3 lbs (1360 grams) peeled, pitted, and halved peaches

¼ cup sugar

¼ cup tapioca starch

1 fat Tablespoon lemon juice

Scant ¼ teaspoon cinnamon
(or more, if you would like a peach-cinnamon cobbler)

2 drops almond extract (optional)

1 cup unbleached all-purpose flour less 2 tablespoons
(112 grams)

2 Tablespoons stone-ground cornmeal

3 Tablespoons granulated sugar

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

Grated zest of one lemon

5 Tablespoons (71 grams) unsalted butter cold, cut into 1/4-inch cubes

1⁄3 cup plain whole-milk yogurt

1 teaspoon granulated or demerara sugar, for sprinkling

Preheat oven to 425°

Slice each peach half into 4 wedges. Toss the wedges with 1/4 cup of sugar and let stand for 30 minutes, tossing a few times.

Drain peaches, discarding all but ¼ of the juice

Mix juice with a pinch of salt, tapioca starch, lemon juice, cinnamon, and almond extract, and toss with peaches

Note: The filling can be frozen at this stage and defrosted to bake in the winter, when peaches aren’t around

Pour into an 8x8 dish and bake until beginning to bubble around the edges, about 15 or 20 minutes

Meanwhile, make the topping. Do not start this before beginning the baking or the biscuits won’t rise properly

In a food processor or by hand blend flour, cornmeal, 3 Tablespoons sugar, baking powder, baking soda, lemon zest, and salt to combine

scatter butter all over and pulse (or rub with your fingertips) until mixture resembles coarse meal

Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed.
(Don’t overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.

After peaches are bubbling around the edges, remove peaches from oven and place dough mounds on top, sprinkling with remaining sugar

Bake until topping is golden brown and filling is bubbling in the center, 15-20 minutes