A little Southern comfort, and I don't mean the liqueur. This Peach Cobbler brings your all the feels of sitting on the front porch, the moss trees blowing in the wine, with a cold glass of peach sweet tea and digging into this a la mode.
- 10 medium peaches peeled and cut into chunks
- ¼ cup packed brown sugar
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- ½ tsp pure vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp salt
Buttermilk Biscuit Topping:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 and ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- ½ cup buttermilk cold*
- egg wash & topping: 1 large egg beaten with 1 Tablespoon buttermilk
- 2 Tbsp granulated sugar mixed with ½ tsp ground cinnamon
- Preheat the oven to 350°F (177°C) 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 as you prepare the topping. Keep oven on
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using your hands or a pastry cutter cut the butter into the mixture until it resembles coarse meal (pea-sized bits). While slowly stirring with a fork, 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.
- Bake for about 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 a la mode.