Peach Cobbler Recipes: Peach Cobbler 20 by Recipe Cottage

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	Peach Cobbler 20

		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 unsalted butter-cold, cut into cubes 1/2 cup buttermilk or heavy cream heavy cream for glazing 1/2 cup coarsely chopped whole unblanched almonds 3 tablespoons packed light brown sugar 1/2 teaspoon cinnamon 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. Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour. 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. On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits. Gently re-roll scraps and arrange 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. Yield: 6 servings