On the Southern produce calendar, the arrival of peach season in June is something like a summertime Christmas. Except it’s a gift that keeps giving for three glorious, juicy months. And though there’s not a thing wrong with simply enjoying the fruit whole, skin-on, with sweet liquid running down your elbows, even peach purists would likely admit that nothing quite tops off a summer supper like hot-from-the-oven peach cobbler. “Cobbler reminds you of Mom, even if your mom never made a cobbler,” says chef Chris Stewart, of Charleston, South Carolina, comfort food favorite the Glass Onion. “It has imprinted itself on the American brain in the same way as apple pie.”
Beyond the natural sweetness of the peaches, the key to this recipe, Stewart says, is the tangy buttermilk in the crust. “You get that sweet and sour contrast.” Plus, it’s as easy to make as it is delicious. Prep the cobbler in advance and put it in the oven to bake as you sit down to eat. Then serve it hot alongside a big scoop of vanilla ice cream. Keep his recipe handy—the versatile dessert also works well with apples in the fall and berries in the spring.