Maple Peach Cobbler

Desserts · 55 min · Serves 8 · Easy · Best with Amber Rich syrup

When peaches finally show up at the farmstand, this is the first thing we bake. The biscuit topping comes together in one bowl, the maple does all the sweetening, and the whole thing tastes like a porch evening in July.

Ingredients

• 6 cups sliced ripe peaches (about 6 large)
• 1/3 cup plus 3 tablespoons pure Amber Rich maple syrup, divided
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• Vanilla ice cream, for serving (optional)

Method

1. Heat the oven to 375°F and butter a 9x13-inch baking dish.
2. In a large bowl, toss the peaches with 1/3 cup maple syrup, the lemon juice, cornstarch, and cinnamon. Spread evenly in the prepared dish.
3. Whisk together the flour, baking powder, and salt. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.
4. Stir in the buttermilk and 2 tablespoons maple syrup just until a shaggy dough forms — don’t overmix.
5. Drop the dough over the peaches in rough spoonfuls, leaving gaps for the fruit to bubble through. Brush the tops with the remaining 1 tablespoon maple syrup.
6. Bake 35 to 40 minutes, until the topping is deep golden and the fruit is bubbling at the edges. Rest 15 minutes before serving, ideally with vanilla ice cream.

— The Maple Shop · Lake Placid, NY