Peach Cobbler

Preheat the oven to 425°F (220°C) with convection off.

Dice the butter into 1/2-inch cubes and place in the freezer.

Cut the fresh peaches into 2-inch chunks.

In a large bowl, toss the peach chunks with the brown sugar, white sugar, and salt.

Let the mixture sit to draw out moisture, 5 minutes.

Then 5 min of waiting

Heat a medium pan over medium-high heat.

Add the peaches and their liquid to the pan.

Cook until the fruit softens and the liquid reduces by about 30–40%, stirring occasionally, 5–10 minutes.

Then 6 min of waiting

Stir the cornstarch and cold water together in a small bowl until smooth to make a slurry.

Pour the cornstarch slurry into the peaches while stirring constantly to prevent clumping.

Return to a simmer and cook to remove the raw starch taste and thicken, 30–60 seconds.

Remove the pan from the heat.

Stir in the lemon juice and vanilla extract off the heat.

Lightly spray a 12-inch cast iron skillet with pan spray.

Pour the cooked peach filling into the cast iron skillet and spread out evenly to cool slightly.

Then 10 min of waiting

In a food processor, combine the all-purpose flour, white sugar, baking soda, baking powder, and salt.

Add the frozen butter cubes to the food processor.

Pulse the mixture 20–30 times until the butter is broken into small, lentil-sized pieces.

Transfer the dry mixture to a medium bowl.

Pour in the buttermilk.

Toss gently with a fork just until a shaggy dough forms and no loose flour remains.

Scoop 10–11 tall mounds of dough (about 50 g each) onto the top of the cooled peach filling, leaving about 2 inches between them.

Sprinkle a generous pinch of Demerara sugar over the top of each biscuit mound.

Bake in the oven at 425°F (220°C) with convection off until the biscuits are deeply golden brown and the filling is bubbling, 25 minutes.

Then 25 min of waiting

Remove from the oven and let cool at room temperature before serving, 45 minutes.

Then 45 min of waiting

Scoop onto plates and serve topped with a scoop of vanilla ice cream.