Classic Peach Cobbler

1.Preheat your oven to 200°C (400°F). Lightly grease a 2.5-liter casserole dish or a 23x33 cm (9x13 inch) baking dish.

2.Prepare the Filling: In a large bowl, gently toss the sliced peaches with 3/4 cup sugar, cornstarch, lemon juice, cinnamon, and vanilla extract until the peaches are evenly coated.

3.In a medium saucepan, combine the 1/4 cup water and 2 tablespoons of butter. Bring the mixture to a simmer over medium heat until the butter is melted. Add the seasoned peach mixture and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly and the peaches begin to soften.

4.Pour the warm peach filling into the prepared baking dish and spread it into an even layer.

5.Prepare the Topping: In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.

6.Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

7.Pour in the cold buttermilk and stir gently with a fork just until the dough comes together. Be careful not to overmix the dough.

8.Drop the biscuit dough by large spoonfuls evenly over the hot peach filling, leaving small gaps between the mounds. The dough will spread as it bakes.

9.Sprinkle the remaining 1 tablespoon of sugar over the biscuit topping for a crisp, golden finish.

10.Bake for 40 to 50 minutes, or until the topping is golden brown and the peach filling is bubbling thickly around the edges. If the topping browns too quickly, loosely tent the dish with foil.

11.Let the cobbler cool on a wire rack for at least 20 minutes before serving. This allows the filling to set properly. Serve warm, ideally with vanilla bean ice cream or whipped cream.