Peach Cobbler
 This peach cobbler couldn’t be easier—just mix up the filling, drop on the biscuit topping, and pop it in the oven. You’ll end up with a perfectly cozy dessert that tastes like summer. Ingredients For the Peach Filling 3 pounds yellow peaches (7 medium peaches), peeled, pitted and cut into ¼-inch slices 2 tablespoons lemon juice, from 1 lemon ⅔ cup sugar 3 tablespoons cornstarch 1¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 3 pounds yellow peaches (7 medium peaches), peeled, pitted and cut into ¼-inch slices 2 tablespoons lemon juice, from 1 lemon ⅔ cup sugar 3 tablespoons cornstarch 1¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg For the Biscuit Topping 1 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife 7 tablespoons sugar, divided 1¼ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan ⅔ cup buttermilk (see note) ¾ teaspoon vanilla extract 1 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife 7 tablespoons sugar, divided 1¼ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan ⅔ cup buttermilk (see note) ¾ teaspoon vanilla extract For Serving Vanilla ice cream or sweetened whipped cream Vanilla ice cream or sweetened whipped cream Instructions Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish. Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside. Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy. Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream. Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes. Note: If you’d like to make your own buttermilk, check out the easy method here. Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through. Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish. Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside. Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy. Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream. Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes. Note: If you’d like to make your own buttermilk, check out the easy method here. Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through. Nutrition Information Powered by Per serving (9 servings) Calories: 280 Fat: 7 g Saturated fat: 4 g Carbohydrates: 53 g Sugar: 39 g Fiber: 3 g Protein: 4 g Sodium: 235 mg Cholesterol: 18 mg Per serving (9 servings) Calories: 280 Fat: 7 g Saturated fat: 4 g Carbohydrates: 53 g Sugar: 39 g Fiber: 3 g Protein: 4 g Sodium: 235 mg Cholesterol: 18 mg