Lavender Peach Cobbler

By MJH

Ingredients

• Filling:
• 2 1/2 pounds ripe but firm peaches (6-7 medium)
• 1/4 cup lavender sugar
• 1 teaspoon cornstarch
• 1 tablespoon juice from 1 lemon
• pinch of salt
• Biscuit Topping:
• 2 cups unbleached all-purpose flour
• 6 tablespoons regular sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons cold unsalted butter, cut into 1/4″ cubes
• 2/3 cup honey whole milk yogurt
• additional lavender sugar, for biscuit topping

Details

Adapted from thebakingbird.com

Preparation

Step 1

Adjust oven rack to lower-middle position and heat oven to 425 degrees F.

For the filling:
Peel peaches, then halve and pit each. Using a small spoon, scoop out and discard the dark flesh from the pit area.
Cut each half into 4 wedges, Gently toss peaches and lavender sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over a large bowl.
Whisk 1/4 cup of the drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.
Toss peach juice mixture with peach slices and transfer to an 8-inch-square glass baking dish.
Bake until peaches begin to bubble around edges, about 10 minutes.

For the topping:
While peaches are baking, in food processor, pulse flour, 6 tablespoons of sugar, baking powder, baking soda, and salt to combine.
Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses.
Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed (don’t overmix dough or biscuits will be tough). Break dough into 6 evenly sized but roughly shaped mounds and set aside.

To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them out as much as possible.
Sprinkle each mound with some of the lavender sugar, to taste.
Bake until topping is golden brown and fruit is bubbling, 18-20 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.