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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

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