Ingredients Jump to Instructions ↓

  1. 10 Firm ripe peaches - skins removed (large)

  2. 2 tablespoons 30ml Lemon juice

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 3/4 teaspoon 3.8ml Ground cinnamon

  5. 2 tablespoons 30ml Cornstarch

  6. 1 Nutmeg

  7. 1 Salt

  8. 1 Lemon zest Biscuits

  9. 1 1/3 cups 83g / 2.9oz All-purpose flour

  10. 1/4 cup 49g / 1.7oz Sugar

  11. 1 1/4 teaspoons 6 1/3ml Baking powder

  12. 1/4 teaspoon 1 1/3ml Salt

  13. 1/4 cup 49g / 1.7oz Cold unsalted butter - cut into cubes

  14. 1/2 cup 118ml Buttermilk or heavy cream Heavy cream - for glazing Almond Topping

  15. 1/2 cup 46g / 1.6oz Coarsely-chopped whole unblanched almonds

  16. 3 tablespoons 45ml Light brown sugar - (packed)

  17. 1/2 teaspoon 2 1/2ml Cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly. Drizzle most of buttermilk/cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper. Pat into a disc a little less than 1/2-inch thick; chill for 1/2 hour. For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish. To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits gently re-rolling scraps. Arrange biscuits over fruit, slightly overlapping. Brush biscuits with cream. In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle over dough. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean. Serve warm with ice cream, heavy cream or creme anglaise. This recipe yields 6 servings.


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