing the topping. Keep oven on.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter or 2 forks, cut the butter into the mixture until it resembles a coarse meal (pea-sized bits).
While slowly stirring, slowly drizzle in the buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out.
Place dough all over the top of the peach filling. It doesn’t need to be perfect or look pretty– some peach filling can be showing.
Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar if using.
Bake for 40 to 45 minutes or until lightly browned and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done.)
Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Cover and store leftovers in the refrigerator for up to 4 days.
