1. Preheat the oven to 350F (1770C). Lightly grease a 9-inch pan. Any 3- to 4-quart dish works.

2. For the filling

3. Mix all of the filling ingredients together in a large bowl, then spread them into the pan. Remove from the oven and set aside while you prepare the topping.

4. For the topping

5. 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 crumbles. A pastry cutter makes this step very easy and quick! You could also pulse in a food processor. Pour in the buttermilk and gently mix until evenly combined. The dough should be slightly sticky once completely combined, but if it00s too dry, add 1 more tablespoon of buttermilk.

6. Assemble the cobbler

7. Take handfuls of dough and use your hands to gently flatten them into patties. Place the dough all over the top of the warm peach filling. There00s no special trick to thisjust flatten the dough in sections and cover most of the peaches.

8. Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.

9. Remove the cobbler from the oven and set the pan on a cooling rack. Cool for 5 minutes before serving. Serve warm.

10. Cover and store leftovers in the refrigerator for up to 5 days.