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Peach and Cinnamon Cobbler
Nb persons: 8
Yield:
Preparation time:
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| 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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