- 9–10 peaches, peeled and cut into chunks
- 1/4 cup packed brown sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
Buttermilk Biscuit Topping
- 2 cups all-purpose flour (spoon & leveled)
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
- egg wash: 1 large egg beaten with 1 splash of buttermilk
- Cinnamon-Sugar: 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon
Preheat the oven to 350°F and grease a 9×13 inch pan.
- In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined and sugar begins to dissolve. Pour filling into prepared baking dish.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter, forks, or your hands, cut the butter into the mixture until it resembles coarse meal. (if you have a pastry cutter use it and this step will be quick and easy.)
- Slowly pour in the buttermilk. The dough should be a bit tacky, you may need to add a drizzle more of buttermilk if the dough doesn’t stick together.
- Using your hands, place dough all over the top of the peach filling. Spread it out as much as possible but don’t worry if peaches are showing through.
- Brush the top of the biscuit dough with egg wash, then sprinkle with the cinnamon-sugar mixture.
- Bake 40-45 minutes, or until lightly browned and biscuit topping is cooked through. Set the pan on a wire rack, and cool at least 5 minutes before serving. Serve warm and add vanilla ice cream or whipped cream for an extra special dessert!
Keywords: cobble, peach, dessert, summer recipe, peaches, summer food, biscuits, dough, cinnamon sugar