Peach Cobbler

Ingredients

• 6 cups fresh peaches, peeled and sliced
• 0.75 cup granulated sugar
• 0.25 cup brown sugar
• 0.25 cup all-purpose flour
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 6 tablespoons cold butter, cubed
• 0.75 cup buttermilk
• 2 tablespoons coarse sugar for topping

Instructions

1. Preheat oven to 375°F (190°C)
2. In a large bowl, combine sliced peaches, 0.75 cup granulated sugar, brown sugar, 0.25 cup flour, vanilla extract, cinnamon, nutmeg, and lemon juice
3. Pour peach mixture into a 9x13 inch baking dish
4. In another bowl, whisk together 1.5 cups flour, 0.5 cup sugar, baking powder, and salt
5. Cut cold butter into the flour mixture until it resembles coarse crumbs
6. Stir in buttermilk until just combined, creating a thick batter
7. Drop spoonfuls of batter over the peach filling, leaving some gaps for steam to escape
8. Sprinkle coarse sugar evenly over the topping
9. Bake for 45-50 minutes until the topping is golden brown and filling bubbles at the edges
10. Allow to cool for 15 minutes before serving

Notes

• Use fresh, ripe peaches for best flavor; frozen peaches can be used if thawed and drained
• If peaches are very firm, blanch them in boiling water for 1-2 minutes to ease peeling
• Keep butter cold when making the topping to ensure a biscuit-like texture
• The cobbler can be prepared up to 4 hours ahead and refrigerated before baking
• Leftover cobbler keeps covered at room temperature for 2 days or refrigerated for up to 5 days
• Serve warm with vanilla ice cream or whipped cream for best results