- 6 to 7 cups peeled and diced soft or gushy peaches
- 2 tablespoons instant tapioca
- 1/4 to 1/3 cup granulated sugar
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 2/3 cup rolled oats, preferably old- fashioned
- 2 1/2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- Grated zest of 1/2 lemon
- 2/3 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 3 1/2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1/3 cup heavy cream
- 2 1/2 tablespoons buttermilk
- 1 to 2 teaspoons turbinado sugar (optional)
Preheat the oven to 400°F. Have ready a 9-inch square baking dish.
To make the filling, in a large bowl, combine the peaches, tapioca, granulated sugar, lemon juice, and salt, using the larger amount of sugar if your peaches aren’t very sweet. Mix gently with a large spoon to combine the ingredients evenly. Pour the filling into the baking dish and set aside.
To make the topping, in a bowl, combine the oats, granulated sugar, salt, and lemon zest. Sift together the flour and baking powder, add to the oat mixture, and whisk to combine. Scatter the butter over the dry ingredients. Using a pastry blender or your fingers, work in the butter until it is the size of small peas. Add the cream and buttermilk and mix with a fork just until evenly moistened.
Drop 1/4 cup clumps of the topping on top of the peach filling, distributing them evenly. Sprinkle the clumps with the turbinado sugar.
Bake for 35 to 40 minutes, until the topping is golden and is baked all the way through (it should sound hollow when tapped with a spoon) and the peaches are bubbling. Remove from the oven and let cool completely. The filling will set as the cobbler cools. Serve at room temperature.