Peach Cobbler

The Story

This peach cobbler couldn’t be easier—just mix up the filling, drop on the biscuit topping, and pop it in the oven. You’ll end up with a perfectly cozy dessert that tastes like summer.

Instructions

1. 1

   Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish.

2. 2

   Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside.

3. 3

   Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.

4. 4

   Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream.

5. 5

   Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.

6. 6

   Note: If you’d like to make your own buttermilk, check out the easy method here .

7. 7

   Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 325°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.