Peach and Cinnamon Cobbler

Peach and Cinnamon Cobbler


Ingredients:

• Butter for coating dish

FILLING:

• 6 cups peaches, halved, pitted, and sliced 1/4 inch thick
• 3/4 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly squeezed lemon juice
• Pinch salt

TOPPING:

• 1 2/3 cups all-purpose flour, plus additional for dusting
• 3 1/2 tablespoons sugar
• 1 1/2 tablespoons baking powder
• 1/8 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the

mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Servings: 6 to 8

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