FILLING

1. Add all ingredients except the vanilla to a medium saucepan. Note: If using fresh peaches, add 1/4 cup of water and allow the ingredients to sit for about 15 minutes.
2. Place the pan over medium heat and bring to a boil while stirring constantly. Keep stirring until the mixture has thickened and remove from the heat, about 3 to 4 minutes. Mix in the vanilla. Set aside while you make the biscuit topping.

DROP BISCUIT CRUST

1. Preheat oven to 375 degrees.
2. Butter a 9 x 9 or 11 x 7 inch baking dish and set aside.
3. Add the flour, salt, baking powder, cinnamon, and 1/4 cup of the sugar to a large bowl, and whisk to combine. Add the cubed butter and using a pastry cutter, cut the butter into the flour, until the butter mixture resembles small peas. Add the buttermilk and gently mix the mixture with a spatula until all the dry ingredients are incorporated into the buttermilk. Don’t over mix. The dough will be pretty wet.
4.  Add the filling to the prepared baking dish, spreading it out evenly.
5. Place large dollops of the biscuit dough all over the top of the filling. Use the back of a spoon to gently spread the dollops until they are touching each other.
6. Sprinkle the remaining 1 tablespoon of sugar over the top.
7. Place an old cookie sheet lined with parchment paper under the baking dish.
8. Bake for approximately 50 to 55 minutes or until the top is golden brown and the filling is bubbly.
9. Allow the cobbler to cool for 10 minutes and serve with a dollop of ice cream.
10. Cover and refrigerate leftovers for up to 3 days.