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1
For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.
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2
Melt butter in large oven-safe nonstick skillet over medium-high heat.
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3
Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.
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4
Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
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5
Add remaining peaches and cook until heated through, about 5 minutes.
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6
Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture.
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7
Cover skillet and set aside off heat.
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8
For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl.
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9
Stir in buttermilk and butter until dough forms.
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10
Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
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11
Combine remaining sugar and cinnamon.
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12
Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.
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13
Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes.
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14
Let cool on wire rack for 10 minutes.
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15
Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave or in the oven.).
