Peach and Cinnamon Cobbler

Peach and Cinnamon Cobbler
Peach and Cinnamon Cobbler

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 ß our, 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: