Peaches and Cream Cobbler

By JimnShel1

Ingredients

• 4 lbs. Yellow peaches 910-12 medium), peeled and cut into 8 wedges
• 2/3 cup sugar
• 1 1/2 cups plus 2 Tbsp flour
• 1/2 cup yellow cornmeal
• 1 lemon, zested
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick unsalted butter
• 2 1/2 cups heavy cream, chilled

Details

Servings 8
Preparation time 40mins
Cooking time 85mins

Preparation

Step 1

Position a rack in the center of the oven and preheat to 400. Meanwhile, in a large bowl, combine the peaches, 3/4 cup sugar and 2 Tbsp flour; toss well.

In another large bowl, whisk together the remaining 1 1/2 cups flour, the cornmeal, 1/3 cup sugar, the lemon zest, baking powder, baking soda and salt.

Set aside 1 Tbsp butter to soften at room temperature. Rinse your hands with cold water and dry them. Grate the rest of the stick of butter on the large holes of the box grater; toss with the flour mixture. Refrigerate.

Use the reserved butter to grease a shallow 9x13 baking dish. Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 minutes.

About 5 minutes before the baking time is up, drizzle 1 1/4 cups of cream into the flour-butter mixture and stir lightly with a fork until just combines.

Uncover the peaches and distribute the biscuit mixture on top in clumps, covering as evenly as you can. Bake until the top is nicely golden and the peaches are bubbling, 20-25 minutes. Let cool for at least 30 minutes before serving.

Top with whipped cream