Peach Cobbler

Preheat oven to 375°F (190°C). Peel, pit, and slice the peaches into a large mixing bowl.

Add sugar, lemon juice, and cinnamon (or alternative spice) to the peaches. Toss gently until evenly coated. Let sit for 5 minutes to release juices.

Pour the peach mixture into a 9x13 inch baking dish, spreading evenly.

In a medium bowl, whisk together flour, baking powder, and salt.

Add cold cubed butter and use a pastry cutter, fork, or your fingertips to work it in until the mixture resembles coarse crumbs.

Stir in buttermilk and vanilla extract just until a shaggy dough forms. Do not overmix. If using nuts, fold them in now.

Drop spoonfuls of dough over the peach filling, spacing them about 1 inch apart (don't cover completely—fruit should peek through).

If desired, sprinkle coarse sugar lightly over the biscuit topping for a sparkling crust.

Bake for 40–45 minutes, until the topping is golden brown and fruit juices bubble around the edges.

Remove from oven and let rest for 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.