Peach Cobbler — Southern-Style Peach Dessert with Biscuit Topping

Preheat the oven to 190°C / 375°F. Score a small X on the bottom of each peach. Blanch the peaches in boiling water for 30 seconds, then transfer them to ice water; the skins should slip off easily. Remove the pits and cut the peaches into 1.5 cm slices.

Toss the peach slices with the granulated sugar, brown sugar, cornstarch, lemon juice, and cinnamon in a bowl. Spread the filling evenly in a 20 × 30 cm baking dish.

Combine the flour, sugar, baking powder, and salt in a wide bowl. Cut the cold butter into cubes and rub it into the flour with your fingertips until the mixture forms coarse crumbs, with butter pieces about the size of a lentil. Add the cold milk and stir with a spatula just until no dry flour remains; overmixing will make the dough tough.

Drop a 15 ml measure of dough at a time over the peaches, leaving gaps where the fruit shows so steam can escape. Sprinkle a 15 ml measure of granulated sugar over the dough.

Place the dish on the middle rack of the oven and bake for 35–40 minutes. The topping should be golden, a toothpick inserted into a biscuit should come out clean, and the fruit juices should bubble and thicken around the edges.