Ingredients:

  • 2.5 lbs fresh freestone peaches, sliced into 1/2-inch wedges
  • 1/4 cup Grade A Maple Syrup
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 0.5 unit lemon, juiced
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, chilled and cubed
  • 3/4 cup cold buttermilk
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat oven. Set your oven to 375°F (190°C) so it's roaring hot when the skillet goes in.
  2. Macerate peaches. Toss the 2.5 lbs sliced peaches with 1/4 cup maple syrup, 1 tbsp cornstarch, 1 tsp cinnamon, 1 tsp vanilla, and 0.5 lemon juice.
  3. Prepare topping. Whisk the 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt in a cold bowl.
  4. Cut butter. Add the 6 tbsp chilled butter cubes to the flour and work them in until the mixture looks like coarse crumbs.
  5. Add buttermilk. Pour in the 3/4 cup buttermilk and stir gently until a shaggy dough forms.
  6. Simmer fruit. Pour the peach mixture into your skillet over medium heat for 5 minutes until the sauce begins to thicken.
  7. Place biscuits. Drop spoonfuls of the dough onto the hot fruit, leaving small gaps for steam to escape.
  8. Add crunch. Sprinkle the 1 tbsp turbinado sugar over the dough for a sweet, textured finish.
  9. Bake cobbler. Place the skillet in the oven for 45 minutes until the biscuits are golden brown.
  10. Rest dish. Let it sit for 10 minutes before serving.