GRANDMA'S SOUTHERN PEACH COBBLER

Grandma's Southern Peach Cobbler image

Provided by @MakeItYours

Number Of Ingredients 16

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8 medium (ripe but slighly firm) peaches peeled, pitted, and sliced into wedges
1/3 cup coconut sugar, plus 1 tablespoon (optional turbinado sugar)
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher or sea salt
1 teaspoon fresly squeezed lemon juice
2 tablespoons water
1 teaspoon pure vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher or sea salt
2 tablespoons coconut sugar, plus 1 teaspoon, (optional turbinado sugar)
4 tablespoons cold butter, cut into small pieces
1/2 cup (low-fat) buttermilk, (optional 2% or whole milk)
1 teaspoon butter, melted

Steps:

Preheat oven to 375 degrees.
Combine in a large mixing bowl coconut sugar, cornstarch, cinnamon, and salt.
Add peaches, lemon juice, water, and vanilla and toss to combine.
Add mixture to a 2-quart casserole dish and place on a baking sheet.
Bake peach mixture 15 minutes while preparing biscuit topping.
In the meantime, whisk together flour, baking powder, salt, soda, and 2 tablespoons coconut sugar. Using a fork or pastry cutter, cut butter into flour mixture until it resembles fine crumbs.
Make a well in the center of the flour and slowly pour in buttermilk.
Stir just until dry ingredients are moistened.
Drop dough by 10 spoonfuls onto hot peach filling. Brush tops of biscuits lightly with melted butter and sprinkle on 1 teaspoon coconut sugar. Dough will spread some when baking.
Place cobbler on baking sheet and bake until biscuits are golden and filling is bubbling, about 35-40 minutes. Allow to cool slightly before serving.
Note: 6 cups frozen, sliced peaches can be used in place of whole peaches. Be sure to thaw peaches in the fridge prior to adding ingredients. Fresh is always best when available.