Peach cobbler with almond crunch topping

6 servings

Ingredients

Quantity Ingredient
10 larges Firm ripe peaches; skins removed
2 tablespoons Lemon juice
½ cup Sugar
¾ teaspoon Ground cinnamon
2 tablespoons Cornstarch
1 pinch Nutmeg
1 pinch Salt
1 pinch Lemon zest
1⅓ cup All purpose flour
¼ cup Sugar
1¼ teaspoon Baking powder
¼ teaspoon Salt
¼ cup Unsalted butter-cold; cut into cubes
½ cup Buttermilk or heavy cream
Heavy cream for glazing
½ cup Coarsely chopped whole unblanched almonds
3 tablespoons Packed light brown sugar
½ teaspoon Cinnamon

Directions

FOR FRUIT

FOR BISCUITS

ALMOND TOPPING

For Cobbler:

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 ½-inch thick chill for ½ hour.

For Fruit:

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.

To assemble:

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

CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491 Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.

Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Sep 9, 1999

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