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1
Preheat the oven to 375u00b0 F. Place a 9-inch pie dish on top of a parchment lined, rimmed baking sheet or jelly roll pan.
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2
Gently toss peaches and sugar together in a large bowl and let sit for 5 minutes. The peaches will release some juices and become syrupy.
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3
Drain peaches in a colander over a bowl and reserve 1/4 cup of the juice (you can throw out any remaining juice). In a small bowl or measuring cup, whisk together the reserved peach juice, lemon juice, cornstarch, salt and cinnamon until smooth.
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4
Mix peaches and juice mixture together in a bowl, and then transfer to the prepared baking dish. Set aside.
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5
To make the biscuit topping, start by whisking together the flour, cornmeal, sugar, baking powder and salt in a medium bowl.
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6
Add the cold, cubed butter and use your fingertips to rub the butter into the dry ingredients, working quickly, until the butter pieces are well incorporated and roughly the size of lentils.
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7
Add the heavy cream and use a rubber spatula to gently stir until the dough comes together, with no dry bits on the bottom of the bowl. If the dough seems too dry, add more cream by the tablespoon until it comes together. Try not to overwork the dough.
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8
Use a large spoon or ice cream scoop to divide the dough into 8 rounds, placing them atop the peaches in a circle and leaving a bit of room between each round (the dough will expand in the oven). Brush the tops of each biscuit with some heavy cream, and generously sprinkle with turbinado sugar.
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9
Bake the cobbler for about 35 minutes, until the filling is bubbly and the biscuits are deeply golden brown. Allow to cool slightly. Serve warm, with a splash of cream or maybe a scoop of vanilla ice cream on top.
