Peach Cobbler

|This recipe is summer in a bowl. This dessert is incredibly easy to make yet makes a great centrepiece for a summer feast.|peach|For the filling:8 peaches ripe halved stoned and cut into wedges1 vanilla pod split and deseeded1 lime zested40g of light muscovado sugar1 orange zested and juicedFor the topping:420g of plain flour30g of caster sugar1 tsp baking powder level1/2 tsp fine sea salt135g of unsalted butter chilled cut into 2cm cubesbuttermilk 200270ml as needed1 large egg yolkdouble cream 12 tbsp1 tbsp of Demerara sugar for sprinkling|Preheat the oven to its highest settingPlace the peach slices in an ovenproof serving dish (approximately 30cm long). Add the vanilla seeds and pod lime zest muscovado sugar orange zest and juice. Stir gently to combineTurn the oven down to 190°C/gas mark 5. Place the dish in the oven and cook for 10 to 15 minutes until the peaches have softened slightly (the length of time will depend on how ripe they are)Meanwhile prepare the cobbler topping. Sift the flour 30g of the caster sugar the baking powder and salt into a large mixing bowlAdd the chilled butter cubes to the mixture and lightly rub into the flour using your fingertips until most of it is incorporated. It is fine if there are some small pieces of butter visibleUsing a butter knife stir approximately 200ml of the buttermilk into the mixture until everything comes together to form a dough adding more buttermilk if necessaryGently form a ball with the dough and tip out onto a lightly dusted work surfacePat or gently roll out the dough until it is approximately 2cm thick. Using a 5cm plain pastry cutter dipped in flour cut out as many biscuits as you can and set asideAdd the egg yolk and 12 teaspoons of double cream to make an egg washWhen the peaches are cooked remove from the oven discard the vanilla pod and arrange the biscuits closely together on top of the filling. Brush them with the egg wash sprinkle with demerara sugar and return to the oven for around 20 minutes until the biscuits are goldenServe warm with scoops of vanilla ice cream|10.00 minutes|6|Great British Chefs