Prep 30 mins
Cook 30 mins
- 10 large firm ripe peaches, skins removed
- 2 tablespoons lemon juice
- 1⁄2 cup sugar
- 2 tablespoons cornstarch
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch lemon zest
- 1 1⁄3 cups all-purpose flour
- 1⁄4 cup sugar
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup unsalted butter, cold, cut into cubes
- 1⁄2 cup buttermilk or 1⁄2 cup heavy cream
- 1⁄2 cup whole unblanched almond, Coarsely chopped
- 3 tablespoons light brown sugar, Packed
- 1⁄2 teaspoon cinnamon
- 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.
- Patting 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-roll scraps and arrange 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.
Wonderful!! I love the flavor of this dish. It's totally worth the time to make it! I halved the recipe and it still worked great. I wasn't sure how long to bake it or on what temperature so I kind of guessed. I baked it about 15 minutes on 350 and then increased the temperature to 400 for a little while.
How did this one manage to get missed for 10 years? It is delicious! I used good SC peaches - they were big & required a 9 x 13 inch pan. I baked the peach mix at 350 while I made & chilled the dough. Doubled the almond topping as I was concerned I was short on biscuit topping. Placed the dough & the almond crunch topping on the bubbling peaches & cooked 45 more minutes at 350 F. This is a beautiful delicious dessert! The almonds compliment the peaches perfectly! Full of flavor & not overly sweet - just right with freshly whipped cream. Thank you Dave - this is my go-to recipe for peach cobbler from now on!