Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced into wedges
  • 1/2 cup (120ml) pure maple syrup Grade A
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C). In a 10-inch cast iron skillet, toss sliced peaches with 1/2 cup maple syrup, lemon juice, cornstarch, cinnamon, and 1/4 tsp salt until evenly coated. Spread into a flat layer.
  2. In a medium bowl, whisk together flour, baking powder, and 1/2 tsp salt. Use a pastry cutter or fork to work cold cubed butter into the flour until the mixture resembles coarse crumbs.
  3. Stir in the buttermilk, 2 tbsp maple syrup, and vanilla extract. Mix until just combined; do not overmix.
  4. Dollop the biscuit dough over the peach filling in rustic mounds, leaving small gaps for steam to escape.
  5. Bake for 25–30 minutes until the topping is deep golden brown and the filling is bubbling vigorously at the edges.
  6. Allow the cobbler to cool for 45 minutes to let the syrup set before serving.