Peach Cobbler (Mini)

Drippy, juicy, borderline inappropriate peaches and the peak of sweetness baked into a jammy base under a light cookie dough meets biscuit type topping with coarse sugar for sparkle and crunch.

Filling:
¼-½ cup raw sugar
1 Tbsp. cornstarch
1½ lbs peaches, halved, pitted, cut into ½" slices and cut in half again crosswise (~ 4 cups)
1 Tbsp. lemon juice, freshly squeezed

Topping:
1 cup all-purpose flour, unbleached, spooned and leveled
3 Tbsp. + 1 tsp. raw sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
3 Tbsp. butter, cold, cut into ½" cubes
⅔ cup buttermilk

To Serve:
freshly whipped cream or vanilla ice cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Filling:
In a large bowl, whisk together raw sugar and cornstarch. Add peaches and lemon juice, freshly squeezed; toss to combine. Divide filling evenly among four 8 oz custard cups (or one 2 qt baking dish); transfer to a rimmed baking sheet.

Make the Topping and Bake:
In a large bowl, whisk together flour, 3 Tbsp. raw sugar, baking powder, baking soda and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about ⅓ cup dough for each custard cup. Sprinkle dough with remaining tsp. raw sugar.

Bake until fruit is bubbling and biscuit topping is golden brown, 35-45 minutes. Let cool 15 minutes; serve warm.

Makes 4 servings.