Step 1

Pro Tip: Place the butter in the freezer for 15 minutes while you begin the following steps. (Or, shred frozen butter when that step arrives.)

Step 2

Preheat oven to 350° F.

Step 3

Combine the brown sugar and cornstarch in a large bowl and mix until well-combined and the consistency of sand, working out any lumps with a silicone spatula or spoon. Add remaining peach filling ingredients and stir to combine.

Step 4

Transfer to a lightly greased 9 x 13-inch baking dish. Bake uncovered for 10 minutes. Remove and set aside.

Step 5

Meanwhile, combine sour cream and milk in a separate small bowl and refrigerate until ready to use.

Step 6

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Step 7

Cut the cold butter into cubes and add it to the bowl with the dry ingredients. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.

Step 8

Add the chilled sour cream mixture and the honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It should be crumbly.

Step 9

Take small handfuls of the biscuit dough and arrange it over the cobbler, covering up most of the filling. (It’s best for this to look rustic and not perfect!)

Step 10

Whisk together the egg and the milk until well combined and brush it over the top of the biscuit layer. Sprinkle with sugar and cinnamon.

Step 11

Bake uncovered for 40-50 minutes, until the top is golden and the filling is hot and bubbly. (Mine takes 45 minutes.)

Step 12

Let cool for 5 minutes and serve with a side of vanilla ice cream!