Classic Southern Peach Cobbler

Instructions

1. 11

   Preheat your oven to 190°C (375°F). Lightly butter a 23x33 cm (9x13 inch) baking dish.

2. 22

   In a large bowl, combine the sliced peaches, 150 g granulated sugar, cornstarch, vanilla extract, almond extract, cinnamon, nutmeg, and lemon juice. Toss gently to coat the peaches evenly. Pour the peach mixture into the prepared baking dish and spread it in an even layer.

3. 33

   For the topping, in a separate medium bowl, whisk together the flour, 50 g granulated sugar, baking powder, and salt.

4. 44

   Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

5. 55

   Pour in the buttermilk and mix with a fork until just combined. Be careful not to overmix; the dough should be shaggy.

6. 66

   Drop spoonfuls of the topping mixture evenly over the peach filling. Don't worry if it doesn't cover every inch; it will spread as it bakes. Sprinkle the turbinado sugar over the topping.

7. 77

   Bake for 45-55 minutes, or until the peach filling is bubbly and the topping is golden brown and cooked through. If the topping browns too quickly, you can loosely cover it with aluminum foil.

8. 88

   Remove the cobbler from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set. Serve warm, perhaps with a scoop of vanilla ice cream.