Peach Cobbler

May 23, 2019
Created by Harmons
1 hour 45 minutes
Serves 8
  • Filling
  • 4 Tbsp granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp cornstarch
  • Pinch of salt
  • 2 lb (3-4) ripe peaches, pitted and cut into eighths
  • 2 Tbsp Frangelico liqueur, optional
  • Biscuit Topping
  • 1/2 cup almond flour
  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1/3 cup cold heavy cream, plus more for brushingn
  • 1/4 cup cold whole milk
  • Turbinado sugar, for sprinkling

Preheat oven to 400° and butter a 9”x 13” baking dish.

To make the filling, in a large bowl, add sugar, vanilla, cornstarch, and salt. Mix to combine. Add peaches and almond liqueur, if using, and gently toss to combine.

To make the biscuit topping, in a large bowl, add flours, sugar, baking powder, and salt, and mix to combine. Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal.

In a small bowl, combine cream and milk and, with a fork, stir into flour mixture just until evenly moistened. Don’t overwork dough.

Drop dough in scant 1/4 cups on top of fruit mixture. Brush tops of dough with cream and sprinkle with sanding sugar.

Bake until fruit is bubbling, topping is golden brown, and a toothpick inserted into center of 1 biscuit comes out with moist crumbs attached, 40-45 minutes. Serve warm or at room temperature.