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Place all into large skillet or pot and cook until peaches are tender - 10 to 15 minutes. Spread into the bottom of a buttered baking dish.
Preheat oven to 350 degrees. Place flour, baking powder, baking soda, salt and cinnamon in the bowl of a food processor and pulse to combine. Add butter and pulse a few times. While pulsing, add enough buttermilk to form a dough. Flatten dough, cover, and refrigerate for 2 hours. Roll to 1/4 inch thickness and cut into two-inch rounds. Place rounds on parchment-lined baking sheet and place in the hot oven. Bake rounds until brown and slightly puffed - 10 to 15 minutes. Let cool.
Preheat oven to 350 degrees. Place baked crust rounds on top of the peaches overlapping in a decorative pattern. Combine butter and Fustini's Butter olive oil and brush the top of crusts. Bake cobbler 20 minutes or until bubbly and brown. Serve with vanilla ice cream and a drizzle of Fustini's Peach Balsamic Vinegar.