This is by far the best peach cobbler I have ever had. It takes just a little bit of time, but for the most part it's super easy. I promise if you try it you will love it and I will never post anything on this site I haven't tried and just loved. For love of your country, I urge you to make this. Anything I have made from America's Test Kitchen has been amazing.
Fruit Filling: 8 peaches
Peel, halve, core and cut into chunks
1 Tbs cornstarch
1/3 to 2/3 cup sugar
1 tsp fresh lemon juice and 1 tsp vanilla
Stir together in a large bowl.
1 1/2 cups flour
1/4 cup plus 2 tsp sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk chilled
6 Tbs (3/4 stick) butter melted and slightly cooled
1/8 tsp. ground ginger
3 Tbs. crystallized ginger
Preheat the oven to 400 degrees. In a 9-inch deep-dish glass pie plate put the fruit filling, cover it with foil, and set the pie plate on a foil-lined rimmed baking sheet. Line a second rimmed baking sheet with parchment paper.
Whisk the flour, 1/4 cup of the sugar, baking powder, baking soda, salt, and crystallized ginger together in a large bowl. In a medium bowl, stir the chilled buttermilk and melted butter together until the butter forms small clumps. Stir the buttermilk mixture with the flour mixture with a rubber spatula until just incorporated and the dough pulls away from the sides of the bowl.
Using a greased 1/4- cup measure, scoop out and drop 8 mounds of dough onto the parchment lined baking sheet, spaced about 1 1/2 inches apart. Toss the remaining 2 tsp sugar with the ground ginger and sprnkle the ginger sugar over the biscuit tops. Bake the biscuits until puffed and lightly browned on the bottom, about 10 minutes.
Remove the biscuits from the oven and set aside. Place the fruit in the oven and bake until it is hot and has released its juices, 20 to 25.
Remove the fruit from the oven, uncover, and stir gently. Arrange the biscuits over the top, squeezing them slightly as needed to fit into the dish. Bake until the biscuits are golden brown and the fruit is bubbling, about 15 minutes, rotating the dish halfway through baking (unless you have a convected oven, then you don't need to worry about rotating). Let cool for 10 minutes before serving.
