Fresh Peach Cobbler With Almond Crunch Topping |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
2. 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.
3. Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
4. 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.
5. To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
6. Gently re-roll scraps and arrange over fruit, slightly overlapping.
7. Brush biscuits with cream.
8. In a small bowl, combine almonds, brown sugar and cinnamon.
9. Sprinkle over dough.
10. 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.
11. Serve warm with ice cream, heavy cream or creme anglaise.
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