Step back in time with this old-fashioned Peach Cobbler. Made with fresh peaches and a sweet biscuit topping, it's an easy summer dessert recipe.

Peach layer:

6 cups peaches

1 tbsp. lemon juice

1 and 1/4 cups granulated sugar

1 tbsp. cornstarch

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

Cobbler Topping:

1 and 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 and 1/2 tsp.baking powder

1/2 tsp. baking soda

1/2 tsp.salt

1/2 cup, plus 2 tbsp. butter, cold and cut into cubes

1 tsp. vanilla extract

1 cup buttermilk

2 tsp. turbinado sugar (sprinkle on topping)

Preheat oven to 375°F.
Grease 9x13-inch baking dish.
Peel peaches and slice. Set aside.
In a small mixing bowl, combine granulated sugar, cornstarch, cinnamon and nutmeg. Stir to combine.
In a large mixing bowl, combine peaches, lemon juice and sugar mixture. Stir gently to combine.
Transfer peach mixture to greased 9x13-inch baking dish.
FOR COBBLER TOPPING: In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt.
Using a pastry blender, or with clean hands, cut in butter until mixture resembles coarse crumbs.
Combine vanilla extract and buttermilk. Add to flour mixture all at once. Stir just until combined.
Drop by heaping spoonfuls on top of peaches. Don't worry about covering the entire area, the topping will spread out as it bakes.
Sprinkle turbinado sugar on top.
Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges when the cobbler is ready.
Let cool 25 to 30 minutes. This step is important because the fruity sauce will thicken as it cools.

Buttermilk substitute - For 1 cup of buttermilk, put 1 tbsp. lemon juice or white vinegar into measuring cup. Add enough liquid to fill to the 1 cup measuring line. Stir. Let stand for 5 minutes.
Turbinado sugar may be substituted for any type of coarse sugar.

Keywords: Peach Cobbler