Ingredients:

  • 5 lbs (1.1 kg) Ripe Yellow Peaches, peeled, pitted, and sliced into half-inch (1.2 cm) wedges
  • ¾ cup (150 g) Granulated Sugar (caster sugar)
  • ¼ cup (50 g) Light Brown Sugar, packed
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 3 Tbsp (24 g) Cornstarch (cornflour)
  • 1 tsp (5 ml) Pure Vanilla Extract
  • ½ tsp (2.5 g) Ground Cinnamon
  • ¼ tsp (1 g) Ground Nutmeg
  • Pinch Sea Salt
  • 2 cups (240 g) All-Purpose Flour (plain flour), plus extra for dusting
  • 1 Tbsp (15 g) Baking Powder
  • ½ tsp (3 g) Fine Sea Salt
  • ¼ cup (50 g) Granulated Sugar
  • 8 Tbsp (113 g/1 stick) Unsalted Butter, chilled and cut into ½-inch cubes
  • ¾ cup (180 ml) Cold Buttermilk (full fat preferred)
  • 1 Large Egg (for egg wash) OR 1 Tbsp Milk
  • 1 Tbsp (15 g) Turbinado Sugar (Demerara sugar), for sprinkling

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the 9x13 inch baking dish.
  2. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cornstarch, cinnamon, nutmeg, and salt.
  3. Toss the mixture gently until the cornstarch is fully dissolved and the peaches are evenly coated. Pour the filling mixture into the prepared baking dish and set aside.
  4. Whisk together the flour, baking powder, salt, and granulated sugar in a separate large bowl.
  5. Using a pastry blender or fingertips, cut the cold butter cubes into the dry ingredients until the mixture resembles coarse breadcrumbs, with some larger, pea-sized pieces of butter remaining.
  6. Pour the cold buttermilk into the mixture all at once. Mix gently with a wooden spoon or spatula only until the dough just comes together. Avoid over-mixing.
  7. Cover the dough and place it in the refrigerator for 30 minutes to chill.
  8. Remove the chilled dough. Lightly flour a clean surface and pat the dough out to about ¾ inch (2 cm) thickness. Cut out 8-10 biscuit pieces.
  9. Arrange the biscuit pieces over the peach filling, leaving some gaps for the filling to bubble up.
  10. Whisk the egg with 1 teaspoon of water (or use milk) to create an egg wash. Brush the wash lightly over the tops of the biscuits.
  11. Generously sprinkle the demerara sugar over the tops of the biscuits for crunch and colour.
  12. Bake at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 25–30 minutes, or until the filling is bubbling and the biscuits are deeply golden brown.
  13. Remove from the oven and allow the cobbler to cool on a wire rack for at least 30 minutes before serving, allowing the filling to thicken properly.