ACTIVE: 30 min l TOTAL: 1 hr 20 min (plus cooling)

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FOR THE FILLING

Unsalted butter, for the baking dish

3 pounds ripe peaches (6 to 8)

½ cup packed light brown sugar

½ cup granulated sugar

1 tablespoon lemon juice

¼ teaspoon kosher salt

3 to 4 tablespoons all-purpose flour

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FOR THE TOPPING

1¾ cups all-purpose flour, plus more for dusting

¼ cup granulated sugar

1 tablespoon baking powder

¾ teaspoon kosher salt

1 stick cold unsalted butter, cut into small cubes

¾ cup buttermilk, well shaken

Turbinado sugar, for sprinkling

Vanilla ice cream or whipped cream, for serving

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1. Make the filling: Preheat the oven to 350˚. Butter a 9-by-13-inch baking dish. Pit and thinly slice the peaches, then toss in a large bowl with the brown sugar, granulated sugar, lemon juice and salt. Sprinkle with 3 tablespoons flour and toss to evenly coat, adding another tablespoon flour if the peaches are very juicy. Pour into the prepared baking dish.

2. Make the topping: Whisk together the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Using 2 spoons, drop the dough over the peaches in an even layer (it’s OK if some of the peaches poke through), then sprinkle with turbinado sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes. Let cool at least 20 minutes. Serve with ice cream or whipped cream.

NOTES

One: Crunch - Sprinkle the biscuit dough with turbinado sugar before baking. It adds extra texture and caramelized flavor.

Two: Topping - Be careful not to overwork the dough when you mix it. You should still see bits of butter, which help yield light, fluffy biscuits.

Three: Peaches - Many recipes include the extra step of blanching and peeling the peaches, but that’s not necessary. The skins of fresh summer peaches are thin and tender, so you can leave them on.

Four: Juices - If your peaches are especially ripe and juicy, toss them with an extra tablespoon of flour. This will help thicken the liquid.