This peach cobbler is a great American summer classic that’s filled with such luscious fruit you’ll be tempted to finish the whole thing in one sitting.
Step 1: Preheat your oven to 350 degrees.
Step 2: Cut the peaches in half and discard the pits. Cut the peach halves into half-inch-thick wedges, and the wedges in half so you’re left with chunks of fruit.
TIP: For the best cobbler, use peaches that have been picked ripe.
Step 3: In a large bowl, whisk together the cornstarch and anywhere from one-quarter to one-half cups sugar—depending on how sweet the peaches are.
Step 4: Add the cut peaches and lemon juice and toss gently to combine.
TIP: To help ripen peaches fast, you can store them in a brown bag at room temperature.
Step 5: Fill a two-quart baking dish with the peach mixture and place on a baking sheet.
TIP: You can also make this dessert in individual portions by using four or six ounce ramekins.
Step 6: Time to make the topping. Whisk together the flour, the baking powder, the baking soda, the salt, and two tablespoons of sugar in a large bowl.
Step 7: Using a pastry blender or your fingers tips, blend in the butter until the mixture looks like coarse meal.
Step 8: Add the buttermilk and stir just until a dough forms.
TIP: If you don’t have buttermilk and don’t want to run to the store, mix the same amount of regular milk with one teaspoon of lemon juice or white vinegar and let sit for five minutes—it’s a great substitute!
Step 9: Drop dough in large quarter-cup dollops onto peaches and sprinkle dough with remaining teaspoon of sugar.
Step 10: Bake until the fruit is bubbling and the buttermilk biscuit topping is golden brown, approximately 30 to 40 minutes.
Step 11: Cool for about 15 minutes and serve with plenty of vanilla ice cream or whipped cream.
FACT: There are nearly 300 varieties of peaches grown in the United States, including the nectarine—which is a smooth-skinned genetic mutation of the standard fuzzy peach.