Serves 8 - 10

Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. Any 3-4-quart baking dish works.
For the filling: Mix all of the filling ingredients together in a large bowl, then take a heavy-bottomed pan and cook the filling for about 10 minutes until the fruit is almost half-cooked. Remove from the oven and set aside as you prepare the topping. Keep the oven on.

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. A pastry cutter makes this step very easy and quick! You could also use a food processor. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more tbsp. of buttermilk.
Take handfuls of dough and gently flatten them out. Place the dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.
Brush the top of the biscuit dough with egg wash, then sprinkle with Garam Masala-sugar, if using.
Bake for 40-50 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping, and if it comes out clean, it’s done.
Remove the cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Cover and store leftovers in the refrigerator for up to 5 days.

Peach Filling:

3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups)

1/4 cup packed light or dark brown sugar

1 tbsp. cornstarch

1 tbsp. lemon juice

1 tsp. pure vanilla extract

2 tsp. of Garam Masala

1/8 tsp. ground ginger

1/8 tsp. salt

Biscuit Topping:

2 cups all-purpose flour(spooned & leveled)

1/2 cup granulated sugar

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup (8 tbsp.) unsalted butter, cold and cubed

1/2 cup buttermilk, cold*

egg wash: 1 large egg beaten with 1 tbsp. milk or buttermilk

Optional: 2 tbsp. granulated sugar mixed with 1/2 tsp. ground cinnamon