Peach Cobbler

For Cobbler Filling

4          Pounds Medium Ripe Peaches, Cut in Half Lengthwise, Pitted and Cut Into Thick Wedges (About 8 Cups)

½         Cup Granulated Sugar

¼         Dark Brown Sugar. Firmly Packed

¼         Cup Cornstarch

1          Tablespoon Freshly Squeezed Lemon Juice

½         Teaspoon Fine Sea Salt

For Cobbler Topping

2          Cups All-Purpose Flour

3          Tablespoons Granulated Sugar

2          Teaspoons Baking Powder

½         Teaspoon Fine Sea Salt

½         Cup Unsalted Butter (1Stick), Cold and Cut Into Bits

1          Teaspoon Pure Vanilla Extract

1          Cup Buttermilk

Heavy Cream for Brushing Top

Sanding Sugar for Sprinkling Top

Preheat oven to 375°F.

In a large bowl combine the peaches, ½ cup sugar, dark brown sugar, cornstarch, lemon juice and salt. Gently, but thoroughly, combine and transfer to a glass or ceramic 13 x 9” baking dish (or a baking dish that comes close to the dimensions). Set aside.

In a medium bowl, whish together the flour, sugar, baking powder and salt. With a pastry cutter or your finger tips, cut butter into the flour mixture to form lumps that are the size of small peas.

Add the vanilla to the buttermilk and pour over the flour mixture. Stir with a fork until the mixture comes together and a soft sticky dough is formed. Divide the dough into 12 equal parts and arrange over the filling. Brush the dough with heavy cream and sprinkle with the sanding sugar.

Place the baking dish onto a sheet pan lined with parchment to catch any drippings. Bake until the top is gold brown and the filling juices are bubbling, about 60 to 70 minutes. (If the top is browning too fast, loosely cover with foil.)

Remove from oven on to a wire rack and let cool 1 hour before serving. Serve warm or a room temperature. Top with a scoop of ice cream of Creme Fraiche Semi-Freddo.