Old Fashioned Peach Cobbler

Serves 12 to 14
This classic dessert works beautifully with sliced apples, apricots,
plums or berries, too, so use whatever fruit is in season.

10 tablespoons cold unsalted butter, cut into small cubes, divided,
plus more for the baking dish
4 pounds peaches (10 to 12), peeled, pitted and thickly sliced
1 cup cane sugar, divided
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt, divided
1 teaspoon ground cinnamon (optional)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup non-hydrogenated vegetable shortening, chilled
2/3 cup lowfat buttermilk
1/4 cup turbinado sugar

Preheat oven to 350°F. Butter a 9-x13-inch baking dish; set aside. In
a large bowl, toss together peaches, 3/4 cup cane sugar, cornstarch,
vanilla, 1/2 teaspoon salt and cinnamon (if using); set aside.

In the food processor, pulse flour, remaining 1/4 cup cane sugar,
baking powder and remaining 1/2 teaspoon salt until combined. Add 8
tablespoons butter and the shortening and pulse until pea-sized lumps
remain. Add buttermilk and pulse again, just until mixture forms a
rough dough.

Stir peach mixture well, then transfer to prepared dish. Drop dough
onto peaches in large dollops. Melt remaining 2 tablespoons butter and
brush onto dough, then sprinkle all over with turbinado sugar. Bake
until peaches are tender and bubbly and biscuits are puffed and golden
brown, about 1 hour. Serve warm or at room temperature.