Homemade Peach Cobbler

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 375°F (190°C). Lightly butter a 9-by-13-inch baking dish. Toss peaches with brown sugar, cornstarch, lemon juice and cinnamon and spread in the dish.
2. 2Whisk flour, ¼ cup granulated sugar, baking powder and salt in a bowl. Cut in cold butter until pea-size pieces remain.
3. 3Stir in buttermilk just until a soft, rough dough forms. Do not knead or overmix.
4. 4Drop spoonfuls of dough over the peaches, leaving small gaps for steam and juice to bubble through. Sprinkle with remaining tablespoon sugar.
5. 5Bake for 40–45 minutes until filling bubbles in the center and topping is golden and baked through, with no wet dough underneath. Loosely cover with foil if the top browns early.
6. 6Cool for at least 20 minutes to thicken the juices before serving with optional ice cream. Refrigerate leftovers within 2 hours for up to 4 days; reheat to 165°F.