Ingredients:
Peach Filling

• 3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups or 1.5kg)

• 1/4 cup (50g) packed light or dark brown sugar

• 1 Tablespoon (7g) cornstarch

• 1 Tablespoon (15ml) lemon juice

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon ground ginger

• 1/8 teaspoon salt

  Biscuit Topping

• 2 cups (250g) all-purpose flour (spooned & leveled)

• 1/2 cup (100g) granulated sugar

• 1 and 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed

• 1/2 cup (120ml) buttermilk, cold

• Egg Wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk

• Optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

  Instructions

  1. Preheat oven to 350. Lightly grease a 9×13-inch baking pan. Any 3-4-quart baking dish works.

  2. For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.

  3. For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a food processor or cheese grater, shred the cold butter. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.

  4. Assemble the cobbler: Take handfuls of dough and gently flatten out. Place dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.

  5. Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.

  6. Bake for 40-50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping and if it comes out clean, it’s done.

  7. Remove cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

  8. Cover and store leftovers in the refrigerator for up to 5 days.

  Source: Sally’s Baking Addiction