Peach Cobbler

Updated: Jul 31

Filling Ingredients:

1tbsp cornstarch

1 ½ tsp grated lemon zest plus 1 tbsp juice, zested and squeezed from one lemon, measured separately

Pinch salt

¾ cup sugar

6 cups (30 ounces) peach slices, Defrosted if they had been frozen

Topping ingredients:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tbsp sugar

¾ cup of buttermilk

6 tbsp unsalted butter, melted

Vegetable oil spray

Equipment:

Rimmed baking sheet

Parchment paper 2 large bowls

Rubber spatula

8-inch square baking dish

Whisk

Liquid measuring cup

Fork

Oven mitts

Cooling rack

¼ dry measuring cup

Toothpick

Preheat oven to 375F. Line a sheetpan with parchment paper and grease the square baking pan.

Combine all the filling ingredients EXCEPT the peaches until well combined. Add the peaches toss to coat thoroughly. Bake in prepared square pan on top of the lined sheetpan for about 25 minutes, until the edges are bubbling.

Meanwhile, combine the buttermilk and melted butter until the butter forms small clumps. Combine remaining dry ingredients Set both bowls aside until the peaches are ready, do not combine yet.

When the peaches are bubbling, remove from oven. Turn the oven up to 475F

Combine the biscuit topping (the dry ingredients and the wet ingredients). Scoop onto the top of the peaches and return pan to oven and bake for 12-15 minutes more, until biscuits are golden brown on top.

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