Peach Cobbler With Almond Crunch Topping
- 10 large firm ripe peaches skins removed
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- 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 cold unsalted butter cut into cubes
- 1/2 cup buttermilk or heavy cream
- Heavy cream for glazing
- ALMOND TOPPING:
- 1/2 cup coarsely-chopped whole unblanched almonds
- 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. Pat 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-rolling scraps. Arrange biscuits 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.
This recipe yields 6 servings.