4cupspeachespeeled and sliced (or one quart if using canned peaches)
2Tablespoonbutter
For the Crust
2cupsflour
1/4cupsugar
1Tablespoonbaking powder
1teaspoonsalt
1/3cupbutter
2/3cupmilk
Instructions
For the Fruit Filling
Whisk cornstarch, sugar, cinnamon, and a dash of salt together in a saucepan.
If you're using canned or frozen peaches drain the juice from the peaches and add enough water to equal one cup. If you're using fresh peaches use all water. Gradually add water/juice and bring to a simmer over medium-high heat. Whisk frequently and cook until thickened, about 5 minutes. It will be thick enough to coat the back of the spoon. It will thicken a little as it bakes.
Grease a 9"x13" baking dish. Add sliced peaches.
Pour the sauce over the peaches.
Slice butter and set on the peaches.
Add flour, sugar, salt, baking powder and butter to food processor. Pulse until combined. I usually pulse it until it is about the size of peas.
Gradually add milk to food processor. Pulse only until combined.
Spread the biscuit dough onto the peach filling.
Bake at 350 degrees for 30-35 minutes.
Serve warm with vanilla ice cream or freshly whipped cream.
Notes
Peel peaches before slicing them. You can scald them and peel them, or just peel fresh peaches. Store leftover cobbler in the refrigerator for up to 4 days. Peach cobbler is best served warm with vanilla ice cream or whipped cream. Reheat individual servings of cobbler in the microwave. Or, reheat the cobbler in the oven at 350 degrees for about 20 minutes. Time will vary depending on the size of the baking dish.